From Chef to Table

There are things in a single dish that cannot be written down in a recipe.

The split-second decision to turn off the heat, the instinct to read the aroma rising from the pan, the movements that the hands have learned over many years — much of this remains unspoken, living quietly within the chef.

In this channel, nutritionist Yasuko Imabeppu serves as the interviewer, speaking with chefs and food makers working at the forefront of their fields to explore what lies beyond the recipe.

This is not a program that teaches cooking techniques. Nor is it a program created to promote chefs or restaurants. It is not driven by views or revenue. Instead, it is a record of the wisdom and stories of food that may be lost if we do not ask about them now — preserved and passed on to the future.

Each chef is featured in four episodes, released once a week.

▼ Also available as a podcast

▼ About the program:
https://www.thinknext.co.jp/chef-to-table/