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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25 Sep 2020
7-year-old Sasha has always known that she is a girl. Sasha’s family has recently accepted her gender identity, embracing their daughter for who she truly is while working to confront outdated norms and find affirmation in a small community of rural France.
06 Sep 2024
Casa Bonita opened in 1974 in an unassuming strip mall. The massive "Disneyland of Mexican restaurants" is an Old West and Acapulco-inspired fever dream made famous by its indoor waterfall, cliff divers, and haunted caves, and was featured in a classic 2003 episode of South Park. When its creators, Trey Parker and Matt Stone, learn that Casa Bonita might close its doors for good, they attempt to preserve a crumbling piece of their childhood and Denver history.
15 Nov 2015
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.
25 Sep 2021
Filmmaker Sophie Dros enters into a dialogue with strong women in a powerfull document about being a woman in the Netherlands today. Inspired by Simone de Beauvoir's essay The second sex, filmmaker Sophie Dros (winner of the NFF Debut Competition 2017) talks to four women and a group of young girls. Together they go in search of universal stories; about dealing with expectations, empathy and connection, desires, fear, need for confirmation and losing control.
13 Feb 2019
This TV series collects the basic premises to cook and eat better through the teaching of techniques, tips and secrets of cooking and nutrition within other hints to better living. A culinary trip through South America guided by some of the best chefs of the world. A space to learn, know and discover new food, ways of preparation, culture and tradition. Cooking classes that go beyond A, B, C of how to cook and look forward to the basic knowledge of what to cook, and why. Following the step by step of simple recipes we will be knitting a story involving our way of eating, social trends and personal habits. A long lasting learning experience with new acknowledgement that can be applied every day introducing new habits that will affect our health in a positive way.
08 Jun 2013
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.
01 Jan 1966
An examination of the 60's trend of top-of-skyscraper revolving restaurants. First an overview of Europe's best then it's a detailed look at the problems involved in running the restaurant at the top of London's Post Office Tower.
10 May 2007
A Zen priest in San Francisco and cookbook author use Zen Buddhism and cooking to relate to everyday life.
19 Dec 2019
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.
02 Jan 1989
Two actresses take us through a series of 'raps' and sketches about what it means to be beautiful and black.
07 Jan 2023
A documentary exploring sexism and patriarchy in Kosova.
18 Apr 2018
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17 Jan 2023
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17 Jun 2014
For decades, performance artist and writer Kate Bornstein has been exploding binaries and deconstructing gender. And, her own identity. Trans-dyke. Reluctant polyamorist. Sadomasochist. Recovering Scientologist. Pioneering Gender Outlaw. Kate Bornstein Is a Queer and Pleasant Danger, joins her on her latest tour capturing rollicking public performances and painful personal revelations as it bears witness to Kate as a trailblazing artist theorist activist who inhabits a space between male and female with wit, style, and astonishing candor. By turns meditative and playful, the film invites us on a thought provoking journey through Kate's world to seek answers to some of life's biggest questions.
23 Apr 2017
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.”
06 Nov 2007
Let's face it, rats are not the most beloved creatures on earth. However, maybe this little tale about the history of human and rat interaction will change the world's tune. At least that is the hope of Remy, the star of Ratatouille, and his reluctant brother Emile as they guide us through world history from a rat's perspective. Why can't we all just get along?
22 Nov 2023
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.
01 Jan 1957
The kitchen is an alchemist’s workshop, and the chef is a master of secret teachings. He commands molecules to bubble, boil, rise, change their state, shape, and colour. This educational film shows that cooking an egg or letting dough rise can be a fascinating chemical and physical process, and that our body is a small laboratory, with its own test tubes, gauges, and instruments.
21 Sep 2021
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.
24 Apr 2025
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