4 Must see food docu’s

At my home, 24Kitchen is on all day 24Kitchen . I always sit down for Jamie O, and I listen a bit in the background to Rudolph van Veen. I've seen enough cooking shows like Masterchef, but I can never get enough of that angry Gordon Ramsay. And we haven't even talked about Herman den Blijker. Sigh.

Mountains of hamburgers

Yesterday I watched the documentary “Super Size Me”. I know, it's an oldie, but I had never seen it before. It's about a man who eats McDonald's for breakfast, lunch, and dinner for a month. Everything in the largest size available. Super size, indeed. Seriously, those soda cups are as big as my forearm, and if you’re at a tenth of a bag of super size fries, you already have enough. I believe there are 900 calories in such a cup. For a side dish, mind you. We haven't even talked about the quarter pounders. So big, SO BIG. And yes, indeed, the man got fatter and his health declined. Highly recommended this. I mean to watch the docu, right? I'm curious if you'll dare to order a chicken nugget after this.

Our own chef

Another documentary is “Fucking Perfect”, a much more fun story. It follows Sergio Herman during the closing of his three-star restaurant (Oud Sluis) and the beginning of a new restaurant (The Jane in Antwerp). The sweating in the kitchen, the shouting, and the nerves for a new place, delightful.

Sushi deluxe

Then we have “Jiro Dreams of Sushi”, about an 85-year-old man. He runs the three-star restaurant Sukiyabashi Jiro in Tokyo. It’s a tiny restaurant with only 10 seats. There you can see what the art of making sushi is. To this day, he is still working on making the perfect sushi. Extremely impressive and sometimes a bit touching.

Many Japanese traditions are also featured, it talks about family ties and the urge to meet your parents' expectations.

To Spain

Lastly, “El Bulli”. The Spanish star restaurant for which you had to reserve and save for years in advance. Mr. Bulli would open for half a year and then close for another half year. He needed that time to develop a 30-course menu with six experts. In this docu, you can see how that goes. They experiment with texture, sound, color, and ultimately also with taste. Sometimes something accidentally comes up, and sometimes it’s thought out. The more complicated, the more fun they find it, in any case.