Why modern food media doesn’t taste the same –

“Open your mind, get up off the couch, move.”

A short but sweet quote from the late philosophical, adventurous and talented chef Anthony Bourdain. Though it has nothing to do with food, it has everything to do with life. That’s the beauty of Bourdain — he effortlessly intertwines life with his food shows, crafting a deeply relatable TV presence.

As a kid, Food Network was my source of comfort, enjoyment and endless hunger. Back then, entertainment was simpler yet more vibrant. I always loved watching the endless culinary talent and adventures of the likes of Guy Fieri, Bobby Flay and, my favorite, Anthony Bourdain. It was always a perfect blend of scenery, cuisine and good vibes. There’s nothing like a great philosophical voice and diverse personality to complement a good-looking meal.

But, when I take a peek at today’s Food Network equivalents on TikTok, Instagram and YouTube, I see an abundance of chefs and culinary skills, yet none of the homely, eccentric and authentic character that Food Network’s hosts once embodied so well. TikTok chefs with millions of followers like QCP make quick, basic and shirtless food content that appeals to a short-attentioned audience. These new chefs and “connoisseurs” are one-trick ponies, usually churning out content solely for views, engagement and fame. Obviously, I’m speaking for the majority — I’m sure your niche chef with under 5,000 followers could give Gordon Ramsay a run for his money.

We’ve lost unique chef personalities and, quite frankly, authenticity. I can’t relate to popular chefs nowadays, and I certainly don’t feel like they’re doing anything special or profound with their content. As I dive deeper into modern food media, I find myself trapped in endless loops of these attention-grabbing five-minute air fryer meals and algorithmic, cookie-cutter food trends void of personality. I mean, Gigi Hadid’s pasta is good, but it’s not thousands-of-trendy-videos good.

Why does it matter if today’s food content is dominated by easily digestible, fast-paced edits and simplified recipes? The problem with this new-wave food culture is that it diminishes the depth, history and appreciation for food that the culinary greats and legends cultivated. Sure, when I need a quick meal prep video, I’ll load those up, but they’ve completely transformed the food landscape into a commercial hodgepodge of lower-quality, non-curated content.

This loss of prominence of chefs like Bourdain and Fieri affects not just food journalism, culinary storytelling and cuisine exploration but something deeper — it has led to a commercialization of food culture and the erosion of its artistry. Bourdain’s ethos of storytelling and cultural immersion is missing in today’s food media landscape. 

While I love discussing Bourdain, legends like Wolfgang Puck and Martha Stewart helped shape modern TV food media — a legacy that Bourdain and others elevated by blending food journalism with culinary exploration. Yet, I feel that their more classic approach to food is also missing, a larger issue in today’s food landscape, where breadth and digestibility are emphasized above all else.

On a more personal level, my overall enjoyment of food culture has largely declined. While I understand the appeal of contemporary food videos, the growing online presence of food entertainment lacks depth. I don’t feel a deep connection to the person showing me how to make spaghetti Bolognese “the Sicilian way” in a New Jersey backyard or Nikocado Avocado doing a KFC mukbang in his car.