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Bob Noto, the world’s finest palate

September 2024 •Italian

Bob Noto, a photographer and gourmet from Turin, has revolutionized the way we look at and photograph food: a pilgrimage in search of the best dish, and the best opportunity to make it immortal with a photo.

Noma at Boiling Point

November 2008 •Danish

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.

Kings of Pastry

November 2009 •English

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.

Chef Flynn

January 2018 •English

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.

Alice Waters and Her Delicious Revolution

March 2003 •English

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.

Blind Sushi

October 2017 •English

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

Until Further Notice

February 2021 •English

With his industry on lockdown and no end in sight, Toronto chef Luke Donato tries to keep his culinary passion alive during the COVID-19 pandemic - even if it means teaching a group of misfits online.

The Zapotec Chef

Invalid date •Spanish

After emigrating from his hometown in search of a better life, Chef Gaudencio Ruiz Mateo, defying all possibilities, found success at the highest level of his craft while longing to return home.

Man in the Field: The Life and Art of Jim Denevan

September 2021 •English

In this graceful study of the balance between solitude and community, artist and chef Jim Denevan roams across the US, transforming landscapes into breathtaking, sustainable dining experiences framed by ephemeral installation art.

Constructing Albert

September 2017 •English

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.

Heston's Marvellous Menu Back to the Noughties

December 2019 •English

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.

Soul

July 2017 •English

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.

Merci Bocuse

October 2019 •English

A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.

Roadrunner: A Film About Anthony Bourdain

July 2021 •English

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.

Batali: The Fall of a Superstar Chef

September 2022 •English

This astonishing glimpse into the restaurant world examines sexual harassment concealed within the industry, causing many employees to suffer in silence or leave their jobs rather than confront a celebrity chef or powerful owner who can ruin their career.

The God of Ramen

June 2013 •Japanese

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 Contender

November 2015 •English

In the winter of 2012, Certified Master Chef Rich Rosendale and Corey Siegel earned the opportunity to represent the United States in the prestigious cooking competition known as the Bocuse d'Or. Held every two years in Lyon, France, the Bocuse d'Or represents the pinnacle of competition cooking. With the United States determined to make the podium for the first time ever, Rich and Corey embark on an intense one-year training regimen that includes the construction of a secret test kitchen inside of a decommissioned cold war bunker. Together with some of America's greatest chefs, they will vie for culinary glory at the Bocuse d'Or in Lyon, France.

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Invalid date •Portuguese

James Beard: America's First Foodie

April 2017 •English

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.”

King Georges

April 2015 •English

French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.