LOS ANGELES — Editor Aika Miyake recently cut an episode of Chef’s Table, the Netflix series that, this season, looks at the culture of barbequing. Represented by Cut+Run in the US and ARC Edit in Australia, Miyake normally works from Cut+Run’s LA office, but has been working from her home studio during the pandemic.
Her work on Chef’s Table represents a dream come true, as she is deeply passionate about the acclaimed Netflix series and its exploration of both culture and the people redefining gourmet. This season,
Chef’s Table delves into the smoky, juicy world of barbecue, and called on Miyake to edit Episode 4, “Rosalia Chey Chuc”. In the episode, Rosalia Chay Chuc and her community in the small town of Yaxunah, Mexico, work to prepare a Mayan barbecue dish the same way her ancestors did over a thousand years ago.
The episode was edited by Miyake over a four-month period. Throughout that time Miyake, who cuts on an Avid system, grew to understand and appreciate Rosalia’s story, which included a focus on preserving her culture through food and community, and how she gained well-deserved recognition along the way. Helping to contribute to this story of empowerment and professional dedication was especially meaningful to Miyake, who grew up in Japan and moved to Los Angeles from Tokyo a year ago, in part, to find a new perspective and greater creative opportunities.
Aika Miyake
“It was an honor to work with everyone on this incredible production team to help tell Rosalia’s story,” she relates. "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.”