“It’s warm, human, moving telly.” Read on for more reviews of last night’s television.
Employable Me, BBC2
“Enthusiasm, so the modern world would have us believe, is something that if you have enough of, will eventually land you your dream job. But what if you have a debilitating neurological condition that keeps getting in the way? This was the subject of BBC2’s excellent, insightful and sometimes heart-breaking new three-part documentary.”
Amy Burns, The Independent
“It was dismaying to realise how little anyone understands about this condition.”
Christopher Stevens, Daily Mail
“Maybe it’s not totally representative; not all stories have fairytale endings like this. But if it helps to highlight, and destigmatise, and encourage a wiser, more enlightened approach to recruitment, then that’s got to be good. Plus, it’s warm, human, moving telly.”
Sam Wollaston, The Guardian
MasterChef, BBC1
“A new batch, same dreams, cliches, thriving under pressure, passion for food, etc. And, from John Torode and Gregg Wallace, the usual flavour combos (the sweetness of this with the sharpness of that).”
Sam Wollaston, The Guardian
“In the early stages of the contest, it’s hard to invest and an hour-long show just feels a little, ahem, over-done. But give it a few more episodes and we’ll all no doubt be tucking in with the same enthusiasm as Gregg does.”
Amy Burns, The Independent
“The best that can be said for a programme so low in instructional value is that it puts you in touch with modern trends, in restaurants and in the vernacular.”
Andrew Billen, The Times
Chef vs Science, BBC4
“This highly entertaining if misleadingly titled programme (unnecessarily filled out with quirky science reports better aimed at The One Show) was about something else. It was a contest between stereotypes: the arrogant chef and mad scientist.”
Andrew Billen, The Times
“At 90 minutes it all went on far too long, with needless digressions about chocolate production and how the wasabi plant is grown.”
Christopher Stevens, Daily Mail
“The whole thing proved, I guess, that scientists are a bit like chefs and chefs are a bit like scientists … This was a point so obvious, though, that it never really needed making. In any case and regardless of the taste, everyone prefers dinner on a plate to dinner in a test tube.”
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