Alice Waters and Her Delicious Revolution(2003)

Björn Frantzén - jakten på stjärnor(sv)

The God of Ramen(ja)

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 Raw Gourmet, Volume Two: Making Meals Out of Nuts and Seeds(en)

Culinary artist Nomi Shannon shows us how to use nuts and seeds to make hearty entrees and protein-rich meals. Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.

10-J: The History of the Federal Reserve Bank of Kansas City(en)

In 1913 Congress created the Federal Reserve to bring financial stability to the nation after a number of banking panics, with a mix of regional banks and a central bank board. Congressmen Robert L. Owen and Carter Glass helped pass the Federal Reserve Act with the help of compromises led by President Woodrow Wilson. The Federal Reserve Bank of Kansas City was begun in 1914, led by Jo Zach Miller, Jr., along with local bankers such as William T. Kemper. With the bank rapidly growing, about 1920 a new 21 story building was built at 9th and Grand that at one time held the offices of the Bureau of Investigation and President Harry S. Truman.

Soul(en)

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.

Constructing Albert(en)

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.

Reinventing Mirazur(en)

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.

Le goût du monde(fr)

Menus-Plaisirs, les Troisgros(fr)

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.

Étoilé.e.s(fr)

Chef Flynn(en)

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.

The Inn at Little Washington: A Delicious Documentary(en)

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.

Not Yet There(ja)

This documentary follows Ishihara Hitoshi, a Japanese kaiseki chef whose highly acclaimed restaurant in Kyoto has three Michelin stars. This is one year in the life of a chef who pursues perfection but always insists he’s not yet there.

Plating Blind(en)

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.

Fromages de montagne, au sommet du gout ?(fr)

Pressure Cooker(en)

A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

Nazca Desert Mystery(en)

One of the world’s greatest ancient enigmas, the Nazca lines are a dense network of criss-crossing lines, geometric shapes, and animal figures etched across 200 square miles of Peruvian desert. Who created them and why? Ever since they were discovered in the 1920s, scholars and enthusiasts have raised countless theories about their purpose. Now, archaeologists have discovered hundreds of long-hidden lines and figures as well as evidence of ancient rituals, offering new clues to the origins and motivations behind the giant desert symbols.

Food on the Go(en)

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary collects the similarities and differences between the dishes adapted to the American taste and his native Italy.

Chef Thémis: A Cook Without Borders(en)

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.

Kings of Pastry(en)

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.