A CHEF’S VOYAGE – movie review

A CHEF’S VOYAGE
First Run Features
Reviewed for Shockya.com & BigAppleReviews.net linked from Rotten Tomatoes by: Harvey Karten
Director: Rémi Anfosso, Jason Matzner
Cast: David Kinch, Jean-André Charial, Glenn Viel, Alain Soliveres, Gérald Passédat, Koji Yokoyama, Courtney Weyl, Chkristine Muhklke, Jenny Yun, Mitch Lienhard, Jim Rollston, Julie Strangier, Grant Waller, Jean-Benoit Hughes, Eloi Dürrbach, Renata Ameni, Kristopher Lord
Screened at: Critics’ link, NYC, 8/21/20
Opens: September 18, 2020

Poster

There are some things I didn’t know before seeing “A Chef’s Voyage.” For example, did you know that the word “restaurant” derives from “restore” or “refresh?” Do you feel either restored or refreshed when you finish a Happy Meal at Mickey D’s? Oh, the banality of that corporation’s food—though they should be praised for giving their customers affordable meals. One wonders whether people even think of what they’re eating since Big Mac, medium fries and a Coke are indulged in so frequently that you can’t blame customers for spending more time texting their Facebook friends even when seated with a real live pal who gets ignored. But enough snobbery.

A Chef's Voyage - A Chef's Voyage $4.99 - SOMM TV

Now David Kinch, the star of this documentary, knows how to refresh and restore his customers and his staff alike, though his cuisine is likely more expensive than a Happy Meal. The red-haired, blued-eyed, scruffy-bearded owner of a 3-star Michelin restaurant Manresa in Los Gatos, California since 2002 also wrote a 328 page cookbook “Manresa: An Edible Reflection” together with Christine Muhlke, but Kinch did not get a coveted third Michelin star by reading someone else’s cookbooks. Though the movie does not bring out his training, he started at New York’s “The Quilted Giraffe” and worked his way up, cooking even at a place in Fukuoka, Japan, learning from the great chefs of Europe like Dieter Müller.

What we do know about David is that he’s quite a personable fellow, speaking to his movie audience with humility, intent on telling us that to get those Michelin stars he needed not only to know how to use ingredients but also to motivate his staff since, “Who wants to train new people every year?” And his staff seems to love him especially since he took this contingent of people in their mid-twenties to France, presumably paying their fare, but that’s not clear. As the group plans the trip—some of whom had never traveled outside the country—they wondered what they should carry and even whether the airport officials would seize the sauce which took five days to prepare, but David assured them to be minimalist: underwear and abalone.

He was invited by top chefs in Marseilles, Paris, and a village Les Baux in Provence to show what he’s got, that perhaps even Californians can teach the great French a thing or two. So, with his own crew, he would get up a seven in the morning to start preparations which, in Marseilles, could mean catching fish which must be used on that same day. As the French restaurateurs look on, he and his young staff would prepare food California style for the customers, whom we never see.

The areas are striking, beckoning us not only to salivate on the food but to walk about picturesque Marseilles whose chefs use olive oil but never butter or cream, the medieval-looking village of Les Baux in Provence, and also Paris, whose chefs make omelets like David with both oil and butter. The owner of the Marseilles establishment emphasizes the need for a staff to respect one another, and allow each person to adapt an identity—a personal style like a film director.

The most savory dish to me is the combination of duck, lobster, clams and mussels which, if soup is added, would be a nifty bouillabaisse.

The film has value to us in the audience less from the food—which may be awesome but you can’t taste it from your movie seat especially if you’re indulging in popcorn. More from watching and listening to David dressed in a sweatshirt with the word “bread,” talk about his experiences, how he grew into loving food, how he worked his way to that coveted Michelin third star, and how, when all is said and done, he can be perfectly happy making an omelet—with oil and butter.

90 minutes. © 2020 by Harvey Karten, Member, New York Film Critics Online

Story – B
Acting – B
Technical – B+
Overall – B

 

STAGE: THE CULINARY INTERNSHIP – movie review

STAGE: THE CULINARY INTERNSHIP
Butternut Productions
Reviewed for Shockya.com & BigAppleReviews.net linked from Rotten Tomatoes by: Harvey Karten
Director: Abby Ainsworth
Screenwriter: Abby Ainsworth
Cast: Andoni Luís Adúriz, Kim Joon, Alexandre Castelló, Pawel Poljanski, Sara Merendes
Screened at: Critics’ link, NYC, 5/22/20
Opens: May 29, 2020

Stage: The Culinary Internship

Technology changes, forcing people to give up some of what they learn while training for a career, but there is one thing they can’t take away from you, and that is the ability to think and feel. That is the message that oversees what goes on in God’s country in the Northeast corner of Spain, where thirty applicants are chosen out of fifteen hundred to take part in a nine-month program as unpaid interns at the Mugaritz Restaurant. In this brief documentary writer-director Abby Ainsworth gives her movie audience a look at what goes on in the kitchen of one of the world’s top fifty restaurants, as chef interns with an average age of twenty-four come together to learn technique, of course, but more importantly to put their very souls into the preparation of food.

Among the words of wisdom: “It’s better to show disgust at a dish than to feel nothing at all.” Those who persevere through the rigorous training program are letting us in the audience know that while talent is important, stick-to-ivness is mandatory. In other words, “How do you get to Carnegie Hall?” “Practice, practice, practice.”)

Abby Ainsworth, whose envious career immerses her in the food industry, tries to “find the beauty of a story outside its face value” as she states in production notes. While she spends a considerable time in a restaurant kitchen watching the thirty interns prepare dishes with designs that would make even top French chefs envious, she is as interested in showing us what these interns are made of, allowing them to discuss their backgrounds with one another, principally how they became passionate about cooking.

The Mugaritz Restaurant (“muga” means “border”), located in Errenteria, Guipúzcoa in Spain’s Basque country, is one of the world’s most celebrated places to chow down. Its founder and chef, Andoni Luís Adúriz, closes the restaurant four months of each year, when much of the training of interns takes place. The movie title “Stage” is a French term meaning “unpaid position.” focusing on two-star Michelin restaurant’s program of mentoring the great chefs of tomorrow.

Ainsworth concentrates on four interns. Kim Joon from South Korea has served in his country’s army and speaks fluent English but is likely under stress because he must follow instructions in Spanish. Alexandre Castelló from Spain has experience cooking in his father’s family restaurant. Pawel Poljanski is from Poland, failing three times to be accepted to the stage program, but he perseveres and, though accustomed to working on his own must acclimate to the group of twenty-nine others. Sara Merendes from Spain wonders why she majored in graphic design in college when her real métiér is cooking.

All are competing to be among a select circle to be chosen for an advanced position in the restaurant’s Research and Development program, which brings us to how this restaurant is probably unlike any for which you’ve dined. The food consists admittedly of dishes that a diner may either hate or love. The design is avant-garde given that some of the dishes include aged mole leaves and bone marrow; natto pie with palo cartado; snails in ceviche over frozen teff; pinecut kagami; and the one that impresses me the most, oyster frozen kiss. This last item, which Aduriz’s wife called “cold,” looks bizarre, but so does almost everything that these interns in their mid-twenties are preparing. (Incidentally, they do not use gloves.)

On a technical note, the music in the soundtrack is intrusive. This is not a thriller and no music at all would for me be a desideratum. English subtitles are available throughout with Spanish and English each the lingua franca of the production.

While the internship does not pay, you get room and board—and my, what board and what a view from the room!—so presumably you need to lay out only for air fare and for occasional personal needs. Feel free to make reservations at the restaurant, and take a trip to Spain’s autonomous Basque country. You can call 34-943-52-24-55, pay a 50€ deposit based on the expected cost (without drinks) of 220€. Then head to Aldura ladea 20 in Errenteria and enjoy.

78 minutes. © 2020 by Harvey Karten, Member, New York Film Critics Online

Story – B
Acting – B
Technical – B-
Overall – B