David Gelb’s cinematic style defined a generation of food documentaries
focused exclusively on the kind of chefs that, like Jiro, extol the virtues of perfectionism and obsession: Dan Barber, Massimo Bottura, and Magnus Nilsson. In later seasons, it showcased chefs whose work may not be Michelin-recognized, but who have outsize influence in their communities or regional foodways, including iconic pitmasters Tootsie Tomanetz and Rodney Scott.
Now, streaming services are positively replete with shows mimicking Gelb’s style, to varying degrees of success. There’s, which employs a similarly cinematic style to explore cultural crossover in curries, crawfish, and steak. There’s the luxurious shots of pasta being rolled, cheese bubbling on a margherita pizza, and Amalfi Coast views in CNN’sis a shining example of this new generation of slicked-up, super-stylish food documentaries.
The format has also evolved over the decade. Improvements in camera and film-editing technology mean that each dish looks more true to life, more luxuriously detailed, than before. “It presents a challenge to me, because now everybody is shooting with the high-end cameras and lenses,”. “Now that’s ubiquitous, so we have to pursue substance and story. That’s the only place to go. I can’t cover it up with just beautiful cinematography.
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