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.
A group of brave individuals risk their lives to save the last of the world's mountain gorillas; in the midst of renewed civil war and a scramble for Congo's natural resources." Virunga National Park in the Congo is a place of unique natural beauty. It is the home to a plethora of wonderful animals and vegetation but as is so often the way, it has several serious problems that threaten it. It's the location of human violence, corruption and exploitation. The disasters that specifically loom are two different groups, the M23 and SOCO International. The former are a violent rebel force who engages in an ongoing civil war with the Congolese government and the latter are a British energy company who specialise in oil exploration. Both M23 and SOCO invade the park in their own ways and neither seems very interested in the laws that have been set up to protect the flora and fauna that exist there, far less the people who live there. It seems hardly surprising in the case of M23, as they are a paramilitary organisation who can hardly be expected to be concerned with such things but it is the more legitimate big business SOCO who seem more worrying if anything. We discover in fact that they have been involved in a bribery campaign, utilising M23 as enforcers. It's a very murky situation where big money walks all over an impoverished nation and disregards a natural space that they can see no value in in their pursuit of financial profit.
In episode two, we discover the golden age of the La Tene Celtic warrior and reveal how their world extended as far as central Turkey. But by the middle of the first century BC, the Celts were under threat from an expanding Roman Empire, and the Gallic warrior Vercingetorix would challenge Julius Caesar in an epic battle that would shape the future of Europe.
A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased. A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'
Volcanoes are one of nature’s most awesome and destructive forces, but they are also the life force and architect of our planet. They can raise up great mountains and create new land, or they can level cities and destroy entire civilizations. They provide a glimpse of the power of Earth’s internal heat source, without which it would have become a dead planet millions of years ago. In this episode, Iain takes us on a journey to some of the most dramatic places on Earth, starting in Ethiopia.
Beneath Yellowstone National Park, lies the biggest volcano on Earth. An eruption in the past was so big it plunged the earth into a volcanic winter that lasted years. A super-eruption would be more than millions of Hiroshima bombs going off all at once. It would be even worse than an asteroid impact: Entire cities lost beneath ash, people and animals crushed alive, power networks destroyed, sun dimmed across the globe, harvests failed, widespread famine.
Could this nightmare really happen? We will use the latest scientific data to uncover the danger beneath us, as we see our planet like never before.
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.