A head chef balances multiple personal and professional crises at a popular restaurant in London.

Một đầu bếp đồ ăn đường phố trẻ và tài năng đẩy bản thân đến giới hạn sau khi cô chấp nhận lời mời tham gia khóa đào tạo của một đầu bếp khét tiếng và tàn nhẫn.

The personality of Bittor Arginzoniz and the place where he lives make his cuisine unique. The possibilities of cooking with charcoal have not been exhausted, and a return to its roots may be admirable if executed with respect and vocation. Self-taught, Bittor has made his restaurant Etxebarri the third best in the world, and minimalism his trademark. The nature that saw his birth is its landscape; the grill and the finest products, the materials he works with. And the silence. Silence in its walks, in nature, in the coals, in the choice of adequate product and the exact point of its preparation.