This week, I was sent by Channel Nine an advance copy of the first episode of their new TV series Chopping Block. The format is simple. Each episode, two restaurants in either Sydney or Melbourne compete against each other to win $20,000. Both restaurants are reviewed by the show’s restaurant reviewer, and after the review each restaurant has to $5000 budget to overhaul of their décor, service and menu in order to win over the critic on his next visit. The restaurant that’s done a better job wins. It’s a bit like the Block vs My Restaurant Rules but nowhere as drawn out of either of those two programs.

In the episode of the Chopping Block I was sent it was Café Parlo vs Café 43 from the beach side suburb of Cronulla where there are almost 50 restaurants competing for diners. Each café is struggling to survive and the $20,000 will inject a much wanted addition to cash flow. Both restaurants have inexperienced owners and are going broke. They both equally need the prize money to keep their heads above water and survive. Viewers are taken on a behind the scenes look at the business, and how they have to re-invent themselves in the time period. There is a lot of conflict and emotion, but definitely an underlying passion to get the job done.

The two highlights of the Chopping Block are restaurant reviewer David Grant and chef Matt Moran. David Grant is harsh, straight to the point but very fair. He says it how it is with a great deal of dry humour, even the staff get a laugh out of his reviews. David says it how he sees it. I can’t wait for David’s reviews when they get into fine dining restaurants, I am sure they’ll be very intriguing. One the restaurants call him the “joker’, cause they feel he’s a joke, but he is serious.

Matt Moran is the chef who fixes the kitchens, and not in a Gordon Ramsay “I know everything” role, but in a mentoring role as such. Matt spends equal time in both restaurant kitchens teaching the chefs on how to improve the dishes in anticipation of the upcoming restaurant review. Matt throws out the pre-made packet food and makes dishes from scratch which look and tatse as you’d expect them to. Matts’s a great team builder and instead of yelling like some chefs, he coaches, encourages and mentors the kitchen staff to get the best out of each of them. I’ve always had the utmost respect for Matt and he offers immense creditability to the show.

The Chopping Block illustrates a devastating and true fact of the restaurant industry, that the people running these restaurants have no hospitality experience what so ever. I would never think about opening a law firm or medical centre, but people for some reason are continually drawn to the industry and are prepared to give it a go. The fact of the matter is that running restaurants are difficult with long hours, hard work and often for very little financial gain. If you are looking at starting a restaurant and have no experience at all, watch the Chopping Block.

The only let down of the Chopping Block for me was Catriona Rowntree who I felt was incorrectly cast. Maybe the producers felt the show needed their superstar Getaway Reporter to make it watchable or get the ratings, but I don’t think so. Catriona is a consummate presenter and I felt given the raw emotion from the restaurant she was just too polished for the role.

Overall thought, I thought the show was great. Full of emotion, suspense and does very much illustrate the reality of running restaurants in Australia today. Well done.

The Chopping Block airs on Channel Nine, Wednesday nights at 7:30pm