Social & External
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.
Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deeply personal family story about their mother, who taught them everything they know.
The film talks about dough dishes from different regions of Ukraine through stories of Ukrainians who, in their own way, preserve the traditions of Ukrainian cuisine, develop, study and modernize it.
Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are continuing the family business: César runs the Michelin-starred restaurant, "Le Bois sans feuilles" ("The Leafless Wood"), and Léo is in charge of one of the other two Troisgros restaurants, "La Colline du colombier" ("The Dovecote Hill"). From the daily market to the cheese maturing cellars, via the vineyard, the cattle farm and the vegetable garden adjacent to the restaurant, Menus-Plaisirs is an intimate, sensory journey through the kitchens of one of the world's most prestigious restaurants.
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.
Every New Year, and in celebration of their Independence, Haitian families gather together to feast in honor of a line of ancestors that fought for their freedom. The centerpiece of the festivity is the joumou soup—a traditional soup dating back centuries ago. The joumou soup is a concretization of war and victory, oppression and emancipation, and the deeply rooted celebratory traditions of the Haitian culture.
Cooking and dining with Anthony Bourdain! Europe - 6 episodes Arachon, France, the birthplace of Tony's father, was the first place Tony learned to love food. Tony revisits his childhood and enjoys many staples, including steak frites, gaufres (waffles), and soupe de pecheur (fisherman's soup). Other episodes include A Pleasing Palate (London) and Highland Grub (Scotland). The #1 food writer and television presenter in the world, Anthony Bourdain reinvented the food travel genre. In his groundbreaking first series, that originally aired on the Food Network, Bourdain travels around the world indulging his taste for local cuisine and eccentric characters. Join Tony as he feasts on sushi in Tokyo, enjoys authentic Mexican cuisine, and traverses the Australian Outback on a memorable food journey. You never know what he'll say, who he'll meet, or what they'll have for dinner.
Through the unrelenting winter in the north of Japan, a small group of workers must brave unusual working conditions to bring to life a 2,000-year-old tradition known as sake. A cinematic documentary, The Birth of Sake is a visually immersive experience of an almost-secret world in which large sacrifices must be made for the survival of a time-honored brew.
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.
Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced authentic recipes to millions. Julia Child called Marcella “my mentor in all things Italian.” Featuring Jacques Pépin, Danny Meyer, April Bloomfield, and Lidia Bastianich, this intimate portrait reveals the bold woman who forever shaped home kitchens.
In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to survive, let alone climb the ladder to head chef. For women, the situation is even worse. Running a successful restaurant is a daunting challenge, even more so when the odds are stacked against you. But as women take charge at more of the world's top dining establishments, a cultural shift is dismantling the macho environment that made celebrities out of "bad boy" chefs. From New York City's star chefs Anita Lo and Amanda Cohen to the queen of French cuisine Anne-Sophie Pic, seven chefs share their struggles to overcome a system of inequality and harassment while delivering delicious dishes and redefining the dining experience. An appetite for change has taken hold and there's no turning back
A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.
Concerned about the declining health of people all around them, Native American women are sparking physical and spiritual rejuvenation through reclaiming traditional foodways.
Dive into summer and all the wonderful things it has to offer with this collection of recipes and seasonal project ideas, culled from the archives of the Martha Stewart empire. Easy-to-follow segments provide a list of kid-friendly activities to add flair to your next family outing; show you how to prepare delicious meals and cocktails for stress-free outdoor dining; and include a tutorial the best way to fire up the family barbecue.
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.
After years of overproduction, the Reagan administration unloads over 500 million pounds of surplus cheese on the American public in the 1980s. The pungent dairy product comes to be known as 'Government Cheese.'
Affectionately known as claquos or calendos, Camembert is one of France's favorite cheeses. Almost 500 million Camemberts are sold in France every year. While this historic monument to French gastronomy retains its artisanal image, the reality is very different. From AOP to made-in-Normandy to 100% Norman milk, confusion reigns from market stalls to supermarket shelves. The "real" Camembert de Normandie, with its PDO label, accounts for less than 5% of sales. Investigate one of the jewels in the crown of French cheeseboards.
