If you are enamored with food TV as much as we are, by now you have heard of Chef’s Table. And if you haven’t, consider this your next binge-worthy show. For those who don’t even have Netflix, actually let me stop right there – is there anyone left who doesn’t? Seriously though, get out from under your rock and sign up, this show is completely worth it.
Photo by: Jake Gard
I still enjoy following chefs. And I don’t mean only those star-status reality TV chefs that everyone now recognizes, though admittedly I follow those too. The ones that really stand out to me, are those that go beyond celebrity recognition, that aren’t in the business solely for money or fame, but that sincerely care for their craft and make a difference.
I follow chefs through feeds, newsletters, and articles, but nothing beats watching a chef-centric show. Mind of a Chef was our first obsession, though we quickly finished the available episodes and began searching for other options. Then one day Garett’s dad brought us a then little-know film, Jiro Dreams of Sushi.
This movie blew our minds. It showcases the food, and the featured chef, in such a different and refreshing light. Beautifully shot, incredibly dynamic and personal, we found ourselves yearning for more. Once the movie ended, it had made its mark. We poured through available resources and began following the director. Several years later, our patience finally paid off when we heard the same director was launching a series on Netflix.
Thanks to far-reaching media, we have access to nearly any source of entertainment. Netflix has completely altered our TV watching experience, and continues to up their game with the quality of the content they have available. Which is why David Gelb partnered with them for his cinematic docu-series.
It watches much like a movie, with a mix of eye-catching scenery, personal interviews, and a seemingly never-ending supply of mouth-watering dishes. Every episode draws the viewer in, and leaves you with a rapt sense of wonder. How have I never head of these chefs, or these restaurants? One particular episode re-introduced me to a noteworthy chef I hold in the highest esteem. He focuses on several things I consider to be of the utmost importance: the quality of our food, the science behind our food, and supporting our community. His message rang so clear to me, I literally had chills throughout the show.
Farm-to-table is the latest of many buzz words in the food industry. It seems every institution is featuring this phrase, to keep up with competition, and draw in trendy diners. Sadly, most restaurants don’t follow this philosophy. Instead they just throw these three words on their menu in hopes of staying relevant. There are a select few that live and breathe this mentality, and none more than Blue Hill at Stone Barns. As spoken in the chef’s own words, many get farm-to-table all wrong.
Chef Dan Barber’s mission is to revolutionize the way we eat, through education, smart farming, and collaborations with those who share his passion. As shown in his Chef’s Table episode, he continues to push boundaries and encourage improvements for a better food experience . Addressing concerns about agriculture, sustainable farming, and modern American practices, he is a pioneer and a unique yet powerful voice.
To learn more about Chef Dan Barber see his TED talks and reference his book. Visit the Stone Barns Center for more information about their partnership, and add the Blue Hill restaurant to your list of must-dine restaurants. It is officially on our bucket list.
Now don’t wait one more second, go check out Chef’s Table. The latest season features Chicago’s very own Grant Achatz, and several more seasons are already in the works. Speaking of which, excuse me while I go watch all 6 episodes in one sitting.
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