What Are the Pros and Cons of Appearing on Television?
Thanks to food television pretty much exploding over the last ten years, you can hardly swing a frying pan without hitting a chef, restaurateur, mixologist, home cook, food truck owner, etc., appearing on a morning show this or a reality show that.
And although I can think of a certain hot-tempered Scottsdale chef whose national television debut didn't go quite as well as she may have planned, I wondered what other Valley chefs would say about the highlights and pitfalls of appearing on TV.
Here are some of their comments.
It has great span and immediacy, which is hard to achieve elsewhere. Having appeared on Diners, Drive-Ins and Dives, I can attest to the fact that it is "the gift that keeps on giving" (lots of re-runs). The only con is if you're not prepared for the inevitable surge in business, you'll end up alienating most of the people you could have converted to regulars.
The pro: exposure. The con: they typically want you there by about 7:30 a.m. which means you have to get up at 5:30 or 6 a.m. to prep. Most of us are just going to bed at that point. We just don't work those hours as chefs.
A pro of appearing on TV is that you're getting exposure to potential guests that you might not have reached any other way. You can show the passion and vision you have about your food that might not always come across in print. The cons are few in that not everyone is comfortable in front of a camera, especially live TV. It's really easy to get tongue-tied.
Television is a great way to connect with the people who visit your establishment and introduces you to new guests every time you're on. The downside is it always seems to be at the last second on the day before multiple parties, events, etc. that they want you to come in -- so is life, I guess.