The family dinner table is beautiful & not just as a piece of furniture but what it represents. Growing up my 5 siblings & parents ate dinner every night together at 6:00pm. I wish more families did that today & I wish I still had that table. Thank you to everyone involved in making this documentary. Absolute joy to watch. 🇮🇹🇮🇪🇺🇸🌉
My dad was a chef in Portugal and i carry the love of cooking and baking. I so admire you and wish i could walk in your shoes. Totally intrigued. Thank you
This was so refreshing. To see someone of Nancy's caliber discuss her truest feelings, senses & loves is a gift. Also, hearing others speak about her was so real & true. Seeing Jonathan Gold's wife Laurie (he was amazing), was such a good thing, as well. This offered so much enjoyment. Thank you so much.
What a marvelous film over a totally Wunderbar woman...whom, I'm sorry to say, I had never heard of before! But Nancy Silverton is a unique personality to follow, anywhere...wherever she goes! ❤️🎶
What a phenomenal story, edit, and showcase of Nancy Silverton’s life. Thank you for creating this magic. Makes me want to travel to one of her restaurants!
This was a caress for the soul, beautiful😍, cooking and food in Italy is so magical, wonderful chef, magical environment, amazing spectacle. Thank you for that❤️.
Soooo wonderful..i love soooo much her stile for cooking and 2:16 have friend around the table....i love Nancy great inspiration. That is life i love💋💋💋🙏 i embrace her soul...thanks sooo much
Love this! So wonderful. I'm guessing that her visit to the buffalo farm was made sometime after her dinner party for 20 where she instructs her assistant that the mozarella must be mozarella bufala!
Very good decision friends, let cute Italian inspirations bewitch you, food is Holy Blessing, not only because tasty or funny cooking but helping everybody enjoying gardening and get involved in smart modern agriculture, our planet needs all the tender cares in the world, you can bet on it 🎉❤🎉
She treats her staff in a horrible way and presents it as quirkiness or haha I'm such a perfectionist. What's worse, everyone around her enables her in this.
Well don’t work for her. Most creatives are difficult and you go in knowing that its going to be way difficult. learning from them how to be is the gift that god gave you to choose. Learn the good stuff and leave with a smile for that part.
The fact that in the first few minutes, as an Italian, you can see what we do not see at all, it’s frustrating. Even more if I think about the fact that supposedly rich Americans comes here thinking that they can buy the all place if they want to.
why was she spazzing out about Buffala? when it was explained that Mozzerella cant be called Mozzerella if its not made from Buffalo milk. Classic example of of faux chef spinning out because shes not a full time professional chef. Excellent knowledge and great restauranter but not a chef as she said at the begining.
I believe Italy has great food probably away from tourist areas. I visited Italy several times never did I get any good food exept a pizza at the beach in Sardegna. They charged me 9 Euro for half of a trout served by a waiter in dirty clothes (Lake Garda area).
She comes across as a somewhat of a prima donna. Like the LA food scene in general, Nancy was a copy cat of what had already been going on in the Bay Area for almost 2 decades. Alice Waters opened Chez Panisse in 1971 and Jeremiah Tower opened Stars in 1984. Michael Chiarello opened Tra Vigne in Napa in 1987. Campanile/La Brea opened in '89. Nancy was VERY late to the same game that everyone up north was already playing. To this day, there are only six 3 star Michelin restaurants in CA, 5 in the Bay Area and one in SD. Zip, zero, nada in LA.
Silverton needs to learn the real basics which I explain below ! I don’t agree with Silverton when she says that everything is good in Italy! That might be right when you’re raised eating mediocre American or German or the typical bland European cooking! My paternal family is partly from Lucca & Viareggio and I was brought up to think like Silverton about Italian food until I went on exploring the world for 6 years, only to discover that Italian food can be mediocre just like French, Greek, Spanish, German, Swedish, Polish, Belgian or Dutch food because they are ignorant about so many things and are victims of their ethnocentric arrogance ! I love the flavors of India, Vietnam, Japan, Thailand, Lebanon, Morocco and traditional food from Oaxaca Mexico. Silverton is the classic American who thinks she actually knows about gastronomy but when you see how she prepares the aubergines , you realize that she has a lot to learn from the Greeks, the Lebanese, the Turks and the Palestinians ! That’s when you see she doesn’t have the intrinsic basics!
I can’t believe Nancy is 70! Wow she’s incredible. Love this documentary so much.
I loved everything about this video -- it was escapism, inspiring, delicious, and completely entertaining. Nancy is a treasure.
Yes!!
The family dinner table is beautiful & not just as a piece of furniture but what it represents. Growing up my 5 siblings & parents ate dinner every night together at 6:00pm. I wish more families did that today & I wish I still had that table. Thank you to everyone involved in making this documentary. Absolute joy to watch. 🇮🇹🇮🇪🇺🇸🌉
Nancy is a treasure!! The best!! Brilliant!!
I'll never forget seeing Nancy make a dessert that made Julia Child cry. She's an absolute treasure
I remember that too !
So homesick for my beautiful country of birth. Thank you Nancy for highlighting Italy and all its culinary magnificence.❤
My dad was a chef in Portugal and i carry the love of cooking and baking. I so admire you and wish i could walk in your shoes. Totally intrigued. Thank you
U cook for ur family don't u
I’m obsessed with this video
I’ve watched it over and over and OVER
loved this so much, thank you YesChef!
Well documented 🎉 . Compliments to the Chef she really put her soul on the menu items presented in this episode I truly am inspired.
This episode/journey was incredible, thank you !
This was so refreshing. To see someone of Nancy's caliber discuss her truest feelings, senses & loves is a gift. Also, hearing others speak about her was so real & true. Seeing Jonathan Gold's wife Laurie (he was amazing), was such a good thing, as well. This offered so much enjoyment. Thank you so much.
I love that she asked the Buffalo handler where they like to be touched 🌸
I thought that was incredibly rude and he registered it alright.
I live in Los Angeles and have been to her bakeries and restaurants. Everything she touches and creates is extraordinary.
Thank you for this magical documentary ! Nancy is so Amazing…Wow ! I enjoyed seeing how she
Cooks and Lives ❤️from Mexico
Aww, what a beautiful life. ❤🇲🇽
What a marvelous film over a totally Wunderbar woman...whom, I'm sorry to say, I had never heard of before! But Nancy Silverton is a unique personality to follow, anywhere...wherever she goes! ❤️🎶
One of the best documentaries I've ever watched, Nancy is great ....now i know there are others like me.
I absolutely enjoy this story, this was not only an adventure for me it was a lesson on putting your passion in your food that you cook everyday.
Just fabulous. Nancy is inspiration!
What a phenomenal story, edit, and showcase of Nancy Silverton’s life. Thank you for creating this magic. Makes me want to travel to one of her restaurants!
I love everything about this video.
This lady is a perfectionist! So much style!
This video shows the fullness of Nancy's life, Bravo!
❤ wow , queen of food..... She is a Star ✨
This was a caress for the soul, beautiful😍, cooking and food in Italy is so magical, wonderful chef, magical environment, amazing spectacle. Thank you for that❤️.
Soooo wonderful..i love soooo much her stile for cooking and 2:16 have friend around the table....i love Nancy great inspiration. That is life i love💋💋💋🙏 i embrace her soul...thanks sooo much
Nancy lives her joy! That is delicious. Thanks for sharing a yummy way of life.
Nancy omg I so love her and listening to her stories and watching her cocoon this woman is a gem!!!!
I feel so inspired, thank you Nancy 🌹
Glad to have stumbled upon this documentary piece
I am so sorry to hear about Boo it’s so hard when our pets leave us ❤
I love your lichen coat so beautiful. I voted for it so I’m glad it won x
What a beautiful life! ❤
Love this! So wonderful. I'm guessing that her visit to the buffalo farm was made sometime after her dinner party for 20 where she instructs her assistant that the mozarella must be mozarella bufala!
Loved the Persian touches at your last get together. Deb is a treasure...
Absolutely delightful.
Beautiful
great documentary. well done!!!
GORGEOUS
Fantastic documentary ❤
Love the video Diann fr. TEXAS
yes chef
Remarkable... wonderful to see (would love to taste)
Wonderful! Love her work and hee restaurants. I use her Mozza book on a regular basis for inspiration! Thank you!
The dog knew there was good food to be had😂
And a delightfully wonderful person!
She reminds me of Fran Lebowitz.
Cheers 🍷
awesooooooome
Tell Nancy that I'm on the way... and I'm famished!
Great show ❤ yum, and thank you 🎉
WOW i love so much ❤
it's a dream to do a food trip across Italy.
Very good decision friends, let cute Italian inspirations bewitch you, food is Holy Blessing, not only because tasty or funny cooking but helping everybody enjoying gardening and get involved in smart modern agriculture, our planet needs all the tender cares in the world, you can bet on it 🎉❤🎉
She treats her staff in a horrible way and presents it as quirkiness or haha I'm such a perfectionist. What's worse, everyone around her enables her in this.
Well don’t work for her. Most creatives are difficult and you go in knowing that its going to be way difficult. learning from them how to be is the gift that god gave you to choose. Learn the good stuff and leave with a smile for that part.
How her partner said how he loves the contrast between working in journalism of LA gangs and going to Mozza at night felt off to me.
Everyone makes this kind of food
The fact that in the first few minutes, as an Italian, you can see what we do not see at all, it’s frustrating.
Even more if I think about the fact that supposedly rich Americans comes here thinking that they can buy the all place if they want to.
Are there any of the dishes available in the recipe form?
@@rachelstark2391 yes Nancy teaches her signature recipes in her class! Go to YesChef.me
@@yeschefhq
The exact recipes from her dinner party?
Strepitosa!❤
❤
I want to be like her someday
Why do movies put words on the screen then give you a quarter of a second to read it.
you can't buy good taste
No, you can’t sell it. You can be a channel, through which it can be sold. You can’t sell what you don’t have. Btw, I think we are on the same page.
51:03 😂 Everything is supposed to look like it fell from the sky or grew from the plate 🥰
Does she follow Alice Waters or does Alice Waters follow her? I love both all the way from Savannah, GA
Alice opened Chez Panisse in 1971 and Nancy opened Le Brea in 1989. Alice and Jeremiah Tower were way ahead of Nancy. She was bit of a copy cat.
why was she spazzing out about Buffala? when it was explained that Mozzerella cant be called Mozzerella if its not made from Buffalo milk. Classic example of of faux chef spinning out because shes not a full time professional chef. Excellent knowledge and great restauranter but not a chef as she said at the begining.
Only in Italy would you welcome an unknown dog into your house!
I believe Italy has great food probably away from tourist areas. I visited Italy several times never did I get any good food exept a pizza at the beach in Sardegna. They charged me 9 Euro for half of a trout served by a waiter in dirty clothes (Lake Garda area).
She comes across as a somewhat of a prima donna. Like the LA food scene in general, Nancy was a copy cat of what had already been going on in the Bay Area for almost 2 decades. Alice Waters opened Chez Panisse in 1971 and Jeremiah Tower opened Stars in 1984. Michael Chiarello opened Tra Vigne in Napa in 1987. Campanile/La Brea opened in '89. Nancy was VERY late to the same game that everyone up north was already playing. To this day, there are only six 3 star Michelin restaurants in CA, 5 in the Bay Area and one in SD. Zip, zero, nada in LA.
Food evolution is like music: musicians take parts of previous song genres and add their own special flavor.
❤🤌👩🍳
Silverton needs to learn the real basics which I explain below !
I don’t agree with Silverton when she says that everything is good in Italy! That might be right when you’re raised eating mediocre American or German or the typical bland European cooking! My paternal family is partly from Lucca & Viareggio and I was brought up to think like Silverton about Italian food until I went on exploring the world for 6 years, only to discover that Italian food can be mediocre just like French, Greek, Spanish, German, Swedish, Polish, Belgian or Dutch food because they are ignorant about so many things and are victims of their ethnocentric arrogance ! I love the flavors of India, Vietnam, Japan, Thailand, Lebanon, Morocco and traditional food from Oaxaca Mexico.
Silverton is the classic American who thinks she actually knows about gastronomy but when you see how she prepares the aubergines , you realize that she has a lot to learn from the Greeks, the Lebanese, the Turks and the Palestinians ! That’s when you see she doesn’t have the intrinsic basics!
Concur 100%
Food police.
@@cyn2480 just saying the obvious!