Stage: The Culinary Internship

In The Heat

2024

This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.

Chez Schwartz

2007

Chez Schwartz takes us inside a year in the life of Schwartz's Deli - the unique 75-year-old landmark on Montreal's historic Main. Filmed through changing seasons, from the quiet of early morning preparation to the frenetic bustle of packed lunch times and never ending line-ups, to the more relaxed ambiance late at night - Chez Schwartz is an evocative, cinematic portrait of a small spunky deli known worldwide equally for its atmosphere and smoked meat.

A Tale of Two Kitchens

2019

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.

The King of Fish and Chips

2019

In the late 1960s, Haddon Salt built a fast-food empire. Then Kentucky Fried Chicken came knocking.

Noma at Boiling Point

2008

This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.

The Non-Biological Mexican

In the heart of Seoul, South Korea, a man named Jung-Su Lee has dedicated his life to mastering the art of Mexican cuisine. This film explores this journey, how an unexpected connection reshaped his identity.

Paper Lantern

A portrait of a Vietnamese-Canadian family opening up a restaurant and cocktail bar in Calgary's Chinatown, amid the COVID-19 pandemic.

El Bulli: Cooking in Progress

2011

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"