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Creator / Rachael Ray

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Rachael Domenica Ray is a TV cooking-show host born August 25, 1968 in Glens Falls, New York, best known for her show 30 Minute Meals on the Food Network, being one of the biggest draws for said network's male audience, and for her perky personality. She also hosts a Talk Show, which is syndicated by CBS.

It should be noted (and is constantly noted by actual professional chefs who overhear people getting this wrong) that she isn't a chef. She is, rather, a former sports-journalist who taught herself to cook; her cookbooks were ghost-written for her by actual chefs, and the recipes she uses on her show are likewise prepared for her by actual chefs. This should not be construed as taking anything away from Ms. Ray's charisma or her talent as a television host, or from her enthusiasm for and talent at cooking.

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Shows she's hosted:

  • 30 Minute Meals
  • Rachael Ray's Tasty Travels
  • $40 A Day
  • Rachael Ray
  • Rachael Ray's Week in a Day


This cooking show host displays examples of:

  • Berserk Button: Not one of hers, but rather about her. Chefs really don't like it when people call her a chef. Because she isn't one. Also, any chef can name at least nine or ten mistakes she makes in every single episode of her shows, and the wrong lessons she's teaching novice chefs who watch her show for tips.
    • Chef Thomas Keller, generally considered the greatest living American chef right now, has actually published an article entitled "Why Rachael Ray is a Danger to Home Cooks Everywhere". His list includes things like "She's constantly cross-contaminating her food by using the same utensil in three our four dishes" and "She uses the same cutting board to cut raw chicken as she does raw vegetables without cleaning it first."
    • The fact that she uses "EVOO" in nearly everything, and has taught her fans to use it in nearly everything, is another Berserk Button for actual chefs. The truth is, real chefs don't use extra virgin olive oil in anything that isn't a marinade or a salad dressing, because it a) has a very mild flavor, and b) has a really low smoke point (220 degrees Farenheit). (The smoke point is the temperature at which the oil catches fire.) Rather, chefs use Virgin and Fine grade oils (and never anything lower than Fine) because they impart a flavor to the food and have a higher smoke point than Extra Virgin (Virgin is 338 degrees, while Fine is 418 degrees).
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