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- NBC
- Mar 11, 2009
- NBC
- Mar 11, 2009
Summary The high-profile chef Marco Pierre White will host a competition that takes place in the restaurants of New York City. Each week, the contestants will have to completely renovate, organize and develop a signature dish for a restaurant. The winners will have the chance to open their own restaurant.
- NBC
- Mar 11, 2009
- NBC
- Mar 11, 2009
The Chopping Block
Season 1
Season Premiere: Mar 11, 2009
42
User Score
Available after 4 ratings
tbd
Summary The high-profile chef Marco Pierre White will host a competition that takes place in the restaurants of New York City. Each week, the contestants will have to completely renovate, organize and develop a signature dish for a restaurant. The winners will have the chance to open their own restaurant.
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Metascore
Mixed or Average
Based on 10 Critic Reviews
42
10% Positive
1 Review
1 Review
60% Mixed
6 Reviews
6 Reviews
30% Negative
3 Reviews
3 Reviews
Metascore
Mixed or Average
Based on 10 Critic Reviews
42
10% Positive
1 Review
1 Review
60% Mixed
6 Reviews
6 Reviews
30% Negative
3 Reviews
3 Reviews
Not everyone dreams of opening a fusion bistro or perfecting a vol-au-vent, but many feel that they had a tougher time learning their trade than younger, mollycoddled and overly entitled upstarts. And for those, The Chopping Block cuts just right.
This new effort from NBC is literally a chop off the old block.
For the good raucous fun we seem to want in our "reality" food shows, Chopping Block isn't yet something most Americans are likely to order.
The show has seasoned reality TV talent behind it, so it's a surprise to find The Chopping Block structurally jumbled, with hardly any time spent introducing the contestants.
White tries way too hard to live up to his meanie rep (he did train Gordon Ramsay, after all), but instead he looks and sounds ridiculous, delivering predictable, bitchy sound bites, all while sockless in checkered Vans.
A maddeningly empty hour in which hapless schmoes endure insults and temper tantrums from a pompous clod. It's enough, as the British say, to put you off your food.
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