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Restaurants at the End of the World

Yep, it'sdefinitely time to head out and start figuringout how to work these...

(laughter) KRISTEN: Yep, it's
definitely time to head out and start figuring
out how to work these ingredients
into our menu

Full Transcript

00:00:01.000 --> 00:00:02.043
(laughter)
00:00:02.043 --> 00:00:04.045
KRISTEN: Yep, it's definitely time to head out
00:00:04.045 --> 00:00:05.671
and start figuring out how to work
00:00:05.671 --> 00:00:07.882
these ingredients into our menu.
Duration
9 seconds
Views
23
Timestamp in Movie
00:32:46
Uploaded
Apr 19, 2025
Season
1
Episode
4
Genres
reality-tv
Production
African Oral History Archive,Indelible Media

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Movie Summary

Kristen Kish learns from chefs who overcome the formidable challenges required to serve memorable meals in the most remote outposts on Earth.
S01 • E03 KRISTEN: Ever since we found that seaweed in the oyster bed, - Restaurants at the End of the World 00:09
KRISTEN: Ever since we found that seaweed in the oyster bed,
S01 • E01 KRISTEN: Ceviche's typically made with raw seafood - Restaurants at the End of the World 00:06
KRISTEN: Ceviche's typically made with raw seafood
S01 • E03 Just as like this natural salinity that goes so well - Restaurants at the End of the World 00:07
Just as like this natural salinity that goes so well
S01 • E03 I just have to figure out how to actually make a dessert - Restaurants at the End of the World 00:07
I just have to figure out how to actually make a dessert
S01 • E04 KRISTEN: Because yesterday's meal was so successful, - Restaurants at the End of the World 00:07
KRISTEN: Because yesterday's meal was so successful,
S01 • E01 But I'm a little worried that replacing the fish with this - Restaurants at the End of the World 00:10
But I'm a little worried that replacing the fish with t...
S01 • E04 {\an8}GISELA: Uh, we have those beauty ones. - Restaurants at the End of the World 00:05
{\an8}GISELA: Uh, we have those beauty ones.
S01 • E04 {\an8}KRISTEN: But we need to figure out how to incorporate - Restaurants at the End of the World 00:06
{\an8}KRISTEN: But we need to figure out how to incorporate
S01 • E01 So, right now it's got like a raw vegetable green flavor. - Restaurants at the End of the World 00:06
So, right now it's got like a raw vegetable green flavo...
S01 • E04 GISELA: I thought about adding the capiçoba to the scallop. - Restaurants at the End of the World 00:06
GISELA: I thought about adding the capiçoba to the scallop.
S01 • E01 KRISTEN: How long does it take for the acid to break down this? - Restaurants at the End of the World 00:05
KRISTEN: How long does it take for the acid to break down th...
S01 • E03 (laughing) - Restaurants at the End of the World 00:09
(laughing)
S01 • E01 ROLANDO: Once it sit on the lime, - Restaurants at the End of the World 00:05
ROLANDO: Once it sit on the lime,
S01 • E02 But then it's just a mental challenge to like get over it - Restaurants at the End of the World 00:07
But then it's just a mental challenge to like get over ...
S01 • E04 And so, we have a few hours to finish and - Restaurants at the End of the World 00:07
And so, we have a few hours to finish and
S01 • E03 Cause I was just inspired by being here and coming up with - Restaurants at the End of the World 00:08
Cause I was just inspired by being here and coming up with
S01 • E01 Chayote is quite common in Panamanian cooking, - Restaurants at the End of the World 00:07
Chayote is quite common in Panamanian cooking,
S01 • E02 KRISTEN: When, um, Brita is coming in, is it a different - Restaurants at the End of the World 00:08
KRISTEN: When, um, Brita is coming in, is it a different
S01 • E02 ROGIER: I'm definitely a little bit more focused and - Restaurants at the End of the World 00:08
ROGIER: I'm definitely a little bit more focused and
S01 • E01 Only time will tell whether the acid from the lime will - Restaurants at the End of the World 00:09
Only time will tell whether the acid from the lime will