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.
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.
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
In less than a year, the30th Summer Olympic Gameswill open in London. As the pomp and ceremony begins on July 27, 2012 with the Parade of Nations and the Opening Ceremony, London will no doubt be compared to the last Olympiad held in China in 2008.
No one present there or watching worldwide can ever forget the stunning opening ceremony staged by Zhag Yimou, director of such legendary films as Heroand Curse of the Golden Flower.
Following the theme of “One World One Dream”, Zhag Yimou created a visual tableau that truly left millions of viewers breathless at the sweep of history and the display of beauty presented.
Yet have no fear because London is planning quite a show as well. Danny Boyle has been chosen as the artistic director for London’s opening ceremony. As the Academy Award winning director of Slumdog Millionaire, one can be assured of his sensitivity to an inclusive world view.
Because traditionally the heritage of the host country is highlighted at each Olympic Game’s first gathering, Boyle can draw on centuries of English history. One can only wonder if the Arthurian knights, Lord Nelson or the Tower’s venerated guards will appear in his event design.
But one image sure to appear will be the famed English bowler hat. First crafted in 1849 by the London hat makers Thomas and William Bowler (yes, that’s where the name originated) as a stiff protective hat for country gamekeepers, it was soon adopted by Londoners as a symbol for the composed style that has made London’s financiers (are you listening America?) famous around the world.
And now if hotel guests want some of that flare but aren’t necessarily hat wearers, they can celebrate with a new gin that is getting very popular as excitement over London's Games increases: Broker's Gin.
Distilled in small handmade batches, each bottle of this dry English gin is crafted in a 200 year old Birmingham distillery from an equally old recipe.
In order to follow this classic recipe,ingredients are sourced from around the world including juniper berries (but of course) from Bulgaria and Macedonia, orris roots from Italy, nutmeg from India, cassia bark from China, liquorice from Sri Lanka, coriander seeds from Bulgaria, orange and lemon peels from Spain and angelica root from Belgium and France.
Truly this is a beverage whose ingredients are almost as international as the Olympics and yet it’s the perfect gin to capture all the fun and excitement of the upcoming London Games. It’s so perfect the bottle istopped with an English bowler hatand you just can’t get any more English than that.
So enjoy the fun to come (Broker’s recipe for The Londoner Cocktail is listed below) and let us all hope that as the date for the game comes up, we find a world at peace and in harmony - at least for a few days. Cheers!
Squeeze the lime wedges into a shaker and add the other ingredients. Fill the shaker with ice cubes and shake vigorously until the shaker is freezing. Strain into a chilled martini glass.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
As every chef and hotel professional knows, nothing is achieved in isolation, alone from one’s colleagues within the industry. It takes a team effort that combines many talents and points of view – working together to create, to serve.
No day is perfect – none are. And if one demands perfection, this is, well, simply the wrong planet to be on. But that does not mean one should do nothing. Instead, we do what can be done and then continue to work to address the remaining outstanding issues, be they cuisine or raising the American debt ceiling.
The United States, like an executive chef, holds a position of great responsible to set an example of civility and purpose.
This sometimes is not an easy task. When America was first formed, debate and conflict ruled the day – to the point that the nation, like a great banquet, almost never left the kitchen.
Yet among the lesser men who assembled in 1776 were those individuals such as Benjamin Franklin and Thomas Jefferson who sought not to dominate opinion but to call on each delegate present to reach beyond personal agendas or beliefs to a higher sense of self that embraced universal values and principles.
Was their work in steamy hot Philadelphia perfect? No, of course not. For over 200 years America has worked on, adjusted, and grown into a larger sense and understanding of what democracy means. Today we are struggling again. And today, because of world economic markets and the Internet, that struggle will affect millions of others around the world.
No longer do we stand alone. As the world must work together (like a true professional kitchen does), so must the American Congress – Compromise a little, then work together so that none are excluded and all may join the feast that hopefully one day will include the whole world peacefully seated at one table in mutually understanding and respect.
Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011
Friday, September 30, 2011 at 5:55PM 
It’s a modified line from the film Finding 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.
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.
