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Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.
Did Cooking Make Us Human
We are the only species on earth that cooks its food - and we are also the cleverest species on the planet. The question is: do we cook because we're clever and imaginative, or are we clever and imaginative because our ancestors discovered cooking? Horizon examines the evidence that our ancestors' changing diet and their mastery of fire prompted anatomical and neurological changes that resulted in taking us out of the trees and into the kitchen.
Michael Pollan looks to the kitchens of India for a lesson in the value of pot cooking and examines the consequences of eating highly processed food.
Chef's Table goes inside the lives and kitchens of six of the world's most renowned international chefs. Each episode focuses on a single chef and their unique look at their lives, talents and passion from their piece of culinary heaven.
Jeong Kwan is a not your regular defined chef. She's living as a monk in Korea. She is connected to the spiritual side of food. Instead of trying to be the best in the world, any sense of ego is stripped from her mind and she cooks from the soul. This episode follows the daily life of Jeong Kwan, as she lovingly prepares vegan 'temple food', using ages old recipes and natural ingredients. She is a humble genius. Inspirational and meditative, gorgeously shot. She is a tiny, calm, firebrand.
La Joie De Vivre
The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. The daily upkeep to ensure quality and consistency in his establishments keep him busy enough, but add to that the photo shoots, TV appearances, interviews and a constant online presence, and the tasks become herculean.
When Ludo Lefebvre needs to escape the chaos, he heads to the lilting and poetic world of Paris in the spring, where the emphasis is placed on the joy and fun of life.
The Mind of a Chef
Science and Islam
The Story of God
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