Style - Symphony
Take the sixth episode of the first season as an example, which is exquisitely plotted and depicts the growth experience and career thinking of the chef. Its pictures are meticulously crafted, and you can enjoy the wonderful dishes like works of art; the narrative style is enthusiastic but not overflowing, and the image of the chef is gradually clear in the evaluation and self-evaluation of the people around it; the selected soundtrack and narrative rhythm It is highly compatible, sometimes excited and relaxed, sometimes witty and sad, starting with the first movement of Vivaldi Four Seasons - Winter - The rhythm is sonorous and bright, making people feel uplifting and warm.
"Chef's Table" opening theme:
Unlike the "Baking Brothers" that I recommended earlier, this show is not focused on the customs and how to make delicious food, it will focus on "why this restaurant / chef is so successful. "The 45-minute record is full of subtle and lively sparks, and the audience also has the opportunity to gain the "epiphany" of re-recognizing themselves; it is not the same as "The God of Sushi", which focuses on portraying the awesome Master Zhenguo, in the soft beauty The cadence is rhythmic, exuding the warm fireworks of daily life. Through it, the audience tastes the sweetness and bitterness of life, and contemplates the complex taste of struggle and compromise.
Core - Creativity
In my eyes, this drama is not only a sensual work that describes works of art, but also a typical example of a documentary with clear logic. The sixth episode of the first season gradually sorts out Chef m's core concept of "creativity" and the trajectory of the chef's career development in a way of stripping cocoons:
m believes that creativity is the key to success, it requires hard work and a long time. He believes that "any creative craft is a reflection of the person doing it." The documentary mainly shows the qualities of excellent chefs and the unique creativity of m from the following aspects:
1. A strong sense of mission: "the only way for traditions in food to be kept alive is to let them adapt , because if you keep them in museum, they will eventually die out...and my job is to keep the original alive in a way that people can actually understand." This is his value The cornerstone is also the source of his insistence on innovation.
2. Be careful and strive for perfection: "I notice everything that happens in the kitchen because I was there to develop them.", "In a first-class restaurant, you don't have a chance to make a second dish, everything has to be perfect."
3 .One of the continuous attempts and discoveries
, full textual research: m was invited by the publisher to write a book about Swedish food culture. To this end, he interviewed local residents, collected food samples, and observed and recorded the eating habits, cooking styles and food culture of local residents. This experience was a huge boost to his creative talent.
Second, dare to be the first: m abandoned the tradition of using beef cattle for cooking in other restaurants, and turned to dairy cows. When he used dairy beef for the first time, he found: "it (the meat of dairy cow) had a depth of flavor...you will have much more flavor, much more texture and more natural marbling. He is very excited to explore this fresh land that no one else has discovered: "it's very exciting when you kind of hit that moment where you realize that you've onto something , when you realize that there is knowledge that's just lying there in the open, it's just that no one is using it."
Third, subverting the tradition: m figuring out a way to manage the kitchen Unique mode (a bit of a "backward" mode). The traditional restaurant model is that the intern or new person is responsible for the basic work such as choosing dishes, then different people do the layers of preparation, and the chef is responsible for the final plate (stand and take plate). In this model, the people at the “bottom” have little responsibility; in Fäviken, however, there is one person who prompts and controls the process, the intern connects with the former, and the chef does the cooking. He Think: it is best not to have layers of division of labor (filter) before serving, so that everyone will strive for perfection from the beginning.
Fourth: keen intuition: But m also pointed out that managing the kitchen is actually not difficult, the difficult thing is to seize the opportunity to further advance the relationship between the restaurant and the diners (like an advanced love relationship): "to be able to see when you 're crossing the line with the eater and also to be able to see when you need to push them." Based on this idea of "leading the eater", he opted for a "tasting menu format"—that is, in two Thirty dishes are served to guests during the half-hour meal. He said that as long as the frequency of serving is properly controlled, "no one thinks about being too quick, it's just delicious." When it comes to the reasons for choosing this method, his answer is: "It's the best way to present the food."( The foremost expression of food) Ups and Downs
- Reincarnation
This documentary not only elaborates on m's practice philosophy, it is not surprising that it also subtly integrates several key points of his career turning point into the narrative: from his departure to study in a big city, to I started to work my first job in Paris, I was tired, and then I experienced the failure of starting a business and became disheartened, until I was forced to return to my hometown to work, and reached the peak of my career in an unexpected place.
When he was young, like many ambitious young people who grew up in small places, he was reluctant to stay in his hometown. Although he grew up in a beautiful environment and abundant ingredients, he did not take it seriously, "I never appreciated them for that it's just part of everyday life." He went back to his hometown to work and rediscovered all kinds of wonderful ingredients that he couldn't find anywhere else. Of course, m did not deny his work experience in big cities, it was his first job in Paris (L'Astrance restaurant, one Michelin star) that made him understand that good ingredients are the key to delicious food, "the dish dish will never be better than the produce, it is the ingredients that determine whether a dish is "good" or "fantastic".
"New Yorker" columnist Bill Buford likened m's career to a "reincarnation" with emotion: longer than Jämtland, Leaving Jämtland and returning to Jämtland.
m once stubbornly believed that the best ingredients are in France. Now, he says with affection: "I have to back, it's still exactly the same place, it's just that I see it differently."
As the saying goes: when I look back, the man is there, in the dim light; the way of looking at things, not the things themselves, determines everything.
M's publisher Emilia gave him the highest rating:
He completely reversed the game, instead of saying" I want to open a restaurant in New York," he created the best restaurant in the middle of nowhere,
Voice-over - Basic Information Introduction
Restaurant Honors: Ranked the 25th best restaurant in the world (fromWiki, 2016)
Cuisine: New Nordic cuisine (from Wiki)
Restaurant Features: The restaurant has a total of 12 tables, "tasting menu mode" - two and a half hours 30 dishes are served to diners.
Restaurant classic: scallop cooked over burning juniper branches
Restaurant Location: Jämtland, Sweden (290 miles north of Stockholm and beyond the Arctic Circle, known as the granary of the eighteenth century.) Six months of the year nothing grows."
Chef: Magnus Nilsson (birthday: 28 November 1983), from Jämtland, Sweden, married with children. Author of the book "Fäviken".
Chef resume: studied at a chef school in Sweden, then worked at L'Astrance (one Michelin star) and L'Arpège in France before joining Fäviken in 2008.
This article was published on the personal WeChat public account mvoiceover on July 3, 2016, with deletions.
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