As the name suggests, this documentary is more about the chef, about the person, the protagonist's experience, philosophy, business philosophy, and then how these are presented in the dishes.
After watching six episodes, I feel that the dishes of these high-end restaurants still have some patterns, such as the visual matching and contrast of food and tableware. But it also makes people feel that there are endless changes involved. Ingredients, seasonings, cooking methods, and plate placement are one aspect. A plate of finished products also seems to contain infinite choices.
A few things stand out:
The second episode, the restaurant's elevation to the ecosystem.
Episode 4, the challenges women face in the industry. From people who think you can't do it, trying to prove yourself, to having nothing to do with others, just enjoying yourself.
In the fifth episode, the balance of work, life and family is not a problem that only women face. Anyone who values work as well as life and family will face this problem. Different choices are made at different stages.
Episode 6, Open a restaurant somewhere on the way to nowhere. Close to the origin of the ingredients, there are abundant natural ingredients everywhere, which is already better.
These episodes have some commonalities, such as the unnatural problems of dairy and beef cattle; the cooking method of digging holes and burying food in the soil (think beggar chicken); the pursuit of creativity and innovation.
It is a documentary that both broadens the horizon and draws strength from it. Pursue excellence.
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