Chef’s Table is a Netflix original documentary that has recently just celebrated its 10th anniversary. This documentary intertwines food and people using a unique approach while sharing the spotlighted chef’s journey. Each episode is solely focused on a chef’s background, culinary technique, and culture, bringing each chef’s story into focus and embracing their passion for cooking. 

Not only does the show demonstrate the chef's talent in the kitchen, but it also explores the chef’s environment and influences. Photographers capture moments of unique culture, mesmerizing landscapes, and the direct food source. Volume 5 of Chef's Table feature Bo Songvisivas’ restaurant, which is located in Thailand. She talks about the importance of sustainability in the kitchen and keeping the Thai cuisine culture alive. In this episode, Thailand is filmed in a captivating way, showing scenes of the ocean, where Bo sources fresh shrimp and street food vendors in action on Bangkok's busy city streets. Throughout this episode, Bo explains how the people of Thailand have forgotten how to cook their cuisine because they rely on store-bought foods and curry powders. She highlights how important it is to work with small local organic farmers in the area and go directly to the food source. As a result, she has been able to have a 100% organic kitchen where all ingredients are fresh and high quality. In general, Chef’s Table episodes promote the concept of the importance of knowing where your food comes from.

This show is not just about brilliant, devoted chefs. It is more than just cooking. It is an art. It is a commitment. It is creating something special and changing people’s perspectives. In volume seven of Chef’s Table, the restaurant Aponiente owned by Ángel León, is a great example of innovation. León specializes in seafood but not just ordinary seafood. He takes fish that no one wants, and makes it into fish sausages serving it on a magnificent charcuterie board. León explains how no one knows the difference between using meat versus fish. Not only does he sustainably use wasted fish, but he also cooks with algae and plankton, brushing his fish with it and incorporating it into his rice dishes. León believes that Plankton is the answer to world hunger-- that it is a good source of protein and could sustain people. In León's words, “These days people have distanced themselves from nature…but I’m not a person who’s pessimistic about the future. The sea is also a solution.” Through his cooking, León confronts the global hunger problem. 

Sources: 

• Aponiente

• Chef's Table

• Fine Dining Lovers