The funds we raise will used for the production, and post-production of an online documentary series about women in Mexican cuisine, tentatively entitled “Women in Cuisine.”
The series consists of five 20-minute episodes. Each episode will tell the story of two women who work in fields related to Mexican cuisine.
Mexico Food TV, the online channel dedicated to cuisine made and inspired in Mexico, produces the series.
Magaly Ugarte - Director
A visual artist and director, she has produced movies and directed both a fictional and documentary online series. She was born in El Paso, Texas in 1988, it snowed the same day and an airplane crashed into a nearby shopping center (she likes to think it was an omen). Instagram @wagicmagic www.wagicmagic.tv
Lilyana Torres – Director and Producer
A maker of documentaries, she has worked on both Mexican, and international movie and television productions in recent years. She has eaten one avocado a day since she was 20 years old.
Dani Anelisse – Photographer
Her career began in still photography and now she’s getting into video photography. In her endless search for aesthetics she has found inspiration in different places, combining both disciplines. She was born in northern Mexico in 1988. Instagram @danianelisse
MEXICAN CUISINE IS FEMALE
“Mexican cuisine has a sublimely female character… and it is an essential part of cultural heritage due to its vital collective values and strong identity.”
“Mexican cuisine is fundamentally female, it was, and is performed, maintained and passed on principally by women.”
“Women in Cuisine” is a five episode, online documentary series each episode being approximately 20 minutes long. Each episode will tell the story of two women who work in fields related to cuisine in Mexico.
WHAT WE’VE DONE SO FAR
We embarked on this project a few months ago and began the pilot episode for this documentary series. Perla stars in this episode, the Blond, one of the owners of the renowned “Esquina del Chilaquil”, in the colony of Condesa, and Miwi, chef and owner of the “Belmondo” restaurant, in the colony of Roma. Mexico has many different kinds and styles of cuisine, therefore each episode will have a link between the characters that are depicted throughout the series.
Episode 1. The Journey
Miwi and Perla’s businesses are near each other and they share clients, but not culinary styles. Both women dedicate their lives to cuisine, one following her passion and the other continuing a family tradition.
Episode 2. Spaces
A collective of traditional cooks recover recipes from their ancestors on the Guerrero coast while a group of cloistered nuns prepare buñuelos (fritters/donuts) from a traditional recipe of the Saint Catherine of Siena Congregation in Mexico City. Although the spaces they share are antagonistic, they share the same mission, to preserve the recipes lost over time.
Episode 3. Times
A young pastry chef begins her culinary career from her home and faces the difficulties of starting her own business, while, on the other hand, the 72 year old owner of a successful restaurant shares her experiences and the lessons she’s learned on how to keep a restaurant current.
Episode 4. Earth and Asphalt
A Mexican cuisine writer and researcher lives on a self-sustainable farm in the state of Morelos, where no plastic or aluminum is used and everything is made from scratch. In parallel, a chef gives cooking classes in a juvenile shelter teaching the youths and their mothers. They both aim to raise awareness about the future of Mexican cuisine through teaching.
Episode 5. Ritual
Two women work in collective food services. One caters movie and television productions and the other social events. Despite the differences in the each one’s planning and production processes, in both cases the modern ritual of eating in a group takes place.
WHAT WE WANT
We are looking to create a photo of a few women’s lives with this series using their experiences and stories in cuisine to capture the reality that many of us live in Mexico. Eating in Mexico isn’t just a biological act, because of its historical characteristics it has acquired a ceremonial feel, it is a ritual we celebrate in Mexico every day. That’s why we use cuisine as a unifying element in the lives of these women.
Risks and challenges
One of the main risks is that we may not finish the series on time by next summer, since documentaries may last longer to edit that normal contents.Learn about accountability on Kickstarter
- (60 days)