It's been awhile since the last time I noted down some inspirations. Weeks were pretty rough with client's pitch and unbearable deadline. It's good to be back and pick what's left in between for some amusing things while the tide is low. I could start Netflix and chill-ing again, of course.
Speaking about Netflix, I have been enjoying many series and documentaries on my monthly subscription. Its range of quirky originals are not bad, plus I get to pick them based on my schedule basis. The fact that it is not a free channel has forced me to redeem my leisure time more than swinging them by only when I got time. For a person like me, flexibility is not really on my side at the moment.
One of the documentaries I really love is Chef's Table where it goes inside the lives and kitchens of six of the world's most renowned international chefs: Ben Shewry (Attica Restaurant in Melbourne, Australia), Magnus Nilsson (Fäviken in Järpen Sweden), Francis Mallman (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki Nakayama (N/Naka Restaurant in Los Angeles, CA, USA), Dan Barber (Blue Hill Restaurant at Stone Barns in New York City, USA) and Massimo Bottura (Osteria Francescana in Modena, Italy). The whole documentary invites us to take a pick on their unique lives, talents and passion from their creations in culinary heaven.
Just like having a really tasty dishes for the soul, I took my time from bite to chew and let my brain cells digest the values absorbed from each chef per episode stored in my memory for a month and a half. It's a very heart-warming doc that David Gelb created where the whole spectrum of enthusiasm toward food, sustainable dietary, humanity, dreams, love, culture and philosophy are wrapped in super fine direction on screen. And of course, the eyes of Will Basanta and Adam Bricker brought along so many details in motion and gave us the right angle on the plate. Well-served not only for the eye, but right into the soul.
Beside of the production side and technique, the storyline for each are very personal and it seems that everyone who understands would definitely attached to it. Those series of interview on its first season offer some kind of 'faith' that I took personally.
I am not much of a foodie, but I got this special bond in me when it comes to food, or the world evolving around it. Hence Chef's Table series is now added to shelf as another book for life. Because it feeds me inspiration and shift my paradigm into a better view. Such a sufficient reason to appreciate everything on Chef's Table. I can't wait to hear Vivaldi's Winter rings for another season to come. Meanwhile, I'll binge another docs.