Chef Antonio's Recipes for A Revolution at The Darwin International Film Festival
Chef Antonio's Recipes for A Revolution
Chef Antonio de Benedetto is on a quest, to change the world with his delicious Italian food. His apprentices are Mirko Piras, a young man born with Down syndrome, who dreams of becoming a great chef ‘just like Antonio’ and Jessica Berta, an ambitious waitress who’s also set her sights on a career among the pots and pans. Their tiny kitchen is the beating heart of an evolutionary restaurant and hotel like no other. Both are staffed by young men and women living with Down syndrome who come from across Italy to train and work in hospitality, so they can take their place at the table of life. Chef Antonio’s Recipes for Revolution, is their closely observed story, told in first person by Antonio, Mirko and Jessica. It’s a journey through their lives and loves, dreams and dramas.
The final instalment in writer/director Trevor Graham’s culinary trilogy is both a celebration of its subjects’ spirit and a testament to the titular figure’s formidable vision. Like Make Hummus Not War (MIFF Premiere Fund 2012) and Monsieur Mayonnaise (MIFF Premiere Fund 2016) before it, the film features food as a vehicle for larger issues; here, Graham uses humanistic slice-of-life storytelling to tackle intellectual disability, individual agency and industrial reform. Topped off with stunning footage of the changing seasons, scrumptious shots of food and a delightful cast of characters, this MIFF Premiere Fund–supported gem offers generous servings of joy and hope.
Read more...
The final instalment in writer/director Trevor Graham’s culinary trilogy is both a celebration of its subjects’ spirit and a testament to the titular figure’s formidable vision. Like Make Hummus Not War (MIFF Premiere Fund 2012) and Monsieur Mayonnaise (MIFF Premiere Fund 2016) before it, the film features food as a vehicle for larger issues; here, Graham uses humanistic slice-of-life storytelling to tackle intellectual disability, individual agency and industrial reform. Topped off with stunning footage of the changing seasons, scrumptious shots of food and a delightful cast of characters, this MIFF Premiere Fund–supported gem offers generous servings of joy and hope.
Chef Antonio de Benedetto is on a quest, to change the world with his delicious Italian food. His apprentices are Mirko Piras, a young man born with Down syndrome, who dreams of becoming a great chef ‘just like Antonio’ and Jessica Berta, an ambitious waitress who’s also set her sights on a career among the pots and pans. Their tiny kitchen is the beating heart of an evolutionary restaurant and hotel like no other. Both are staffed by young men and women living with Down syndrome who come from across Italy to train and work in hospitality, so they can take their place at the table of life. Chef Antonio’s Recipes for Revolution, is their closely observed story, told in first person by Antonio, Mirko and Jessica. It’s a journey through their lives and loves, dreams and dramas.
The final instalment in writer/director Trevor Graham’s culinary trilogy is both a celebration of its subjects’ spirit and a testament to the titular figure’s formidable vision. Like Make Hummus Not War (MIFF Premiere Fund 2012) and Monsieur Mayonnaise (MIFF Premiere Fund 2016) before it, the film features food as a vehicle for larger issues; here, Graham uses humanistic slice-of-life storytelling to tackle intellectual disability, individual agency and industrial reform. Topped off with stunning footage of the changing seasons, scrumptious shots of food and a delightful cast of characters, this MIFF Premiere Fund–supported gem offers generous servings of joy and hope.
The final instalment in writer/director Trevor Graham’s culinary trilogy is both a celebration of its subjects’ spirit and a testament to the titular figure’s formidable vision. Like Make Hummus Not War (MIFF Premiere Fund 2012) and Monsieur Mayonnaise (MIFF Premiere Fund 2016) before it, the film features food as a vehicle for larger issues; here, Graham uses humanistic slice-of-life storytelling to tackle intellectual disability, individual agency and industrial reform. Topped off with stunning footage of the changing seasons, scrumptious shots of food and a delightful cast of characters, this MIFF Premiere Fund–supported gem offers generous servings of joy and hope.
Chef Antonio's Recipes for A Revolution
Chef Antonio de Benedetto is on a quest, to change the world with his delicious Italian food. His apprentices are Mirko Piras, a young man born with Down syndrome, who dreams of becoming a great chef ‘just like Antonio’ and Jessica Berta, an ambitious waitress who’s also set her sights on a career among the pots and pans. Their tiny kitchen is the beating heart of an evolutionary restaurant and hotel like no other. Both are staffed by young men and women living with Down syndrome who come from across Italy to train and work in hospitality, so they can take their place at the table of life. Chef Antonio’s Recipes for Revolution, is their closely observed story, told in first person by Antonio, Mirko and Jessica. It’s a journey through their lives and loves, dreams and dramas.
The final instalment in writer/director Trevor Graham’s culinary trilogy is both a celebration of its subjects’ spirit and a testament to the titular figure’s formidable vision. Like Make Hummus Not War (MIFF Premiere Fund 2012) and Monsieur Mayonnaise (MIFF Premiere Fund 2016) before it, the film features food as a vehicle for larger issues; here, Graham uses humanistic slice-of-life storytelling to tackle intellectual disability, individual agency and industrial reform. Topped off with stunning footage of the changing seasons, scrumptious shots of food and a delightful cast of characters, this MIFF Premiere Fund–supported gem offers generous servings of joy and hope.
