Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind that apparently all-important description, ‘Michelin-starred chef’. ‘It elevates your average stove monkey to superior cheffy status; it puts you in a completely new culinary class. But how relevant is Michelin? Do we want poncey food? Or can you get a Michelin star for a good steak and chips? Is the Michelin Guide harmful in its influence? And does the path to Michelin-starred perfection lead to dangerous obsession?’
Go behind the scenes with director Zack Snyder and the cast and crew of his epic sci-fi saga as they...
Biosludged reveals how the EPA is committing science fraud to allow the ongoing poisoning of our wor...
The relationship between a young director and her actress during the filming of her first short film...
A short documentary about a local Drogheda barbershop owner, detailing his history, taste in music a...
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A 60-minute salute to American International Pictures. Entertainment lawyer Samuel Z. Arkoff founded...
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Jorge Prelorán was one of the most prolific documentary filmmakers from Argentina. This documentary ...
To help Francis Hallé in his fight to save the last tropical forests, a documentary filmmaker with a...
When Logan Paul's fifth friend Mike Maljeek drops a bombshell about his Flat Earth beliefs, Logan an...
A memoir celebrating yesteryears of cinema and how silver screen has evolved over the years, this do...
This doc investigates the odd occurrences that have happened for decades at a creek in Texas, which ...
Kuyashii Gonzo: Blood Visions and Chaos Magic is a Gonzo documentary about trying to make a no-budge...
In the absence of any physical connection, this short explores alternative forms of contact among ne...