Cognoscenti of culinary documentaries relish how open the genre is, driving deep into technique, amazing spectators by revealing the profession’s depths. Rarely, however, does a documentary decide …
What sparked this film? What was the question, as it were, that provided the point of departure for this quest? Was it intrinsically linked to Quique Dacosta’s work?
Of course, Quique isn’t the only one. For some reason though, this relationship between cooking and art hasn’t been fully explored. Chefs are usually extremely reserved when asked about the subject, no doubt because they are quite overwhelmed by the level of public attention they’re suddenly getting.
Piera: Toni, Jorge and I came to the conclusion that it would be very interesting not to show any dish, in order to make for a more open debate, so everyone could come to their own conclusions based on their own experience, and, in that way, also give greater focus to other senses. Those evocative images that accompany the interviews are intended to show the ephemeral nature of beauty in all its forms , and offer the spectator moments of silence, for reflexion, to really get into the debate.
Piera: Body language, non-verbal communication, is a very special thing, and every person interviewed has their own way of expressing themselves. The way of looking, gestures, express each individual’s inner beauty. Not only is what they say important. The manner in which it is expressed is just as important.Segarra: Quite naturally.
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