One night recently we were looking for movie to watch on
Netflix. We couldn’t really find one so
we opted for a documentary series, Chef’s
Table. What a pleasant
surprise. The first episode was about Massimo
Battura of Osteria Fransescana in Modena, Italy. The show was about 45 minutes long and was
beautifully filmed. Unlike the 30 second
blurbs you get on your favorite food network, with this you got depth. You really got to know what makes Massimo
tick. The visuals of his food were
drool-inducing. The spirit and joy he
displayed will make you want to get on a plane to Italy ASAP. The interaction between Massimo and his wife
and family truly illustrate the possibilities of following your passion and doing
what you are meant to do.
The second episode was about Blue Hill’s Dan Barber. Still beautifully filmed and very intimate,
Barber is a different sort of personality.
Fueled by childhood pain, he seems to be an obsessive
perfectionist. However, he also has a
vision of food, flavor and the environment we all must listen to. Blue Hill at Stone Barns has been on my
bucket list since they opened. One day I
will be back east with enough money in the bank to make this happen. This film only makes me more determined.
I am looking forward to the remaining episodes. While they certainly explore dining out and
cooking at their extreme edge in flavor and expense, they explore food and
vocation in ways worth considering. You
can spend $500 per person for such dining experiences, but you can also find
local, reasonably priced places doing the best they can and delivering
flavorful food, responsibly produced with love.
But you should watch this series to consider the possibilities.
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