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.
Restaurateurs, musicians, politicians-everyone loves hummus. A story of faith, community, and growth...
A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act...
Here's a Special Edition DVD that captures the most dramatic and exciting moments from the 2008 Summ...
A camera calligraphy of the coastal bush -- celebrating growth, summer light, rock and plant texture...
Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-yea...
A documentary that exposes the shocking truths behind industrial food production and food wastage, f...
We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blo...
Art As A Voice is a feature-length documentary examining how five female artists use their artwork t...
Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of...
An extraordinary soup kitchen in Milan - the Refettorio Ambrosiano - run by internationally renowned...
Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. D...
A "short" documentary about people explaining their eating habits in the context of their lives. The...
Panama is reimagining coffee, and driving new standards for both quality and economics. Explores var...
Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moulle...
Imagine eating nothing but traditional, authentic Japanese cooking for 12 weeks. What sort of health...
Supper club restaurants were the hot dinning trend in the mid twentieth century. They provided a pla...
Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind th...