Discover Three Great New Food Films

International film festival directors now realize what movie lovers have known since the film Ratatouille made culinary fads of millions – thoughtfully made movies about the essence of cooking can deeply touch the hearts of viewers.

At this year’s Berlinale (Berlin) Film Festival an entire division was created to screen films solely about chefs, cuisine, ingredients and all matters culinary.

Though first shown from February 13th through the 18th, these remarkable films are now moving into distribution worldwide. Here are three of the films shown that are well worth seeing (and discussing) with staff:

  Jiro Dreams of Sushi

This stunning film documents the art of the legendary sushi master Jiro Ono. David Gelb follows this 85 year old culinary star of Tokyo to his famed Sukiyabashi Jiro Restaurant, located in humble subway station. But size (and sometimes even location), does not a restaurant make. Jiro’s esteemed restaurant seats only ten yet it holds three Michelin stars. That’s enough to make any culinary professional want to see this movie.

Further expanding the plot is the stress and struggle experienced by his son Yoshikazu as the younger chef ponders his ability to continue his father’s quest for absolute culinary perfection.  

El Camino del Vino

If you are weary of staged ‘reality’ shows culinary or otherwise, you cannot help but be moved by this true life story of Charlie Arturaola, the world famous sommelier. Filmed in a mock documentary style, director Nicolas Carreras traces Arturaola’s struggle to reclaim not only his fading sense of taste but also his personal heritage.

For all those who have dedicated their lives to the profession they love, the film poses the fearful question: “What if suddenly you could no longer do what you Love?” The film suggests one response. Each member of the viewing audience will have to decide if their answer would be the same or different – in short, it’s a film that makes one think and re-think the purpose and value of our professional efforts.

 Toast

Based on the autobiography of the same name by the English culinary writer Nigel Slater, this film is a coming-of-age story about a family in conflict where food becomes an expression of love and also a struggle for control. With a star rich cast that includes Helena Bonham Carter, Freddie Highmore and Ken Stott, the film counter balances the richness of food with a starvation of true affection often present in the homes of early 1960’s.

The script captures in heart-breaking clarity the struggle to be creative in an environment too narrow to reach a sense of authentic self. Anyone within the industry who has had to make the choice between the fate they were born to and the vocation that fascinates them, will understand this film and value its courage. 

Post Note, November 2, 2011: The first ever Napa Valley Film Festival will be held for five days starting November 9th, featuring 75 films including Jiro Dreams of Sushi. Food, wine AND films - what an event! Be there if you can. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Great Dad Day Gifts for Chef Dads

Father's Day is fast approaching and that makes it time to ask "What the best gift for a Chef Dad?"

Well have no fear - here are fifteen great gifts for that busy professional whose also a devoted dad who needs to be honored and appreciated on Father's Day (and all year long). 

Handpresso Portable Expresso Machine: An incredible new device that lets the lucky Dad make expresso anywhere at anytime at work or at play.

PolyScience's Smoking Gun: A great new kitchen tool that enables the Chef Dad to smoke meats as well as cheese and salad greens inside without the use of an outdoor grill.  Way to go Super Dad!

Ceiva Digital Picture Frame: This is the perfect oh-so modern updated version of the framed family picture that every loving Dad has on his desk - but with a great twist. Thanks to digital technology the loving Dad can now easily transfer pictures from his iphone or computer to this frame. The images can be viewed in a still or slideshow format.      

Taylor Digital Measuring Cup & Scale: European or Stateside measurements? Weight or ounces? Measuring cup or scale? Now the Chef Dad can easily have both with the very useful Taylor combination cup-scale. Any recipe can now easily be used AND enjoyed! 

Vacu Vin Instant Marinator: This is an ideal time and flavor saver for the Chef Dad whose days involve long hours. Simply put the meat and marinade in the container and remove the air with the attachable vacuum pump. The resulting effect is one that opens the meat's pores deeper, quicker and so enables the marinate to enter faster and deeper. The flavor (and ease) is something Dad will enjoy all year long.  

Niki Segnit's The Flavor Theasurus: Subtitled "A Compendium of Pairings, Recipes and Ideas for the Creative Cook", this remarkable book is a great idea-generator for the Chef Dad who enjoys the new and the creative. It's a must-have for any Chef Dad's library.

Joseph Joseph Index Chopping Boards: As they say, safe is better then sorry. And that's as true at home as in the professional kitchen. Joseph Joseph (yes, that is the real design firm's name) has crafted the solution to the problem of cross-contamination while preparing food - just use the correct index cutting board. What a great idea AND gift! 

The Big Green Egg: Nothing cooks like the Big Green Egg. Originally imported from Japan, it now sports a space age finish and wealth of amazing accessories that will enable the Chef Dad to do just about any form of cooking outside. And the flavor - unmatchable. (P.S. - be sure to check out the public Egg cookouts in your area.  They're 'egg-citing' events for the whole family! 

Berti Knives with Individualized Magnetized Insieme Wooden Blocks: Technology is great, but let's not forget the value (and resulting skill) that tradition honors. Berti Knives, crafted by Italian masters for over a hundred years, are a perfect example of why the best often comes with a legacy of craft and tradition. These are elegant knives, beloved by many major chefs. and each has an individual wooden holder that easily snaps to the next holder's magnetized side. Now that's a great design that works!    

Teroforma Whiskey Rocks: Many a Chef Dad enjoys a glass of premiere whiskey or scotch on the rocks at the end of a long day. But as the beverage chills, the ice melts and that expensive whiskey is slow but surely getting deluted. Now there's an answer - whiskey rocks!  Just chill, add and enjoy - now that's a great idea (and gift)!   

Aeropress Coffee Maker: A traditional cup of joe can be a mess to make what with a hot pot, messy coffee grounds and lots of leftover wasted brew. But have no fear, science (or rather a thoughtful scientist) has an answer: the easy to use Aeropress Cofee Maker. Simply measure the small amount of coffee neede for a single cup, add water and press the plunger down. The result is a cup of gourmet coffee that any Chef Dad will cheer. 

Cuisipro Ice Cream Scoop & Stack Scoop: There are those Chef Dads who love a dessert but were not, well, ever cut out to be a pastry chef. Yet they love a sweet at the end of the day (or evening). Ice cream's a perfect solution but why not make it more than a melting mess in a bowl. With Cuisipro's Scoop and Stack, it's easy to cut picture-perfect circles. Just drizzle with syrup and life's great no matter the hour or the day.      

Bamboo Bowls from MOMA: Tableware has become a statement of style these days as evidenced by the fact that many museum gift shops sell it as a kitchen collectable. Some of the loveliest bowls are those available from the Museum of Modern Art (MOMA) in New York City. Their bowls are stunning, support sustainablity and make an unforgettable Dad's Day Gift.  

SodaStream Soda Maker: Want a soda at the end of the day but suddenly find that you're out? No Chef Dad will ever have that problem if he has a Soda Stream.  Just add water to the bottle, charge the liquid, remove and then add a favorite soda syrup (or leave plain). The flavor's outstanding and resulting beverage costs only pennies to make. Fantastic bargain all year long and there're no endless supply of empty soda bottles for the busy Chef Dad to drag out to the recycling bend! Hurray for easier days!

Fire Wire Flexible Grilling Skewers: Cooking on skewers is great fun but often a tiesome task if the rods are too long or stiff to comfortably fit on the grill or in the pan. Fire Wire solves this problem for any Chef Dad who enjoys this cooking method. Just load the flexible wires with meats and vegetables then loop and bend to easily fit the cooking surface. This a gift that will get appreciate all year long - just as every Chef Dad should be!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Time and Talent Win Anne-Sophie Pic Title as World’s Greatest Female Chef

In a world composed largely of male colleagues, Anne-Sophie Pic has just been recognized by S. Pellegrino’s 50 Best Restaurant Awards as the best female chef in the world. And it’s an honor totally deserved. Not only does Pic come from a great culinary family but she also holds three Michelin stars in her own right – and is the only the fourth woman in history to do so.

Based in Valence (known to seasoned travelers as the southern door of France), she placed ahead of two other very talented female chefs – Spain’s Elena Arzak and Italy’s Nadia Santini. And though Arzak favors the cuisine of Iberia’s Basque region and Santini focuses on the flavors of the sea, Pic reaches back to the clear simplicity of Careme and Escoffier, the legendary masters of classic French cuisine.

Motivated by their heritage, Pic’s creations focus on enhancing the natural flavors of her ingredients, not smothering them with heavy sauces or over dominate ingredients. As a result, her menu most often highlights the use of regional vegetables and fresh fish.

Yet despite her family’s culinary legacy and France’s great heritage of cuisine, Pic did not start her career in the traditional manner of the industry.  It was her brother, Alain Pic, who initially was chosen to continue the culinary dynasty began by her grandfather Andre Pic when he was Michelin rated in 1945. That valued ranking was continued by her own dear father Jacques Pic.

Anne-Sophie chose instead to study at Paris’ famed Higher Institute of Management and then moved to New York City where she worked in marketing for the prestigious firms of Moet & Chandon and Cartier. Her positions there enabled her to travel and thus she met her husband (and future business partner) David Sinapian.         

Still something called her home. She missed the sounds and flavors of France and so in 1992 she decided to return to Valence and apprentice with her father. Everyone who watched them work together noticed the flow, the unspoken ease that existed between them as the famed father taught his daughter one after another the skills of a master chef.

Then abruptly Jacques Pic died of a heart attack. The famed three star restaurant was without a directing head chef.  Anne-Sophie, young and less experienced than some of her staff, stepped into the void and continued the heritage of her family. By 2007 she had regained the Michelin star that traditionally is removed at the death of a great chef and went on to write the truly collectable memoir, Au Nom du Pere, about her beloved father, the history of the Pic family and her amazing life journey that led to discovering her true vocation - cuisine.

That discovery included not only the lessons learned in the kitchen but also the many marketing skills she mastered away from the heat of the stove.  Working together with her insightful husband, the decor of the esteemed Pic Restaurant has been updated, a culinary school launched and a profitable line of extensional products developed and marketed online.

Truly this is a renaissance woman and one to be counted among the greatest of the industry.  If you doubt that, just journey to Valence, enter the subtle elegance of Restaurant Pic and dine on the classic cuisine offered there such as pan roasted Bresse chicken supreme accented with a yellow lemon marmalade, steamed young chards or a farm fresh pigeon poached with a slightly smoked broth. Then consider their unforgettable warm Grand Marnier soufflé served with orange supremes or choose instead an air-light rice pudding. 

Mere words cannot truly express the flavors, the experience. All created by one remarkable woman – one worthy of the heritage of both the cuisine grand-mere (those unnamed country-kitchen grandmothers who inspired so many great chefs to become cooks) and haute cuisine, such as Anne-Sophie’s own renowned grandfather and father created. What can one say but merci, merci, merci Anne-Sophie!  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Assouline Asks Readers To Donate to Japanese Earthquake Relief

The elegant publishing house Assouline has just announced that they will donate one half of the purchase price of Jean-Michel Berts’ stunning book, The Light of Tokyo, to the American Red Cross for relief to Japan.

Each image in this remarkable book catches the unique feel of Tokyo, traditional and modern, at the break of day. Temples and shrines float between towering skyscrapers in photograph after photograph, all in a soft morning light that captures the rare soul of this great city.  

Please remember Japan in this her great hour of need and contribute in some matter to insure that the beauty and courage of Japan will survive and flourish yet again.  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011