Not Yet There

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.

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.

From 3 stars chefs to female cooks, sommelières, entrepreneuses all around the world, meet innovative women who want to change the world through gastronomy.

An intimate, behind-the-scenes look at how an anonymous chef became a world-renowned cultural icon. This unflinching look at Anthony Bourdain reverberates with his presence, in his own voice and in the way he indelibly impacted the world around him.

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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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In this graceful study of the balance between solitude and community, artist and chef Jim Denevan roams across the US, transforming landscapes into breathtaking, sustainable dining experiences framed by ephemeral installation art.

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 2014, businessman Cédric Naudon announced that he would launch the Jeune Rue project in Paris's 3rd arrondissement: a street that would become a hub for luxury, design, and gastronomy. The Parisian elite was thrilled to hear Naudon's plans. But this utopia ultimately turned out to be an empty shell.

A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.

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.

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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.

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Recorded narration of a Turkish student who recounts his trials and tribulations since moving to New York City. Family and aspiration struggles.

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.

A documentary about the legendary Japanese filmmaker.

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.”

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