Aika Miyake isn’t just an astounding editor for Cut+Run, the Japanese immigrant, known for her dreamy tableaus, comedic timing and poignant storytelling, is also a huge fan of Netflix’s critically-acclaimed and Emmy-nominated Chef’s Table. As the series returns for its 4th mouth-watering season today, Miyake finally saw her dream come true — editing episode 4 of the hit series.
Featuring chefs and pitmasters including Tootsie Tomantez, an 85-year-old grandmother who still shovels the coals at her Texas restaurant; Lennox Hastie, a remarkable Australian chef who sources all of his ingredients from the Outback; Rodney Scott of South Carolina, who is known for his whole hog barbecue; and Rosalia Chay Chuc, a traditional Mayan chef who serves Cochinita Pibil out of her Mexico home, the series is a celebration of culture and food.
Miyake, who has gained a reputation for contributing to projects that celebrate diversity, is deeply passionate about the acclaimed Netflix series and its exploration of culture and people redefining gourmet.
Watch the trailer below:
Miyake, who grew up in Japan and moved to Los Angeles from Tokyo two years ago, says, “It was an honor to work with everyone on this incredible production team to help tell Rosalia’s story. We tried to provide a sense of place, allowing time for the exquisite footage to breathe in order to immerse viewers in this experience. I hope this episode resonates as it did with me – it is beautiful and inspiring.”
In Episode 4, Rosalia Chay Chuc and her community prepare the Mayan barbecue dish the same way her ancestors did over a thousand years ago, when it became one of the predecessors of modern-day pit barbecue.
The ancient dish of cochinita pibil has turned the small town of Yaxunah, Mexico into a culinary destination for chefs, food historians and aficionados.
Miyake is represented by Cut+Run in the US and ARC Edit in Australia. Chef’s Table: BBQ is now available on Netflix.