London College Of Communication, SE1 6SB, London UK

Biannual London based print and online magazine, producing its own written and visual content.


Review: Chef's Table

June 26, 2018


If you appreciate food and appreciate every ingredient even when making pasta, accompanied by a Netflix subscription, then please refrain yourself from watching Money Heist aka Casa Del Papel and savour Chef’s Table.   


The Planet Earth of food served on a plate of visuals so compelling, you’ll heart will skip a beat, Chef’s Table doesn’t only explore the beauty of fine dining but also teaches you on a country’s culture and the importance of food within its traditions. In each episodes of this four seasons tv series/documentary, different chefs are featured. You can travel to Italy with three-Michelin star chef of Osteria Francescana, Massimo Bottura or Peru with Virigilio Martinez, chef of the nominated Best Restaurant in Latin America, Central, from your coach or bed. You can also discover a whole new take on food with Buddhist nun Jeong Kwan, in South Korea (disclaimer, if you own a heart, this episode may cause a small flow of tears).  


Yes, this Netflix original released in 2015, will bring out your emotional connection to food. One word to describe the experience, is awakening. The majority of the chefs represent a movement of modernism by trying to push the boundaries existing in their nation’s food culture. If each stories told in this tv series doesn’t trigger your desire to be different and challenge perceptions, you haven’t been paying attention.  


Take a second to enjoy the intro of each episode. Do not press the skip intro button. Listen to the first concerto of Winter’s Antonio Vivaldi’s “Le quattro stagioni” (The Four Seasons). Did you notice how every image is perfectly timed with the rhythm of the music. Sit at the chef’s table in order to take a great delight in discovering the whole process of picking the ingredients, understanding them in order to create magic for your tastebuds. The attention to details in every chef’s work has been perfectly, to my opinion, reflected in Netflix camera work. Each plates in every episode received its well-deserved spotlight. In some of the renowned establishments, the names of the meals, the whole setting of the restaurant, all matches what is served.  



Through the cinematography work, you discover that food isn’t just food, it’s poetry. Yes, cooking is a form of art, in one way or the other. But the documentary-style series isn’t just salty, it’s also sweet with its last season featuring four different pastry chefs. A meal isn’t the only thing that bring people together around a table, a desert has the same power and it can only create an even stronger emotional attachment. In the fourth and last volume, I want to tell you to watch and listen to all four of the pastry chefs’ stories, but the most inspiring one probably has to be, Jordi Roca’s story. He is the pastry chef of “El Celler de can roca”, three-Michelin star restaurant in the world. No more will be said.  


If these words haven’t convinced you to at least watch the trailer or hopefully one episode, then remember these. German chef, Tim Raue with a restaurant with two Michelin stars in Berlin, shared in an interview with NME that being on Chef’s Table is better than getting a Michelin star.  


Chef's Table is streaming now on Netflix. Watch the trailer here.





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