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The farmer and the chef

Author: Michael Whalen
Publisher: San Jose, CA : Whalen Films, 2015.
Series: Filmakers library online
Edition/Format:   eVideo : Clipart/images/graphics : EnglishView all editions and formats
Summary:
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class  Read more...
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Details

Genre/Form: Documentary films
Online media
Material Type: Clipart/images/graphics, Internet resource, Videorecording
Document Type: Internet Resource, Computer File, Visual material
All Authors / Contributors: Michael Whalen
OCLC Number: 911954864
Language Note: In English.
Notes: Title from resource description page (viewed June 10, 2015).
Description: 1 online resource (66 min.).
Series Title: Filmakers library online
Responsibility: directed by Michael Whalen.

Abstract:

David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.

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