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LudoBird

   2017    Culture
How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken.
His love for the American classic was solidified in 1996 when he arrived in LA and ate at KFC for the first time. “It was the same sensation,” he’s said, the crunchy skin and juicy flesh, and the gap between his two worlds was bridged. In this episode we learn how a Frenchman became famous for a truly American dish.
Series: The Mind of a Chef

Strip Malls

   2017    Culture
Perhaps there is no architectural feature more distinctly Angeleno than a strip mall. The city is full of them with their busy facades and bright neon signage. Their wonderfully eclectic, multi-purpose tenants give shape and home to the multitudes of ethnic communities that make up LA’s diverse population.
Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy.
Series: The Mind of a Chef

La Mer

   2017    Culture
La mer means, simply, 'the sea.' Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels.
In this episode, we explore how the oceanic bounty of France is some of the best anywhere by profiling the ingredients that can be pulled from it.
Series: The Mind of a Chef

Le Vegetale

   2017    Culture
Trading in the animal world for the vegetable one, the garden is a place where ingredients for some of Ludo’s favorite dishes are cultured, grown and harvested. Today’s chef reveres his gardener as much as his butcher.
In this episode, Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes. We also explore how terroir is as much a place as a taste.
Series: The Mind of a Chef

Bistro

   2017    Culture
A bistro is typically defined by its modesty – they are relatively small, affordable and humble. The bistro has become rather ubiquitous these days but despite its many incarnations, at its core, a bistro is a place where every man can eat, and eat well. With Petit Trois, Ludo Lefebvre has brought the spirit of the bistro to Los Angeles.
In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.
Series: The Mind of a Chef

Instinct vs. Discipline

   2017    Art
Ludo Lefebvre apprenticed under – and learned from – some of France’s most esteemed chefs, but it took a move to Los Angeles, starting a family and a rough restaurant review for him to figure out what he really wanted to do with his culinary future.
This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career. The question Ludo poses is whether an artist follows instinct, training or intuition… or perhaps all three.
Series: The Mind of a Chef
Tiger

Tiger

2020  History
Chased by Sea Monsters

Chased by Sea Monsters

2003  Science
The Story of God

The Story of God

2016  Culture
The Beauty of Maps

The Beauty of Maps

2010  Art
The Normans

The Normans

2010  History
Blood of the Vikings

Blood of the Vikings

2001  History

 

 

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A documentary film or documentary is a non-fictional motion-picture intended to "document reality, primarily for the purposes of instruction, education or maintaining a historical record".

Early documentary films, originally called "actuality films", lasted one minute or less. Over time, documentaries have evolved to become longer in length, and to include more categories. Some examples are educational, observational and docufiction. Documentaries are very informative, and are often used within schools as a resource to teach various principles. Documentary filmmakers have a responsibility to be truthful to their vision of the world without intentionally misrepresenting a topic.

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Box office analysts have noted that this film genre has become increasingly successful in theatrical release with films such as Fahrenheit 9/11, Super Size Me, Food, Inc., Earth, March of the Penguins, and An Inconvenient Truth among the most prominent examples. Documentaries are shown in schools around the world in order to educate students. Used to introduce various topics to children, they are often used with a school lesson or shown many times to reinforce an idea.

Media platforms have provided an avenue for the growth of the documentary-film genre. These platforms have increased the distribution area and ease-of-accessibility.