The personality of Bittor Arginzoniz and the place where he lives make his cuisine unique. The possibilities of cooking with charcoal have not been exhausted, and a return to its roots may be admirable if executed with respect and vocation. Self-taught, Bittor has made his restaurant Etxebarri the third best in the world, and minimalism his trademark. The nature that saw his birth is its landscape; the grill and the finest products, the materials he works with. And the silence. Silence in its walks, in nature, in the coals, in the choice of adequate product and the exact point of its preparation.
因为餐厅厨房中无情压力,一位厨师长在一年中最繁忙的一天与他的团队争吵。
20多岁的奥伊在曼谷老城区开了一家炒面馆。有一天,她收到了一份邀请 — 离开家里的炒面馆并加入“饥饿”团队。这是泰国排名第一的豪华主厨团队,由有才但没品的主厨保罗领导。