A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'
Chef's Table goes inside the lives and kitchens of six of the world's most renowned international chefs. Each episode focuses on a single chef and their unique look at their lives, talents and passion from their piece of culinary heaven. Jeong Kwan is a not your regular defined chef. She's living as a monk in Korea. She is connected to the spiritual side of food. Instead of trying to be the best in the world, any sense of ego is stripped from her mind and she cooks from the soul. This episode follows the daily life of Jeong Kwan, as she lovingly prepares vegan 'temple food', using ages old recipes and natural ingredients. She is a humble genius. Inspirational and meditative, gorgeously shot. She is a tiny, calm, firebrand.
'It's really about terror and intimidation and people basically fighting for survival and often committing extraordinary violence in order to protect themselves or to stay safe. It's kind of like the weak dog in the pack. If others spot weakness, they're gonna pounce on you for a couple of reasons. You pounce on that guy, that gives you a little more status. So, I had to ask myself, are you gonna be a victim? No, I ain't gonna be a victim. Well, that really only left me one choice in my mind. That means I gotta be the victimizer. At some point, for some reason, might be legitimate, might not be, someone's gonna test you.. Even if you lose, you're gonna have to stand up for yourself. ' 'A guy comes over, and it's your day to get your package, and he tries to take your package from you that your people sent you, if you let him do it, there's gonna be 10 other dudes, oh, yeah, he let that guy take his package, I'm gonna go get his TV, right down the line until somebody's after your ass. But if you stand up that first time and they see you'll stand up for yourself, even if you lose, people will respect that. Oh, don't mess with him. There's easier prey. Why do you have to go and get that guy and get a couple lumps for it when he can go get that guy's stuff over there, don't cost you nothing. It usually only has to happen once or twice but just as importantly that you didn't go to the man for help... you're gonna be all right.'
Following the stories of Bruce Lisker and Reggie Cole who spent year after year in prison for murders they didn't commit - audiences get a harrowing look at how barbaric the US justice system is. The film ultimately asks how we can survive the prison model at all, and looks at better solutions for conflict resolution, harm reduction, crime and more. Hosted by filmmaker Matthew Cooke and guest hosting representatives from the massive range of Americans joining forces to change this broken system.
Narrated by cult teen star Fairuza Balk, Beyond Clueless is a dizzying journey into the mind, body and soul of the teen movie, as seen through the eyes of over 200 modern coming-of-age classics.
A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'