Jannette cooks
Jannette kocht
Guest
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!
All replies (1)
Guest
Based on your post, I took a look at the Internet, Facebook and YouTube page of "Jeannette kocht" and found the following:
► The show has only been around since the beginning of May 2014.
► It is an almost three-minute program that is broadcast weekly.
► It is broadcast on Tele 1, the television station for Central Switzerland - i.e. not on SRF.
► The Migros Cooperative Lucerne is responsible for the program (as well as the respective internet content), which promotes the label "From the region. For the region" label, which it originally founded - so the program can actually be classified as a "permanent advertising program".
► According to the credits, the recipes are created by the presenter, Jeannette Simeon-Dubach, herself.
So apparently the aim is to introduce Migros customers in central Switzerland to dishes that they can prepare with food produced in the region, and with a woman who enjoys cooking - at home and elsewhere.
So why should a program like this be presented by a professional? There are plenty of cooking shows like this.
http://www.jeannettekocht.ch/
https://www.facebook.com/jeannettekocht
https://www.youtube.com/user/jeannettekocht