Search form

Donate Today

Play Video

SIFF

Behind the Scenes of ‘Kakehashi’

Director Andrew Gooi talks with KCTS 9 about his non-traditional culinary documentary. 

June 16, 2017

Director Andrew Gooi talks with KCTS 9 about his non-traditional culinary documentary Kakehashi, which features 2007 James Beard Award Winner Nobuo Fukuda. After moving from Japan to the United States, Fukuda worked to bridge the gap between Eastern and Western cuisine during his time as a chef at Benihana and later opening his own restaurant in Arizona.

Along with documenting the process that goes into creating Fukuda’s famous four-course meal at his restaurant, Teeter House, Gooi allows for his subject to share life experiences that helped shape his creative passions.
 



SUPPORTED BY

There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.