A Matter of Taste takes an intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by the New York Times for unforgettable and hyper modern dishes such as “eel, violets and chocolate,” “espuma of calf brains and foie gras,” and “beer and truffle soup.”Critic William Grimes likened Paul to “a pianist who seems to have found a couple of dozen extra keys.” Conversely, Gourmet critic Jonathan Gold called Paul’s food “the result of a failed science experiment.” He soon became a chef critics loved or loved to hate.The film follows Paul over a decade and reveals his creative process in the kitchen, as well as the extreme hard work, long hours, and dedication it takes to be a culinary artist and have success in the cutthroat world of haute cuisine in New York City. Exploring the complicated relationships between food critics, chefs and restaurant owners, the film delves into the life of an uncompromising, thought provoking, young chef ahead of his time.
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A Matter of Taste
A Matter of Taste
The first time I tasted Paul’s cuisine it forced me to really think about what I was eating. I was compelled to take a moment to process his flavor combinations and texture choices – not to mention the architecture and artistry in each dish.I did not want to make a cooking show but through Paul’s story I wanted the public to understand the amount of hard work and inventiveness that goes into cooking at the highest level possible. I wanted to show the trials and tribulations of a young man very much ahead of his time in New York City and his drive and determination to be recognized as one of the best chefs today.I shot Paul over a decade through his highs and lows. Kitchens are difficult places to shoot and Paul was always under a lot of pressure to perform – we were constantly being told where NOT to be… Ultimately, I think we managed to capture an uncompromising artist whose journey will never end.