That could be some good dye right there, I thought to myself as I carried the pot I had poached some baby beets in to the sink. In fact, I had to restrain myself from adding a little vinegar just to see the color change from a deep blue to a vibrant pink. Natural dyes are never that good, though, I reminded myself as I dismissed any notion of dying and poured the liquor down the drain.
I considered next the Top Chef challenge we had watched a few nights ago. In general, that is a cooking show I enjoy, mostly because it seems grounded in good food, and local provisions and traditions, rather than gimmicky challenges. The episode I was reminded of was more of reach, though. The competition is based in the Carolinas this season, and the cheftestants were charged with making a dish that used two natural food colorings in an unexpected way. The connection to their locale was the textile mills that drove the economy in the early 20th century.
To be blunt? The competitors didn't get it, and the judges were not pleased. The chefs tried using chlorophyll, turmeric, charcoal powder, spirulina, beet powder, and other ingredients to make a colorful, delicious dish, but the judges wanted more. They were looking for something visually surprising, maybe even unnatural (in a natural way). When they didn't get that result, they were frustrated and aggravated with the contestants, blaming them for failing to deliver.
Heidi and I watched with our own aggravation. To us as viewers, the challenge seemed vague from the beginning, starting with that tenuous connection to the mills; it was never clear what they were supposed to do, other than incorporate two natural food-coloring ingredients into their dishes. And any teacher worth their salt knows that if no one in the group can accomplish the assignment?
Then it's your fault, not theirs. If it is to have a chance of being well executed, the task must be well designed and well explained. That takes time, experience, and a little humility, should things go wrong.
But if we were looking for any ownership from the production team and judges for the obvious breakdown in communication, we were disappointed. I have a friend and former colleague whose ex-husband used to be surprised by how tired she was at night after a day of teaching. "What do you even do all day?" He asked her once, "Except sit behind your desk and say, You may begin?"
He would have been a good judge on Top Chef.