/ck/ - Food & Cooking

I remember when Netflix only had really shitty shows and old movies.
Are they really HBO 2 now?

>>6621091
>Are they really HBO 2 now?
If you're interested in high production quality and interesting original programming, then yes.

If you're interesting in titties, then no.

>>6621120
You got to see Laura Prepon's tits

I found it kind of obnoxious and pretentious. I prefer other chef shows like The Mind of a Chef (the second season in particular).

And I look forward to Netflix producing more great titles.

>>6621138
>I found it kind of obnoxious and pretentious.
I thought it varied from chef to chef.

>Massimo Bottura (Osteria Francescana in Modena, Italy)
Really great. Seemed like a cool guy and really great looking food. Easily the best episode in the series.

>Dan Barber (Blue Hill Restaurant at Stone Barns and in New York City, USA)
Seemed like a complete asshole. His food seemed so-so. Just a total cunt.

>Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina)
Interesting guy. Interesting locations. Couldn't get past how he seemed like a shit father.

>Niki Nakayama (N/Naka Restaurant in Los Angeles, CA, USA)
Largely forgettable episode. The only thing I found intriguing was how they don't repeat dishes for repeat customers.

>Ben Shewry (Attica Restaurant in Melbourne, Australia)
Largely forgettable.

>Magnus Nilsson (Fäviken in Järpen, Sweden)
Seemed like a pretty cool dude. I wish we had seen a little more of his food.

Letters pop out from white background, then turn red, Netflix.

>>6621138
>I prefer other chef shows like The Mind of a Chef (the second season in particular).
I feel like the second season was less consistent and cohesive than the first, but it definitely had some of the best episodes.

>>6621162
Nail on head with this analysis.

>>6621162
Fuck dan barber. I didn't watch any more episodes after that. Completely turned me off to the show. Farm to table is a good concept but people like him turn it into pretentious faggotry

>>6621188
This. So much fucking this. He didn't give two shits about (a) the final product or (b) his customers. He's just a gimmick chef. Take away his farm and he's nothing. Come to think of it, he stood in pretty sharp contrast to the others chefs in that regard. Most everybody else seemed to thrive with using ingredients creatively. Sure, they wanted quality, but the ingredients weren't the end game for them.

>>6621188
>Farm to table is a good concept but people like him turn it into pretentious faggotry
I feel like, potentially, we're starting to see a waning of farm-to-table for the sake of farm-to-table. It was such a huge fad a few years ago, but if you can't cook really fucking amazing food with your locally sourced heirloom organic all natural non-GMO ingredients then who cares?

>>6621091
Did anyone actually watch this shit? I watched the first episode or whatever it is and it was this guy who is a chef he had his wife and a few of his friend talk about how he is the fucking Albert Einstein of cooking. The shillchef was only cooking "high-class" dishes and they spoke of him as the great messiah.

>>6621162
I'll definitely look at the chefs you've recommended then because I did like the concept of Chef's Table. I know I would be wrong to judge The Mind of a Chef on just one chef.

>>6621162
Oh, and if you want to find out more about Magnus Nilsson's food, look at the later episodes of the third season of Mind of a Chef. He does a number of episodes.

Orgasmic

Another one for Dan Barber is a cunt. Your food shouldn't leave people wondering how the fuck to eat it.

Italian guy was cool. Fire one was too, but I wanted more focus on the damn food.

>>6621132

This

Truly magnificent

>>6621588
they're all on YouTube too

>>6621138
>obnoxious and pretentious
>The Mind of a Chef

Wait. You think David Chang is none of those things? wut.

>>6622605
I think David Chang is not obnoxious enough for viewing to be obnoxious. Though I definitely understand why people dislike him, which is why I particularly mentioned the second season which features the much more likeable Sean Brock.

>when that Asian chef garnishes the sea urchin with edible gold

Triggered.

>>6621138
>i like mind of a chef
>2nd season in particular
you dun goofed season 1 master race

That episode about the guy in patagonia was absolutely inspiring, what a life.

Overall really enjoyed the series tbh, and it was cool to see a restaurant in my city featured in an episode.

>>6621588
I didn't even realize there was a third season because I watched it on netflix and they only have 1-2. That guy seemed pretty cool and I'm glad you brought this to my attention.
>>6623150
There is almost nothing a chef can do to lose my respect faster than using gold leaf. I'm old and I was around when it became a popular garnish in the 80's. It's fucking stupid and doesn't ever belong on food, with zero exceptions.

>>6621162
This is funny to me because I stopped watching after Dan Barber because I thought the show would be a bunch of pretentious bullshit, maybe I'll go back for Magnus

>>6621588
Sweet. Didn't know that.

>>6622266
>Fire one was too, but I wanted more focus on the damn food.
Yeah, he had a good story, but it really was all about the story.

>>6623105
>>6622605
I honestly didn't know people thought David Chang was obnoxious. He seems like a fun guy. He takes food seriously, but he doesn't seem to take himself too seriously.

>>6623289
>There is almost nothing a chef can do to lose my respect faster than using gold leaf. I'm old and I was around when it became a popular garnish in the 80's. It's fucking stupid and doesn't ever belong on food, with zero exceptions.
I'm with you 99% of the time. The only time that I think it's okay is when, for aesthetic purpose, it's incorporated into fine chocolates. I've seen it used tastefully in bonbons and things like that, where the visuals king. But any savory dish where it's just slapped on top is fucking retarded.

>>6624059
I like his attitude but in my opinion, he likes to concentrate too much on already existing foods without developing his own style. And by using those already existing foods, like making gnocchi out of ramen, a lot of people think he's hipster.

bump

>>6624224
>he likes to concentrate too much on already existing foods without developing his own style
But I think existing foods is part of his style. Sure, he's not inventing new dishes, but he's a master at taking existing dishes, understanding their components, and re-imagining them.

>>6624059

I've been posting about how obnoxious he is for years, you must be new to this board. The only people who like him are 20something white girls who have never seen chopsticks before, and flyover-grown asians who grew up as the only asian in town and they think he's "promoting asian culture" so his shit doesn't stink.

>>6625941
>implying anybody pays any attention to you