Chefs celebrate the NATO Summit MASTER ENF

Independent Films, Politics, Documentaries

The restaurants of Chicago are celebrating the NATO Summit. Before, during and after the meeting, 200 restaurants are paying tribute to the NATO nations. An exchange of culinary talents, chefs arriving in Chicago... the city’s chefs are eager to display their skills to the whole world.

The North Atlantic Treaty Organization (NATO) is an intergovernmental military alliance based on the North Atlantic Treaty signed on 4 April 1949. NATO constitutes a system of collective defense in response to an attack by any external party. The NATO headquarters are in Brussels, Belgium.

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Transcripts / Production notes / Scripts

VOICEOVER

For the chefs, the NATO Summit is an occasion not to be missed. They are eager to show that Chicago’s fame extends to the city’s cooking.

SOUNDBITE

« This is the reason why Chicago is called Chicago. It's a ramp and a native word for ramp is Chicago and it used to be harvested on the south shore of Chicago »

« Ceci est la raison pour laquelle Chicago s'appelle Chicago. C'est un oignon sauvage et un mot indigène pour oignon sauvage est Chicago. Il était récolté sur la côte sud de Chicago »

VOICEOVER

Dirk is the chef at the “The Gage” restaurant in Chicago and he is part of the Illinois Restaurants Association Programme. This initiative was launched to coincide with the NATO Summit. 200 restaurants around Chicago, selected for their culinary quality and diversity, are taking part.
Throughout the year, Dirk prepares French-influenced American cuisine. For the Summit, he is offering special menus inspired by various NATO nations.

SOUNDBITE

« For 28 days we have a special menu that has three different countries represented. Denmark, Portugal and France. »

« Pendant 28 jours, nous avons un menu spécial qui représente trois pays différents. Le Danemark, le Portugal et la France »


SEQUENCE

« A vermilion snapper from Hawaï done with lemon potato purée, roasted beets, fiddle heads ferns. There is a little bit of sauté ramps in there and there's a dumpling of a seared foie gras that has been envelopped in fluke »

« Voici un vivaneau vermillon de Hawaï avec une purée de pommes de terre au citron, des betteraves rôties, des pousses de fougères. Il y a un peu d'oignon sauvage sauté et une bouchée de foie gras saisi enveloppé dans du flet »

SOUNDBITE

« It's also a great thing for us to highlight and learn and use some ingredients we may not use all the time but it's also a great way to kind of riff on what we do and combine with what a chef in Portugal may do »

« C'est un bon moyen d'apprendre, et de se servir de nouveaux ingrédients que nous n'utiliserions pas forcément en même temps. Mais c'est aussi un excellent moyen de rompre avec ce que nous faisons habituellement et de combiner avec ce qu'un chef au Portugal ferait »

VOICEOVER

Dirk will also be joined by a chef from a large Birmingham restaurant during the NATO Summit. The British chef will spend a few weeks in Chicago, and together they will think about the menus they will offer as part of this meeting-place of culinary arts.

SOUNDBITE

« His food is very local local driven and in the UK. Lot of the same ingredients that we use. Just barely different seasonalities »

« Sa nourriture est très axée sur le local, le Royaume-Uni. Il y a beaucoup d'ingrédients similaires à ceux que nous utilisons. Les saisonnalités sont à peine différentes »



VOICEOVER

Carlos, of Mexican origin, came to Chicago in the 1990s. For a few years he worked in a large French restaurant in Chicago, and then he opened his own place, called Mexique. He is now acknowledged to be as one of the greatest chefs in the city. His traditional Mexican dishes bring together American and French flavours. Symbolising the successful blending of different cultures, he is proud to be taking part in the culinary programme revolving around the NATO Summit.

SOUNDBITE

« It's very exciting yes. I mean, being part of this programme it means a lot to me as a chef. It's always a good challenge that we got »

« C'est passionnant. En tant que chef, faire partie de ce programme signifie beaucoup. C'est toujours un très bon défi à relever»

SEQUENCE


« I really like the pork belly for the party of today with fresh corn tamale because really it shows you know two different countries as my style basically. My style you know, the braised pork belly with fresh corn tamale with cranberries, that's just amazing with a beautiful glaze that is made with jamaica glaze. »

« J'aime vraiment le plat préparé aujourd'hui, la poitrine de porc avec du tamale frais car ça représente deux pays différents. C'est mon style culinaire. La poitrine de porc braisé avec du tamale frais, du jus de canneberge avec un magnifique glacé qui est réalisé avec un glacé jamaïcain »

VOICEOVER

At the Piccolo Sogno, the cooks are busy. They serve Italian food here. The chef, Tony, is going to host a Canadian chef.
For him, the NATO Summit and this initiative are excellent ways of publicising the culinary diversity of the city.

SOUNDBITE

« All eyes in the world will be on Chicago. And I think it's very important for us as a culinary community, for the chefs, to speak out and show the world what we can do here in Chicago»

« Tous les yeux seront rivés sur Chicago. Et je pense que c'est très important pour nous, la communauté culinaire, les chefs, de s'exprimer et de montrer au monde de quoi nous sommes capables à Chicago »

VOICEOVER

Chicago has been enriched by the culinary skills of its highly cosmopolitan population. With more than 6000 restaurants, the city has gained a worldwide reputation for its gastronomy and hospitality, and is eager to prove it.


SEQUENCE

« That's your dinner»
« Voici votre dîner»

Tags

• North Atlantic Treaty
• NATO organization
• NATO members
• North Atlantic Treaty Organization
• NATO's purpose
• NATO and Politics