Garlic

Why does every television food chef act as if peeling garlic is a secret process?

"Don't waste your time trying to peel the clove," they say. "Here's how I do it."

Then, with a knowing smile, they proceed to instruct on how to hit the clove with the side of a knife blade so that the impact separates the clove from its peel.

Doesn't everyone in America know how to do this by now? Do we really need to be shown this every time that garlic is an ingredient in a recipe?