The King of Fish and Chips
In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.
Waitresses serve up a delicious and illuminating look at the lives of women in the restaurant biz of Toronto’s diners, Montreal’s “sexy restos”, Paris’ haute eateries and Tokyo’s fantasy “maid bars”.
In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.
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.
During the pandemic-induced lockdowns of 2020, a restaurant owner struggles to maintain his business.
This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.
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.
Revered sushi chef Jiro Ono strives for perfection in his work, while his eldest son, Yoshikazu, has trouble living up to his father's legacy.
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.
A portrait of a Vietnamese-Canadian family opening up a restaurant and cocktail bar in Calgary's Chinatown, amid the COVID-19 pandemic.
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.
We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.
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
In the shadow of Bryant-Denny Stadium stands one of the most iconic Tuscaloosa restaurants, Rama Jama's. This local diner is a key tradition in the Alabama Football season, and its own story has much to tell.
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.
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!"
In 1995, Chasen's closed its doors after 60 years of serving chili to movie stars and visiting dignitaries, Presidents and the Pope. During its two final weeks, Chasen regulars (actors and producers), staff, and management sat for interviews. There's an Oscar party for 1500, footage and photos of famous diners, and time with Tommy Gallagher, the ebullient head waiter until retirement in 1994, his son Patrick, catering head Raymond Bilbool, general manager Ronnie Clint, hat check girl Val Schwab, ladies' room attendant Onetta Johnson, and foreign- born waiters, including Jaime. When he started in 1970, like other Latins, he wasn't allowed out of the kitchen. It's a family farewell.
Ladies of good families and social standing come to have their afternoon tea with their daughters who will someday follow in the same tradition. A charming portrait of a time that is slowly disappearing.
Documentation of the legendary all ages hardcore punk show held at a Jack Astor's Sports Bar & Grill during operating business hours in St. John's, Newfoundland. Featuring performances from local hardcore heavyweights Carnage, GlitterGlue, Buck 50'd, and the debut performance of Life Jolt.
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
A day in the life of a waitress/webcam model as she serves customers, deals with the world around her, and remembers why she does all of it in the first place.
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