Professionalism, place, and authenticity in The Cook and the Chef

The ABC television production, The Cook and the Chef explicitly embodies a dichotomy that operates around a series of binaries including cook/chef, domestic/professional, and local/global. While the privileging of the domestic, and the female, over the professional and the male is a common trope in television food programmes, what is less common is a privileging of the local over the global. In this article I will examine the way in which the domestic, local cook (Maggie Beer) is portrayed in a valorised position, over the professionally trained, cosmopolitan chef (Simon Byrant). The show positions Beer in her own place, the Barossa Valley in South Australia, but in a way that evokes an imagined Italy. On the other hand, Bryant's place-the impersonal, commercial kitchen of the Adelaide Hilton-is rarely shown, and the chef is depicted as an aloof cosmopolitan figure, drifting through the world, but not at home anywhere. Through recourse to theories of place-identity and cosmopolitanism, the paper will demonstrate the way in which these themes of the local and the cosmopolitan are mediated by discourses of the natural and of community, creating a sense of authenticity, which privileges the grounded figure of the cook, over the mobile cosmopolitanism of the chef