I became aware of the cooking show through a Migros bag, which I didn't like at all. I think the design of the show "Jannette kocht" is unsuccessful. I then watched the program on YouTube, where Jannette prepares a meringue semifreddo. When the semifreddo is turned over, you can clearly see that the mixture has separated. As a trained chef, I notice something like this and I think an amateur chef would too.
Why isn't this program presented by a professional? I think the viewer should be able to learn something.

I think the idea of marketing regional products in a cooking program is a good one. By mentioning who and where the products are produced, the farmer, vegetable grower etc. is given a central role, which he deserves!