The joy brought by this documentary is not only in the image, for example, the moment when the kitchen guys play football together in the alleys of Modena, it is really like walking into the "sweet spot" set, or frequently in various movies. The appearance of Beethoven's No. 7 Symphony, the second movement, etc. déjà vu, what is even more fascinating is that the general public outside the industry is fortunate to be able to understand what kind of kitchen revolution is taking place in the corner of the world. . Since physicists and chemists began to study the science of the kitchen, chefs have had more technical support to complete more complex creations. Cooking is no longer just an unchanging repetitive action, the whole process incorporates more personal consciousness of the chef, whether it is the combination of ingredients, the choice of cooking techniques, or the artistic presentation of the plate. It is science that has brought this wave of kitchen revolution to the world. Today, what we see more is the rise of chefs, who are generally sought after by artists who are full of halo. Different from the past, people are no longer just driven to a city or a country by imaginable dishes of the same standard that are sold everywhere. The reasons for the pilgrimage have begun to change into individual people.
Just like Contemporary Art, which has entered people's field of vision since the 1960s, the masters of Modern Cuisine all have forward-looking tastes in their works, bold, unimaginable, and unpredictable techniques. I don't see it, and I don't see it very often in street restaurants. In this world, no one wants to repeat themselves, the old and the new change so quickly, not to mention imitating or repeating others. There is no famous dish system here, every signature dish exists, disappears and disappears because of the existence of every chef. Although the memory of such dishes can only be temporarily retained in the minds of diners or in images in the long run of time, we can still peek into the methodology through communication with the chefs, which is the essence of modern cooking : Cooperative operation of cooking skills, personality charm, cultural accomplishment, creative thinking, professional ethics, modern agriculture and scientific development.
If you want to become a well-known chef, are there any other rules to follow in addition to your excellent personal skills? It can be found from the film that first of all, communication in English is necessary. In terms of cultural accomplishment, it may be Kochi. Most people have gone to France to gild, and have experienced frustration or unappreciated years. The most important thing is-- tell a story. I believe that under the bombardment of many media, they have already recited their own "philosophy" by heart. "Modern culinary production must be combined with modern marketing, which is the top priority of today's catering operations". So when Chef Massimo Bottura talks about how his various inspirations are inspired by contemporary art and how he learns from mistakes, I can't stand the clichés that the audience can imagine. Fortunately, the whole documentary not only opens the back door of the magical kitchen, allowing ordinary people to have a chance to see the creation of famous chefs, but what is even more touching is that the real pain in their lives is presented to us like this, whether it is in their careers. The downfall, the predicament in life, the indebtedness to the family, and even the regret of being late for work.
I define Massimo as the Antonioni of the culinary world, not only because both of them are from Italy, but also because when Antonioni abandoned the classical narrative to shoot the modern love trilogy, the avant-garde and avant-garde artistry also made him neglected for a while. Massimo rejects numb tradition and instead pays homage to tradition in creativity. His trick is to amplify the most glamorous aspects of traditional dishes, such as the crispy corner of lasagna that everyone loves.
Chef Dan Barber, the iconic chef of the Farm to Table movement. This is my favorite episode. Exciting experiments in contemporary agriculture and restaurant farms, when we learn to apply science effectively, can be fed to obtain red pepper-colored egg yolks. The progress of society has brought us the bourgeois food life of the leisure class, but the experimental organic farm is not the whole of the world, we still need to respect the traditional agriculture that feeds the vast majority of human beings. What is moving is Dan's candor as he tells the truth behind the profession of a chef, which is quite torturous, requires a lot of physical strength, rarely spends time with his family, and asks himself - what's the point of doing so much.
Chef Francis Mallman lives a very poetic life, choosing to return to simplicity and authenticity at the apex of his career. Trace back to the origin and bring out the original taste of food in the original environment with the original cooking method. Although the Maillard reaction caused by the open flame makes the food tastier, I have my doubts about it, such as the need to cut down trees, it is not environmentally friendly, and whether the charred food surface is a health risk.
Chef Niki Nakayama uses modern techniques to present the cultural aesthetics and inner philosophy contained in traditional kaiseki cuisine. She's a good representation of the embarrassment of female chefs in the industry. The voice of modern cooking is still monopolized by male chefs in Europe, the United States and Japan. In the 2015 Top 100 chefs list selected by the magazine Le Chef, there is only one female chef.
Chef Ben Shewry describes the influence of his life's memories on the creation of dishes, with no regional concerns about local cuisine, and a larger space to let us understand how he makes his thinking more advanced during stressful experimental days , How to balance work and life time allocation. A very important sentence, he said: cooking should not be dragged down by art.
Chef Magnus Nilsson has explored the history of Nordic cuisine, and the details have inspired many of his creations. Norway has a cold climate, but the scarcity of ingredients in remote areas is not difficult for him. He also deduces a new realm of pickled vegetables in traditional storage methods. His unique knowledge and insights on agricultural products allow diners to appreciate the beauty of anti-mainstream ingredients.
What motivated me to watch this documentary was a clip of how Massimo put in his efforts to save the shattered Parmesan cheese from the earthquake, although it was a little hypocritical to play up this work ethic. Similarly, we can clearly see a trend, chefs are beginning to focus on the selection of local ingredients, so that diners can feel where they are, instead of eating dishes made of ingredients from other countries in their own countries, losing their regional recognition. . Chefs have the responsibility to make people pay more attention to the agriculture that happens around them, and realize the meaning of a dish born here. This also reveals a professional ethics: bringing economic benefits to local farmers. Times demand that modern chefs must be more speculative to cater to a world of ever-increasing tastes. Diners are no longer satisfied with single-flavored dishes (which is the problem with most traditional Chinese dishes), they need multi-dimensional stimulation of sight, smell, taste, and even hearing that is rich in layers, rhythmic and harmonious.
Yet there are doubts in mind when we will catch up with the culinary renaissance of modern cooking, rooted in our own culture. It can be said without mercy, as long as we continue to immerse ourselves in hard work without asking why or what we want, as long as the older generation of masters continue to maintain the Chinese-style inheritance system that is kept secret and not passed on, instead of teaching people with an open mind. Yiyu, as long as we continue to pay no attention to the cultivation of chefs' personal cultural accomplishments and "use others' art to improve our own art", our wait will still be a long way off. *** Rohmer WeChat in Halong Bay: ma-nuit-chez-maud three meals a day and last year's movie
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