Det unge par Margot og Tyler rejser til en afsides ø forbeholdt eliten for at spise på en gourmetrestaurant, hvor den gådefulde køkkenchef har tilberedt en overdådig og dyr menu. Men det står snart klart, at de selvhøjtidelige, forkælede middagsgæster vil få serveret nogle chokerende overraskelser.
Kate er en god og ikke mindst perfektionistisk kok, der har det rigtig godt med at sætte alt i system og orden. Det får dog en ende, da Kates søster dør, og hun står med ansvaret for hendes lille niece. Men i Kates nye og meget mere rodede liv, bliver der pludselig også plads til følelserne og ikke mindst kærligheden.
Mesterkokken Adam havde medvind og Michelinstjerner i Paris, men satte det hele over styr i en sky af sprut og stjernenykker. Nu vil Adam starte forfra i London. Målet er at skabe en restaurant i absolut topklasse og erobre den tredje, sjældne Michelinstjerne. Først må Adam hyre branchens bedste kokke, men det er ikke let, når man har brændt alle broer bag sig.
Aoy is in her twenties when she inherits her family's rat na and pad see ew restaurant in Bangkok's old quarter. Then she's plucked up by team 'Hunger', the country's leading luxury Chef's table team. In her new environment, Aoy gets to know the dark side of genius Chef Paul and the high-end food industry.
Hvem er denne Babette, som en uvejrsnat i 1871 ankommer til den jyske vestkyst på flugt fra Paris? Hun har mistet sine nærmeste og alt, hvad hun ejede. Babette søger tilflugt hos to fromme præstedøtre, og skønt hun stadig er omgærdet af mystik, bliver hun i deres tjeneste hurtigt en uundværlig del af det lille samfund, som er underlagt den afdøde pastors strenge leveregler. Babettes eneste forbindelse til fædrelandet er en lotteriseddel. Pludselig efter 14 år vinder hun den store gevinst på 10.000 francs. Men i stedet for at forlade stedet beder hun de to søstre om at få lov til at tilberede en fransk festmiddag i anledning af hundredårsdagen for præstens fødsel. Som gode kristne har de altid overholdt religionens bud - og nu frygter de, at Guds vrede skal ramme dem p.g.a. det overdådige gilde, Babette omhyggeligt tilbereder. Så oprinder dagen, der endelig afslører, hvem Babette egentlig er: En stor kunstner!
A head chef balances multiple personal and professional crises at a popular restaurant in London.
Two best friends plot to get their single parents together to stop one of them from moving to New York.
Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.
French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.
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!"
When elite-level chef Eloise Vaughn receives a scathing review from famed critic Alistair Brown, she invites him back for a private dinner service aimed at redeeming her name. Alistair accepts, and as the service commences, the pair's shared history is revealed, as are the extreme lengths Eloise is willing to go to impress him.
Arrogant superstar chef Alex Fine pursues the impossible dream of earning a fourth Michelin Star.
A young chef cooks up a mysterious dish.
The meals based on indigenous ingredients and sustainability at the forefront. project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.
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.
Supper club restaurants were the hot dinning trend in the mid twentieth century. They provided a place for people to spend their evenings enjoying cocktails, home cooked, high quality food and entertainment. The supper club scene slowly faded from the rest of the country, but kept a strong hold in Wisconsin due to a culture that allowed it to thrive. Around for decades, supper clubs in Wisconsin have been able to hold their own style and traditions. While chain restaurants continue to expand and threaten their future, supper clubs are fighting to survive while continuing to offer the same exceptional dinning experience and a personal touch that is not seen in the modern lifestyle of dine and dash. Old Fashioned: The Story of the Wisconsin Supper Club takes you into this uniquely Wisconsin institution.