In a world drifting further away from participatory food production, relying instead on large corporations to feed us, this film asks “What do we lose by giving up our responsibility to produce food?”

Chasing Tables explores the journey of Jordan Taylor, a Sioux Falls native whose rise in the culinary world is as complex as the dishes he creates. After training under James Beard award-winning chefs Cory Schreiber and Brad Root in some of the Pacific Northwest’s most acclaimed restaurants, Taylor returned to South Dakota and built a string of successful establishments. But his story goes beyond the kitchen—it’s a tale of resilience, transformation, and the pursuit of excellence in an industry known for its intensity. Featuring interviews with renowned chefs, colleagues, and influential culinary figures, Chasing Tables offers a behind-the-scenes look at the highs and lows of Taylor’s career, capturing the heart of South Dakota’s evolving food scene.

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.

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary collects the similarities and differences between the dishes adapted to the American taste and his native Italy.

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In the wake of "Mondovino", this film offers new research on the world of cheese, through a work of investigation and discovery in various parts of France, but also Italy and the United States. It highlights two clashing worlds: on one side the taste of defenders and diversity, the other multinational companies, supermarkets and proponents of food globalization. The "stinky cheese" has become an iconic element in the debate on the French exception, globalization, industrial food and the environment.

Cooking and dining with Anthony Bourdain! Europe - 6 episodes. Arachon, France, the birthplace of Tony's father, was the first place Tony learned to love food. Tony revisits his childhood and enjoys many staples, including steak frites, gaufres (waffles), and soupe de pecheur (fisherman's soup).

Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of our coast, the espeto, personified in its master of ceremonies, Manolín Gallardo.

Through the unrelenting winter in the north of Japan, a small group of workers must brave unusual working conditions to bring to life a 2,000-year-old tradition known as sake. A cinematic documentary, The Birth of Sake is a visually immersive experience of an almost-secret world in which large sacrifices must be made for the survival of a time-honored brew.

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.”

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.

The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.