Great stuff i also have not seen the series, I guess that I have a new series to watch
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So, I finished this last night. All of the episodes are interesting and if you're into making pizza there's plenty of inspiration. Two of the chefs profiled are Italian, but very different from each other. The Japanese pizzaiolo approaches things differently, using pizza in places where a more traditional Japanese chef would use rice (as the opening course in a kaiseki dinner for example). And the last one, Sarah Minnick in Portland, takes a very different approach to what pizza can be.
All in all a fun series.Comment
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So I have stopped watching Chef’s Table after plowing through another two seasons or so. I have to say I think it is far more entertaining when they do more accessible food like brisket versus gastronomy and $500 a head meals. Binge watching the episodes in succession, the formula of “woe is me” yet wildly successful chef serving extremely expensive food gets old.
The BBQ season and the Francis Mallmann episodes remain the best for me.Comment
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