A documentary about the world’s most celebrated restaurant.
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
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In this graceful study of the balance between solitude and community, artist and chef Jim Denevan roams across the US, transforming landscapes into breathtaking, sustainable dining experiences framed by ephemeral installation art.
A portrait of a Vietnamese-Canadian family opening up a restaurant and cocktail bar in Calgary's Chinatown, amid the COVID-19 pandemic.
Ladies of good families and social standing come to have their afternoon tea with their daughters who will someday follow in the same tradition. A charming portrait of a time that is slowly disappearing.
With his industry on lockdown and no end in sight, Toronto chef Luke Donato tries to keep his culinary passion alive during the COVID-19 pandemic - even if it means teaching a group of misfits online.
Bob Noto, a photographer and gourmet from Turin, has revolutionized the way we look at and photograph food: a pilgrimage in search of the best dish, and the best opportunity to make it immortal with a photo.
Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.
The French pastry again on the roof of the world! On January 23rd, France is awarded for the 8th time wins the pastry world cup again, one of the most prestigious international competitions of gastronomy. France thus remains the most successful country to this day. But the conquest of the world of the French pastry does not limit itself to awards. The know-how and the French creative genius are durably exported and spreads over all the regions of the world!
Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventing and transmitting to the whole world the taste of local delicacies. Through their pastries and their stories of passion and challenge, we will meet men and women who are passionate about the pastries of their regions. We will follow these musketeers in their adventures, their setbacks and their joy of living.
A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.
In this one-hour special, Gordon investigates the history, culture and controversy surrounding the shark fishing industry. Each year, nearly 100 million sharks worldwide are killed for use of their fins in the traditional Chinese delicacy, driving a third of the world's shark species towards extinction. Gordon also goes diving in an attempt to gain a full understanding of the majestic animal.
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Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships with the elders he meets. When one of his closest friends dies, he faces the challenge of his lifetime: cooking a 108-course feast in her honor for her family.
This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.
Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.
This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.
This travelogue emphasizes Copenhagen's harmonious residents and tone. We see well-known landmarks and get a quick history of some of them.
In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.
