“Open the fridge!”: Tasty use of leftovers

Considering that neither smell nor taste can be conveyed via television, the genre of cooking shows has been surprisingly popular for many years. One format more or less doesn’t matter anymore – that’s probably what Sat.1 thought when they gave the green light for the new show “Fridge open”, which aired for the first time this Thursday and, quite incidentally, the long-running “Grill who helped the Henssler” trainer Ruth Moschner to moderate the primetime comeback at the stove.


“You have the fridge, we have the cooking elite. Let’s put it together, then a meal becomes a feast,” the moderator joked in her usual Ruthmoschner-like manner through the first few seconds of the show, to immediately explain what it’s about. Well: Two teams, each consisting of two professional chefs, compete against each other and have to conjure up something with ingredients that come from the refrigerators of completely strange households and in the end convince the refrigerator owners of the meals.

There is, for example, the “multicultural family” with a mother from Sri Lanka and a father from Poland, who want to be fed along with the children and grandparents, or the patchwork family in which the parents are vegetarian but the son is Makes steak your absolute favorite meal. In addition, hints intertwined in between often cause additional confusion as to whether the right way to cook was really taken. Not an easy task, then, to satisfy all test eaters in terms of taste, as professional chef Alexander Kumptner and “The Taste” finalist Hanna Reder and their challengers Ali Güngörmüs and Richard Rauch quickly found out.

In fact, the wild mix of ingredients, which range from green sauce to vegetarian mince, poses a number of challenges – which of course is exactly what we wanted and certainly not a unique selling point of “Open the fridge!” is, almost all cooking shows play with moments of surprise of this kind. The fact that the production of Endemol Shine Germany, despite all the use of leftovers, still knows how to entertain over long stretches is ultimately also due to the style, above all to a successful cut that cuts the half-hour Koch-Parts takes its alleged lengths (and reduces Ruth Moschner’s speaking share).

Cooking show based on the Canadian model

It’s also nice that it’s not professional tasters who take care of the subsequent obligatory evaluation, but the people who made the purchase themselves – and of course the kids, whose judgment is often particularly harsh. If the professional chef’s pasta turns out to be hardly more spectacular than his own creation, then this is more or less bluntly put on record. The only question is whether it really needs three rounds of cooking or whether it might have been two, as is the case in the Canadian model “Fridge Wars”.


The additional level in which the chefs explain in flashbacks what everyone sees anyway – or pretend to be completely clueless, although they probably already knew what was going to happen at the time of recording, would also be unnecessary. What is probably supposed to help the dramaturgy seems rather out of place here because it says “Open the fridge!” simply lack of drop height. Ultimately, it doesn’t really matter which team has the best point average at the end: the main thing is that the hunger is satisfied. Only the audience is once again not allowed to smell or taste.

“Open the fridge! The duel of the cooking professionals”, Thursdays at 8:15 p.m., Sat.1

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