The Kinky Eater Reacts to Chef’s Table: Legends Trailer

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Netflix's newest offering, Chef's Table Legends, has me counting down the days until April 28th when we'll finally get to dive into the extraordinary stories of culinary revolutionaries who've fundamentally changed how we experience food.

The upcoming season spotlights four remarkable visionaries whose influence extends far beyond restaurant walls. Alice Waters, the mother of the farm-to-table movement, transformed American dining through her Berkeley institution Chez Panisse and her uncompromising dedication to seasonal, local ingredients. Thomas Keller, hailed as "the most important American chef in history," elevated American cuisine to unprecedented heights with his three-Michelin-starred French Laundry in Napa Valley. Jamie Oliver combined accessible cooking techniques with passionate advocacy, democratizing culinary skills while fighting for better food education. Perhaps most fascinating is José Andrés, whose humanitarian work through World Central Kitchen demonstrates how chefs can become catalysts for global change during crises.

What makes Chef's Table so captivating isn't just its subject matter but its presentation. The cinematography transforms each culinary creation into visual poetry, capturing textures, techniques, and plating with a sensual, almost reverent gaze. The iconic "Winter Four Seasons" theme music has become synonymous with culinary excellence, creating an immersive experience that engages all senses. While I would have loved to see other legends like Wolfgang Puck or Masaharu Morimoto featured, this lineup promises to deliver profound insights into the minds that have shaped modern gastronomy. Whether you're a passionate foodie, an aspiring chef, or simply someone who appreciates human creativity and perseverance, tune in to witness how these culinary maestros have forever changed our relationship with what we eat.

Episode Transcript

Speaker 2 (00:18):
Hey, welcome to the kinky eater, where adult content
creators talk about food, sex,kink and oralism, but not always
at the same time.
I'm Verbal Kink, I love food, Ilove sexy sounds, and in this
episode I'm going to talk aboutone of my favorite TV shows ever
and that's Chef's Table.

(01:02):
But specifically, we're goingto talk about the new season
that's coming out, chef's TableLegends.
It's on Netflix.
It comes out April 28th.
My God, that's like a wholemonth from now.
It's way too long for me.
I loved Chef's Table ever sinceit came out.

(01:22):
It's a documentary from DavidGelb I think that's how you say
his name.
It's just so well produced, sowell done.
And the theme song that waschosen I think it's called
Winter Four Seasons by SalzburgBaroque oh my gosh.

(01:42):
I think there's other peopletoo it's probably other people
responsible for that song, butit's so good and it's become for
me it's become synonymous withthe show and Good Eats.
I first started watching that.
I was hooked.
I think there's eight seasonsnow and it's funny when the
movie or the film the Menu or isit the Menu or menu when that

(02:07):
film came out, I was like, oh myGod, this reminds me of chef's
table, you know just sort of theway it was done, but so good.
But yeah, I mean chef's tablesgot, it's got eight seasons, um,
but then they also have likeall the derivatives, right,
they've got Chef's Table France,they've got Chef's Table Pastry

(02:29):
, barbecue, pizza, noodles, itjust keeps going.
And they're so well produced.
All the interviews are reallygood and you really delve into
each chef's life, how they cameup and you know everything about
them and you're able to connectwith them in ways that you know
you wouldn't with other shows.

(02:52):
But I don't know, I just thinkit's so good, so I'm excited for
it.
And actually we are going towatch the Chef's Table Legends
official trailer, which came outa day ago.
It says it's already got 88,000views, so I'm going to react to
it.
I'm going to have to pause, Ithink, during the reaction
because copyright reasons and soforth.

(03:14):
But all right, let's go Withoutfurther ado.

Speaker 1 (03:22):
In the last 20 or 30 years, a small handful of people
changed how we look at food.

Speaker 2 (03:30):
Oh my God.
I saw Alice Waters.
I saw Jose Andres, the otherguy.
I can't went too fast, this isalready so good, Okay.

Speaker 1 (03:47):
It's not.
If someone's going to learn tocook or love food, it's when.
This is the greatest cuisine inthe world, and if I have to
hand feed it to you and watchyou react then I'll do that.

Speaker 2 (04:04):
They are doing it up on this trailer.
This production, the productionon Chef's Table, is just it's
like mouthwatering, like videocinematography.
You know I've always lovedtaking pictures Before.
Taking pictures of food was athing with your phone.
I just always loved qualityfood pictures.

(04:26):
You know, the cookbooks and allthat and the magazines.
But this is such goodcinematography and it makes me
hungry.
The detail on this stuff.
I'm so excited.
Let's go.

Speaker 1 (04:43):
Alice Waters is the mother of the farm to table.

Speaker 2 (04:46):
It is Alice Waters, it's uncompromising.
Yes, oh, alice Waters Farm totable movement Chez Panisse in
Berkeley.

Speaker 1 (04:57):
A way that pushes us to do things we didn't think
were possible.

Speaker 2 (05:01):
A place where we treasure our farmers.
That's the world I want to livein.

Speaker 1 (05:07):
Thomas Keller has led the way for several decades now
.

Speaker 2 (05:10):
Who's Thomas Keller?

Speaker 1 (05:11):
He is the most important American chef in
history.

Speaker 2 (05:15):
When somebody tells you you have influenced them.
Oh, that's why I do what I do.
Let's go French Laundry.
Jamie Oliver, best-sellingauthor, charming TV chef he's
changed the way people thinkabout food in this country.

Speaker 1 (05:32):
I have a job to guide as many people towards the joy
of food and cooking and I'mgoing to give it my best shot.

Speaker 2 (05:40):
Okay, jamie Oliver, oh, jose Andres people towards
the joy of food and cooking andI'm gonna give it my best shot.

Speaker 1 (05:43):
Okay, jamie oliver, maximalist.
On one side you have a smallempire of incredible restaurants
and the other side you have anon-profit organization okay,
well, good.

Speaker 2 (05:49):
Good on jamie oliver.
Good for him.
I've never eaten any of hisrestaurants, but good job for
him uh, but jose wanting to feedthe world.
There is a moment I realizedthat if you give people the
spark of possibility, my manJose drinking from a flower,
from a flower petal.
Yes, that spark becomes a bigflame of hope.

(06:12):
Uh, I love that guy.
I love that guy.
So well done, april 28th, let'sgo.
Yeah, netflix.
So, oh man, this is going to beso good.
There's Thomas Keller, ofcourse, the French Laundry in

(06:35):
Yonville, california, in winecountry.
I have not been there.
It's on my list to go.
It is very expensive.
Laundry in Yonville, California, in wine country.
I have not been there.
It's on my list to go.
It is very expensive.
It's got three Michelin stars,I think he's got.
I think he's the only chef orthe only American chef anyway to
have two different restaurantswith three stars.

(06:56):
I can't remember the name of hisother restaurant that has it,
but so that's on the list.
Alice Waters Chez Panisse inBerkeley that is also on my list
.
I have not been there and I'm,I'm.

Speaker 1 (07:09):
I'm upset.

Speaker 2 (07:10):
I lived in the Bay Area for a while and I just
never got a chance to go.
Man, I need to put that on mypriority list.
And, of course, jose Andres,one of my favorite chefs ever,
ever, ever, ever.
I love him on Iron Chef.
I really learned about him onIron Chef.

(07:31):
Then I went to all.
He's got a lot of restaurants.
I've been to Haleo in DC and inLas Vegas.
I've been to Oyamel in DC,which is the Casino Mexicana,
and I've been to his DC Zaitenialocation.

(07:53):
That's the classical, likeTurkish and Lebanese cuisines.
All his food is so good.
I've been to his food hall, hisSpanish food hall, mercado
Little Spain, in New York City'sHudson Yards.
That place is amazing.
It's an all-day diningdestination kind of for, you

(08:14):
know, just lovers of food, and Ihad some really good churros
there at one of the stands.
And then I ate at Leña, afull-service restaurant in
Mercado de Little Spain, andit's got a market in there and
it's like a smaller version,spanish version, of Eataly.
It does have a market there.

(08:35):
It's got all the restaurantsand stands and stuff.
I do understand that.
I think Chef Batali was out.
You know he was put out or theyseparated from him back in 2019
.
I think there was all those allthat controversy with that.
But I love Jose Andres.
On my list for him is to go toBazaar, one of his Bazaar

(09:00):
restaurants.
I want to go so bad, and hejust, I'm ready for that.
Jamie Oliver I don't know muchabout yeah, I don't know much
about him.
I'm sure he deserves it.
I do remember seeing I think itwas Uncle Roger kind of
clowning him about how he madesome, some Asian food and it

(09:24):
just wasn't.
But, um, you know, I'd probablysay I'd want to see, uh, I
would have loved to.
You know, not not to replacethem, but maybe in additional,
additional chefs, um, and maybethey'll come in later seasons,
but of legends, the legendsversion of chef's table, but it

(09:45):
would have been, you know, goodto see.
Maybe.
Um.
Wolfgang puck you know heopened his Spago restaurant on
the Sunset Strip in 82.
Eventually moved it to BeverlyHills.
He opened Grenada in 91 inMalibu, california.
That I believe closed in 04, 05.
Was it 06?
I think it was 05, maybe, andI've been to Spago Las Vegas and

(10:11):
his restaurant Cut in Las Vegas.
I love Wolfgang Puck, I loveeverything about him.
I distinctly remember watchingone of his videos and learning
how to cook an omelet like hedoes.
He's just great.
And then Masaharu Morimoto Iwish he was on there too.

(10:31):
I love him he's.
You probably might know him asiron chef on um, the japanese tv
show iron chef, and then, ofcourse, he was also on the
american versions.
Um, I've been to his flagshipmorimoto restaurant in napa
valley.
Um, very good, so so good, anduh, I just it would be awesome

(10:52):
to see them.
But either way, I'm reallyexcited to see the this um
series.
I'm so happy that netflix iscontinuing to produce these.
I just, um, I even have thesegoing on in the background
sometimes at my house, justbecause it's just a very calming

(11:12):
experience, just an awesomeexperience when you just want to
relax and watch some quality,good food and listen to some
really, really inspiring people.
The chefs are absolutelyinspiring and they just the way
they accomplish things and theway they think about things,
especially food and theirbusiness and how to treat people

(11:36):
and all that.
And I do understand yeah, it'sa show.
So you know, obviouslyeverybody's got their own bad
things going on and some thingscome to light, but you know what
these folks?
I haven't heard anything badabout them.
So, uh, I'm excited, so thanksfor taking this.

(11:58):
Uh, watching listening to mereact and I hope I can maybe see
some of these and maybe do somereactions to the actual shows.
That might be something I do Idon't know if I'll ever do it on
video though, so, but we'll see.

Speaker 1 (12:12):
Who knows you never know.

Speaker 2 (12:15):
But yeah, thanks for listening to the Kinky Eater.
Stay tuned.
Hopefully we got some morecontent for you, got some more
interviews with some of my kinkycreator friends and hopefully
we can keep it exciting for you.
So, all right, kink is life.
Stay well, be nice.
Okay, be kind.
All right Talk soon.