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|| CHEF'S TABLE || 2015-2024 || Docuseries || Food & Cooking, Biography, Lifestyle ||
My comfort-genre is docuseries, and since I last watched, Chef's Table released so many seasons, so I started over and this time my riduur also joined to watch with me.
And there are names I remembered from season 1, like Massimo Bottura from Trattoria Francescana, Dan Barber from Blue Hill, and especially Niki Nakayama from N/Naka.
Two things I love doing: Drawing and cooking. There are not are the things I like to do as a job (I used to do both), and both of are exhausting since I'm mentally ill, but still, watching professionals doing it, you can learn a lot. What I liked in the N/Naka episode, that the chef explain how she went from pleasing people to self-realization and actually doing what she loves. How she was burnt out doing a sushi restaurant (a safe and steady choice, a path everyone walked before) but found her true calling being creative with reinventing the art of kaiseki (rough start, ended up being a success).
I remembered one scene from years ago: the kitchen is completely separated from the dining area, so people don't get a visual input about that the chef is a woman while eating. So it won't distract people who comes in to taste her dishes. So they can only concentrate on the food. The artpiece. This really stayed with me as an artist.
My comfort-genre is docuseries, and since I last watched, Chef's Table released so many seasons, so I started over and this time my riduur also joined to watch with me.
And there are names I remembered from season 1, like Massimo Bottura from Trattoria Francescana, Dan Barber from Blue Hill, and especially Niki Nakayama from N/Naka.
Two things I love doing: Drawing and cooking. There are not are the things I like to do as a job (I used to do both), and both of are exhausting since I'm mentally ill, but still, watching professionals doing it, you can learn a lot. What I liked in the N/Naka episode, that the chef explain how she went from pleasing people to self-realization and actually doing what she loves. How she was burnt out doing a sushi restaurant (a safe and steady choice, a path everyone walked before) but found her true calling being creative with reinventing the art of kaiseki (rough start, ended up being a success).
I remembered one scene from years ago: the kitchen is completely separated from the dining area, so people don't get a visual input about that the chef is a woman while eating. So it won't distract people who comes in to taste her dishes. So they can only concentrate on the food. The artpiece. This really stayed with me as an artist.
