Food Network’s 20th Anniversary and Its Influence on the Culinary World

December 7, 2020  |  By Liz SanFilippo Hall
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Making fresh, homemade pasta during a hands-on cooking class in Italy with The International Kitchen.Twenty years ago, Food Network came on the air and forever changed the landscape of the culinary world. That’s because it changed how people look at food. It made cooking techniques more accessible, while also encouraging people to get back into the kitchen and get creative. While the cable network has changed over the years — with less of a focus on how-to cooking and more on personalities and cooking competitions — there’s no question that the Food Network led a revolution of sorts.

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A tasty pumpkin salad during a culinary vacation with The International Kitchen.A revolution all about a love of food. Now people Instagram pictures of their dishes, and blog about their experiences dining out. People who have never cooked before have started ordering out less and trying their hand in the kitchen more, whether by making a “Five Ingredient Fix” meal or something more elaborate and creative a la “Iron Chef America.”  Food Network, anything, inspires anyone with a love of food.

Delicious pizza made during an Amalfi Coast cooking vacation with The International Kitchen.Shortly after the Food Network came on the air, Karen Herbst founded The International Kitchen in 1994 on the same principles. She wanted to share her love of food and travel with the world. She scouted out locations, picked chefs, and organized inclusive trips, and one of her cooking vacations, Mediterranean Cooking Experience, was even featured on the cable network.

Twenty years ago, we offered just a few programs. Today, The International Kitchen offers more than 90 trips and 50 one-day classes, so there’s something for everyone. The one thing they all have in common? The trips, like the Food Network, fosters a love of cooking and food.

Happy anniversary to the Food Network, and here’s to many more years to come!

By Liz Hall

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Originally published November 22, 2013.

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