__MAIN_TEXT__
feature-image

Page 20

screen/play

quote corner

MASSIMO BOTTURA

“CHEF’S TABLE” Now streaming on Netflix, Chef’s Table is a miniseries following 6 different chefs from around the world, sharing what coming around the table for a meal really means, as well as a sociopolitical analysis of the food itself. OVERVIEW: You know those nights, where you sit down with a bowl of popcorn or ice cream and watch endless episodes of Food Network shows- hours and hours of Chopped, Hell’s Kitchen, Cupcake Wars, and Iron Chef America. Chef’s Table allows you the same pleasure of aesthetically pleasing plates, with the full backstory that you can only get a glimpse of in the Food Network shows. Each episode of the one available season highlights a different chef in a different part of the world and their creative and expressive way of cooking and looking at food. BROAD Thumbs WAY UP: This show may have given me a bigger addiction to Netflix than I had before. This creative and emotional connection to food is so different than most approaches to food shows. Usually, they are completely centered around the food turning into the masterpiece. Chef’s Table does that, but in a way that allows the Chef and their story to be shown as the integral part of the process. This miniseries of six 55-minute episodes will give you a completely different view on food as the romance, the creation, the heart of the table.

“For me, creating a dish is an intellectual act. I put my passion into edible bites.” “Sometimes I wonder if guests are present at the table when they are obsessing about photographing everything they eat, one time a guest suggested I change the colour of the plates (from white to black) because he said the photographs would look better.”

“I am Massimo Bottura. I close my eyes and I want to understand where I am, cooking is about emotion, it's about culture, it's about love, it's about memory.”

“The most important ingredient is my brain. I can be in Toronto or Tokyo or Lima, I have to have my brain and my culture with me. Then I can analyze everything and create something intelligent. After that, ingredients and technique are at the same level. Years ago, chefs used technique to show how good we were. We didn’t care about the product. Now everything has changed. Contemporary cuisine is about cooking good food.”

Profile for BROAD Magazine

Broad magazine NOMvember issue 85 november 2015  

Enjoy BROAD's first themed issue on everything food, such as access, joy, hunger, health, and more. Nourishment is both a point of celebrati...

Broad magazine NOMvember issue 85 november 2015  

Enjoy BROAD's first themed issue on everything food, such as access, joy, hunger, health, and more. Nourishment is both a point of celebrati...

Advertisement

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded