In 1971, after being rejected by Hollywood, Bruce Lee returned to his parents' homeland, Hong Kong. Over the next two years, he'd complete four iconic films that would define his legacy, a legacy cut short when he died, stunningly, in the summer of 1973. He was 32 years old. Directed by Bao Nguyen, 'Be Water' is a gripping, fascinating, intimate look at not just those final, defining years of Lee's life, but the complex, often difficult, and seismic journey that led to Lee's ultimate emergence as a singular icon in the histories of film, martial arts, and even the connection between the eastern and western worlds.
The film chronicles Lee's earliest days, as the son of a Chinese opera star born while his father was on tour in San Francisco, and then raised in Hong Kong over what became an at times troubled childhood. Sent to live in America at the age of 18, he began teaching Kung Fu in Seattle, and established a following that included his future wife, Linda. His ambition ever rising, Lee eventually made his way to Los Angeles, where he strove to break into American film and television. There, despite some success as a fight choreographer and actor, it was clear Hollywood wasn't ready for an Asian leading man - and so he returned to Hong Kong to make the films that would in fact make him a legend, his international star skyrocketing just as his life was cut short.
'Be Water' is told by the family, friends, and collaborators who knew Bruce Lee best, with an extraordinary trove of archive film providing an evocative, immersive visual tapestry that captures Lee's charisma, his passion, his philosophy, and the eternal beauty and wonder of his art.

Nancy Silverton describes her life path involving both Los Angeles and Italy, her family and her obsession with bread. She was born in Sherman Oaks, CA in a family where going out to eat was considered a special treat. But when she entered college and found herself 'very attracted by a handsome man' who worked in a kitchen, she landed herself a job and a new passion.
These details, which all lead up to her stint at Wolfgang Puck’s celebrated LA restaurant Spago in 1982, are intercut with present-day scenes of Silverton working at Osteria Mozza.

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.

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.

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.

Chef Ludo Lefebvre began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, which was closed in the evenings, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners. These dinners became known as LudoBites, a pop-up deemed by Pulitzer Prize-winning food critic Jonathan Gold as "a transforming moment” for the LA dining scene.