Episode 1: Breaking through traditional Italian dishes, parmesan cheese, tortellini, and delicate dishes like a sandbox.
Episode 2: Sustainable organic farming, new varieties of ingredients, breast-fed veal, red pepper-fed eggs.
The third episode: rough barbecue, large wood barbecue, roasted whole lamb, American specialties, Patagonian pit cuisine, teppanyaki.
Episode 4: The struggle of Japanese female chefs to innovate kaiseki cuisine and maintain the integrity of ingredients.
Episode 5: Australian Ingredients, Experimental Kitchen.
Episode 6: Nordic Diet, Paleo Recipes, Preserved North Island Quail Eggs, 30 Courses.
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