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  • The Taste of Things - French Gastronomy

    The Taste of Things - French Gastronomy
    2026/09/21
    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 movie 0:50 Fun fact 1:00 Why we chose this film 1:30 Cast, crew, and awards 2:14 Chef Pierre Gagnaire 2:59 Culinary team 4:19 Culinary Class Wars: Hollywood edition 5:06 What's in a name? 6:00 The garden 7:17 Purple carrots 8:03 Zero food waste 8:50 The props 9:45 The lunch menu 10:15 Consomme 10:35 All about poached turbot 12:13 Tourneed potatoes (any why we don't like them) 13:24 French mother sauces 14:11 Auguste Escoffier in the house! [Ad break] 16:25 Seafood vol au vent 18:30 Asparagus 19:19 Meat course 21:08 Sauce bourgignette 22.37 Baked Alaska 24:47 Where is the scene in the movie? 28:37 Culinary terms 33:14 Meal of love versus a meal of zero substance 34:12 Clara and Jenn's picks 35:58 Our next episode 🐷👻 Links We Mentioned The Dinner Plan by Patrick Willems Why Taz Skylar From Netflix's One Piece Learned To Cook In Real LifeThe Escoffier Cookbook (Affiliate link) Sounds/Music We Used Laugh (applause) track material by Unfa (Freesound)French France Music by VibeHornRegister Cha-Ching! by DRAGON-STUDIOCow bell by joachim_27 (Freesound)Ooooh Owww_mixdown by kaldark (Freesound) Support the show! Join our membership program.Follow The Cinema Chefs on InstagramFollow Clara Park on InstagramFollow Clara Park on LetterboxdFollow Jenn de la Vega on LetterboxdFollow Jenn de la Vega on InstagramTheme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.Logo by Nikki NewsomeShare the show with a friend!
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    37 分
  • The Breakfast Club - School Lunches

    The Breakfast Club - School Lunches
    2026/09/14
    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?Chapters0:19 School lunches in The Breakfast Club0:24 Content warning0:37 One-sentence summary of the movie0:52 Movie cast, crew, and awards1:22 Clara almost lived with the costume designer on the film1:58 "Don't you forget about me" becomes an instant movie classic2:20 How Pitch Perfect is connected2:58 Who these teens are via their lunches3:18 Claire's lunch5:25 Rice controversy8:00 Benefits of reheated rice 8:52 Andy's lunch9:25 What's the best cheese for turkey sandwiches?10:20 Dijonaise!11:54 Brian's lunch12:58 Best PB & J14:20 Sandwich taquitos15:00 Wonder Bread canapés[AD BREAK]17:10 Alison's lunch19:00 Cap'n Crunch as an ingredient19:54 Bender's (lack of) lunch21:00 Soda is BAD21:50 Clara's typical school lunch23:00 Jenn's typical school lunch23:43 Jenn's life in hot dogs24:35 Eric Joon Ho Kim's best peanut butter sandwich25:36 Clara's perfect lunch27:00 Jenn's perfect lunch28:15 Where is it in the movie?36:29 Culinary terms33:53 What happened to pimento?34:52 Restaurant recs from Clara and Jenn37:20 Our next episode 🇫🇷Links We MentionedIs Leftover Rice Better For You? Via DelishEffect of cooling of cooked white rice on resistant starch content and glycemic response - PubMedThe History of Sushi in America via Michelin GuideDijonnaise commercialCereal French Toast by Binging with Babish Sounds We UsedTimpani boing fail by u_ss015dykrtJazz Restaurant Cafe Music by HitsLabAlBundyX-Mexican-Turkey by Freesound_CommunityPlastic Crunch by Freesound_CommunitySoda Can Open by OxidVideos Support the show! Join our membership program.Follow The Cinema Chefs on InstagramFollow Clara Park on InstagramFollow Clara Park on LetterboxdFollow Jenn de la Vega on LetterboxdFollow Jenn de la Vega on InstagramTheme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.Logo by Nikki NewsomeShare the show with a friend!
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    38 分
  • Parasite - Jjapaguri & Hanwoo Beef

    Parasite - Jjapaguri & Hanwoo Beef
    2026/09/07
    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.Chapters00:52 One sentence summary of Parasite1:25 The cast1:50 Awards sweep3:00 Everyone loves Korea3:47 What is jjapaguri/chapaguri?4:26 What is Hanwoo beef?4:59 Korean Beef Rhapsody5:28 What is Wagyu beef?6:00 Meat terroir7:10 Alphanumeric meat grading system explained10:57 Hanwoo beef versus Wagyu beef12:05 Korean Airlines [Ad break]14:54 How the Kim family diet changes over time15:46 Nong Shim stock skyrockets16:48 Jaapaguri scene17:20 Do high-quality ingredients belong on cheap food?18:05 Where is jjapaguri in the movie?19:30 Jajangmyeon versus jjapaguri21:00 Korean Chinese food21:30 Does water boil faster on induction burners?22:07 Tips for making the best jjapaguri23:30 Lost in translation25:55 Culinary terms from Parasite26:19 Soju party!28:15 The significance of cut fruit29:34 Socio-economic hierarchies30:05 About the house30:28 Our recommendations32:30 Our next episode 🍱🥪Links We MentionedRamen Hacks (Members only)Hanwoo RhapsodyFood52 - What is Ramdon?Korea Pops, Seafood Soars, and More Top Trends from 2025 Summer Food ShowRaku in Las VegasSoju Party by Irene Yoo (Affiliate link)Sounds We UsedCow Mooing by u_jd81cxyq22Sting, Rimshot, Drumroll by Freesound CommunityStray Wolves by Moodmode Support the show! Join our membership program.Follow The Cinema Chefs on InstagramFollow Clara Park on InstagramFollow Clara Park on LetterboxdFollow Jenn de la Vega on LetterboxdFollow Jenn de la Vega on InstagramTheme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.Logo by Nikki NewsomeShare the show with a friend!
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    33 分
  • Indiana Jones & The Temple of Doom - Blood, Bones & Offal

    Indiana Jones & The Temple of Doom - Blood, Bones & Offal
    2026/08/31

    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 Doom

    2:15 Music by John Williams

    2:34 Production was cursed but won awards

    4:00 All about Ke Huy Quan

    4:34 Hysterical female and orientalism

    6:25 Where is it in the movie?

    6:33 Snake surprise

    7:18 Scarabs and eating bugs

    9:59 Soup of the Head

    11:37 [Ad Break]

    12:32 Chilled monkey brains

    13:09 Head cheese and the benefits of eating brains

    14:40 Offal and nose-to-tail dining

    16:25 Our favorite offal

    16:45 Do's and don'ts of cooking offal

    18:43 Blood sausage around the world

    20:38 Culinary terms

    21:59 Clara and Jenn's favorite places for offal

    23:01 Our next episode 🍜

    Links We Mentioned

    • Mental Floss, "20 Facts About 'Indiana Jones and the Temple of Doom'"
    • Brooklyn Bugs
    • Quintonil
    • Purple Pig
    • Perfect Health Diet (Affiliate Link)
    • The Four Horsemen Cookbook (Affiliate Link)

    Sounds We Used

    • Sound Effect - Woman Scream and Glass Breaking by Scott Person
    • Snake Rattle Sound HQ by Tanwer Aman
    • Cartoon Blinking by Universfield
    • Sparking Water by Freesound Community
    • Bach - Violin Concerto in A minor - 3. Movement - BWV 1041 by Gregor Quendel

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    Follow Jenn de la Vega on Instagram

    Theme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.

    Logo by Nikki Newsome

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    24 分
  • Last Holiday - Creole & Cajun Food

    Last Holiday - Creole & Cajun Food
    2026/08/31

    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 are anything but easy to prepare.

    CHAPTERS

    0:30 Kick off to season 2 and Last Holiday

    1:01 Content warning

    1:21 Why we chose this movie

    2:05 Notable actors

    4:20 Jenn and mise en place

    6:14 Food porn

    7:30 Chicken Tchoupitoulas

    9:04 New Orleans cuisine defined

    12:20 Roux defined

    12:54 The Holy Trinity

    13:30 Immigrants in New Orleans

    15:30 Jenn's picks for NOLA

    [Ad Break]

    18:15 Collard greens and more

    20:00 Clara's and Jenn's favorite Creole dishes

    23:40 Where is Cajun and Creole food in the movie?

    25:30 The secret of life

    26:30 Knife cuts and culinary terms

    28:50 Dark roux

    30:00 Muffuletta

    32:28 Clara's and Jenn's best places for Creole and Cajun food

    34:44 Our next episode 🙊

    Links

    • U.N.I.T.Y by Queen Latifah (CW: adult language)
    • Poulet Tchoupitoulas by Emeril Lagasse

    Additional songs

    • "Dance All Night" by Alana Jordan
    • "Oh When the Saints Acapella Vocal Arrangement" by Catch22 Music

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    Follow Jenn de la Vega on Instagram

    Theme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.

    Logo by Nikki Newsome

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    36 分
  • Season 2 Trailer

    Season 2 Trailer
    2026/08/12
    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 restaurants, nearly two dozen cookbooks, product development, culinary instruction, and, of course, food styling and craft services for film and TV. You might recognize them from Chopped, Snack v. Chef, Guy’s Grocery Games, and Gastronauts. Highlights from season 2 include the ins and outs of offal in Indiana Jones and the Temple of Doom, secrets to making tomato sugo that rivals Clemenza’s Sunday Gravy in The Godfather, and we go back to culinary school courtesy of The Taste of Things and Ratatouille. For our lucky subscribers, bonus content includes chef hacks for the best school lunches, tips and tricks for the coolest and tastiest cocktails, plus a cannoli crawl. About your hosts: Chef Clara Park is the founder of the cooking school, eat cetera philly and the co-host of the “The Cinema Chefs” podcast. She honed her skills in Michelin starred restaurants in San Francisco, Napa Valley, Philadelphia, and New York. A highly skilled recipe developer, past clients include Campbell’s Soup, Swanson, Pepperidge Farm, Tabasco and Nature’s Bakery. As a culinary development chef, Park has created hundreds of products for the nation’s top grocers, including Costco, developed menus for all tiers of restaurant dining and trained both front and back of house hospitality professionals. She has appeared on Netflix's "Snack v. Chef" and "FYI Philly". Park has written for Philadelphia magazine, The Huffington Post, and The Kitchn, and has appeared in mashed.com, chowhound.com, Real Simple, and Yahoo! Shopping. Other career highlights include winning Best Burger in Philly in 2016, emerging victorious on the Food Network’s Chopped, and eating live octopus with chefs Anthony Bourdain and Eric Ripert. She is on the board for The Food Lab at Drexel University and the advisory council for the Culinary Literacy Center at the Free Library of Philadelphia. You can follow her on Instagram @claraparkcooks and @eatceteraphilly Chef Jenn de la Vega (Co-host & producer) has built a unique culinary practice at Family Party Catering, which mashes experiential with visual art and food. Jenn honed her skills through residencies at TASTE Cooking (Penguin-Random House), Babycastles Gallery, and Kickstarter. Her kaleidoscopic food writing appears on Burlap & Barrel, Food & Wine, Food52, The Kitchn, Thrillist, and Wine Enthusiast. Jenn’s cookbook collaborators include author Von Diaz, Forbes 30 Under 30 chef Tue Nguyen, Michelin-star chef Nick Curtola, and NYT Best-Selling author Justine Doiron. On her menus, you'll find a mix of her Filipinx heritage, Spanish tapas, artisanal cheese, and ' 90s-inspired fast-food cuisine. She is known for her Randwiches or "random sandwiches," in Brooklyn, where clients are given no choice in what they order. She is also a Bed-Stuy BBQ champion, winner of The Bacon Takedown, appeared on Guy’s Grocery Games: The Cheesy Special (Food Network), and competed on season 2 of Gastronauts (Dropout). Outside of the food industry, Jenn serves on the Board of Directors for indie theater The Tank. She is also an ENNIE Award and CRIT Award-nominated voice actor on the Shadowrun podcast, Fun City. Her Instagram is @randwiches. Support the show! Join our membership program.Follow The Cinema Chefs on InstagramFollow Clara Park on InstagramFollow Clara Park on LetterboxdFollow Jenn de la Vega on LetterboxdFollow Jenn de la Vega on InstagramTheme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.Logo by Nikki NewsomeShare the show with a friend!
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    1 分
  • Big Night - Special Occasion Dining (Audio Version)

    Big Night - Special Occasion Dining (Audio Version)
    2025/09/08

    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 setting

    4:18 Allison Janney & some flower tips

    5:39 A trick for tea light candles

    6:15 What if I don't have nice silverware or glassware?

    7:08 Planning a special occasion menu

    9:13 What are our showstopping dishes?

    11:59 The menu for Big Night

    14:50 The timpano

    18:13 Culinary terms in the movie

    21:19 Where to celebrate special occasion meals

    23:14 Thanks, and that's a wrap on season 1

    Other media we mentioned:

    • Timpano alla "Big Night"

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    Theme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.

    Logo by Nikki Newsome

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    27 分
  • Tampopo - Ramen

    Tampopo - Ramen
    2025/08/25

    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 Tonkatsu vs Tonkotsu

    11:11 Where is ramen in the movie?

    13:50 Why we don't make noodles at home

    23:59 Culinary terms in Tampopo

    28.12 Where is the best ramen?

    29:22 Our next episode 🍝

    Other media we mentioned:

    • Clara's bowl of ramen
    • Shoyu Ramen by Just One Cookbook

    Support the show! Join our membership program.

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    Theme music by penguinmusic - “Paradise Island” and "Elegant Minimal "from Pixabay.

    Logo by Nikki Newsome

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    30 分