The latest season of ‘Chef’s Table’ spotlights the innovations of some of the best pizza chefs in the world
I don’t know when to watch a food documentary. When it’s vermouth time, I feel like bringing up the time to eat; when it’s mid-afternoon, I look at the kitchen with the beady eyes of the cat from ‘Shrek’. After the meal, it’s also not a good idea. It was the last time to experiment. My oldest daughter, a cooking show fan and a weekend kid at home, convinced me at the time to watch “Chef’s Table,” that Netflix documentary series that for seven years has covered the culinary ideas and vital adventures of some of the most important chefs in the world. There have been six seasons (pastry-themed) plus one dedicated to French chefs, another to barbecue. The last one is for pizza.
She believed, poor thing, that we wouldn’t get hungry watching those succulent creations come out of the wood-fired ovens, watching in slow motion the most unlikely ingredients collide with the most common on the lovingly crafted dough and a pizza master selected grain We left some “how do you say?” when the cook showed improbable and surprising combinations. Some photos taken with care. It’s a house brand: letting the chef in question interest you, even if you are the culinary opposite.
It pays tribute to producers David Gelb and Brian McGinn, who over these seasons have managed to show all the work behind each creation, how chefs search for the product, join forces with ranchers and ranchers, and the company’s problems. The six pizza makers (three Americans, two Italians and one Japanese) share their roots, the people who have most influenced their cooking and the often winding road to the top.
Source: La Verdad
I’m Wayne Wickman, a professional journalist and author for Today Times Live. My specialty is covering global news and current events, offering readers a unique perspective on the world’s most pressing issues. I’m passionate about storytelling and helping people stay informed on the goings-on of our planet.
