From creator and director David Gelb (“Jiro Dreams of Sushi”, “Chef’s Table”) and a roster of innovative chefs comes a sweet iteration of Netflix’s Emmy-nominated Original Documentary Series “Chef’s Table”. “Chef’s Table: Pastry” goes inside the lives and kitchens of the world’s most renowned international pastry chefs. Each episode of the four-part series focuses on a single chef and takes a unique look at their life, talent, and passion, from their piece of culinary heaven. Dessert is front and center as viewers learn the history behind Christina Tosi’s wildly popular and accessible “Crack Pie;” are treated to luxurious Italian gelato with Corrado Assenza; take in the essence of a tropical paradise with Will Goldfarb; and gain inspiration from Jordi Roca’s whimsical masterpieces.
This latest chapter remains true to the “Chef’s Table” brand, bringing viewers compelling and nuanced biographical stories, weaving together past and present to synthesize where the chefs are now and where they’ve come from—the failures, the sacrifices, and the choices they’ve made on the road to excellence. Driven by narrative, the story is told by the chef and his or her food, supported by testimony from a well-known writer, expert or friend.
Winner of the 2017 James Beard Foundation Broadcast Media Award for best television program, “Chef’s Table” captures the food with a level of technical skill and artistry worthy of the chefs and their creations. A powerful combination of storytelling, craft, and culinary desire, “Chef’s Table” is a feast for the mind and senses.
“Chef’s Table: Pastry” brings viewers into the world of:
Christina Tosi, Milk Bar (United States)
American chef Tosi is the creative baker and business force behind the incredible success of Milk Bar, an expanding bakery and dessert chain known for whimsical reinventions of nostalgic ingredients. Milk Bar is part of the Manhattan-based Momofuku restaurant group created by chef David Chang.
Corrado Assenza, Caffé Sicilia (Italy)
One of the most renowned pastry chefs in Italy, Assenza plies the trade of his forefathers, sourcing pristine ingredients from around Sicily to create some of the best gelato, granita and cannoli in the world.
Jordi Roca, el celler de can roca (Spain)
Wild man Jordi Roca is a fine dining pastry chef in the mold of the avant-garde savory master, crafting desserts inspired by perfumes and fabulous soccer goals. He is the youngest
of the fraternal trio behind el celler de can roca, consistently regarded as one of the world’s greatest restaurants.
Will Goldfarb, Room4Dessert (Indonesia)
After a tumultuous career as a pioneer of New York’s dessert-only restaurant scene, Will Goldfarb relocated and found success, inspiration and ideal ingredients in an unlikely place: Bali, Indonesia.
