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FOOD and film have always made for a compelling pairing — the drama, dedication and artistry demanded by each finding a perfect match in the other. While reality shows, documentaries, travelogues and other outings fronted by star chefs have made for multifaceted depictions of the food industry and their lives, in recent years, fictional representations too have become nuanced and closer to fact.
In the world of cinema and television, chefs have taken on central roles, be it characters like Raghav Sinha — the charismatic chef and restaurant owner in Made In Heaven; or Gabriel — the resident chef in Emily in Paris. We had Saif Ali Khan take on Jon Favreau’s role in the Hindi remake of the latter’s acclaimed film, Chef. Prestige titles like The Menu (starring Ralph Fiennes) and The Bear (Jeremy Allen White) have rewritten the rules of onscreen culinary engagement.
With this dramatic shift in their onscreen portrayals, what do real-life chefs think of these narratives and characters? Slurrp asked, and here’s what they said…
Chef Tarun Sibal:
Most onscreen depictions of ‘chefs’ present a megalomaniac creative genius archetype that is toxic and glamorous – both professionally and personally. The spotlight is on ‘rockstar’ traits, when in fact, all chefs are artists and have different personalities.
A chef is someone who is not only good at his/her skill set — which is cooking — but also at managing people and numbers... the professional side of the business. Personally, I love how a chef likes to create a symphony out of chaotic situations and how we’re so nimble and fluid on our feet to ensure that every day is bang on. We’re great with our people, we’re great with our guests, we’re also great consumers. We’re friends, we have bonds for life and we’re not as toxic as sometimes depicted in movies or TV series.
Shipra Khanna, winner of MasterChef India Season 2:
I think that the media’s portrayal of chefs is often limited and over-simplified. It tends to focus on the “drama” of the kitchen, rather than the artistry of the profession. It also tends to overlook the important role that chefs play in shaping the culinary landscape and in influencing how people think about food. The portrayal of chefs onscreen can shape perceptions of their profession. Characters like Saif Ali Khan and Jon Favreau bring varied perspectives in movies like Chef. While such depictions can be entertaining, it’s important for filmmakers to accurately represent the challenges and skills of chefs. Diverse narratives and a deeper understanding of their craft could enhance these portrayals.
Chef Gagandeep Singh Bedi, culinary director, Roseate Hotels &Resorts:
On-screen depictions of Chefs provide a fascinating glimpse into their life. These could be through movies, TV shows, documentaries or even travel diaries such as Anthony Bourdain’s The Mind of a Chef, which is my personal favourite. At an individual level, this helps the audience understand the skills we need and at a community level they help create more awareness and acceptance of the culinary arts.
Chef Noha Barnes, head chef, Miss Margarita, Goa:
Most actors do capture the essence of being a chef in their roles, yet what’s often missed is the arduous journey from cook to chef. Beyond cooking, a chef manages a brigade, balances costs, and handles human resources to sustain the business. It’s a multifaceted role that goes beyond the kitchen. Leading the operations of Miss Margarita, Goa, I’ve experienced firsthand the dynamic challenges of this profession.
Chef Amal Farooque, founder of Sage & Olio:
While Jon Favreau's depiction in Chef is somewhat relatable, Jeremy Allen’s portrayal in season 1 of The Bear accurately captures the stress, attention to detail, and problem-solving nature of the profession, which resonated with me. However, I find the portrayal in season 2 to be unrealistic. On the other hand, I find Saif Ali Khan's movie to be overly dramatised and not reflective of the actual culinary environment. I’d also like to mention that our industry does not adhere to sensationalised behaviours depicted in media, such as heated conflicts or unhygienic practices.
Chef Agnibh Mudi, corporate chef, one8 Commune:
When it comes to the onscreen depiction of chefs in movies, there are a few notable aspects to consider. Chefs in movies often possess distinct personality traits that make them more interesting than any real-life cook/chef. Such movies can emphasise the expertise and reality of the journey. The chaotic and high-pressure atmosphere of a restaurant kitchen should be highlighted. This setting creates tension and drama, as chefs work under high heat, challenging environments and tight deadlines, while striving for culinary excellence.
Exploring the relationships in between the team can create compelling narratives. Portraying a diverse range of chefs from different cultures and backgrounds adds depth and richness to movies. It’s also very important to balance creative storytelling with an accurate representation of the culinary world, avoiding excessive stereotypes while still capturing challenges that chefs encounter in their profession.
A few suggestions to look up for a more detailed description of this industry are Burnt, Buried Seeds, Chef’s Table, Wolfgang, Theatre of Life.
Chef Sohail Karimi, executive chef, Radisson Blu Resort & Convention Centre, Karjat:
Being a chef, I really feel proud in my heart as it is one of the greatest jobs to which I could have been assigned. “Service to mankind is service to God” — this is the expertise that we gain in our tenure, which no other profession can, because it puts four out of our five senses in action. I personally feel onscreen depictions of chefs are true — be it what you see in reality shows like Hell's Kitchen and The F Word, or in movies like Ratatouille. Every day we face lots and lots of challenges in our work, but we do everything possible (to accomplish our goals).
Amit Puri, chef, author, and founder of InSiViA Hospitality:
The portrayal of chefs on screen is a delicate blend of culinary delight and artistic challenge. Certain depictions, such as those by Saif Ali Khan and Jon Favreau, masterfully capture the fiery passion that drives culinary artists. Conversely, shows like Made In Heaven offer audiences a revealing glimpse into the complex and multifaceted work functions we inhabit.
However, it’s crucial to recognise that authenticity holds paramount importance. Beyond the dramatic flair often depicted, the real lives of culinary professionals are made up of sheer dedication, persistent creativity, and an unwavering pursuit of excellence. These on-screen portrayals possess the power to ignite inspiration, yet, this idealised representation rarely captures the complete reality of the hardships in the industry including the long intense hours, extreme physical labour, high-pressure environments, tremendous competition in the market and the much-needed knowledge, skills, will and experience.
In shaping public perceptions, these portrayals serve as a double-edged sword. While they undoubtedly stimulate interest and admiration, they also risk oversimplification, potentially distorting the true essence of our profession — the demanding and relentless path we walk in the world of gastronomy.
(Stills in this feature: Ralph Fiennes in The Menu; Saif Ali Khan in Chef.)
