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.
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.
Dr Janina Ramirez unlocks the secrets of illuminated manuscripts that were custom-made for kings and explores the medieval world they reveal. 'Ruling by the Book.' Janina begins her journey with the first Anglo-Saxon rulers to create a united England, encountering books in the British Library's Royal manuscripts collection which are over a thousand years old and a royal family tree which is five metres long. Janina finds out about a king who had a reputation for chasing nuns and reads a book created as a wedding gift for a ten-year-old prince. She roams from Westminster Abbey to other ancient English spiritual sites such as Winchester, St Albans and Malmesbury, and sees for herself how animal skins can be transformed into the finest vellum.
The inspirational documentary account of one man’s pioneering spirit, unswerving tenacity and endless passion, McLaren is the untold story of a motor racing icon. Born in New Zealand in 1937, Bruce McLaren’s determination to make it to the summit of global motor racing circles saw his name become synonymous with the sport; displaying an incomparable will to succeed and desire to better both himself and his burgeoning super brand. In following a singular dream, McLaren elicited the loyalty, determination and love of family, friends and colleagues to create a dynasty that lives on to this day. Revealing the challenges and adversities faced along the way, including a childhood illness which threatened to alter the path of his life, McLaren is the story of one man’s unfaltering commitment to his vision which will inspire generations of sporting fans.
On a vast plateau cradled in the heart of the rocky mountain range lies two million acres of unspoiled wilderness, never farmed and never fenced. Canyons, lakes, rivers and mountains, a refuge for magnificent animals and a spiritual sanctuary for generations of Americans, all resting on the largest super volcano in North America. This is Yellowstone, America's first national park, a raw and powerful beauty that truly comes to life through immersive 3D.
Hollywood actor Jason Scott Lee has been a student of Bruce Lee's martial art Jeet Kune Do for 20 years and in Secrets Of Shaolin. He fulfils his lifelong dream of joining the institution that invented kung fu - Shaolin Temple. In an intense two-week kung fu bootcamp, Jason will not only discover Shaolin's centuries old secrets of turning the human body into the ultimate weapon, but also experience the spiritual effects of it's Zen Buddhist practices. Secrets of Shaolin promises to be a stunning, action-packed insight into the world's most famous martial art and a spectacular celebration of the place, people and culture that has inspired generations of fans.
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.