On May 1, the Napa Valley culinary legends federation celebrates about 10 years of Netflix series "Chef's Table". The topics of conversation range from including their personal inspiration, dishes that put them on the map, and how they feel about corn dogs. Chefs Thomas Keller, Jamie Oliver and Alice Waters are joined by David Gelb, the creator of "The Chef's Table" as part of the Scroll-style Taste Film Awards, part of the Scroll-style Taste Film Awards held at Copia with the Napa Valley Film Festival.

All three chefs are on the new season of "Chef's Table: Legend" and are now streaming on Netflix. The series is scattered with Q&A, and the evening is a multi-course menu inspired by some of the chef’s most famous dishes. At the end of the conversation, the chef jokingly asked if they were eager for something as basic as a corndog. Waters attributed to Waters for starting the farm-to-table movement and had to ask other chefs for clarification on what tortillas are. After explaining to her, Oliver UK admitted: "I didn't know they existed until about five years ago. I had to cook." This prompted Gilb to joke: "I look forward to the next season of the elevated corndog at the Chef's Table."

While discussing the people and food that inspired them, Oliver talked about growing up with parents who run bars and restaurants and enjoying food at a very young age. He had a childhood friend who only ate jam sandwiches, and Oliver gave him the taste of the salmon sandwich. Although the friend is suspicious, Oliver said: "He put it in his mouth and his face completely changed. He was sour and soft and silky about it. So I knew that food had that power at a young age - once you have something good, it's hard to look back."

Keller's restaurants include the French laundry in Napa Valley, which he talked about as a negative dining experience that actually helped him form him. "The first time I walked into a beautiful French restaurant, it made me feel very uncomfortable," he noted. "I thought, why is this? Food is important, but it is even more important to give people a sense of comfort. It's simple to make people happy, and that's what we try to do."

Even before Waters spoke, other guests often paid tribute to her influence, began a farm-to-table campaign and advocated for food preparation during the season. Oliver revealed that as a teenager, he came across a recipe for From America and spent hours. Oliver said before joking, "My obstacle is my enemy." Alice's book has no photos. "But he refers to really studying what it means, which changed his whole point of view. "I think, how can people talk about food like this?" Not only are there processes and processes, but there must be more. ”

Waters talked about her junior college years when she took a year off to go to France. "It's an awakening for me," she noted. "As an adult, I've never been a farmers market. I've never tasted something like that." Instead of trying to create a gorgeous new dish, Waters focused on finding the freshest produce from farmers she personally knows.

Waters continues to open her restaurant, Chez Panisse, and recalls her skeptical time about the simple desserts on two dates - just to make him declare it a revelation. "That's what I want," Waters said.