Portrait of the Catalan chef Albert Adrià, brother of the world-renowned chef Ferran Adrià, an emerging figure in the world of Spanish haute cuisine, with his own voice, far from the shadow of his brother.
Trailer
Self - Chef
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.
In this nostalgic documentary, restaurant critic Giles Coren challenges Heston Blumenthal to take his restaurant The Fat Duck back to 2001 for a magical feast.
Nathan Quinell is a fully trained chef… he also happens to be legally deaf and blind. That’s never stopped him from chasing his dreams to become a full-time cook, but now Nathan must prove himself to his peers, his students and potential employers.
Jesa is a Korean tradition honoring one's ancestors. The filmmaker interviewed her parents about this ritual. However, it goes totally unexpected.
No overview available.
Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterranean coast, was awarded Best Restaurant in the World on the eve of the pandemic. Not content to rest on their laurels, Colagreco and his diverse team soldiered on through the global tragedy of the lockdown, boldly reimagining the restaurant's concept and menu to reflect their dedication to biodynamic principles. Mirazur re-emerged with a new and enthusiastic approach: the Moon Menu.
British home cook Mary Berry prepares the ultimate Christmas feast with all the trimmings; chefs Angela Hartnett and Monica Galetti share favorite festive recipes; Mary and television host Rylan Clark try to convert some children to Brussels sprouts.
Story of Mary Mallon. Typhoid fever carrier
Let's face it, rats are not the most beloved creatures on earth. However, maybe this little tale about the history of human and rat interaction will change the world's tune. At least that is the hope of Remy, the star of Ratatouille, and his reluctant brother Emile as they guide us through world history from a rat's perspective. Why can't we all just get along?
High-schoolers Sally and Faith scheme to get the attention of classmates Bill and Frank by challenging them to a bake-off for a party. When the boys fail miserably to measure up, the girls give the them credit for their own excellent wares to cement a date. Sponsored by Crisco, which is featured prominently.
Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.
On a sailboat in the middle of the Ocean, five teenagers in rehabilitation are travelling with adults of different ages and backgrounds. Off unknown coastlines, the boat’s space becomes a huis-clos in which everyone faces their own difficulties, the challenge of living together and also the manoeuvres of sailing, the Ocean and its turmoil—until the arrival on land.
Chef Thémis, the founder of the Cooks Without Borders organization, returns to his country of origin, Madagascar, to teach classes and show the underprivileged how to cook.
Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.
Ten-year-old Flynn McGarry transforms his living room into a supper club using his classmates as line cooks. Achieving sudden fame, Flynn outgrows his bedroom kitchen and sets out to challenge the hierarchy of the culinary world.
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
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.
Top Swedish chefs Björn Frantzén and Daniel Lindeberg are working hard to get a third Michelin star for their restaurant but the pressure starts getting too much for their relationship.
French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.
