“welcome to Dan’s barber shop” and dan just fucking combs phils hair
“i never comb my hair thats how I get the scruffy emo look” -also phil
phil just giving up on putting on the scarf and saying fold it and dan just helps him what a good scarf folder
dan fixing phils cape
phil petting dans head while hes in the morph suit
phil grabbing dan’s hand… to guide him to where his nipples are
they literally cosplayed as makoharu, dan ships makoharu, phil dressed as haru, they both agreed dan looks like makoto, phil looks like haru, dan has a fucking haru body pillow, he might as well have a phil body pillow that says “im phil trash number one” u nerd
more dan playing with phil’s hair
“I should just be a stylist” -dan
“fuck me phil” -also dan
dan running his fingers through his fringe, giving him a little quiff and iT STAYS LIKE THAT FOR A COUPLE JUMPCUTS OKAY
he’s so pretty with a quiff omg
“I do not trust you with that philly”
phils laugh when dan comes on screen in a squid costume
“I’m censoring all this because we’re ‘bout to get like an anime right now. whooooOOO here we go phil. good thing you’re not a school girl” -dan implies hentai
dan rolling back and flashing every one his bum “whoaaaa here we go”
“you don’t know him guys” dan says after being almost chopped up by phil
As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.
Barber’s intent was to raise awareness about the vast issue of food waste. As we’ve reported, an estimated 133 billion pounds of food is wasted in the U.S. each year. The typical American family tosses out about $1,500 of food yearly.
All this wasted food is the largest component of solid waste in our landfills, and when it rots, it emits methane — a potent greenhouse gas linked to climate change.
So, you may be wondering, what can I do in my own kitchen?
To answer that, we talked to Dana Gunders of the Natural Resources Defense Council. Her new book, Waste-Free Kitchen Handbook, which is out this month, is full of tips for tackling food waste at home.
'Chef's Table' Is Not Food Porn, It Is Food Romance
Born out of the idea of wanting to make a food program that wasn’t a competition or a travel show, filmmaker David Gelb was inspired to create Jiro Dreams of Sushi, the 2011 critically acclaimed documentary film about an 85-year-old sushi master. The success of that film eventually led to Chef’s Table, a docuseries on Netflix now in its third season (debuting online Feb. 17). The series is comprised of “biographical, cinematic films about chefs telling their own stories,” says Gelb, creator and executive producer of the Emmy-nominated show that has quickly fascinated audiences with its previously untold stories of the world’s top chefs and restaurants.
In its first two seasons – plus a French-language offshoot, Chef’s Table: France – the Netflix series has featured renowned and award-winning chefs Dan Barber, Gaggan Anand, Grant Achatz, Magnus Nilsson and Massimo Bottura while also shining a light on lesser known personalities, such as Ana Roš. Each of them, Gelb says, is deserving of their own feature film. “We want to give a portrait [of these chefs] and take the audience on a journey of their lives to answer the question about not what they cook, but why they do it.”
In fact, the filmmaker likens each episode to a superhero origin story, “because these chefs have powers and their journey is learning how to use them properly.” It’s what Gelb and co-executive producer Brian McGinn (Netflix’s Amanda Knox) look for in the featured chefs. “We have a lot of admiration for chefs that are swimming upstream and doing things that haven’t been done before and are refusing to take no for an answer.” A prime example of that is Roš, whose season two episode largely focused on her struggle to make her restaurant Hiša Franko a success – and to find an audience beyond Slovenia. Her story was surprisingly emotional, revealing her parents’ disappointment and eventual pride in her 16-year journey into fine dining, creating an identity for Slovenian cuisine.
Jeong Kwan on Chef’s Table season three.
While most of the chefs featured in the first two seasons have unattainable restaurants and dining experiences (Achatz’s Alinea in Chicago starts at $175 per person, and Nilsson’s Fäviken only has 16 seats and is fully booked through the end of June), season three will expand the scope of its focus, telling stories of chefs who serve $20 meals or don’t have a restaurant at all. One episode, about Jeong Kwan, a nun who cooks at a Buddhist temple in South Korea, sees the show go beyond the Michelin stars to tell a layered story about philosophy and humanity’s relationship to food. Another episode follows Ivan Orkin, the self-described “Jewish kid from Long Island” behind Ivan Ramen, as he travels back and forth between New York City and Japan. “It’s not a $300 meal, but their stories are just as beautiful,” Gelb says.
Of course, the series'other draw is its beautiful depictions of food. In some ways, Chef’s Table is to food shows the way Planet Earth (returning with a second series) is to animal documentaries; both have created new, awe-inspiring ways to showcase these worlds. And for the Netflix docuseries’ part, it tapped into a world of food porn that has become a fascination all its own thanks to Instagram and HD programs like The Great British Bake Off, which pay attention to the detail of food creations.
However, what sets Chef’s Table apart is the context. “I like to say that it’s ‘food romance,’” Gelb says. “There’s emotional context between the chefs and the food, between the audience and the food. It’s different than showing a bunch of close-up shots of a delicious piece of chicken. We want you to know how much the chef toiled away at that chicken and what it meant to them.
"With that kind of context, the food is not only beautiful, it’s meaningful,” Gelb concludes.
Chef’s Table goes inside the lives and kitchens of six of the world’s most renowned international chefs. Each episode focuses on a single chef, featuring Ben Shewry (Attica Restaurant in Melbourne, Australia), Magnus Nilsson (Fäviken in Järpen Sweden), Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki Nakayama (N/Naka Restaurant in Los Angeles, CA, USA), Dan Barber (Blue Hill Restaurant at Stone Barns and in New York City, USA) and Massimo Bottura (Osteria Francescana in Modena, Italy) and their lives, talents, and passion from their piece of culinary heaven.
Chef’s Table premieres exclusively on Netflix, April 26th.
Will you marry me? Jk, but seriously, will you recommend any interesting books though. I have a new found interest in reading & I have no clue what to read.
Come off anon and we’ll see about the marriage situation! As for books, I don’t know what you are interested in or what you personally like but lately I’ve really loved The Third Plate by Dan Barber, Sapiens by Yuval Noah Harari, and Along The Enchanted Way by William Blacker. As for fiction, that’s even harder to recommend, but my favorites include The Elegance Of The Hedgehog by Muriel Barberry, the Robert Galbraith mystery novels, If On A Winter’s Night A Traveler… by Italo Calvino, or History Of The Siege Of Lisbon by Jose Saramago. That’s a weird and eclectic group of novels so hopefully something sounds interesting to you!
Burger Love: This exceptional veggie burger, created by Dan Barber for his WastED pop-up at Blue Hill in New York City, has a lot of ingredients; each one adds to the taste and texture and makes it exceptional. The key is cooking the burger until it’s well seared, so you get the familiar charred flavor.
Brewery : Samuel Smith Beer : Organic Chocolate Stout Style : Stout / Sweet Stout Variance : Brewed with Real Organic Cocoa
9 / 10
I was going to talk shit about Dan Barber from Chef’s Table (amazing documentary) and his crazy “organic” ideology even though he’s fine with people messing with “god’s” creations and cross breeding hybrid fucking veggies, but this is too damn good to poke any fun at… Oh wait I think I just did. Anyways, this is a damn delicious beer and probably the most chocolatey brew I’ve had to date and the only problem I have with it is that I can’t put it down long enough to type a few words of this review. Heinrich Nestle would probably be trying to get his grubby hands on this it wasn’t for the fact that he’s been dead forever but at least his company makes a shit load of money even if Hershey’s chocolate is still way better and even EVEN if this beer is way better than both. This starts with a straight up chocolate syrup sweetness with just a mild hint of smoke before even more milk chocolate joins in and intensifies right through to the end. The level of deliciousness this beer exudes is easy to understand unlike girls obsessions with the half alien half cat faced monster Adam Driver which is why I’d highly recommend this beer to all levels of drinkers both new and old especially if you have a sweet tooth. If you are looking for a silver tray filled with marzipan animals and french pastries for dessert then fuck right off, but if you are looking to drink your dessert in a fancy glass then let’s cheers to our new found friendship. Enjoy!