{"id":185890,"date":"2020-09-13T00:01:47","date_gmt":"2020-09-13T07:01:47","guid":{"rendered":"https:\/\/www.shockya.com\/news\/?p=185890"},"modified":"2020-09-13T08:35:43","modified_gmt":"2020-09-13T15:35:43","slug":"a-chefs-voyage-movie-review","status":"publish","type":"post","link":"https:\/\/www.shockya.com\/news\/2020\/09\/13\/a-chefs-voyage-movie-review\/","title":{"rendered":"A Chef\u2019s Voyage Movie Review"},"content":{"rendered":"<p><strong>A CHEF\u2019S VOYAGE<br \/>\nFirst Run Features<br \/>\nReviewed for Shockya.com &amp; BigAppleReviews.net linked from Rotten Tomatoes by: Harvey Karten<br \/>\nDirector: R\u00e9mi Anfosso, Jason Matzner<br \/>\nCast: David Kinch, Jean-Andr\u00e9 Charial, Glenn Viel, Alain Soliveres, G\u00e9rald Pass\u00e9dat, Koji Yokoyama, Courtney Weyl, Chkristine Muhklke, Jenny Yun, Mitch Lienhard, Jim Rollston, Julie Strangier, Grant Waller, Jean-Benoit Hughes, Eloi D\u00fcrrbach, Renata Ameni, Kristopher Lord<br \/>\nScreened at: Critics\u2019 link, NYC, 8\/21\/20<br \/>\nOpens: September 18, 2020<\/strong><\/p>\n<p>There are some things I didn\u2019t know before seeing \u201cA Chef\u2019s Voyage.\u201d For example, did you know that the word \u201crestaurant\u201d derives from \u201crestore\u201d or \u201crefresh?\u201d Do you feel either restored or refreshed when you finish a Happy Meal at Mickey D\u2019s? Oh, the banality of that corporation\u2019s food\u2014though they should be praised for giving their customers affordable meals. One wonders whether people even think of what they\u2019re eating since Big Mac, medium fries and a Coke are indulged in so frequently that you can\u2019t blame customers for spending more time texting their Facebook friends even when seated with a real live pal who gets ignored. But enough snobbery.<\/p>\n<p>Now David Kinch, the star of this documentary, knows how to refresh and restore his customers and his staff alike, though his cuisine is likely more expensive than a Happy Meal. The red-haired, blued-eyed, scruffy-bearded owner of a 3-star Michelin restaurant Manresa in Los Gatos, California since 2002 also wrote a 328 page cookbook \u201cManresa: An Edible Reflection\u201d together with Christine Muhlke, but Kinch did not get a coveted third Michelin star by reading someone else\u2019s cookbooks. Though the movie does not bring out his training, he started at New York\u2019s \u201cThe Quilted Giraffe\u201d and worked his way up, cooking even at a place in Fukuoka, Japan, learning from the great chefs of Europe like Dieter M\u00fcller.<\/p>\n<p>What we do know about David is that he\u2019s quite a personable fellow, speaking to his movie audience with humility, intent on telling us that to get those Michelin stars he needed not only to know how to use ingredients but also to motivate his staff since, \u201cWho wants to train new people every year?\u201d And his staff seems to love him especially since he took this contingent of people in their mid-twenties to France, presumably paying their fare, but that\u2019s not clear. As the group plans the trip\u2014some of whom had never traveled outside the country\u2014they wondered what they should carry and even whether the airport officials would seize the sauce which took five days to prepare, but David assured them to be minimalist: underwear and abalone.<\/p>\n<p>He was invited by top chefs in Marseilles, Paris, and a village Les Baux in Provence to show what he\u2019s got, that perhaps even Californians can teach the great French a thing or two. So, with his own crew, he would get up a seven in the morning to start preparations which, in Marseilles, could mean catching fish which must be used on that same day. As the French restaurateurs look on, he and his young staff would prepare food California style for the customers, whom we never see.<\/p>\n<p>The areas are striking, beckoning us not only to salivate on the food but to walk about picturesque Marseilles whose chefs use olive oil but never butter or cream, the medieval-looking village of Les Baux in Provence, and also Paris, whose chefs make omelets like David with both oil and butter). The owner of the Marseilles establishment emphasizes the need for a staff to respect one another, and allow each person to adapt an identity\u2014a personal style like a film director.<\/p>\n<p>The most savory dish to me is the combination of duck, lobster, clams and mussels which, if soup is added, would be a nifty bouillabaisse.<\/p>\n<p>The film has value to us in the audience less from the food\u2014which may be awesome but you can\u2019t taste it from your movie seat especially if you\u2019re indulging in popcorn. More from watching and listening to David dressed in a sweatshirt with the word \u201cbread,\u201d talk about his experiences, how he grew into loving food, how he worked his way to that coveted Michelin third star, and how, when all is said and done, he can be perfectly happy making an omelet\u2014with oil and butter.<\/p>\n<p><strong>90 minutes. \u00a9 2020 by Harvey Karten, Member, New York Film Critics Online<\/strong><\/p>\n<p>Story \u2013 B<br \/>\nActing \u2013 B<br \/>\nTechnical \u2013 B+<br \/>\nOverall \u2013 B<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A CHEF\u2019S VOYAGE First Run Features Reviewed for Shockya.com &amp; BigAppleReviews.net linked from Rotten Tomatoes by: Harvey Karten Director: R\u00e9mi Anfosso, Jason Matzner Cast: David Kinch, Jean-Andr\u00e9 Charial, Glenn Viel, Alain Soliveres, G\u00e9rald Pass\u00e9dat, Koji Yokoyama, Courtney Weyl, Chkristine Muhklke, Jenny Yun, Mitch Lienhard, Jim Rollston, Julie Strangier, Grant Waller, Jean-Benoit Hughes, Eloi D\u00fcrrbach, Renata [&hellip;]<\/p>\n","protected":false},"author":37,"featured_media":186313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"jetpack_post_was_ever_published":false,"apple_news_api_created_at":"2020-09-13T07:02:09Z","apple_news_api_id":"65c7b17a-9e60-4c66-a935-fc7c9ade1caa","apple_news_api_modified_at":"2020-09-13T15:35:50Z","apple_news_api_revision":"AAAAAAAAAAAAAAAAAAAAAA==","apple_news_api_share_url":"https:\/\/apple.news\/AZcexep5gTGapNfx8mt4cqg","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"middle","apple_news_slug":"","apple_news_sections":["https:\/\/news-api.apple.com\/sections\/a256d957-d5f8-3bec-b93f-7f862cadbf92"],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[8,4],"tags":[43336,1041,40713,21292,12659,32135],"class_list":["post-185890","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-movies","category-reviews","tag-a-chefs-voyage","tag-california","tag-chefs","tag-cooking","tag-france","tag-wine"],"apple_news_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Chef\u2019s Voyage Movie Review<\/title>\n<meta name=\"description\" content=\"A CHEF\u2019S VOYAGE First Run Features Reviewed for Shockya.com &amp; 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