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.
Social & External
Self - Chef
We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.
A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.
Story of Mary Mallon. Typhoid fever carrier
An intimate, behind-the-scenes look at how an anonymous chef became a world-renowned cultural icon. This unflinching look at Anthony Bourdain reverberates with his presence, in his own voice and in the way he indelibly impacted the world around him.
A documentary about the legendary Japanese filmmaker.
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.”
Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.
A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.
A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.
Known as “The Pope of American Cuisine,” Chef Patrick O’Connell is a legend. He’s revered as a pioneer of refined American cooking, and as the eclectic restaurateur who transformed a country inn into an international culinary temple. But, behind the fairytale – behind the humor and whimsy – lies a story of a self-taught chef who started with nothing and overcame a decades-long feud with a fiercely conservative rural town to create one of the most renowned restaurants in America.
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.
The kitchen is an alchemist’s workshop, and the chef is a master of secret teachings. He commands molecules to bubble, boil, rise, change their state, shape, and colour. This educational film shows that cooking an egg or letting dough rise can be a fascinating chemical and physical process, and that our body is a small laboratory, with its own test tubes, gauges, and instruments.
A feature documentary following Antonio de Benedetto, an Italian chef on a quest to change the world with food. His apprentices are aspiring chefs with Down syndrome, who travel from across Italy to train and work in hospitality and take their place at the table of life and find their pathway to freedom and independence.
Promotional film for Southern California Edison. We see a housewife in a tastefully colour-coordinated kitchen equipped with the latest electrical appliances as she prepares dinner for her husband and his business associates. While the dishwasher takes care of the dirty dishes, she bakes a cake and puts a roast in the oven. As it cooks, she’s off to the theatre… Mrs. Mortimer Jones promotes not only Edison, but also Natalie Kalmus’ subtle sense of colour and the “home cooking” principle of the Technicolor franchise.
The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.
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.
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.
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.
Andrew Weil, M.D., program director of integrated medicine at the University of Arizona, teaches doctors and the public about nutrition, In this video, he describes good eating habits, nutritional health, and cooking. He also shares some cross-cultural perspectives on these fundamental topics.
This TV series collects the basic premises to cook and eat better through the teaching of techniques, tips and secrets of cooking and nutrition within other hints to better living. A culinary trip through South America guided by some of the best chefs of the world. A space to learn, know and discover new food, ways of preparation, culture and tradition. Cooking classes that go beyond A, B, C of how to cook and look forward to the basic knowledge of what to cook, and why. Following the step by step of simple recipes we will be knitting a story involving our way of eating, social trends and personal habits. A long lasting learning experience with new acknowledgement that can be applied every day introducing new habits that will affect our health in a positive way.