What Does a Head Chef Do?

Netflix gourmet documentary. The film records the kitchen life of six celebrity chefs from Italy, the United States, Argentina, Australia, and Sweden. The film is magnificent. It is a story about food, belief, persistence and creation.

Chef's Table

episode 1

Beginning with a story, Massimo invented a recipe and then cleverly solved the cheese accumulation caused by the earthquake. The cheese leads to respect for the ingredients as a chef. The confusion at a young agemaking traditional foodgoing to the world to seeclose contact with the chef in his heartgiving up a good opportunity for love and returning to his hometown to open a shopthe first was not understoodthe final success constitutes the entire story. Interspersed with the love of meeting his wife Lara. I saw a chef who was passionate about food and passionate about life. Several details in the play made me smile inadvertently. The first is the answer during the telephone proposal: It's too early. I'm going to have a cup of coffee before calling you back. Let me have a feeling that everything is casual but doomed. The middle introduction mentioned tortellini when making new ideas for traditional food. There are only six tortellini on a plate. Usually, you can eat ten tortellini with a spoonful. This dish does not even have a spoonful of tortellini. People at the time thought that The restaurant is so distraught! The broken lemon tower in the back is also very interesting, especially to see the chefs carefully put the bottom of the tower on the top of the dessert and then carefully break it, with the name OOPS! I dropped the lemon tart. Finally, Massimo tells us that sharing happiness and feelings with others and doubling happiness is the most important thing.




Episode 2

Dan's "fascination" about the taste of ingredients runs through the episode. He planted grass to make cows eat better milk; he fed chickens with red pepper feed for red-hearted eggs; he had a farm to grow seasonal ingredients he wanted. He keeps talking with farmer breeders, experimenting, and exploring, just for the simplest word: taste. Dan in the play makes me feel a bit serious or even harsh, to myself and to others. He keeps asking himself to cook in the back kitchen every day, and he also loses his temper because someone does not appetite him. But when it comes to her eighteen-month-old daughter, she still has a tender smile. Every chef has a failure before becoming a chef. In this episode, Dan s story before becoming a chef is not as organized as in the previous episode Massino, but is interspersed in the middle of the main line of selecting ingredients: Fired at LA bakery, fired next to Paris The restaurant caused trouble. In my opinion, Dan is not a very talented chef. It is his hard work and dedication to ingredients that have made him today. The final question is: what connects nutritionists, agricultural economists, and ecologists? Answer: A plate of food.




Episode 3

This is a very casual old grandfather, giving people a sense of wandering, the pursuit of freedom in life, the cooking is very rude, treat others clearly. He would say: Is it enough to have a job, a small car, and a place to sleep? The dream is dead. But how difficult it is to live like a wayward way like him. He returned from France and thought he was the best chef until he met Cartier's senior and told him: you are not cooking French cuisine. In my opinion, this is probably a big blow in his life. Then he changed his mind, took Chengshan's potatoes to participate in Germany, and made a potato banquet, which won the awards that his teachers in France had won. Later, he opened a small restaurant in a small town with no water, no electricity, and even his daughter felt that she would always grow up and get married here. As a result, he closed the shop and went homeless. Now he lives on an island with his team, catches fish, chats, drinks and drinks, and often uses ancient methods similar to flower chicken. To sum up, to live the life you want, you must first have a skill in a certain area and get the authority certification. Otherwise, how can you think about life if you ca nt even eat enough food, and you have to be hard on your family? According to him, it is a bit selfish . In the end, he said, wild is calling calling let us go. Everyone wants to run, but not necessarily have the capital to do it.

Refer to the above information ^[1]

Food is not deceiving me. The most outstanding chefs in the world may not be in the most prominent streets in the most famous cities, so "finding" is an inevitable thing. Walking to dinner, driving to dinner, taking a boat to dinner, or taking an airplane to dinner is a "political correct" thing for good eaters. The purpose is pure, direct to taste buds, and involves spirit.
I've been thinking about why chefs are chefs in the final analysis, why are they hidden in the corners of the world, and what kind of existence does the object of specialization have? After all, the belly is the most natural thing in the world, and you need to eat when you are hungry. There is not much difference between the calories of the belly that the billionaires and street tramps need. Eating and literary music are different. It has a metaphysical form, but it can rise to a metaphysical experience. Low is the physical need, the most grounded, but high can be upgraded to art, directly to the soul ^[1] .
The chef makes a work of art in his lifetime-his restaurant. The restaurant deeply engraved with the chef's aesthetic interest, like an installation art that changes every second. You go in, appreciate his personality, taste his taste, enjoy his giving, artistic expression and acceptance. A closed loop of experience is formed between you and the chef, and the artistic experience thus achieves its purpose between lips and teeth.
Watching the chef's location carefully, the ritual induction of this kind of people coming to dream should be the biggest reason, and the appeal of being close to the land is equally important. After all, the choice of ingredients is a practical rigid criterion. If the ingredients have been shocked to heaven, if they are grilled or steamed a little bit, and a pinch of salt is perfect, then why do we need a chef? Human taste buds know sourness, sweetness, bitterness, and the complex taste experience may even have a layered experience. This may be a gift from heaven, so God sent a taste master to reveal this truth and unlock the secrets. Furthermore, with the creation of visual and auditory atmosphere, it is like reaching the end of the world ^[1] .
The so-called panoramic view of the world or the world at its feet is just a good wish of human beings, or it will only appear in the slogan of car advertising. Physically speaking, we can only be here today and tomorrow. I think the world may be like a perfectly cut diamond. The change of location is only from one aspect to the other. The chef s restaurant puts the Buddha at the point where the side lines of several aspects meet. Becoming the end of the world, from that point is the light of human nature, which is both appetite and spiritual pursuit, a strong sense of humanity. When I am in one aspect, I always have the desire to climb over that side and look at the other aspect, and when I set foot in that meeting point, I have the highest wish to walk one by one. And when I trek across the mountains and across the ocean to see you, take a bite, and the food will not deceive me ^[1] !