Hunger

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.

Chef en pandémie

Discover the story of Chef Jacques Pépin (b. December 18, 1935), a young immigrant with movie-star looks, a charming Gallic accent, and a mastery of cooking and teaching so breathtaking he became an early food icon—joining James Beard and Julia Child among the handful of Americans who transformed the way the country views the food world.

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.

Étoilé.e.s

The story of the transformation of traditional cooking into nouvelle cuisine through 100 years of history at Donostia's Arzak restaurant, run by Juan Mari Arzak and his daughter Elena Arzak.

Korean celebrity chef Jiho Im mourns the death of a beloved maternal figure in the only way he knows how: cooking 108 delectable dishes over 24 hours.

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

Sous pression

Like many businesses, the restaurant industry has been hard hit by COVID-19. This timely film, directed and executive produced by Guy Fieri and Frank Matson, intimately chronicles the impact of the pandemic on the restaurants of four chefs familiar to viewers of The Food Network: Antonia Lofaso, Marcus Samuelsson, Maneet Chauhan, and Christian Petroni. Unfolding as the COVID-19 outbreak sweeps across the US, Restaurant Hustle 2020: All on the Line follows these chefs as they face the reality of shutting down, laying off staff, and finding alternate ways to save their beloved restaurants and industry.

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.

An intimate portrait into Tony, Lui Ho Yin, a 32 year-old skater, chef, photographer and model.

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 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.

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.

Buried Seeds, a film by Andrei Severny, is a timeless story of human passion, willpower, and resolve in the face of adversity. The film follows Michelin Star Chef Vikas Khanna's on his journey as an immigrant. Born with clubbed feet in Amritsar, Vikas is bullied by his classmates. Khanna takes refuge in his grandmothers kitchen and discovers his passion for the vivid traditions of Indian cuisine. At the age of 29, Vikas moves to New York with nothing in his pocket and ends up in a homeless shelter. Through years of struggle and hard work Vikas opens his first Indian restaurant in Manhattan. Over time Vikas Khanna grows to become one of the most influential chefs in the world and a cultural ambassador of his nation. While wealth and glory may be transient, what truly defines him is the will to create himself every single day.

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.

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.

A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.

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.