While chefs(and potential chefs)must be able to cook all kinds of food for customer's taste (including rosemary) I fell that the constant demand and requests for undercooked beef, lamb, venison and tuna is not what the real world wants.  Out of a group of people discussing various cooking shows not one of them really like with the raw food that rosemary seems to push and make viewers believe they should be eating.

Also the constant idemand for salt salt salt is not what most of the world wants (only britain seems to push this)  The cooking shows should be looking at the healthy and more average tastes rather than the extremes.

I could not agree more with your comments about undercooked food and salt.

All TV chefs seemed to be pre-occupied with over seasoning of their dishes. The food should taste good without all the additives.

Why is it that all chefs seem to think food should be undercooked, especially meat, which is the most dangerous thing to eat when not cooked properly. Rosemary Shrager in particular has had duck many times in her program and everytime it has to be pink, something I find revolting to look at never mind the health side of it.