Like Water for Choclate uses Magical Realism to capture the transformative qualities of everyday food and drink into something more. Also consider reading (and enjoying) Joanne Harris' amazing Chocolat.
What chef, what F&B director, what sommelier has not had their day made easier through the use of a laptop computer,iPhoneor iPad? Who has not eased the stress of the day with music thanks to an iPod? Or failed to cheered when our professional values were shared with diners in the amazing film Ratatouille?
Yet Jobs has left an even greater gift for us all than those wonderful tools listed above. That gift is a view of what true creativity is about and how we achieve it. Nowhere is that better captured than in his address to the 2005 graduating class of Stanford University near his home in California.
Please take a moment and watch this astounding presentation about courage and creativity. Then, if you find it appropriate, share it with others – thanks in large part to the very technology that Jobs created and shared with all of us.
Thank you Steve Jobs! You made all our 'jobs' a lot easier!
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
It’s a modified line from the filmFinding Nemo, but it's true. There is growing global concern among chefs over “finning”, which is the illegal practice of cutting off a shark’s fins and discarding the remaining mutilated body into the sea. The practice has been banned for United States fishermen since 2000.
Now President Obama, in support of this concern, has signed the additionalShark Conservation Act into law, significantly strengthening shark conservation both nationally and internationally.
The new law allowing sanctions to be imposed on nations that have not implemented shark fishing regulations consistent with those placed on U.S. maritime industry.
Despite their fearsome appearance, more individuals are injured by lighting worldwide than by shark attacks. Sharks have held a valued place in the sea’s environment chain for millions of year. Destroying them just for a body part is both wasteful and irresponsible.
If you are wondering how to draw your staff’s attention to this concern, an insightful product fromAir Swimmers can help you make an impression.
Their life-size inflatable shark is guided by remote control and literally swims through the air. It is amazing and truly unforgettable.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
Correspondent Michael Okwu follows Keller from his award-winning Bouchon Restaurant in Beverly Hills to The French Laundry, Keller’s original fame-making Napa Valley restaurant.
Along the way you’ll see why Keller has won so many multiple awards from the James Beard Foundation (among a long list of others) as well as high praise for almost every international food critic visiting his two legendary restaurants in California.
Key to his success is his respect for every staff member (he knows them all by name) as well as an appreciation for each ingredient and product in his kitchens. (Be sure to check out how and why he stores fish in a certain way).
The film also includes glimpses of his home kitchen, the perfect reflection of a very busy professional chef as well as many childhood images that document his amazing career path.
Today’s customer requires far more than a dated features-and-benefits approach when it comes to securing their repeat loyalty.
We now live in a world of transparencywhere a depth of tradition matters as much as contemporary innovation. Indeed, one empowers the other, blending the strengthening heritage of the past with the thrill of the new.
Successful chefs, such as Guy Savoy, are well aware of the motivating power of an enriched story. Indeed, they take this expanded legacy of service and style with them as travel. As a result, today the hospitality industry reaches far beyond the kitchen into the everyday experience of diners.
British Airways has also embraced the value of the enhanced story in their new marketing campaign. It provides an excellent sample of blending the past with the present while looking to the better future.
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:
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.
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.
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
Thursday, October 6, 2011 at 12:02PM 
