The Cinema Chefs

  Jenn and Clara discuss the best ways to make Sunday gravy, various types of tomatoes, their favorite herbs for tomato sauce, and other Italian ingredients in The Godfather .  Chapters 0:16 Sunday gravy in The Godfather 0:25 Content warning 1:18 What is the one-sentence summary of the movie? 1:30 Cast/crew 1:58 The Coppola film dynasty 3:17 "The Offer"  4:12 Masculine movies 5:01 I...

Jenn and Clara discuss the specific roles in a French brigade system and what they all do through the film Ratatouille. How exactly do brigades make a kitchen run better? The pair also share the do’s and don’ts of cooking ratatouille: chunks versus thin circles, baking versus stovetop, and more. They will help you make the best ratatouille of your life. This episode is sponsored by Shut Up N' Eat...

Jenn and Clara discuss the famous cantina scene in Star Wars: A New Hope. What makes a good dive bar, home bar, and great cocktail? They share their tips and tricks for setting yourself up for success with the right wine, spirits, glassware, and tools. Plus, theories on the props and food styling for bantha milk. Chapters 0.48 One sentence summary of the movie 1.08 Why we chose this scene 1.21 Cas...

Jenn and Clara discuss the numerous Singaporean specialties in the hawker stall scene in Crazy Rich Asians, including satay, laksa, char kway teow, and the famous carrot cake. They also cover the complicated dynamics at the intersection of family, social class, and food. Chapters 0:22 Hawker cuisine in Crazy Rich Asians 0:40 One sentence summary of the movie 1:15 Cast, crew, and awards 2:53 Gold o...

Jenn and Clara discuss the numerous dishes presented to the spirit No Face in Spirited Away , ranging from sushi to multiple fish preparations, stuffed squid, fruit, rice, desserts, and dumplings. Plus, how to enter the spirit world without upsetting anyone. Chapters 0:37 One-sentence summary of the movie 0:51 Why we chose the film 0:55 Cast and awards 1:22 Introduction to the Japanese spirit worl...

Jenn and Clara discuss the intense and gorgeous opening 40-minute sequence in the film, The Taste of Things , which highlights the heavy technique and ingredients in 19th-century French gastronomy. Classics like vol au vent, pot au feu, and techniques like poaching, braising, and flambe are also discussed. Chapters 0:22 French Gastronomy in The Taste of Things 0:39 One sentence summary of the movi...

Jenn and Clara discuss the different lunches the teens bring to detention in The Breakfast Club and what these lunches tell us about their personal lives, who they are, and how we can improve upon what they brought. Is there a best way to make a PB & J? Is there a place for Cap’n Crunch beyond breakfast? Chapters 0:19 School lunches in The Breakfast Club 0:24 Content warning 0:37 One-sentence...

Jenn and Clara explore the hybrid noodle dish jjapaguri in Parasite and how the addition of hanwoo beef turns this cheap, quick dish into something only the wealthy can enjoy. The duo also discuss the Wagyu grading system and some culinary details lost in translation. Chapters 00:52 One sentence summary of Parasite 1:25 The cast 1:50 Awards sweep 3:00 Everyone loves Korea 3:47 What is jjapaguri/ch...

Jenn and Clara explore the world of offal through the lens of Indiana Jones & The Temple of Doom . While the courses at the royal banquet were meant to shock and awe, we break down the delicious ways you can enjoy nutrient powerhouses: blood, bones, and offal (organ meats). Make sure to take your time and let your offbeat proteins get a good soak. Chapters 1:04 Indiana Jones and the Temple of...

Jenn and Clara discuss the differences and similarities of New Orleans Creole and Cajun in the film Last Holiday starring Queen Latifah. Learn about the heavy European, Native American, and African culinary influences in this flavorful and vibrant cuisine. Do tomatoes make that big of a difference, and who has time to make dishes with more than 12 ingredients? The popular dishes of the Big Easy ar...

We're back, with a vengeance! Clara Park and Jenn de la Vega are back with a new season of The Cinema Chefs. Two new episodes drop Monday, August 31st at 6PM ET.  The Cinema Chefs podcast highlights the fundamentals of cooking and food culture by exploring food scenes in movies. Hosted by Chefs Clara Park and Jenn de la Vega, this duo has decades of culinary experience: Michelin-starred restaurant...

Jenn and Clara dive into special occasion dining via the lavish meal prepared for VIP Louis Prima in Big Night. How do you set the best table? Do all centerpieces need to be flowers? How do you cook for people with highly varied diets? Why make-ahead dishes are your lifeline and where to go if you don’t feel like cooking a special occasion dinner. Chapters 0:26 About Big Night 2:48 The table setti...

Jenn and Clara explore the world of ramen through the eyes of the titular character Tampopo and her merry band of “experts.” What makes a great ramen soup base? Does the age or quality of the chicken matter if you’re simmering it? How exactly do you make bonito, and why you might want to leave ramen noodle making to the experts. Chapters 0:38 About Tampopo 3:44 How to make a great ramen broth 9:41...

Jenn and Clara explore the world of diner food in Quentin Tarantino's Pulp Fiction , where you can have breakfast any time of day! They extol the virtues of the metric system when it comes to cooking and baking, as well as the intricacies of a $5 shake (not adjusted for inflation). Is all fast food The Worst? Can food be cheap AND delicious? What makes a great pancake rise? Tune in to find out. Ch...

Jenn and Clara debate the pluses and minuses of meals prepared in Michelin-starred kitchens. Is it possible to achieve culinary perfection and still be a nice person? Does it make sense to source hyper-locally for all four seasons in a deciduous climate? Has abusive chef culture gone out of style, and what are the effects on kitchen culture? Plus, the world’s greatest smash burger hits the spot, n...

Jenn and Clara break down optimal ways to utilize food scraps, how to stretch out ingredients, and how to upcycle all things edible in the Spanish horror film, El Hoyo (The Platform). The duo discusses techniques like pickling, fermentation, and more. Ingredients that are typically viewed as trash can get a second chance at life. Chapters 0:34 About The Platform 3:20 What is a panna cotta? 4:48 Wh...

Jenn and Clara break down the best and worst ways to prepare the 3 course meal that Violet Beuregard experiences while on tour at the Factory. The two then share their experiences with their own cultural dining practices, the cadence, and format of meals around the world from antipasti in Italy to a refreshing plate of cut fruit at the end of many meals in Asia. Meal formats nowadays tend to be mo...

Jenn and Clara delve deep into the finer points of the English breakfast, including egg cookery, differences in types of bacon and sausage, what makes clotted cream so darn delicious, and how a man’s tea order says so much about his tastes. Also, discover the joy of Welsh rarebit and how a toast rack can also be a symbol of quiet luxury. Chapters 0:38 About The Phantom Thread 2:14 Why we started t...

Jenn and Clara discuss Dae-su’s first, last, and only meal while imprisoned in Oldboy: fried dumplings. They dive deep into the storied global history of dumplings and debate what makes a great dumpling, from the optimal filling to the proper thickness of skin and which cooking technique reigns supreme. Chapters 0:34 About Oldboy 3:40 Egg Films 6:58 Where are the dumplings in Oldboy? 12:23 What ar...

Jenn de la Vega and Clara Park dive deep into the anatomy of shrimp, rules for proper sourcing, visual cues of the freshest shrimp, and the seemingly infinite ways to cook them from the bayou to Beijing. Bubba’s monologue in Forrest Gump is just the beginning of the wide world of shrimp cookery. Despite Jenn's shrimp allergy, prepare to be schooled by our vast opinions on the best way to eat shrim...

Jenn de la Vega and Clara Park explore and discuss all aspects of the Cubano sandwich from the movie Chef.  The Cubano is more than just a sandwich. Join us for our discussion about the pros and cons of different cuts of pork, the world of mustard, how pickle brine belongs on sandwiches (and not in the garbage), and a query: is butter always better than margarine?  Chapters: 0:41 About us  1:20 Ab...

The Cinema Chefs podcast highlights the fundamentals of cooking by exploring food scenes in movies. Hosted by Chefs Clara Park and Jenn de la Vega, this duo has decades of culinary experience, including Michelin-starred restaurants, all aspects of cookbook writing, product development, cooking classes, and, of course, food styling and craft services for film and TV. You might recognize them from C...