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Chefs Table - Season 02 [HOT]

Chef's Table is an American documentary series created by David Gelb[1] which premiered on video streaming service Netflix on April 26, 2015.[2] The series takes viewers inside both the lives and kitchens of a variety of acclaimed and successful international chefs,[3] with each episode placing the spotlight on a single chef and exploring the unique lives, talents and passions which influence their style of cooking. The series has been nominated for and awarded a variety of awards, including 8 Emmy nominations,[4] and was renewed for a seventh and eighth season on May 20, 2019.[5]

Chefs Table - Season 02

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In addition to Gelb, who directed the episode on Indian chef Gaggan Anand, the second season features returning directors Clay Jeter, Brian McGinn and Andrew Fried, and it might be interesting to look back and forth between seasons to see how much the interests of individual directors steer their approach to the chefs and how the chefs, few lacking in confidence, explain their own genius. All have things in common, but none are identical.

The second season of Chef's Table, which comes out today in 190 countries, takes viewers everywhere from deep within the Amazon with Alex Atala to bustling Mexico City with Enrique Olvera to the pristine kitchen of Alinea with Grant Achatz to a small village in Slovenia that functions without a grocery store to the Bay Area with Dominique Crenn. "Choosing the chefs is the hardest part," Gelb explains over the phone during a quick shooting break.

Filming or not, he and his team are "always reading, researching, trying to find chefs who have very compelling personal stories and chefs who tell their story through their food," he says. "We want to have chefs who have different takes on the same themes," he explains. Creativity and resilience in the face of criticism, from within or from critics, "That unifies a lot of the episodes," Gelb says. But it's also crucial that the series feature "different personalities, textures and parts of the world." Those parts of the world can be a short flight away, like Chicago, or sometimes take literally days to reach. For last season's episode with Francis Mallmann, the crew took a plane to a boat to a several-hours-long jeep ride to another boat to get to an island that's connected to the world only via satellite phone. This season's hardest destination to reach?, The Amazon rain forest with Atala.

While Gelb and his team are careful to cover a wide swath of territory and cuisines, there is a noticeable omission from the first two seasons second season: Not a single episode features a French chef. That was intentional, Gelb says, because the upcoming third season, a four-episode miniseries premiering later this year, is dedicated entirely to France. "In a lot of ways, it's sort of the mecca of food," Gelb says. "So many of the techniques that are standard in kitchens across the world come from France. . . . We intentionally didn't use a French chef before, hoping we would have an opportunity like this," he adds.

The upcoming all-French season spans from Old World to New, starting with the great Alain Passard of L'Arpege; then focuses on the culinary legacy of Michel Troisgros, whose father and grandfather helped pioneer nouvelle cuisine; and even spends time with Adeline Grattard at yam'Tcha, where Chinese cooking meets French cuisine. The season ends with forward-thinking chef Alexandre Couillon, who lives and cooks on an island off the coast of France near the city of Nantes.

Those waiting with baited breath to see what the cooking of a Buddhist nun in Korea looks like will have to wait until next year for season four, which is as far as the series goes (for now). But Gelb has hopes it will continue. When asked who he hasn't featured yet but would like to, he keeps quiet, not wanting to give potential future plans away. He concedes his team has talked about episodes dedicated to great masters who are now retired and leaves us with, "If I could do one with anyone dead or alive, and if I could rewind time, like, 30 years, it would probably be with Paul Bocuse." Until then, we will be devouring all that season two has to offer.

Rather than focus on a mix of different chefs from across the gastronomic world, as with seasons one and two, the team have decided to focus specifically on a country: France. The episodes will be dedicated to France and the chefs inside the country, with the likes of Alain Passard and Michel Troisgros featuring.

As with all Netflix series, the entire season will be available in one sitting from 2 September. Get ready for a monster tasting of fine French cuisine. Here's a look back at season two...

In today's episode of Burnt Toast, I talk to director David Gelb about what's just off camera. That is, how they select chefs for the popular Netflix series Chef's Table, the challenges they face (in filming and otherwise), and how his first documentary, Jiro Dreams of Sushi, set the scene creatively for his latest work.

The second season will be out on Netflix on May 27th. Play the episode above, find it on iTunes, or listen to it using your favorite podcatcher. (Don't have one yet? We're fans of Stitcher.)

Chef's Table has three seasons and every episode follows a Chef in the top of their field. I recommend watching all of them, but most are not as crazy and food obsessed as me, so I ranked them. Here are the top ten Chef's Table episodes.

This is the first episode of the entire series and it's a perfect entry into why Chef's table is so good. Massimo Botturo opened his restaurant, Osteria Francesca, in a small Italian town. He searched to reimagine Italian food, but his audience only knew Italian cuisine one way. Through his passion for good food he was able to gain attention from the culinary world and therefore an audience that appreciated his cuisine.

Grant Achatz's food will excite and fascinate you. His dishes are whimsical and childlike, but also use incredible skill. He serves dishes such as a balloons made of sugar and a dessert that uses the table as a plate. Not only is his food breathtaking, but he battles a deadly illness that changes the way he cooks (No spoilers on what happens here, you're going to have to watch and see).

This episode will change the way you look at food. Jeong Kwan is a Buddhist nun in South Korea and unlike the rest of the chefs on Chef's Table, she does not have a restaurant. Jeong cooks for the other nuns and occasionally will cook for food critics and events. She cooks with an appreciation of her ingredients and the natural world. The beauty of her dishes and her perspective towards food and flavor will make you rethink your next meal.

In Season 5, Vivian Howard finds plenty of reasons to celebrate, as Chef and the Farmer turns 10 years old and her first cookbook hits the New York Times bestseller list. So, she sets out on a book tour with her trusted team and a finicky food truck. In between greeting hordes of fans in multiple states, Vivian discovers small batch whiskey in Kentucky, fishes for trout in the North Carolina mountains, and breaks bread with fellow chefs in the Virginia hills where good food and good music meet.

The film tells about the life of some famous chefs in the world. Discover the amazing story of one of the greatest innovators, how he started experimenting with flavors, textures and aromas. Amazing chef from Slovenia, creating miracle dishes in her restaurant,…

When n/naka opened in Los Angeles in 2011, chef Niki Nakayama took reservations for her tiny, 26-seat Japanese kaiseki restaurant on her personal cell phone. This system worked perfectly fine until last April, when Nakayama made her film debut on the Netflix original documentary series Chef's Table, alongside big-name chefs like Massimo Botura, Francis Mallmann, and Dan Barber.

When Netflix premieres the second season of Chef's Table this week, it will once again introduce the world's binge-watching masses to the kitchens and lives of six chefs: Alex Atala (Brazil), Ana Roš (Slovenia), Dominique Crenn (San Francisco), Enrique Olvera (Mexico/U.S.), Gaggan Anand (Thailand), and Grant Achatz (Chicago).

Most of these chefs live and work in places far from the U.S., from Slovenia to Brazil, and many have amassed a certain level of rock-stardom in the insular food media world. But, like Nakayama, none of them (perhaps excluding Achatz) are American household names like Bobby, Mario, Ina, or Emeril.

Netflix is notoriously tight-lipped about its viewership numbers, and it's impossible to make claims that the show has singlehandedly affected its featured chefs' bottom lines. For example, the year Dan Barber filmed Chef's Table was also the year Blue Hill at Stone Barns won a James Beard Award for Outstanding Restaurant and was named one of the World's 50 Best Restaurants. Although a Blue Hill spokesperson says both of Barber's restaurants have since seen an increase in international diners from Europe, Asia, and Australia, it's likely Chef's Table was just one of several reasons for that bump.

We'll soon see if the Chef's Table formula will work its magic a second time around on chefs like Ana Roš, whose Slovenian restaurant Hiša Franko is located in a small town that doesn't have any produce shops, because all its residents cook with ingredients from their own gardens.

In this sense, Nakayama's story is hopeful. A year after Chef's Table first aired, she's still receiving dozens of reservation requests a day from diners eager to score a seat at one of n/naka's nine tables (but no longer on her cell phone). She's added two more full-time cooks to her kitchen staff. She's stopped reading her Yelp reviews, because they're no longer constructive to her work. She constantly feels like she's playing catch-up. And she wouldn't change a thing. 041b061a72


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