Kristen Kish travels the world to let chefs tell their stories, interview

On the National Geographic show, Restaurants at the End of the World, Kristen Kish invites viewers to explore a taste of a culinary adventure. While the show goes to unique dining locations, it is more than just a food and travel experience. It is a glimpse into how resourceful chefs approach food. In some ways, it could set an example how and why more cooks choose to see the food on their plate.

As more people choose to jet off to different locales, the call of that adventure is more than just the adrenaline rush or desire to discover an uncharted territory. Stepping into the unknown is a celebration of what can be. At the same time, it can make a connection to the familiar. When the two sentiments can be balanced, the resulting memory lingers far longer than the time away from home.

With Restaurants at the End of the World, Kristen Kish introduces viewers to chefs and restaurants that might not be on every food traveler’s radar. Although these locations might take effort to discover, it is more than just the extreme. It is about how the food journey brings another experience to the dining table.

During a recent conversation with Kish, she reflected on the ingenuity that these chefs must have. While the old phrase about necessity might be the mother of invention applies, it is more than just having to use what is available. It is about wanting to use the food that is given. The perspective changes. It is a want to see what is possible, a willingness to accept the challenge.

Although Kish found the experience inspiring, it was not about her journey. It was about the chefs and their restaurants.

As Kish said, “I’m there for them to tell their story.” Seen in every episode, Kish does not impose herself into the situation. She is a narrator in a way. From gathering the ingredients to cooking the final meal, it isn’t about the Top Chef winner.

Kish shared, “my job wasn’t to go in as a chef. I wasn’t going to tell them how to do it. I’m going to wait for the prompt or the question. First and foremost, there’s no unsolicited adventure. And, once I give my two cents, they can take it or leave it. Sometimes we create recipes on our own and sometimes we work together to create one. Going in, I was a sous chef, to give life to their food and their kitchens.”

Specifically, she said, “My role is to be the vehicle in which that propels them to want to tell more of their story.” That sentiment is clear in each episode. It doesn’t mean that every dish is perfection. It is about the overall experience.

As seen with each chef, Kish believes that the process of inquiring and following their lead is the best part of Restaurants at the End of the World. While she appreciates that she has the luxury to have these experiences because of her job, she hopes that viewers will take that sentiment and apply it in their own lives. The willingness to be inquisitive and learn is a lesson that happens both in and out of a kitchen.

Restaurants at the End of the World can be seen on National Geographic channel and Disney+. Check with local listings for airings.