searching for enlightenment in the muck
A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.
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.
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.
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.
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.
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?
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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.
Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.
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.
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.
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.
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 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.
After moving to Oregon and falling in love with the ability to explore the outdoors with ease with his wife and two kids, Rashad Frazier knew he had to extend the invitation to others. Driven by the magic of his experiences, his background as a chef, and his love of good food and connecting people to incredible places that open up to conversation, he created Camp Yoshi, which curates custom outdoor adventures centered around shared meals and shared experience with the goal of creating a space for Black people and allies to unplug and in turn reconnect with the wilderness. By virtue of being in these places, Camp Yoshi's trips transform historically segregated spaces into safe havens for the community, conversation, and nourishment.
Himself
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