In 2025 the 10th anniversary of the Netflix series “Chef’s Table” is being celebrated with a new season titled “Chef’s Table: Legends”. This season, released on April 28th, focuses on the lives and work of four culinary icons: Jamie Oliver, José Andrés,Alice Waters, and Thomas Keller. The season is a mix of celebration and a continuation of the show’s focus on the artistry and passion of chefs.
Each one of them telling their story, how it all started, the high and lows and their profession, everyday challenges.
Jamie’s episode hits close to my heart as I was living in London right at the start of “The Naked Chef”. Every Tuesday, prime time on ITV and it became a weekly gathering with out friends with snacks and wine. I remember vividly seeing it all coming to life from that shy guy with his tiny apartment and his then girlfriend Jools to becoming this phenomenon that changed the way Britons would enjoy a good meal. And that was April 1999…just the beginning.
Jamie Oliver
He personified a societal change.
Former UK Prime Minister Sir Tony Blair
José Andrés with his absolute genuine Spanish heart shares his stories in between marvelous takes of cooking and eating with friends and his staff. Most of the episode he’s wearing a very subtle political statement t-shirt saying “Immigrants Feed America“.
Life starts at the edge of your comfort zone.
From that navy guy from Asturias, after studying and working around Barcelona and getting his proper first job with Ferran Adrià at El Bulli. DC was his next stop and he just couldn’t stop. The world was his oyster.
I want food to be the solution.
José Andrés
His most audacious yet human project is World Central Kitchen, where teams from every corner of the world made of volunteer to help with humanitarian aid at war zones and places affected by natural disasters.
Thomas Keller gives a more serious tone to the documentary being a very reserved person he is, but nothing takes away how mesmerizing it is to see how The Fresh Laundry came to life in between so many failures during the beginning of his career. Thirty years of one restaurant and never loosing its magnificent profile is aa merit for a few. That’s not to mention Per Se, a more recent of his creations within his Group.
Thomas Keller
To end in gracious style the documentary has the one and only, Alice Waters.
Alice Waters
One of my favorite lady in the food world. The most quintessential, genuine and real as it can be. She does what she believes in her heart. And that is all inside that precious historic gem in Berkley, California, called Chez Panisse. As Samin Nosrat wisely say, Alice Waters brought the concept of ‘Farm to Table’ to reality worldwide. Her most precious and proud project is called Edible School Yard where children across the States have access to gardening and eating fresh organic fruits and veggies, cultivated by them.
Chef’s Table – LEGENDS
The photography of all 4 episodes are a masterpiece of food photography in cinematography. Soundtrack brings you to laughs, happy tears.
Worth every minute! You might get a tad peckish too with all those mouthwatering dishes.
Quem não gosta de ganhar ovo de Páscoa? Eu como boa chocólatra, adoro!! Fiz uma curadoria com os chocolates que eu mais gosto, selecionados a dedo!!
Homenageando a brasilidade das nossas terras que produz matérias primas que se transformam nessa delícia que se chama chocolate.
Vamos começar então pela minha marca preferida. Nunca fiz segredo!
Adoro presentear com a versão “quebra quebra” em seus diversos sabores. Adoro o trabalho com a apresentação das embalagens, as cores. E o trabalho de criação de cada produto.
“Páscoa tem sabor de Dengo, chocolate tem sabor de Dengo!”
As opções são muitas, foi difícil, mas escolhi quatro, tanto para exagerar um pouquinho! Segui um pouco do meu gosto pessoal que também podem ser parte de uma clássica escolha para agradar o paladar.
Ovo Recheado Tropical chocolate ao leite com ganache de maracujá com puxuri – noz moscada brasileira da amazônia ph: Miro Classico Chocolate ao Leite à Base de Plantas com drágeas de castanha-de-caju ph: Miro Ovo Quebra-Quebra Caramelizado com Nibs e Flor de Sal – com chocolate branco caramelizado ph: Miro Dengo de CorteCafé Cremoso recheado com ganache de chocolate branco com café e canela e gianduia de castanha-de-caju ph: Miro
Seguindo pelos sabores da Amazonia, lá na loja Combu, uma jóia rara bem escondidinha no meio da Bela Vista, deixei as menina escolherem por mim. Elas tem sempre o cuidados de entender o que o cliente procura e com ótimas sugestões. Desta vez elas fizeram uma escolha de diversos bombons, balas e um salame com sabores paraenses. E claro não poderia faltar o ovo. De Açaí. Aquele de verdade!!
Esta maravilha é feita com a mais fina seleção de chocolate ao leite premium, proporcionando um sabor suave e uma textura aveludada que derrete na boca. O recheio é uma autêntica geleia de açaí, adicionando uma explosão de sabores. Esta combinação perfeita cria um deleite indulgente que é quase impossível resistir. ph: Miro
Duplinha das boas essa!
Bombom de chocolate ao leite com geleia de taperebá
Bala de chocolate com caramelo e geleia de açaí. Bala de Castanha Bala de chocolate com caramelo e doce de castanha
Bombom de Castanha Castanha do Pará, leite condensado e chocolate em barra meio amargo.Um punhado de delícias paraense!Bombom de Castanha Castanha do Pará, leite condensado e chocolate meio amargo
Bombom Cupuaçu Cupuaçu, açúcar, leite condensado e chocolate em barra meio amargo.
A Páscoa não é completa se não tiver à mesa a Colomba Pascal, como pede a tradição italiana.
E para celebrar este ano, a chef pâtissier do Rosewood São Paulo, Saiko Izawa, criou sua receita a base de fermentação natural de 36 horas, trazendo um equilíbrio perfeito entre doce e cítrico. O recheio leva morango passa orgânico, chocolate 45% ‘tree to bar’ com de laranja e limão confitados.
Cortesia Rosewood São Paulo
Tem presente para os fans de FRIENDS também! Este ano a Kopenhagen criou um set especial para celebrar a série.
Ovo Friends – acompanha bonecos colecionáveis de Ross, Rachel e Phoebe Ovo Friends – acompanha bonecos colecionáveis de Monica, Chandler e Joey
Onde celebrar seu domingo de Páscoa
Entre os dias 15 e 20 de abril, o Cabruca, restaurante da Fábrica de Dengo criou um menu de almoço especial para a ocasião. Elaborado com ingredientes selecionados e sabores brasileiros, a chef Sanae Mattos apresenta uma combinação de pratos leves e aconchegantes, perfeitos para a ocasião. O menu especial de Páscoa inclui entrada, prato principal e sobremesa servido durante o almoço, das 12h às 16h. Para reservar basta acessar o link.
O Rosewood São Paulo também preparou uma programação especial. No dia 20 de abril, domingo, das 11h às 16h, será servido um brunch com menu exclusivo nos restaurantes Le Jardin, o grand café do hotel, e Blaise, a brasserie premium da propriedade. O menu foi idealizado pela chef executiva Rachel Codreanschi.
Feliz Páscoa!
Who doesn’t love an Easter egg? As a self-proclaimed chocoholic, I adore them!! I’ve curated a selection of my favorite chocolates, hand-picked for your enjoyment!!
Honoring the Brazilian spirit of our lands, which produce the raw materials that are transformed into this delight called chocolate.
Let’s start with my favorite brand, I’ve never kept it a secret!
I love giving the “quebra quebra” version as a gift, in its various flavors. I love the packaging presentation, the colors, and the creative work behind each product.
“Easter has the flavor of Dengo, chocolate has the flavor of Dengo!”
There are so many options, it was hard, but I chose four to indulge a little! I followed some of my personal taste, which you might also like.
Following the flavors of the Amazon, at Combu store, a rare gem hidden in the middle of Bela Vista neighborhood, I let the girls choose for me. They always take care to understand what the customer is looking for and have great suggestions. This time they made a selection of various chocolates, candies, and a salami with Pará flavors. And of course, the egg! Açaí flavor. The real deal!!
Easter isn’t complete without a Colomba Pascal on the table, as Italian tradition says.
And to celebrate this year, the pastry chef at Rosewood São Paulo, Saiko Izawa, created her recipe based on 36 hours of natural fermentation, bringing a perfect balance between sweet and citrus. The filling includes organic raisin strawberries, 45% ‘tree to bar’ chocolate with candied orange and lemon.
There’s a gift for FRIENDS fans too! This year, Kopenhagen created a special set to celebrate the series.
Where to Celebrate Your Easter Sunday
Between April 15th and 20th, Cabruca, the restaurant at Fábrica de Dengo, has created a special lunch menu for the occasion. Crafted with selected ingredients and Brazilian flavors, chef Sanae Mattos presents a combination of light and comforting dishes, perfect for the occasion. The special Easter menu includes an appetizer, main course, and dessert, served during lunch from 12 pm to 4 pm. To make a reservation, simply access the link.
Rosewood São Paulo has also prepared a special program. On Sunday, April 20th, from 11 am to 4 pm, an exclusive brunch menu will be served at Le Jardin, the hotel’s grand café, and Blaise, the property’s premium brasserie. The menu was created by executive chef Rachel Codreanschi.
I grew up in São Paulo, Brazil, a city that offers food from every single corner of this world. Childhood memories are fond in my heart when it comes to middle eastern food. Every Sunday my dad would take me to our favorite arab restaurant called Almanara. Right in what used to be the gorgeous centre of the city. Mouthwatering just the thought of it. The maître was always so impressed that I would eat raw kibbeh with my hands, helped by the bread dripping with hummus. Olive oil and green onions as well.
I was 5.
Once I moved to London I could still enjoy my arab feasts. Specially with friends cooking the real thing! What amazing meals we had. Stuffed grape leavesare comfort food. Not to mention how simple yet such delicacy it takes to prepare them.
Unfortunately since moving to Italy such pleasures have been drastically reduced. Italy is way behind on having greater variety of food besides their own only distinguished by each region. When in Milan you might get lucky and find a “non italian” restaurant.
So, Yes! I miss, I crave my dose of international palate.
But enough of me, my cravings and moaning, let’s talk about more important issues such as immigration and food. And photography too.
I have been noticing a great deal of positive actions on immigrants that have successfully settled in a new country thanks to their integration to a new community through food and their roots. Syrian refugees are a beautiful example of it.
In the past two years when I visited São Paulo I went to new, cosy and family run places with outstanding food. They were all recently relocated Syrian families. My utter respect.
They are not the only ones, of course, as we all know how delicate the situation in Syria is.
So when I saw on my Instastories feed a post from a talented New Yorker food photographer I follow called Liz Clayman talking about her latest work my heart exploded. Syrians in Jersey City, community dinners, their story and food.
Went straight to Amazon.com to buy it.
Preface with her gentle own words by Mayada Anjari herself together with witty Jennifer Sit on those extra two hands writing and translating.
Last but not least photography by Liz Clayman.
The book is so simple, with rather classic recipes not much fuss about it really. But such simplicity is what makes this book outstanding! Mayada’s family story, their perseverance in getting a better future for everyone, the importance of Friday night meals and how she managed to fit in her new community with the power of food.
Liz’s photos are precious. I could taste, smell each dish from the lighting, colors and beauty of each page’s shot.
My hearted compliments to this very special trio. You published a priceless gem in such delicate times. We need more of those!
Go and buy your copy right now if you consider yourself a real foodie person. It’s a must for your collection and dinners to share.
I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto. I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.
I first met Terri about five years ago through our connection with Jamie Oliver’s Foundation.
She is a very lovely lady impossible not to fall in love with! She is caring, gives attention to the smallest of details when dealing with people and, YES!, she is a true food lover. Did I mention what a great food photographer she is as well? You can see it all on her blog Recipe Writings – and food memories.
What is the importance of your kitchen in your house?
The kitchen is the center of the house and a favorite place to write.
What’s the best part of the day for you to cook?
I am most inspired to cook in the morning as I like to create new things during the first part of the day. Sunday is my favorite day of the week to cook, and I often make fresh pasta or something that takes time to prepare on Sunday.
Are you a creative chef or simply love to follow recipes?
I am a creative cook. I like to read recipes in order to learn. Cooking is a continuously growing process so reading recipes is like learning a new language to me. When I cook, I cook intuitively though.
Three ingredients that are never missing on your kitchen cabinet?
Extra virgin olive oil, garlic and rosemary are always in my kitchen cabinet.
How did your passion for cooking come about?
My passion for cooking comes from two sources, my mother and her love of cooking and Italy, where I grew up.
What’s your favourite dish to cook that you know it can never go wrong with it?
My favorite dish is zucchini soup. It never goes wrong and always tastes wonderful. It’s like comfort on a spoon. On the other hand, risotto and polenta never go wrong either and I love them too. And of course, I can’t live without tomato soup, tomato sauce, tomato jam. I love tomatoes!
Would you receive for a day an entire tv crew in your kitchen?
Yes, I would receive a tv crew in my kitchen and I would make them a nice lunch.
Do you follow any tv show or have a favourite cooking book?
I don’t watch cooking shows generally. I have many favorite cookbooks. Cooks I admire are Elizabeth David, Alice Waters, Nigel Slater and of course Jamie Oliver. I have many cookbooks but choose them carefully. I have just ordered Julia Child’s “The Art of French Cooking” and will read it page by page!
Terri Salminen “I am a cook by profession and a philosopher by education. I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto. I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.
family portrait Terri Salminen – all rights reserved personal archive
I started cooking professionally when my first child was born. I follow the principles of the Italian kitchen, utilizing fresh, colorful and seasonal ingredients. I love to experiment with color and structure. In my cooking there is always a combination of raw and cooked, steamed or grilled, braised and stewed. I love herbs and cannot cook without olive oil, garlic and good sea salt.
I live in the Netherlands where I work as Sous Chef at Microsoft at Hutten, sometimes as private chef, give teaching classes and write about food for the Dutch edition of Jamie Magazine, on my own blog and for various special projects. My dream is to have a cooking school, open to the community, working with all generations, sharing the beauty of food.”
