Too many pans thrown in TV dramas, says MasterChef’s Monica Galetti

Chefs in the film Boiling Point
The film Boiling Point, which led to the television series, captures the pressure cooker atmosphere in restaurant kitchens - CHRISTIAN BLACK

Monica Galetti, the MasterChef judge and chef, has accused TV producers of cherry-picking “the worst parts” of the restaurant industry in dramas such as Boiling Point and The Bear.

Galetti, 48, who has appeared on BBC’s Masterchef: The Professionals since 2009, criticised the shows as being “all about chefs throwing pans across the kitchen”.

She suggested the storylines should instead focus on the positives of the industry, including “the sustainability of the amazing ingredients that they [chefs] work with”.

The BBC series Boiling Point, based on the film of the same name, received critical acclaim for capturing the pressures of kitchen life.

Philip Barantini, its director, previously worked as a head chef and as a consultant to restaurants in the north of England.

Monica Galetti, the Masterchef: The Professionals star and chef
Monica Galetti now runs her own restaurant in London - BBC

The Bear, a drama about a troubled chef in Chicago, was nominated for 13 Emmy Awards and was renewed last month for a third series.

Galetti was a protégée of Michel Roux Jr and the former sous-chef at his Le Gavroche restaurant in London, which has two Michelin stars, before she opened her own restaurant, Mere. She said she found the shows “just annoying”.

Asked on the Travel Diaries podcast if she had watched either Boiling Point or The Bear, she said: “Why would I watch it? I live it. I don’t watch something, it’s what I do.

“These shows just pick on the worst parts of the industry, which I kind of find annoying.

“There’s so much more to being in a kitchen team than just the temper tantrums… (the TV shows are) all about chefs throwing pans across the kitchen. Can you tell I’m not a fan of these shows?”

While she admitted that “those moments” do happen sporadically, Galetti insisted that TV series should “focus on the positives” of teamwork in restaurants.

She suggested: “Maybe they should focus on… getting through a service together and supporting those around you.

“Why don’t they talk about the sustainability of the amazing ingredients that they work with and the farmers that put this together with you?”