Chef: Massimo Bottura
Restaurant: Osteria Francescana
Location: Modena, Italia Starts
with a story about Massimo inventing a recipe that subtly solves an earthquake-induced pile of cheese. Respect for ingredients as a chef is drawn from the cheese.
Confusion in youth - making traditional food - going to see the world - getting close contact with the chef in your heart - giving up a good opportunity for love to return to the hometown to open a store - not being understood at the beginning - the final success constitutes the whole story. Interspersed with the feelings of meeting and falling in love with his wife Lara. I saw a chef with a passion for food and a passion for life.
A few details in the play made me smile inadvertently. The first is the answer on the phone proposal: it's too early, I'll have a cup of coffee before calling you back. Makes me feel that everything is random but predestined.
In the middle of the introduction, I mentioned tortellini when I made new ideas on traditional food. There are only six tortellini in a dish, and a full spoonful of tortellini can usually eat ten tortellini. In this dish, there is not even a full spoonful of tortellini. People at that time thought this The restaurant is so frustrating!
The broken lemon tower at the back is also very interesting, especially seeing the chefs carefully place the bottom of the tower on the top of the dessert and carefully break it, with the name OOPS! I dropped the lemon tart to form a contrasting cuteness.
In the end, Massimo told us that sharing happiness and feelings with others and making them doubled is the most important thing.
Episode 2:
Chef: Dan Barber
Restaurant: Blue Hill
Location: New York, USA
Dan's "obsession" with the taste of ingredients runs through the entire episode. He grows grass for better milk for cows; he feeds chickens with red pepper feed for eggs with red hearts; he has a farm to grow his own seasonal ingredients. He's constantly talking to farmer breeders, experimenting, and exploring, just for the simplest word: taste.
Dan in the play made me feel a bit serious and even strict, both to myself and to others. He continued to ask himself to cook by himself in the back kitchen every day, and he would also lose his temper when someone made something that was not to his taste. But when it comes to her 18-month-old daughter, she still shows a warm smile.
Every chef has failures before becoming a chef. In this episode, Dan's story before becoming a chef is not as organized as the last episode of Massino, but interspersed in the middle of the main line of choosing ingredients: being fired at a bakery in LA, being illegal next to Paris Trouble with restaurants. In my opinion, Dan is not a very talented chef, it is his hard work and dedication to ingredients that made him what he is today.
The final question is: what is it that connects nutritionists, agricultural economists, and ecologists? Answer: A plate of food.
Episode 3:
Chef: Francis Mallmann
Restaurant: No
Location: Patagonia, South America
This is a very casual old man, giving people a feeling of wandering, pursuing freedom in life, starting The dishes are very rough, and the love and hate are clear to others.
He would say: is it enough to have a job, a car, and a place to sleep, the dream is dead. But how easy it is to live like him.
He came back from his studies in France and thought he was the best chef, until he met Cartier executives and told him: You are not cooking French food. In my opinion, this is probably the biggest blow in his life. Then he changed his mind and took a mountain of potatoes to Germany to participate in the competition, made a potato feast, and won the grand prize that his teachers in France had won. Later, he opened a small restaurant in a small town with no water, electricity, and no roads. Even his daughter thought 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, fishing, chatting, drinking, and often cooking with ancient methods similar to beggar chicken.
To sum up, to live the life you want to live, you must first have a skill in a certain area and be recognized by an authoritative certification. Otherwise, how can you think about life if you don’t even have enough to eat, and you have to be cruel to your family. According to his words, it is a bit selfish. .
In the end he said, wild is calling calling let us go.
Everyone wants to run, but they don't necessarily have the capital to do it.
Episode 4:
Chef: Niki Nakayama
Restaurant: N/NAKA
Location: Los Angeles, USA
This episode sounds more like a story about a girl who refuses to lose and chases her dream. Niki grew up in a traditional Japanese family. Her mother always instilled in her the idea of men being superior to women. She probably believed that the most important thing for a woman is to support her husband and children, take good care of the family, and always support her husband. Niki started cooking because she wanted to prove to others that women can be great chefs, and to make her parents proud.
Later, when she accumulated work and study experience, when she wanted to open a restaurant by herself, her mother, brother and sister asked her to open a sushi restaurant because it was easier to be accepted by the public. After two or three years of downturn, her sushi restaurant finally won the recognition of customers, achieved success, and became the pride of her family.
But she always felt that something was missing, that it was not what she wanted, and that her creativity in sushi could not be brought into play. So she sold a sushi restaurant and planned to spend her life in the house drinking beer and eating pizza, with long hair and messy clothes.
By chance, she decided to open a new store, a store that does not cater to the public but just cooks the food she wants. Working as kaiseki, who is full of creativity, never repeats, and follows a certain philosophy, and has a female partner in work and life, she feels that all these are what she loves.
So she kept reminding herself that she must really live in this life and be grateful all the time.
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