Latest news with #ChefsTable
Travel Weekly
9 hours ago
- Entertainment
- Travel Weekly
Holland America Line introduces a new gourmet dining experience
Holland America Line has debuted a reimagined chef's table experience that includes a galley tour and cocktail reception. The experience, called Koningstafel, includes a six-course dinner with specialties such as poached lobster tail and roasted lamb loin. Guests will first be welcomed in the Ocean Bar with a cocktail reception. The executive chef then leads a behind-the-scenes tour of the galley. Koningstafel will be offered on cruises 14 days and longer. It is currently available on the Oosterdam and will be added on the Westerdam, Zaandam and Volendam in the fall. It will then be available fleetwide in the spring. The experience costs $149 per person before gratuities.
CTV News
a day ago
- Entertainment
- CTV News
This is what the CNE's ‘Dinner in the Sky' experience looks like
The CNE's new experience, "Dinner in the Sky," is seen in this file photo. (CNE) The CNE is back in Toronto and this year guests can indulge in a truly elevated dining experience. Dubbed 'Dinner in the Sky,' the Ex is offering diners a chance to eat 150-feet in the air. The dinner table, suspended by a crane, can hold as many as 22 strapped-in guests at one time, all of whom will be treated to 360-degree-views of the CNE midway while being treated to dishes from a 'Chef's Table.' 'The CNE is the first-ever festival in Canada to offer Dinner in the Sky, a concept and tourism attraction that has been hugely popular in cities such as Dubai, Tokyo, and Punta Cana,' the CNE said. CNE Dinner in the Sky The CNE's new experience, "Dinner in the Sky," is seen in this file photo. (CNE) The Ex will be offering several 'flights' per day from the Stanley Barracks, near Hotel X. The dinner is billed as an 'enhance ticketed experience,' with menu and flight packages ranging from $110 to $345 per person. The ticket includes admission to the CNE. Flights start every day from 3 p.m. onwards including sunset-hour dinners and cocktails. The CNE opens Friday and runs until Sept. 1.
Yahoo
08-08-2025
- Entertainment
- Yahoo
‘Chef's Table' cinematographer Adam Bricker on his ‘insane' Emmy nomination and how ‘the show has changed my life'
"Cinematography is the ultimate team sport," Adam Bricker tells Gold Derby after receiving two Emmy bids this year for Chef's Table and Hacks. Nominations morning was "insane" and "very special" to him, particularly as the former series is celebrating its 10th anniversary. "There are a lot of people that go into these things, and I'm just so happy that everyone's work has gotten out there and been appreciated." The Chef's Table team celebrated four culinary superstars for its recent Legends season: Jamie Oliver, José Andrés, Thomas Keller, and Alice Waters. This was a particularly fitting journey for Bricker, who has been with the show since the very beginning in 2015. "The show has changed my life," he readily admits. "We evolved not just as filmmakers, but also as people." The challenge of capturing these icons was a "daunting" task, but one he couldn't wait to take on. More from Gold Derby 'Awards Magnet': Why 'The Studio' has the edge over 'Hacks' for Best Comedy Series at the 2025 Emmys Peter Bergman leads Daytime Emmy predictions for Best Drama Actor, but Dominic Zamprogna is gaining momentum Bricker, nominated specifically for the Oliver episode, explains that his team adopted a "less is more approach" when it came to filming the British chef. He made the cinematography work in harmony with Oliver's own archival footage from shows like The Naked Chef, which were "revolutionary" for that time. Bricker tried to capture a similar energy, so the Oliver episode was the first time the Chef's Table crew shot on full-frame 8K large format, creating a contrast with the grainy 16 millimeter footage. Bricker also speaks about how the "food symphonies," the show's signature visual technique, have evolved over the years. For the Legends cycle, he wanted the intimate shots to have the energy of a professional photography shoot. "I loved the idea of the flashing strobe lights," Bricker notes. "So much of Jamie's life has been lived in the public eye, and the paparazzi play a huge part of his story. So, there's a little twist on that as well." One of the hallmark "visual languages" of the series is slow motion, he tells us. "We talk about it quite a bit. Our visual inspiration initially was David Gelb's feature documentary, Jiro Dreams of Sushi, which really brought into the culinary cinema vocabulary this macro, slow motion language. So, we were sort of riffing on that." He continues, "When you're in these high-end kitchens working with the best chefs in the world, none of their movements are wasted and their knife skills and their tweezer work is on the next level." Over the past 10 years, Bricker reveals that the most rewarding aspect of working on the show has been the relationships he made along the way. He not only gets to travel the world with friends and colleagues, but also forms close bonds with many of the chefs. During one outdoor barbecue scene, "Jamie pulls a piece of lamb off of his plate and feeds it to a baby, which was my one-year-old son," he smiles. "He's wearing a really cool sweater vest that says, 'What's Cooking?'" In addition to cinematography, Chef's Table is also nominated at the 2025 Emmys for Best Music Composition for a Documentary Series and Best Documentary/Nonfiction Series. This article and video are sponsored content by Netflix. Best of Gold Derby 'Australian Survivor vs. The World' premiere date and cast photos: 'King' George Mladenov, Cirie Fields, Parvati Shallow … 'Five new life forms from distant planets': Everything to know about 'Alien: Earth' as new trailer drops Everything to know about 'The Pitt' Season 2, including the departure of Tracy Ifeachor's Dr. Collins Click here to read the full article. Solve the daily Crossword
Forbes
16-07-2025
- Entertainment
- Forbes
Tetsuya Wakuda's Waku Ghin Headlines Singapore's Bucket-List Dining
Marinated botan ebi with uni and caviar is a signature dish at Waku Ghin. From spectacular street food to elite tasting-menu destinations, Singapore is full of bucket-list dining experiences. Chef Tetsuya Wakuda's Michelin-starred Marina Bay Sands restaurant Waku Ghin, with a cavalcade of luxury ingredients and thoughtful cooking at its chef's table, might be the pinnacle. Start at the bar and get a seasonal fruit cocktail or mocktail with Japanese musk melon, Thai golden mango or Malaysian passionfruit for a refreshing welcome. Then head into the intimate chef's table space for a meal that's truly all killer, no filler. There might be king crab and lobster and wagyu that are dramatically presented and then cooked in front of you. There might also be generous portions of bonito tataki, chutoro carpaccio and grilled nodoguro. There are no throwaway courses here. This is about a lot more than over-the-top ingredients. Wakuda is an ace at weaving in seasonal ingredients to build peak flavors as he showcases different cooking techniques. Nodoguro is accompanied by Okinawa spinach and sudachi to add brightness, acidity and earthiness. A pan-seared filet of ayu comes with a pomelo salad and water pepper vinaigrette for a little hit of sweetness and tartness. Game-changing little details abound. King crab is steamed and served with lemon-scented olive oil. Lobster is broiled with tarragon. Wagyu, served with fresh wasabi and citrus soy, is rolled to ensure every bite is optimal. Wakuda is at the Waku Ghin on the night we visit.. He discusses how everyone uses caviar now and how he's long looked for ways to layer caviar into dishes. It's about creating food that's simultaneously rarefied and balanced. Waku Ghin's signature dish of marinated botan ebi with uni and caviar tastes as revelatory as ever, and so does its cold capellini with uni, caviar and truffles. Sweetness, brininess, texture, temperature. Everything is carefully calibrated here, including the sake and wine pairings. Masuizumi Platinum Nama is a light and fruity junmai daiginjo that enhances the umami of fish. It's also an exclusive sake label created specifically for Wakuda. Clos du Mont-Olivet Châteauneuf-du-Pape, full-bodied and deeply French, is harmonious with shellfish and richly marbled beef. At Waku Ghin's chef's table, Japanese wagyu is cooked in front of guests. For dessert like an excellent dark chocolate souffle and beautiful petit fours, you're moved into a parlor. From there, you can see stores, including an Hermes boutique that actually has Birkins on display like museum pieces that you probably have no chance of purchasing. Luxury on top of luxury. That's the essence of Marina Bay Sands. Singapore contains multitudes, of course, so there are also no-frills bucket-list experiences. In Geylang, Sin Huat Eating House (a restaurant with no website and no printed menu) is where chef/owner Danny Lee personally cooks crab over mounds of bee hoon. It's a singular noodle dish, with every strand of the rice vermicelli soaking up crab juices and aromatics. Singaporean street-food guru KF Seetoh first took us here 15 years ago. Sin Huat (a favorite of everyone from Anthony Bourdain to Ferran Adria) hasn't lost a step since then. If you want more frills and thrills at dinner, chef Dave Pynt continues to work his live-fire magic at the world-renowned Burnt Ends. Pynt cooks whole fish and steaks over coals at his Michelin-starred destination. He celebrates his Australian roots by bringing in ingredients like marron, which is freshwater crayfish that resembles lobster but is a touch sweeter. He puts caviar over coarse beef tartare and also over smoked quail eggs. Pynt's famous bangers also include brioche toast topped with both crab and a generous dollop of uni. The dining room at Burnt Ends is moody and loud and fun as guests drink Old Fashioneds and big Australian reds. There are spit-roasted marshmallows for dessert. This is a total-package modern barbecue restaurant. Of course, you shouldn't visit Singapore without eating hawker-stand food. So this time around, Seetoh takes us to the Geylang Serai market and hawker center, which is chock-full of soul-warming Muslim food. We eat mutton biryani and stingray and beef rendang and prawn donuts and oxtail soup and a Malaysian take on Hainanese chicken. You can check out Seetoh's Makansutra site and e-book for an incomparable overview of Singapore's hawker stands and its gloriously diverse array of vendors. Seetoh has, of course. famously coined his own phrase for bucket-list meals. It's called 'die die must try.'
Forbes
09-05-2025
- Entertainment
- Forbes
Chef's Table: 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. 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 our best episodes yet.' 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] 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.' 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. From the show's trailer of Chef's Table: Legends. Courtesy of Netflix 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.
