Legends’ On Netflix Is A Feat Of Food Film And TV

It is here.

The anticipated 10th Anniversary season of Chef’s Table on Netflix kicked off on April 28, and the buzz surrounding the series and its superhuman subjects has been buzzing since. Everyday we hear people misuse terms like AMAZING or AWESOME or HERO and LEGEND for things that might not really qualify beyond the sake of drama or exaggeration. Chef’s Table keys in on legends of the culinary industry and chefs who actually embody the term while still being in the thick of and at the height of their careers. When it comes to the culinary sphere, Jamie Oliver, Thomas Keller, José Andrés, and Alice Waters are larger-than-life figures who indeed personify legendary status. Netflix has the receipts to prove it.

If you’ve been a fan of the show, you are well aware of how each episode feels like a feature length film, complete with well-crafted cinematography and moving music, all while being underscored by a compelling storyline and cast that brings it all to life. It just so happens the cast of characters in Chef’s Table are real people who feed and nurture for a living and have changed the world along the way.

To capture these real life legends on camera and on film and do justice to their individual stories for a range of audiences–from life-long fans to newcomers–is also the feat of a making a feature-length film, and yet the end result is over in the blink of an eye. Each episode took numerous hours of interviewing, all for a tight hour-long segment that captures the lives and global movements each chef hopes to inspire.

From seeing each chef in action in their kitchens and working with their teams, to hearing from the people closest to them and capturing quiet moments of reflection is an undeniable challenge. But the show accomplishes that and more; it ticks all the boxes you want a film to tick, and it entertains and informs while igniting awe.

How To Make a Legend

When discussing such a feat with David Gelb, the show’s creator/director/executive producer– well-known for the popular 2011 film Jiro Dreams of Sushi–he shares some of the nuts and bolts needed to create such a show. Unlike other food-centric programs that lean towards cooking and teaching or cooking and competition, Chef’s Table has become a platform for the important movements each chef stands behind and wants to empower others to join.

Gelb says this season in particular asked the team–many of whom have been on board since the show’s release in 2015– to dig a bit deeper, especially when calling the season “Legends”; something important to stand up to. Thanks to director Brian McGinn who has his pulse on all things food, the team had a solid starting point. But they had to ask themselves what defines a legend and from there, Gelb asked, “can we get the time from [the chefs]

that’s needed in order to do this? It’s a two-week commitment and they need to be able to tell a story in a way that [they] haven’t in thousands of interviews before.”

So often when interviewing, journalists are lucky to get 15 minutes let alone an hour or half a day with a subject. To have hours over the course of two-weeks sounds like literary gold. It is no wonder though, what time can give a story, once you watch the series and become instantly drawn in by the close-up camera angles, the music, and seeing chefs you thought you knew about, transition into a vulnerable, deeply intimate, and reflective state.

“We ask a question and then let time sit,” Gelb said. “Just by sitting and putting the time in, getting to know each other and building trust, you start to get to know the real story behind the story. That’s the goal with all our shows but especially with the Legends series,” he added. These are people who have been on TV for years, they’ve published books, have restaurants; many of us have the gist of their stories in our back pockets. Chef’s Table: Legends, however, opens chapters none of us have read before.

The distinctive look and film quality of Chef’s Table is as much a draw as the chefs being featured; side by side, those elements become a whisp of magic that makes the show particularly special. When talking to cinematographer Adam Bricker about the show’s distinctive look and quality, especially for this momentous season, he talked about how colors of the region being filmed inform the color palette for each episode; even the lens choice and the way in which the food symphony presented at the beginning of each episode is specifically chosen; all orchestrated to aesthetically, intentionally connect to the chef being featured.

“Filmmakers are always trying to one up what they’ve done previously,” Bricker said. Many of the filmmakers on the show have been working together on it since the first season. Between the style of documentary television the show has become and the inevitable challenges that come with budgets and timing, they have nevertheless gone the distance. “We are always trying to push the show and get better at making the show and this new season is a testament to that,” he added. “I think these are our best episodes yet.”

Origin Story

Even though viewers are relishing this new season, the show’s anniversary, and the people on either side of the lens that have made it all happen, within the era of streaming, we get greedy; many of us already desperate for more. Can we expect more Chef’s Table? When putting Gelb on the spot, having him sit with this question, he went back to the beginning-pre-Netflix-when trying to pitch the show. “When I was first pitching [it], so many told me, ‘you have to have a host’ like Anthony Bourdain or Andrew Zimmern; you need a celebrity that can take you on the journey.”

At that time, it seemed odd to have chefs who aren’t television stars talk about their journeys in a personal way. It requires things like a prime lens and cinema cameras; a different editing schedule and process as it is hybrid between a feature film and made for TV. Despite the hurdles ahead, the vision was clear and he knew it was possible. While reflecting on this he addressed something Alice Waters says in her episode, “Impossible is not a word in the French language.”

The drive was there as well since he met the same friction when first selling his idea for Jiro Dream of Sushi, which went on to win numerous awards. Even Jiro himself, originally thought the film would be boring, Gelb admitted. He shot an hour of film just of Jiro massaging an octopus to bring out optimal flavor and tenderness. “I believed if it was interesting to me, then it had to be interesting to others too,” Gelb noted. It was not only interesting, but the film soared in popularity and earned Jiro and his Tokyo restaurant (now run by his son, Yoshikazu) a cult following.

When Netflix stepped in, everything changed. “They not only saw that it was possible, but they were willing to take a risk and do something different,” Gelb said. “They are great partners,” Gelb said “and have never made us put something in or take something out that we didn’t want to do. More than anything, they empower us to do what we think is right on the show; and that’s awesome.”

Chef’s Table Episodes

Jamie Oliver, Directed by Brian McGinn
A visionary British chef who has inspired the world to cook, Oliver rose to fame in the late 1990s with the success of his television series and first cookbook, The Naked Chef. Oliver has been passionate about child health and has made it his mission is to improve the quality of school meals, increase food education and encourage healthier diets for children around the world. He runs a global and integrated B Corp food brand business that includes an international portfolio of restaurants, food products, homeware, partnerships as well as a flourishing media business.

José Andrés, Directed by Clay Jeter
José Andrés is a force of nature who has captivated the world with his boundless energy, talent, and generosity. A master of Spanish cuisine and innovative tapas, Andrés boasts an impressive array of culinary accolades, including multiple Michelin stars and James Beard Awards. Beyond conquering more restaurant kitchens, he has created a movement that harnesses the power of food to “feed the few and the many”.

Thomas Keller, Directed by Clay Jeter
Thomas Keller is America’s most decorated chef with the most Michelin stars, is synonymous with culinary excellence and has left an indelible mark on fine dining. With numerous awards and accolades, Keller has built an illustrious career defined by precision, artistry, and a relentless pursuit of perfection. As the visionary behind renowned establishments like The French Laundry in Yountville, California, he has set
new standards in American cuisine and influenced generations of chefs.

Alice Waters, Directed by David Gelb

Alice Waters, the spirited force behind American Farm-to-Table Cuisine, has carved a unique niche in the culinary world with her iconic restaurant, Chez Panisse. Located in the vibrant city of Berkeley, CA, the restaurant sources from the highest quality and most environmentally responsible purveyors for their ingredients. In its early days, Chez Panisse was known for its electrifying, party-filled atmosphere, attracting rock stars, movie directors, and a colorful array of patrons who reveled in the restaurant’s innovative approach to dining.

Chef’s Table by no means try to convey all there is to know about one chef, as there are so many more chapters in their culinary lives. Nevertheless, in order to extend the lingering magic and content of the show, Chef’s Table plans to expand into products and additional media platforms like podcasts, books, etc. in order to continue sharing the stories of these inspiring, passionate chefs.