Netflix's newest offering, Chef's Table Legends, has me counting down the days until April 28th when we'll finally get to dive into the extraordinary stories of culinary revolutionaries who've fundamentally changed how we experience food.
The upcoming season spotlights four remarkable visionaries whose influence extends far beyond restaurant walls. Alice Waters, the mother of the farm-to-table movement, transformed American dining through her Berkeley institution Chez Panisse and her uncompromising dedication to seasonal, local ingredients. Thomas Keller, hailed as "the most important American chef in history," elevated American cuisine to unprecedented heights with his three-Michelin-starred French Laundry in Napa Valley. Jamie Oliver combined accessible cooking techniques with passionate advocacy, democratizing culinary skills while fighting for better food education. Perhaps most fascinating is José Andrés, whose humanitarian work through World Central Kitchen demonstrates how chefs can become catalysts for global change during crises.
What makes Chef's Table so captivating isn't just its subject matter but its presentation. The cinematography transforms each culinary creation into visual poetry, capturing textures, techniques, and plating with a sensual, almost reverent gaze. The iconic "Winter Four Seasons" theme music has become synonymous with culinary excellence, creating an immersive experience that engages all senses. While I would have loved to see other legends like Wolfgang Puck or Masaharu Morimoto featured, this lineup promises to deliver profound insights into the minds that have shaped modern gastronomy. Whether you're a passionate foodie, an aspiring chef, or simply someone who appreciates human creativity and perseverance, tune in to witness how these culinary maestros have forever changed our relationship with what we eat.
Hey, welcome to the kinky eater, where adult content creators talk about food, sex, kink and oralism, but not always at the same time. I'm Verbal Kink, I love food, I love sexy sounds, and in this episode I'm going to talk about one of my favorite TV shows ever and that's Chef's Table. But specifically, we're going to talk about the new season that's coming out, chef's Table Legends. It's on Netflix. It comes out April 28th. My God, that's like a whole month from now. It's way too long for me.
Speaker 2:
I loved Chef's Table ever since it came out. It's a documentary from David Gelb I think that's how you say his name. It's just so well produced, so well done. And the theme song that was chosen I think it's called Winter Four Seasons by Salzburg Baroque oh my gosh. I think there's other people too it's probably other people responsible for that song, but it's so good and it's become for me it's become synonymous with the show and Good Eats.
Speaker 2:
I first started watching that. I was hooked. I think there's eight seasons now and it's funny when the movie or the film the Menu or is it the Menu or menu when that film came out, I was like, oh my God, this reminds me of chef's table, you know just sort of the way it was done, but so good. But yeah, I mean chef's tables got, it's got eight seasons, um, but then they also have like all the derivatives, right, they've got Chef's Table France, they've got Chef's Table Pastry, barbecue, pizza, noodles, it just keeps going. And they're so well produced.
Speaker 2:
All the interviews are really good and you really delve into each chef's life, how they came up and you know everything about them and you're able to connect with them in ways that you know you wouldn't with other shows. But I don't know, I just think it's so good, so I'm excited for it. And actually we are going to watch the Chef's Table Legends official trailer, which came out a day ago. It says it's already got 88,000 views, so I'm going to react to it. I'm going to have to pause, I think, during the reaction because copyright reasons and so forth. But all right, let's go Without further ado.
Speaker 1:
In the last 20 or 30 years, a small handful of people changed how we look at food.
Speaker 2:
Oh my God. I saw Alice Waters. I saw Jose Andres, the other guy. I can't went too fast, this is already so good, Okay.
Speaker 1:
It's not. If someone's going to learn to cook or love food, it's when. This is the greatest cuisine in the world, and if I have to hand feed it to you and watch you react then I'll do that.
Speaker 2:
They are doing it up on this trailer. This production, the production on Chef's Table, is just it's like mouthwatering, like video cinematography. You know I've always loved taking pictures Before. Taking pictures of food was a thing with your phone. I just always loved quality food pictures. You know, the cookbooks and all that and the magazines. But this is such good cinematography and it makes me hungry. The detail on this stuff. I'm so excited. Let's go.
Speaker 1:
Alice Waters is the mother of the farm to table.
Speaker 2:
It is Alice Waters, it's uncompromising. Yes, oh, alice Waters Farm to table movement Chez Panisse in Berkeley.
Speaker 1:
A way that pushes us to do things we didn't think were possible.
Speaker 2:
A place where we treasure our farmers. That's the world I want to live in.
Speaker 1:
Thomas Keller has led the way for several decades now.
Speaker 2:
Who's Thomas Keller?
Speaker 1:
He is the most important American chef in history.
Speaker 2:
When somebody tells you you have influenced them. Oh, that's why I do what I do. Let's go French Laundry. Jamie Oliver, best-selling author, charming TV chef he's changed the way people think about food in this country.
Speaker 1:
I have a job to guide as many people towards the joy of food and cooking and I'm going to give it my best shot.
Speaker 2:
Okay, jamie Oliver, oh, jose Andres people towards the joy of food and cooking and I'm gonna give it my best shot.
Speaker 1:
Okay, jamie oliver, maximalist. On one side you have a small empire of incredible restaurants and the other side you have a non-profit organization okay, well, good.
Speaker 2:
Good on jamie oliver. Good for him. I've never eaten any of his restaurants, but good job for him uh, but jose wanting to feed the world. There is a moment I realized that if you give people the spark of possibility, my man Jose drinking from a flower, from a flower petal.
Speaker 2:
Yes, that spark becomes a big flame of hope. Uh, I love that guy. I love that guy. So well done, april 28th, let's go. Yeah, netflix. So, oh man, this is going to be so good. There's Thomas Keller, of course, the French Laundry in Yonville, california, in wine country.
Speaker 2:
I have not been there. It's on my list to go. It is very expensive. Laundry in Yonville, California, in wine country. I have not been there. It's on my list to go. It is very expensive. It's got three Michelin stars, I think he's got. I think he's the only chef or the only American chef anyway to have two different restaurants with three stars.
Speaker 2:
I can't remember the name of his other restaurant that has it, but so that's on the list. Alice Waters Chez Panisse in Berkeley that is also on my list. I have not been there and I'm, I'm.
Speaker 1:
I'm upset.
Speaker 2:
I lived in the Bay Area for a while and I just never got a chance to go. Man, I need to put that on my priority list. And, of course, jose Andres, one of my favorite chefs ever, ever, ever, ever. I love him on Iron Chef. I really learned about him on Iron Chef. Then I went to all.
Speaker 2:
He's got a lot of restaurants. I've been to Haleo in DC and in Las Vegas. I've been to Oyamel in DC, which is the Casino Mexicana, and I've been to his DC Zaitenia location. That's the classical, like Turkish and Lebanese cuisines. All his food is so good. I've been to his food hall, his Spanish food hall, mercado Little Spain, in New York City's Hudson Yards. That place is amazing. It's an all-day dining destination kind of for, you know, just lovers of food, and I had some really good churros there at one of the stands. And then I ate at Leña, a full-service restaurant in Mercado de Little Spain, and it's got a market in there and it's like a smaller version, spanish version, of Eataly. It does have a market there. It's got all the restaurants and stands and stuff. I do understand that.
Speaker 2:
I think Chef Batali was out. You know he was put out or they separated from him back in 2019. I think there was all those all that controversy with that. But I love Jose Andres. On my list for him is to go to Bazaar, one of his Bazaar restaurants. I want to go so bad, and he just, I'm ready for that. Jamie Oliver I don't know much about yeah, I don't know much about him.
Speaker 2:
I'm sure he deserves it. I do remember seeing I think it was Uncle Roger kind of clowning him about how he made some, some Asian food and it just wasn't. But, um, you know, I'd probably say I'd want to see, uh, I would have loved to. You know, not not to replace them, but maybe in additional, additional chefs, um, and maybe they'll come in later seasons, but of legends, the legends version of chef's table, but it would have been, you know, good to see. Maybe. Um. Wolfgang puck you know he opened his Spago restaurant on the Sunset Strip in 82. Eventually moved it to Beverly Hills. He opened Grenada in 91 in Malibu, california. That I believe closed in 04, 05. Was it 06? I think it was 05, maybe, and I've been to Spago Las Vegas and his restaurant Cut in Las Vegas.
Speaker 2:
I love Wolfgang Puck, I love everything about him. I distinctly remember watching one of his videos and learning how to cook an omelet like he does. He's just great. And then Masaharu Morimoto I wish he was on there too. I love him he's.
Speaker 2:
You probably might know him as iron chef on um, the japanese tv show iron chef, and then, of course, he was also on the american versions. Um, I've been to his flagship morimoto restaurant in napa valley. Um, very good, so so good, and uh, I just it would be awesome to see them. But either way, I'm really excited to see the this um series.
Speaker 2:
I'm so happy that netflix is continuing to produce these. I just, um, I even have these going on in the background sometimes at my house, just because it's just a very calming experience, just an awesome experience when you just want to relax and watch some quality, good food and listen to some really, really inspiring people. The chefs are absolutely inspiring and they just the way they accomplish things and the way they think about things, especially food and their business and how to treat people and all that. And I do understand yeah, it's a show. So you know, obviously everybody's got their own bad things going on and some things come to light, but you know what these folks? I haven't heard anything bad about them. So, uh, I'm excited, so thanks for taking this. Uh, watching listening to me react and I hope I can maybe see some of these and maybe do some reactions to the actual shows.
Speaker 2:
That might be something I do I don't know if I'll ever do it on video though, so, but we'll see.
Speaker 1:
Who knows you never know.
Speaker 2:
But yeah, thanks for listening to the Kinky Eater. Stay tuned. Hopefully we got some more content for you, got some more interviews with some of my kinky creator friends and hopefully we can keep it exciting for you. So, all right, kink is life. Stay well, be nice. Okay, be kind. All right Talk soon.
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