Netflix has released the first trailer for the new documentary series “Chef’s Table.” From director David Gelb, the filmmaker behind the documentary “Jiro Dreams of Sushi,” “Chef’s Table” features six of the world’s most renowned international chefs, and offers viewers the opportunity to go inside the lives and kitchens of these culinary talents. The chefs featured include Massimo Bottura (Osteria Francescana in Modena, Italy), Dan Barber (Blue Hill Restaurant at Stone Barns and in New York City, USA), Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki Nakayama (N/Naka Restaurant in Los Angeles, CA, USA), Ben Shewry (Attica Restaurant in Melbourne, Australia) and Magnus Nilsson (Fäviken in Järpen Sweden). Also Read: Ricky Schroder Afghanistan War Docuseries Lands at DirecTV (Exclusive) “Chef’s Table” is created by Gelb and produced by Boardwalk Pictures. Gelb, Andrew Fried, Brian McGinn and Matt Weaver are executive producers with Dane Lillegard as co-executive producer for Boardwalk Pictures.

The series is directed by Gelb, Andrew Fried, Brian McGinn and Clay Jeter. “Chef’s Table” premieres exclusively on Netflix on April 26. Indiana Pizzeria Scandal: 11 Other Fast-Food Controversies to Chew On (Photos) When questionably nutritious eats meet questionably tasteful corporate action Indiana-based pizzeria Memories Pizza found itself at the center of controversy this week, when it was announced that the company would not cater same-sex weddings following the passage of Indiana's Religious Freedom Restoration Act. The company can at least take comfort in the knowledge that it's not alone. Here are 11 other food-related scandals that left some people choking on outrage. Always look ahead and above yourself. Always try to improve on yourself. Always strive to elevate your craft. That's what he taught me. Once you decide on your occupation... you must immerse yourself in your work. That's the secret of success... and is the key to being regarded honorably.

I've never once hated this job. Even though I'm eighty five years old, I don't feel like retiring. That's how I feel. When I was in school... I was a bad kid. Later, when I was invited to give a talk at the school, I wasn't sure if I should tell the kids that they should study hard... or that it is okay to be a rebel. I wasn't sure what advice to give the kids. jiro dreams of sushi durationStudying hard doesn't guarantee you will become a respectable person. online spiel sushi restaurantEven if you're a bad kid... there are people like me who change. sushi delivery london kensingtonI thought that would be a good lesson to teach. how to roll sushi franchise

But if I said that bad kids can succeed later on like I did... all the kids would start misbehaving which would be a problem. Always doing what you are told doesn't mean you'll succeed in life. I do the same thing over and over, improving bit by bit. There is always a yearning to achieve more. I'll continue to climb, trying to reach the top, but no one knows where the top is.jiro dreams of sushi name of restaurant [on one of his fish vendors]yo sushi takeaway uk His grandfather was known as "the god of sea eel." sushi hong kong plazaHe was a legend. I've never met him in person, but that's what I've heard. I either buy my first choice, or I buy nothing. If ten tuna are for sale, only one can be the best.

I buy that one. [describing Jiro's dedication and consistency through the years] The difference between Jiro today and Jiro 40 years ago is only that he stopped smoking. Other than that, nothing has changed. Last ticket sold at 5:15pm 7:45pm on Thursdays Museum Store and Gardens remain open for 30 minutes after closing. Open year-round except Thanksgiving, Christmas & March 10-12, 2017 Members receive one year of unlimited free museum admission. Learn more about Group Discounts. Ages 18-64 admission to all galleries, free audio guide & public tours Seniors 65+ admission to all galleries, free audio guide & public tours Military & Police with ID admission to all galleries, free audio guide & public tours Firefighters & Educators with ID admission to all galleries, free audio guide & public tours Students 18+ with ID admission to all galleries, free audio guide & public tours Students 13-17 admission to all galleries, free audio guide & public tours

Children 6-12 admission to all galleries, free audio guide & public tours Children 5 & younger After 5pm on Thu: Adults, Seniors, College* After 5pm on Thu: Students: 13-17 After 5pm on Thu: Children: 6-12 After 5pm on Thu: Children 5 and younger Back to Calendar List Dali & Beyond Film Series: Jiro Dreams of Sushi This event has passed. The Dali & Beyond Film Series features an eclectic selection of films – both familiar and fantastic – with monthly themes ranging from horror, experimental and psychological to kid-friendly and world cinema. October and November feature films all about food to accompany the fall exhibition, Ferran Adria: The Invention of Food. A documentary on 85-year-old sushi master Jiro Ono, his renowned Tokyo restaurant, and his relationship with his son and eventual heir, Yoshikazu. 1 hr 21 min Location: The Dali Museum Theater Jiro Dreams Of Sushi Director: David Gelb Genre: Documentary Running Time: 81 minutes Rated PG for mild thematic elements and brief smoking With: Jiro Ono, Yoshikazu Ono In Japanese with subtitles

A bite-sized view of Japanese culture, Jiro Dreams of Sushi, is nearly as meticulous as its subjects, Jiro Ono and his Tokyo restaurant. The movie's first word is oishi, Japanese for "delicious," and what follows is a treat for sushi veterans. First-timers, however, may wish for a little more context. The crux of David Gelb's documentary can be expressed in numbers: Ono still works daily, although he was 85 when the movie was shot in 2010. His top-priced restaurant, Sukiyabashi Jiro, has but 10 seats, yet earned three Michelin stars. Small restaurants are common in Japan, as are family-run businesses like Ono's. But most modestly sized Japanese eateries don't draw gourmets from around the world, or charge upwards of $300 (depending, of course, on the exchange rate) for a 30-minute meal. Ono's is a tale of discipline, ritual and obsessiveness, all of which are characteristic of Japanese craftsmen — especially the ones who had to rebuild their country and their lives after World War II.

For Ono, who as a young boy was abandoned by his father, hard times started well before American bombs began falling on his homeland. Two of the movie's main supporting characters, Ono's sons, have a somewhat different perspective. They never experienced the deprivations that still motivate their father. But both have accepted Dad's profession and techniques. The older, Yoshikazu, is second-in-charge at the original restaurant, in the basement of an office building in the upscale Ginza district. He will replace his father when — or should that be if? — the old man retires. Takashi, who seems to have gotten the better deal, runs a more affordable branch of Sukiyabashi Jiro in Roppongi, a less staid Tokyo neighborhood. Gelb sometimes takes his digital camera outside the two restaurants, although only once to document a personal trip. The movie's chief off-site destination is the city's massive, bustling Tsukuji market. Yoshikazu once dreamed of being a race-car driver; now he dutifully bicycles to nearby Tsukuji every morning to buy fish.

The family's dealings with merchants are revealing. Jiro Ono may appear to be the ultimate traditionalist, yet the left-handed sushi master sees himself as something of a maverick. The Onos buy from a demanding tuna dealer who's considered "anti-establishment." When Ono and a rice merchant discuss the worthiness of certain clients, the two sound more like cultists than connoisseurs. The movie's guide to such culinary arcana is Masuhiro Yamamoto, a restaurant critic who occasionally slips into English for such words as "perfectionist." It's Yamamoto who oversees a meal that was arranged for the movie. Gelb didn't shoot during regular business hours, so the film lacks the spontaneity and serendipity of cinema-verite documentaries. The restaurant's course order is "like a concerto," we're told, and Gelb choreographs food-preparation sequences to the music of such methodical composers as Bach, Mozart and Philip Glass. The accompaniment is obtrusive at times, but its precise structures suit the movie's tidy outlook.