documentaries
Portrait of Jake Bickelhaupt from his underground restaurant, Sous Rising, to his 2 Michelin star winning restaurant, 42 Grams.
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A Fine Line explores why only 6% of head chefs and restaurant owners are women, when traditionally women have always held the central role in the kitchen.
Paul Liebrandt is one of the most talented and controversial chefs in the food world and the youngest chef to have received 3 stars from the New York Times. He was 24. NY Times food critic, William Grimes, likened Paul to 'a pianist who seems to have found a couple of dozen extra keys.' Through Paul, the film reveals the creative process, the extreme hard work, long hours, and dedication it takes to be a culinary artist and have success in the cutthroat world of haute cuisine. Exploring the complicated relationships between food critics, chefs, and owners the film delves into the life of a dedicated young chef ahead of his time.
Available on: SOMM TV
André and His Olive Tree follows Chef André as he prepares to close his beloved Restaurant André on Valentine's Day of 2018, and return those coveted Michelin stars. This of course creates a shock to the industry, his staff, and his loved ones. This passionate perfectionist has sacrificed his childhood, battled critics and fought hard to stand out, but has decided to give it all up now.
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In Breaking Bread, exotic cuisine and a side of politics are on the menu. Dr. Nof Atamna-Ismaeel – the first Muslim Arab to win Israel’s MasterChef – is on a quest to make a social change through food. And so, she founded the A-sham Arabic Food Festival in Haifa.
Ten-year-old Flynn transforms his living room into a supper club using his classmates as line cooks. With sudden fame, Flynn outgrows his bedroom kitchen, and sets out to challenge the hierarchy of the culinary world.
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For 30 years, Chef Jimmy Lee Hill has dedicated himself to the gourmet culinary training program he leads at Lakeland Correctional Facility in Coldwater, Michigan. The pioneering program gives prisoners a prestigious skill they can take back into the workforce and provides a sense of purpose as they serve their time. As he enters his senior years, tensions arise over Chef Hill’s faith in a particular trainee.
A documentary that covers the emergence of Catalan chef Albert Adria, brother of Ferran Adria of elBullio fame, as a culinary force in his own right. The film covers around five years in Alberto’s life as he opens up a number of different restaurants in Barcelona, culminating in his groundbreaking work with Enigma.
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The story of a father and his son, or how to pass on the work of a lifetime? A movie about culinary art, tradition and emotion.
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There are many great chefs around the world. Only one is considered to be a National hero. Meet chef Gaston Acurio and follow him in a journey to find out the stories, the inspirations and the dreams behind the man that has taken his cuisine outside the kitchen in a mission to change his country with food. Let this journey take you into the world of Peruvian cuisine to discover the power of food in Peru. Because the people that are passionate enough to believe they can make a difference are actually the ones who do.
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Curtis Duffy, a teen who fought and stole for the thrill, discovered his place in the kitchen after a home economics teacher nurtured his talents. After an unimaginable tragedy involving his parents, Duffy doubled down on his cooking career. Soon, his intense drive earned him accolades as one of the country’s most renowned chefs. But as he began building his dream restaurant in Chicago, called Grace, Duffy found himself in another point of personal crisis: His laser focus cost him his marriage and two young daughters. For Grace is a documentary about food, family, sacrifice, and the journey from concrete box to opening night of one of the world’s most acclaimed restaurants.
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A prodigious chef mounts his culinary comeback, eyeing the most competitive street in America as a stage for his ode to the dying art of handmade pasta.
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Her Name Is Chef showcases the stories of six amazingly talented, inspiring, females of the kitchen. Each share their triumphs in cutting through the clichés of the restaurant industry, and explore how they broke down the doors to ‘earn’ the title of Chef. Host Leia Gaccione sits down with Elizabeth Falkner, Fatima Ali, Hillary Sterling, Esther Choi, Juliet Masters, and Caroline Schiff. They open up their hearts and minds to the world, leaving no stone unturned.
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The life of Jeremiah Tower, one of the most controversial, outrageous, and influential figures in the history of American gastronomy.
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Using never-before-seen archival footage, personal photos, first-person narratives, and cutting-edge, mouth-watering food cinematography, the film traces Julia Child’s surprising path, from her struggles to create and publish the revolutionary Mastering the Art of French Cooking (1961) which has sold more than 2.5 million copies to date, to her empowering story of a woman who found fame in her 50s, and her calling as an unlikely television sensation.
Fiery French chef Georges Perrier is on a crusade to save his world-renowned 40-year-old restaurant, Le Bec-Fin in Philadelphia, from closing. Times and tastes have changed and what was once cutting edge is now out of favor. KING GEORGES is the story of a determined, tragi-comic figure, and his fight – sometimes futile – to keep tradition alive.
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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.
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23 restaurants in the world, 18 Michelin stars, Alain Ducasse never ceases to create addresses that appeal to our time, to build schools, to push the boundaries of his craft to new horizons, his curiosity has no limit. He traveled the world relentlessly, for to him cooking was an infinite universe.
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This documentary follows Hironobu Tsujiguchi, an international pastry chef and chocolatier from Japan, as he prepares for Paris's annual Salon du Chocolat by searching out and incorporating the staples of traditional Japanese cuisine with cacao.
Chef Charlie Trotter was the toast of Chicago, his eponymous restaurant one of the world’s top fine-dining destinations. A gastronomic revolutionary and a culinary bad-boy, Trotter paved the way for the likes of Anthony Bourdain and Gordon Ramsay, yet his tempestuous, competitive nature alienated many.
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A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.
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At a moment in time, when humanity is obsessed with food – photographing every dish, worshipping cooks and flaunting trophy meals on social media, this documentary goes under the surface and offers an in-depth, honest and relevant view into the world and every day of Michelin chefs and restaurants. Telling tales from a grand menu of culinary temples as well as digging into the greatness and flaws of Guide Michelin in this golden age of gastronomy. Because we share a great love for the industry that also includes a realistic understanding of things behind the picturesque scenes of the–perhaps–greatest, most creative and dynamic industry in the world.
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Two chefs in DC struggle to open and maintain their first restaurants. Against all odds, one becomes Bon Appetit Magazine's Best New Restaurant in America. The other is forced to redefine success. Starring Aaron Silverman of Rose's Luxury and Frank Linn of Frankly...Pizza. Featuring legendary chefs and restaurateurs Danny Meyer, Michel Richard, Mike Isabella and Washington Post food writer Tim Carman.
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Cookbook author and environmental activist Diana Kennedy reflects on an unconventional life spent mastering Mexican cuisine.
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Documenting the collaboration between world renowned chef Yotam Ottolenghi and the Metropolitan Museum of Art in New York, the film follows five visionary pastry makers as they endeavor to construct an extravagant food gala based on the art exhibit "Visitors to Versailles." Exploring the relationship between modern-day social media and the open court of the French Monarchy, the film studies the alarmingly cyclical intersection between food, culture, and history.
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A committed, passionate teacher tries tp make all the difference in the lives of disadvantaged students.
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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.
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Documentary about Cecilia Chiang, “the mother of the true Chinese cuisine.”
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Stage: The Culinary Internship follows a group of interns during a nine month apprenticeship at one of the best restaurants in the world, Mugaritz. While the restaurant’s notorious avant-garde cuisine and creative working environment elevates these young hopefuls to think outside the confines of a kitchen, the extremely high standards prove to be mentally and physically exhausting. Ultimately, not everyone can handle the heat.
Chef Ciro Oliva wants nothing more than his Neapolitan pizzeria Concettina ai Tre Santi to be the first of its kind to earn a coveted Michelin Star, but that’s easier said than done with the notoriously secretive organization.
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.
From 3 stars chefs to female cooks, sommelières, entrepreneurs all around the world, meet innovative women who want to change the world through gastronomy.
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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.
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In this heartwarming ode to family and the healing power of food, 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.
Virgilio Martinez is much more than a chef, he is an artist. Although his Central restaurant in Lima, Peru, is considered to be the best of the decade in Latin America and number 2 in the world, and his wife Pía León is considered to be the world's best female chef, his inspiration, research and creative work goes much further than these recognitions. Virgilio is an explorer of Peru's different regions, giving its origin to the revolutionary concept of the "World in Altitudes", based on the elevations of the earth that forever changed the way local gastronomy is seen in today's world.
From acclaimed filmmaker and Tribeca alum David Gelb (Jiro Dreams of Sushi, Chef’s Table) comes another mouthwatering delight of a film about one of the first “celebrity chefs” to rule the scene and a pioneer in the world of California cuisine, Wolfgang Puck. Pushing beyond the sunny, superstar persona, Gelb follows Puck as he revisits his birthplace in Austria, revealing an abusive childhood that pushed him to flee home and fight for a life of his own as a teenager. With Puck steadily gaining life confidence and cooking know-how in his homeland, France and, eventually, America, he would officially launch a storied career in Los Angeles with the opening of the celebrity hot spot of the 80s and 90s, Spago. Though Puck’s inventive cuisine has remained the core of his popularity, his charming, energetic persona is what pushed him to a stratosphere of fame that would eventually include countless TV appearances, cookbooks and restaurants that span the globe.
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Enjoy an all-American celebration of what may be the country’s most popular fast food. From Connecticut to South Carolina to California, Rick Sebak visits some of the nation’s coolest hot dog places, taking viewers inside a giant hot dog-shaped building, stopping at some crazy late-night stands, and looking at how hot dogs are made.
Can one be happy despite being gravely ill? Nick Difino, a food performer, posed this question to himself. After being diagnosed with a Non-Hodgkin lymphoma, his disease became a challenge to find his own "recipe for happiness". His story - mainly narrated using his video diaries - is alternated with the voices of seven acclaimed Chefs and artists - among which Simone Salvini, Roy Paci, Diego Rossi and others - who portray Nick's struggle, since cooking for him during the treatment has got them closely involved. While preparing the meals they ponder over subjects as disease, happiness, love for life, death and - of course - the role of Food.
Barbecue is about more than grilling a piece of meat. It’s a ritual performed religiously across the world. For some it’s a path to salvation. It is the pride of nations. And the stories told around the fires become a way to bring the world together.
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In Breaking Bread, exotic cuisine and a side of politics are on the menu. Dr. Nof Atamna-Ismaeel – the first Muslim Arab to win Israel’s MasterChef – is on a quest to make a social change through food. And so, she founded the A-sham Arabic Food Festival in Haifa.
The Roca brothers embark on a new challenge: exploring Scotland. Their journey will see them rediscover a cuisine that has kept itself hidden from the world in the past years.
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Struggling with their own proverbial “YidLife Crisis,” two Montrealers on the cusp of middle age return to Montreal to discover their own mixed-up heritage in the story of Jewish Montreal, as told through an entire day's worth of eating in and around the city.
As the unabashed cradle of Hollywood superficiality and smoggy urban sprawl, Los Angeles has long been condemned as a cultural wasteland. In the richly penetrating documentary odyssey City of Gold, Pulitzer Prize-winning food critic Jonathan Gold shows us another Los Angeles, where ethnic cooking is a kaleidoscopic portal to the mysteries of an unwieldy city and the soul of America.
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Explored through the lenses of the four natural elements – fire, water, air and earth – COOKED is an enlightening and compelling look at the evolution of what food means to us through the history of food preparation and its universal ability to connect us. Highlighting our primal human need to cook, the series urges a return to the kitchen to reclaim our lost traditions and to forge a deeper, more meaningful connection to the ingredients and cooking techniques that we use to nourish ourselves.
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Raised on his grandmother’s cooking, celebrated Uruguayan chef Hugo Soca takes us through the heart of his nation’s rich culinary traditions—from homemade wine to Pampas barbecue to simmering fish stew and all points in-between—in this mouth-watering, joyous celebration.
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After ten years living as an expat in the United States, Asori Soto decides to return to his homeland of Cuba to search for the missing flavors of his childhood. This is a journey to discover culinary traditions long thought lost due to the hardship that Cuba survived after the collapse of the Soviet Union.
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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.
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Celebrated chef Edward Lee travels the globe on a flavorful mission to discover how and why the fermentation process is a staple of world cuisine, including how it adds “culture” to cheese, beer, bread, pickles, kombucha, miso, and more.
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A documentary on the fine dining subculture of foodies. The interest in haute cuisine has grown exponentially. Now, we enter the world of one of the most influential people on the food scene - the foodie. A subculture of blogging food critics with a mission to eat at the best restaurants on earth. Through our close study, we get access to the world's most exclusive restaurants and get to know a group of slightly bizarre but charming food maniacs.
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o other food bridges borders, languages, and tastes more than the humble but delicious fried potato. From three Michelin star kitchens in Paris to the street carts of Hong Kong, you can always find a savory fry. Taking the audience on a joyous and mouth-watering journey around the world, best-selling authors Malcolm Gladwell and Chrissy Teigen join an international cast of characters to better understand the globe’s obsession with the french fry. With humor and reverence, Fries! The Movie shows its titular food as the ultimate connective tissue: a singular food with the unique potential to reflect the human condition, act as a source of corporeal comfort, and provide an avenue for creativity and expression.
A zesty paean of praise to the greater glories of garlic. This lip-smacking foray into the history, consumption, cultivation and culinary/curative powers of the stinking rose features chef Alice Waters of Chez Panisse, and a flavorful musical soundtrack.
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A film about hummus and the folks who love this chickpea dish.
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A portrait of the Israeli people told through food. We shot in fine restaurants, in home kitchens, wineries, cheese makers, on the street and much more. Americans see Israelis and Palestinians as always in conflict. Those are not the people of Israel for the most part. “The Search for Israeli Cuisine” will show the 70+ cultures that make up the Israeli people, each with wonderful and unique food traditions. Israel has one of the hottest food scenes in the world. Getting into restaurants in Tel Aviv and Jerusalem is as difficult as New York or San Francisco. Viewers will be amazed and impressed.
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Recipes and soundscapes intertwine in this glimpse of a daring and mouthwatering multimedia collaboration between San Sebastian chef Andoni Luis Aduriz and musician Felipe Ugarte.
Available on: YouTube
World renowned chef Gaston Acurio takes his longtime friend and equally influential chef Ferran Adria on a tour of Peru's culinary and cultural history.
Learn about the history, the families, the love and design that goes into each pie. Moreover, discover a completely new appreciation for pizza as true culinary art.
Marseille’s anchovy-cheese, the Bronx’s Neapolitan, Naples’ margarita… From the three cradles of pizza, this film is retying the knots of a worldwide history giving us the opportunity to gaze upon the glimmering lights of Times Square, explore the back alleys of Naples and land in front of a pizza van— an invention from Marseilles. There, we meet with loud mouth pizza chefs who have been mucking in, sometimes for five generations.
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In Ramen Heads, Osamu Tomita, Japan’s reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.
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Experience the story of the world’s most beloved food through the eyes of the man who loves it most.
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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.
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Satovcha is a small Bulgarian village with 2021 residents of a different religious and ethic groups (Orthodox Christians, Muslim Turks and Evangelist Gypsies). People were divided by their past full of conflicts, but now they have find a way to each other through a simple medium – the food.
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Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic 'rooster sauce.'
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The Fruit Hunters explores the little known subculture and history of rare fruit hunters who travel the globe in an obsessive search for the exotic, in this stylish and sometimes erotic documentary.
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The Raw and The Cooked is a culinary journey around the gourmets paradise, Taiwan. The film makes seven stops along the way.
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From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.
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In this heartwarming ode to family and the healing power of food, 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.
All About Asado is a trip into the culinary heart of Argentina. Asado, the tradition of grilled meat, is a food and also a ritual. It is primitive and modern, wild and sophisticated, an art and a science. Few phenomena reveal the essential characteristics of Argentina’s national identity with more originality and precision. Equal parts road-movie, documentary and fiction, Gastón Duprat and Mariano Cohn’s playful film delves into the almost sacred tradition of asado, using a sharp and irreverent gaze to explore the country’s meaty fixation.
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Over time and during conquest, "comida casera," home cooking of Texas Mexican families sustained indigenous identity and memory. Cooking deer, cactus and tortillas, women led the cultural resistance against colonization. This road movie weaves through Texas cities, names the racism that erased Native American history. It celebrates a new type of encounter, one with a table where All are welcome.
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This feature documentary film shows the past and the future of Wa-Shoku that these men and women created and how they maintained the essential traditional qualities of Japanese food.
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Elias, a small farming village in central Greece, is dying out. But two cousins team up with the village grannies to cultivate the tomato seeds they have kept for hundreds of years. With a little help from Wagner’s music –which they use to help their tomatoes grow– the team succeeds to export little jars with organic tomato recipes across the world.
In this delicious new documentary, Filipino-American filmmaker Alexandra Cuerdo follows the rise of Filipino food via the award-winning chefs crossing over to the center of the American table. ULAM: Main Dish stages this new culinary movement as not only a remarkable achievement for American restaurateurs, but also as a validation of Filipino culture. The film confronts issues inherent in representing both Filipino and American identity, and challenges from both the Filipino community and the world at large. Ultimately, ULAM is a celebration - and confirmation - that Filipino food, and Filipinos, are here to stay.
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Olive oil is arguably the most essential ingredient of the Mediterranean diet. In the stunning southern Spanish city of Jaén, olive oil is a way of life. Recently, a revolution broke out in this region sparking a new appreciation for Jaén’s emblematic Picual olive oil that was pivotal in bringing this city to the zenith of olive oil production. This documentary introduces us to the challenges raised by these radical changes as seen through the eyes of the people from the Jaén olive groves, the chefs who experienced the gastronomical transformation, the olive-producers and the all-important consumers. With precision and emotion, the cast describes the life cycle of olive oil, from the tree to the table, allowing the audience to share the vibrant spirit and culture surrounding olive cultivation and oil production in the largest producing region in the world.
Luis, a scriptwriter who lives in Madrid and who is about to have a daughter, returns to his native village of Cocentaina surrounded by the mountains of Alicante. He intends to help his brother Kiko and his cousin Alberto write a book about the cuisine of their family restaurant: L’Escaleta, which has just received two Michelin stars and is listed among the 25 best restaurants in Spain and Portugal. Together they embark on an emotional culinary trip that lasts for a whole year as the dream of writing the book slowly turns into reality. And, while Luis’s quest helps him to reunite with his people, the viewer is able to observe the real life goings-on behind a two-star Michelin restaurant created by a devoted family who are always passionate about their work and determined to offer people the best of themselves.
'A Taste of Sky' delicately details the journey of two students from Gustu, the groundbreaking cooking school and fine-dining restaurant founded by Noma's Claus Meyer in La Paz, Bolivia.
One of the world’s best restaurant, the Copenhagen based NOMA and its renowned chef-owner René Redzepi relocate the restaurant and its entire staff to Tokyo.
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Without heir or apprentice, Masamoto Ueda’s recipes will die with him, which is perhaps the secret to his vitality and hunger for new ingredients and experiences even after 40 years—he is able to invent new techniques and flavors without the burden of tradition.
Every story needs a brave and trustworthy guide, and Deli Man’s is the effusive and charming Ziggy Gruber, a third-generation delicatessen man – his uncle and great-uncle owned Berger’s in the diamond district, and the Woodrow Deli on Long Island. His grandfather owned the famous Rialto Delicatessen on Broadway, and Ziggy was stuffing cabbages atop of a crate when he was eight. Now he is owner and maven (as well as a Yiddish-speaking French trained chef) of one of the country’s top delis, Kenny and Ziggy’s in Houston – yes, Texas…Shalom y’all. Of course the story of deli isn’t Ziggy’s alone. Deli Man has visited meccas like the Carnegie, Katz’s, 2nd Avenue Deli, Nate ‘n Al, and Canter’s, as well as interviewed some of the great connoisseurs of deli, including Jerry Stiller, Alan Dershowitz, Freddie Klein, Dennis Howard, Jay Parker (Ben’s Best), Fyvush Finkel, and Larry King.
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For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli – repeatedly voted the world’s best – and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world’s most innovative and exciting cooking; as Adria himself puts it, “the more bewilderment, the better!”
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A Coney Island-inspired, densely-layered visually dynamic documentary portrait of the life and times of the original Nathan's Famous, created in 1916 by filmmaker Lloyd Handwerker's grandparents, Nathan and Ida Handwerker.
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Curtis Duffy, a teen who fought and stole for the thrill, discovered his place in the kitchen after a home economics teacher nurtured his talents. After an unimaginable tragedy involving his parents, Duffy doubled down on his cooking career. Soon, his intense drive earned him accolades as one of the country’s most renowned chefs. But as he began building his dream restaurant in Chicago, called Grace, Duffy found himself in another point of personal crisis: His laser focus cost him his marriage and two young daughters. For Grace is a documentary about food, family, sacrifice, and the journey from concrete box to opening night of one of the world’s most acclaimed restaurants.
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A chronicle of the day-to-day activities of a Michelin three-star restaurant, La Maison Troisgros, and the family that owns and operates it.
Documentary film opening the doors to one of today's most influential restaurants, Mibu, hidden away in a spot where classic Japan meets cosmopolitan Tokyo. The Ishida husband and wife duo tell us their story and share their sources of inspiration with the spectators. All told by some of the world's greatest chefs who have been touched by Mibu: Ferran Adrià, José Andrés, Massimo Bottura, Joan Roca, Andoni Aduriz, Oriol Castro and Albert Raurich.
At a moment in time, when humanity is obsessed with food – photographing every dish, worshipping cooks and flaunting trophy meals on social media, this documentary goes under the surface and offers an in-depth, honest and relevant view into the world and every day of Michelin chefs and restaurants. Telling tales from a grand menu of culinary temples as well as digging into the greatness and flaws of Guide Michelin in this golden age of gastronomy. Because we share a great love for the industry that also includes a realistic understanding of things behind the picturesque scenes of the–perhaps–greatest, most creative and dynamic industry in the world.
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In Nordic by Nature Rasmus Dinesen dives into the poetic mind of young Faroese chef Poul Andrias Ziska, and seek to find the traditions, history and distinctive ancient practices that lie beneath the world’s most remote fine dining experience.
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
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Spinning Plates is a documentary about three extraordinary restaurants and the incredible people who make them what they are. A cutting-edge restaurant named the seventh-best in the world whose chef must battle a life-threatening obstacle to pursue his passion. A 150-year-old family restaurant still standing only because of the unbreakable bond with its community. A fledgling Mexican restaurant whose owners are risking everything just to survive and provide for their young daughter. Their unforgettable stories of family, legacy, passion and survival come together to reveal how meaningful food can be, and the power it has to connect us to one another.
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An extraordinary soup kitchen in Milan – the Refettorio Ambrosiano – run by internationally renowned chef Massimo Bottura and 40 of the world’s best chefs including Ferran Adria, Rene Redzepi, Alain Ducasse, Daniel Humm and many others. All food served was made from the food waste of Expo Milano 2015. The film also tells the compelling story of several of the refugees and homeless the Refettorio served.
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At Michael’s Santa Monica, a well-renowned restaurant known for its classic contemporary cuisine and award-winning wine list, talented chefs and the kitchen staff explain and demonstrate what it takes to produce culinary masterpieces every night. A behind-the-scenes look at the world of fine dining, this documentary features interviews with proprietor Michael McCarty, general manager Mark Goldfarb and sommelier Paul Einbund.
A Seat at the Table is a coming of age story about New Zealand finding its place in the world of wine, and its ambition to make some of the best wines in the world. As the youngest country in the world and the last to be populated, New Zealand is in the enviable position to learn from everyone else’s mistakes.
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This documentary follows seven wine-making families in the Burgundy region of France, delving into the cultural and creative process of making wine. You'll never look at wine the same way again.
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The exploding cork. Endless tiny bubbles floating up and up in the glass. An indulgence. A celebration. A seduction. A triumph. This is the essence of Champagne, isn’t it? But it’s not just bubbles in a glass that makes the wine, or the mystique. Only sparkling wine produced within the boundaries of the Champagne region is truly “Champagne.” At first glance, the region is not an obvious source of romance. Champagne’s history is grim and bloody, swept by war and destruction from Attila the Hun to the filthy trenches of WWI and the Nazi depredations of WWII. The environment for winemaking is desperately hard — northerly latitude, chalky soil, copious rain, frost, rot. Yet it’s these difficulties that help make the wine unique.
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With renowned wine importer Martine Saunier as our guide, we journey into Portugal's spectacular Douro Valley to explore the mystery and complexity of the world of port.
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In Mexico, families have passed down the tradition of distilling agave for generations and now, this once obscure Mexican drink is everywhere. Discover, how one delicate plant has carried the weight of a nation and the people trying to protect it.
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Medieval monasteries, historic German villages, and breweries from across the world serve as the backdrop for four people immersing themselves in their passion for beer.
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An indepth look into the art and craft of brewing beer and the Craft Beer community.
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An intimate look at lambic beer and three of its most revered brewers and blenders as they each navigate the growing demands of consumers today.
Brewmaster follows a young ambitious New York lawyer who struggles to chase the American dream of becoming a brewmaster and a Milwaukee-based professional beer educator, as he attempts to become a Master Cicerone.
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The Journey of a winemaker trying to find success in the napa valley .
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A British sake brewer, an American journalist, and a young president of a century old sake brewery in Japan join together to explore the mysterious world of sake, or Japanese rice wine. The film illustrates how these unique individuals who have been fascinated with this extraordinary beverage of Japanese origin meet the challenges of the current sake industry, investigating the rich, complex, and spectacular world of sake.
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Neat is a documentary that dives into the rich and storied world of bourbon. Exploring it’s colorful history, charismatic characters, and uniquely American process, the film is a celebration of the time, artistry, and relationships that make for America’s only native spirit.
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An impressive bottle of fine Scotch is in your hand. From barley to barrel, who made it and how did they do it?
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Somm takes the viewer on a humorous, emotional and illuminating look into the mysterious world of the Court of Master Sommeliers and their massively intimidating Master Sommelier Exam.
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Three of the greatest legends in wine meet to drink the rarest bottles of their careers, while the best blind tasters of today gather to settle an age-old argument. The results could change the world of wine forever.
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The fourth Somm film. The Cup of Salvation dives into what wine truly means to human history and the land we inhabit.
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The story of whisky has been told many times. But this film takes a different view, showing how it has been shaped by geology and climate, by tales told on the side of the road and in the corners of pubs. Whisky is a product of folklore and myth, of music and alchemy, of chance rather than design. This is the twisting, shifting and multi-layered tale.
In this journey through the lesser-known parts of Scottish whisky culture, we follow spirits writer Dave Broom on his quest to gain a deeper understanding of his national drink. While whisky has never been as popular, it is often seen in the context of being a brand which sits outside people’s lives. It’s often thought of as a drink which speaks of the past rather than engaged with a dynamic present.
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.
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“A Film About Coffee” is a love letter to, and meditation on, specialty coffee. It examines what it takes, and what it means, for coffee to be defined as “specialty.” The film whisks audiences on a trip around the world, from farms in Honduras and Rwanda to coffee shops in Tokyo, Portland, Seattle, San Francisco and New York. Through the eyes and experiences of farmers and baristas, the film offers a unique overview of all the elements-the processes, preferences and preparations; traditions old and new-that come together to create the best cups. This is a film that bridges gaps both intellectual and geographical, evoking flavor and pleasure, and providing both as well.
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Five top baristas find themselves pushing the limits of coffee perfection to win the National Barista Championship – a surreal competition where even one mistake is far too many.
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The follow up to the hit documentary "Barista" features four National Barista champions from around the globe who represent their countries and their craft in an attempt to win the World Barista Championship in Seoul, South Korea.
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A journey to experience the waves coffee has had on our culture. From upscale coffee houses, to third world coffee growers, you will hear the stories of unique coffee roasters and see their passion for coffee as a culture and the impact that these growers are making in the lives of coffee farmers in third world countries.
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Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.
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An examination of our dietary choices and the food we put in our bodies.
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How and why what we eat is the cause of the chronic diseases that are killing us, and changing what we eat can save our lives one bite at a time.
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Edible Paradise captures the birth of the food forest movement in New Zealand. With people and communities coming together, to connect and grow. Nowhere is the opportunity to come together to actively grow our future more evident than in Christchurch, a city struggling to rebuild after the devastating February 2011 Earthquake.
Weight loss expert Vinnie Tortorich and award-winning filmmaker Peter Pardini want you to join their team to make a hard-hitting documentary film that exposes the widespread myths and lies around healthy eating, fat and weight loss and shows how, in spite of all our good intentions, we go on getting fatter and fatter.
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A comedian replies to the "Super Size Me" crowd by losing weight on a fast-food diet while demonstrating that almost everything you think you know about the obesity "epidemic" and healthy eating is wrong.
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100 pounds overweight, loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope. In the mirror he saw a 310lb man whose gut was bigger than a beach ball and a path laid out before him that wouldn’t end well— with one foot already in the grave, the other wasn’t far behind. FAT, SICK & NEARLY DEAD is an inspiring film that chronicles Joe’s personal mission to regain his health.
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Joe Cross took viewers on his journey from overweight and sick to healthy and fit via a 60-day juice fast in the award-winning Fat Sick and Nearly Dead. With Fat, Sick & Nearly Dead 2, he looks at keeping healthy habits long-term.
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Fed Up blows the lid off everything we thought we knew about food and weight loss, revealing a 30-year campaign by the food industry, aided by the U.S. government, to mislead and confuse the American public, resulting in one of the largest health epidemics in history.
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Putting food security to the test in Yukon, the filmmaker bans all store-bought groceries from her house in a year-long adventure in farming, fishing and foraging complicated by three skeptical teenagers, no caffeine and -40° temperatures.
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The revolutionary feature length documentary that the food industry doesn’t want you to see.
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With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what’s wrong with our malnourished bodies, it’s no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.
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Examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.
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Join Rip Esselstyn, former Texas firefighter and bestselling author, as he teaches the White and Wali families the basics of a whole-food, plant-based diet.
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Delve into the digestive system with this lighthearted and informative documentary that demystifies the role gut health plays in our overall well-being.
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A Zen priest in San Francisco and cookbook author use Zen Buddhism and cooking to relate to everyday life.
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In Defense of Food tackles a question more and more people around the world have been asking: What should I eat to be healthy? Based on award-winning journalist Michael Pollan’s best-selling book, the program explores how the modern diet has been making us sick and what we can do to change it.
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Imagine eating nothing but traditional, authentic Japanese cooking for 12 weeks. What sort of health benefits would this kind of diet have on one’s body? In a dieting experiment similar to Supersize Me, but towards improving health, award-winning actor and comedian Craig Anderson does just this. Through a series of entertaining and educational scenarios filled with culinary secrets and cultural chaos, Craig investigates how the traditional Japanese diet, along with their active lifestyles, results in the Japanese population being the healthiest and longest living people on the planet.
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The story of three men’s life-long search for a diet which is good for our health, the environment and the future of our planet – showcasing some of the best food you have ever seen.
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The Kids Menu is a feature documentary from the team that brought you “Fat, Sick and Nearly Dead.” As filmmaker Joe Cross spent time traveling the world with his previous two films, he met thousands of people and one issue that came up again and again was what to do about the growing childhood obesity problem. In The Kids Menu, Joe meets with experts, parents, teachers and kids, coming to the realization that childhood obesity isn’t the real issue, but rather a symptom of a bigger problem.
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“The Perfect Human Diet” is an unprecedented global exploration to find a solution to our epidemic of overweight obesity and diet-related disease – the #1 killer in America.
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Vegucated is a documentary that follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks and learn what it’s all about.
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A Tseltal family of coffee producers struggle to build their heritage and a dignified life by not selling their product as a raw material seeking alternatives processing it and selling it in a cup outside the traditional economic system.
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Narratives of ecologists and conservationists are pitted against the human tendency to engineer and control in this probing documentary on the lucrative salmon-hatchery industry.
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In a bold 28-day experiment, comedian Mo Gilligan tours the UK and US on a fried chicken diet to uncover the impact of the craving — and industry behind it.
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In America, size matters. The bigger you are, the more power you have, especially in the business world. Anat Baron takes you on a no holds barred exploration of the U.S. beer industry that ultimately reveals the truth behind the label of your favorite beer. Told from an insider’s perspective, the film goes behind the scenes of the daily battles and all out wars that dominate the industry.
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Before the Plate follows each ingredient from a single plate of food backwards to the farms they came from, revealing modern farming practices and the challenges the industry faces as it does so.
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Milk is Big Business. Behind the innocent appearances of the white stuff lies a multi-billion euro industry, which perhaps isn't so innocent.
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A chronicle of Frieda Caplan’s rise from being the first woman entrepreneur on the L.A. Wholesale Produce Market in the 1960s, to transforming American cuisine by introducing over 200 exotic fruits and vegetables to U.S. supermarkets. Still an inspiration at 91, Frieda’s daughters and granddaughter carry on the business legacy.
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Fed Up blows the lid off everything we thought we knew about food and weight loss, revealing a 30-year campaign by the food industry, aided by the U.S. government, to mislead and confuse the American public, resulting in one of the largest health epidemics in history.
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America’s policy of producing cheap food at all costs has long hobbled small independent farmers, ranchers, and chefs. Worried for their survival, trailblazing food writer Ruth Reichl reaches out across political and social divides to uncover the country’s broken food system and the innovators risking it all to transform it.
There is so much interest in food these days yet there is almost no interest in the hands that pick that food. In the US, farm labor has always been one of the most difficult and poorly paid jobs and has relied on some of the nation's most vulnerable people. While the legal restrictions which kept people bound to farms, like slavery, have been abolished, exploitation still exists, ranging from wage theft to modern-day slavery.
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Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the farms where our food is grown to the chain restaurants and supermarkets where it’s sold. Narrated by author and activist Eric Schlosser, the film features interviews with average Americans about their dietary habits, commentary from food experts like Michael Pollan and unsettling footage shot inside large-scale animal processing plants.
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Filmmakers Robert Kenner and Melissa Robledo reunite with investigative authors Michael Pollan and Eric Schlosser to take a fresh look at our efficient yet vulnerable food system.
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As society tackles the problem of feeding our expanding population safely and sustainably, a schism has arisen between scientists and consumers, motivated by fear and distrust. Food Evolution, narrated by Neil deGrasse Tyson, explores the polarized debate surrounding GMOs. Looking at the real-world application of food science in the past and present, the film argues for sound science and open-mindedness in a culture that increasingly shows resistance to both.
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This film takes you on a trip through the secret gardens of food forest pioneers. From urban jungles to healing projects in psychiatric institutions. Because nature appears to be the best healer for the social, psychological and ecological scars that people have caused. If we give nature's resilience a chance, together we can create a new Eden. In fact, pieces of this new paradise are already visible.
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With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what’s wrong with our malnourished bodies, it’s no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.
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Meat the Future ushers the viewer into a world vexed by the impacts of modern day industrial animal agriculture and zeros in on a solution-focused story. Revealing challenges and breakthroughs and posing a myriad of questions about the future, this 90-minute character-driven documentary explores the advent of real meat without the need to raise and slaughter animals.
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Welcome to the world of industrial food production and high-tech farming! To the rhythm of conveyor belts and immense machines, the film looks without commenting into the places where food is produced in Europe: monumental spaces, surreal landscapes and bizarre sounds – a cool, industrial environment which leaves little space for individualism.
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Through revealing interviews with experts and victims’ families, this gripping documentary examines the problem of deadly foodborne illness in the US.
France’s Bordeaux region has long commanded respect for its coveted wine, but shifts in the global marketplace mean that a new, voracious consumer base in China is buying up this finite product. Bordeaux both struggles with and courts the spike in demand, sending prices skyrocketing. Narrated by Russell Crowe, Red Obsession is a fascinating look at our changing international economy and how an obsession in Shanghai affects the most illustrious vineyards in France.
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Red, White, and Black highlights the lives of minority winemakers who have begun changing the face of Oregon's winemaking culture. This documentary delves into the challenges and accomplishments of winemakers of color and the LGBTQ community who have traditionally been excluded from the predominantly white, high brow industry. This is a story about entrepreneurs of different backgrounds who have removed barriers in pursuit of their dreams thereby closing the narrow opportunity gap in Oregon.
SOMM: Into the Bottle raises the curtain into the seldom seen world that surrounds the wine we drink. How many people understand how wine is produced? How it is grown? What goes on in the cellar? From those questions to how many hands touch a bottle, to why wine costs what it costs, to how certain wines end up on a wine list, this is a never before seen look into the world of wine.
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Controversy erupts when an unassuming young man floods the American wine market with fake vintages valued in the millions, bamboozling the wine world elite, in this humorous and suspenseful tale of an ingenious con on the eve of the 2008 stock market crash.
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Far from intensive farming and industrial output, a revolution is already under way; good red meat has become a rare, indeed, luxury product. But where is the world’s best steak found? Franck Ribière and his favorite butcher, Yves-Marie Le Bourdonnec, generous, charming, and ecological, set out to meet the new players in the field to try to understand what makes a cut of meat good.
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Morgan Spurlock subjects himself to a diet based only on McDonald’s fast food three times a day for thirty days without exercising to try to prove why so many Americans are fat or obese. He submits himself to a complete check-up by three doctors, comparing his weight along the way, resulting in a scary conclusion.
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Muckraking filmmaker Morgan Spurlock reignites his battle with the food industry — this time from behind the register — as he opens his own fast food restaurant.
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A look at the global sushi phenomenon and how the hunger for Blue Fin Tuna is impacting the ocean's stock.
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This film weaves together expert analysis of America’s food and farming system with a powerful narrative of one extraordinary farmer who is determined to create a sustainable future for his community.
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Before compiling your next grocery list, you might want to watch filmmaker Deborah Koons Garcia’s eye-opening documentary, which sheds light on a shadowy relationship between agriculture, big business and government. By examining the effects of biotechnology on the nation’s smallest farmers, the film reveals the unappetizing truth about genetically modified foods: You could unknowingly be serving them for dinner.
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The Superfood Chain is a feature documentary that explores the facts and myths behind superfoods, and reveals the ripple effect of the 'superfood' industry on farming and fishing families around the world.
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See how the world’s most influential chefs battle food waste through the eyes of chef-heroes like Massimo Bottura, Dan Barber and Danny Bowien.
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*Disclaimer: Movies For Foodies does not endorse any of the information or contest to the validity of the information in these documentaries.