Cru (Raw) | How Far Will a Chef Push Herself in a High Pressure Kitchen?
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- Опубліковано 23 кві 2023
- To succeed in this kitchen you need to make the dishes with blood, sweat and tears...
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🩸 Cru (Raw)
Dir. David Oesch
www.david-oesch.com/
"Yes, Chef!” Even if you’re only remotely familiar with last year’s hit FX show The Bear, you know the expression by now. There has been a healthy portion of gastronomy-themed films and series set in the food service industry in the last few years-let alone documentaries and cooking shows. One might get the feeling that David Oesch’s Cru is part of a larger trend of stories that stimulate our tastebuds while showing the unappetizing underbelly of this stressful profession. But it is worth pointing out that Cru was made in 2019, before the success of The Bear, and as is often the case with short films, the narrative is a distillation of the various themes found in similar examples.
At first, the dishes in Cru look mouthwateringly delicious, framed like Instagram-able food porn, but this feeling is soon replaced by the palpable tension among the kitchen staff, while they hustle to prepare the food for a high-class restaurant. It doesn’t take long before the stakes are raised even more when the demanding head chef inspects the staff’s creations and requests perfection. The pulsating atmosphere becomes more and more tense, until the pressure gets too much and the work takes its toll. For a moment, the film slows down and finds the chef and the Cuisinière sharing a seemingly heartfelt moment, until the tension boils over… - S/W Curator, Georg Csarmann
CAST + CREW
Actors: Jeanne Werner, Malika Khatir & Nic Aklin
Director: David Oesch
Cinematography: Ramón Königshausen
Editing: Elias Jutzet
Production: Antonia Durisch
Costumes & set design: Jeanne-Vera Bourguignon
Make up: Linda Schär
Storyboard artist: Hae-Sup Sin
Location manager: Jonas van der Kleij
Assistant directors: Luisa Ricar, Stephanie Burla
Sound: Benoît Barraud
Gaffer: Nino Michelfood
Stylist & consulting: Yannick Marc Breitenstein
Music: Janos Mijnsen
Sound design: Gina Keller
A Zurich University of the Arts production.
Reproduced on this channel with the permission of the filmmakers. - Фільми й анімація
I have seen 4 different short films now. And in all of them the main character have cut themselves. XD
This is the minimalism of all the shorts I've seen thus far...the fact that there is no translation, very little music, it makes it all the more appealing, you can make your own inference of what's being said if you don't speak the language given all the emotion and tone behind the scenes
You could also turn on the captions.
I have never seen a short film with this kind of story. The story was surely unexpected at the end. I kind of want to know what happened further😅
What a beautiful film! It made me very stressed, especially at the end. I've seen the "blood sacrifice in food" before but never involving more than one person. The fact that the head chef told her to do it again with no hesitation and the entire crew being compliant with it sends such a message. I'm mad/horrified but in the way you want me to be as a viewer
Like they say 'Don't mess with the cook...' A little droplet of fresh human blood is nothing in comparison to stuff I've heard & seen...
Bloody Fantastico! Congrats!!!
The story of this short film is fabulous 🖤🖤🖤
Very wonderful work, it's shows ambition, sacrifice and teaches a lot of lessons. That being said, I'm going to be eating out less😂😂😂
Excellent! 🔥🔥
Restaurant culture is so toxic. I spent decades in this industry. I would rather work in a gas station than go back to that.
Really cool!!
so good
this is fucking good
It is soo beautiful.... which language is this? Didn't get a word but understood everything ❤❤
French
Captions are in English
@xant99I seen you comment a few times making it seem like you had something to do with this film, do you? If so; what did you have to do with it? Oh,?and congrats!
Turn on captions.
This was a great film. Brought back memory of the cutting kind! Looks like you just need the blood in this kitchen...hahahaha. I'm sure it's happened in more than one restaurant and more ''additives'' are put into food all the time!!!!
You are totally right my friend! If people only knew what went on back of house...
@@ladynegretto4008 Back of house?
@@louisepotier2784 Front is service & dining, back is cooking & UGH!
Предсказуемо!
Но прикольно! Хотя я уже испытываю отвращение к такой работе.
Почему во всех фильмах повара пробуют все жидкости пальцем? В России принято для каждой пробы брать новую чистую ложку
To make it scarier and more intense
Subtitulos en español por favor
¿¿Canibalismo o vampirismo??
Both
@@TheVinylBeatles Boboth
I wonder why they keep pressure high as if they were being punished lol
I would make a restaurant that if the food is a bit late, it's late and I wouldn't pressure them but make sure they live up to a standard.
What a ridiculous culture in that industry
I think it's a certain type of masochist that enters into that type of life & the dictators that abuse them...
To some degree i would love to agee, but sadly i can't. You cant slip without quality suffering. If one station is late, the others get cold. If one component is bad, it affects the whole plate. If a table is late, the next ones will be even later. i always told myself and my coworkers that our right to exist in this industry is based only on the quality of the plate we send to the customer. If we are willing to send out subpar food we might as well get an easier job
The culture is indeed ridiculous, and it's high time it is ended. I hope I never have to go back to working in a restaurant, regardless of whether it's front or back of house.