This is a good insight into the restaurant business as it is in New York, covering ten years of English Chef Paul Liebrandt's life as he works to gain acceptance from the New Yorks times critic and, eventually, 2 Michelin stars. This is not a 'how to' cookery film - you will learn next to nothing about recipes unless you have plenty of culinary knowledge, but it does give you a wonderful experience in the creating and plating of fine dining dishes. It is an interesting film, and you really do want to see this chef succeed. The ups, down and diversions involved in keeping body and soul together is eye-opening and the life of a chef is not, by this account, straightforward, but the film does show how talent will make a way if you keep at it long enough. For students of professional cookery, it may be a guide to what the food business is like and what is involved in making a success of it: for the interested amateur it will be a spur to improving one's skills and experimenting in skills, flavour combinations and presentation - either way, there is much to be gained and enjoyed by this film. Personally, I would have like d to see more about the preparing and cooking of dishes, making it more instructional, but this is not really the focus of the film, which is well shot and full of realism: budding chef's might do well to watch it.
on 28 August 2013
An interesting look at a British Chef in NYC. Ultimately the litmus test for any chef or restaurant, heavily portrayed in this film, in NYC is the New York Times. not Michelin or AAA's. The New York Times is the make or break of anyone in NYC.