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.
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.
Embark on an extraordinary journey across our cosmic neighborhood to witness the hidden wonders of planets, moons, and asteroids—each world more astonishing than the last. Cutting-edge imaging and breathtaking visuals unveil the solar system in ways never imagined, revealing alien landscapes, colossal storms, and secrets that challenge everything we know about our place in the universe. In the first episode, you can explore volcanic realms where otherworldly landscapes are sculpted by fire and ice. Discover planets and moons blanketed with enormous volcanoes, some erupting so violently that plumes rise into the darkness of space. From oceans of molten rock to frozen geysers launching towering jets of vapor, these spectacular worlds showcase the raw power and beauty of nature beyond Earth.
Our planet is one in a billion. How incredible, awe-inspiring life is driven by its natural forces - and how we can ensure humans become a force for good. David Attenborough narrates a series revealing how the forces of nature drive, shape and support the Earth's great diversity of life. The first edition examines volcanoes, which responsible for both for the planet's breathable atmosphere and the oceans, but are also the architects of the planet, with over 80% of the Earth's surface being the result of magma bursting up from the molten interior - providing a platform for life.
Eternal life is humanity’s oldest dream. It may be finally coming true. Today, at least in the West, the quest for immortality has shifted from the metaphysical to the technical and the scientific. In this film we will investigate the advancement of this research in laboratories around the world. With cryonics technology improving, human cloning now possible, mind uploading and digital brain simulation thriving, reversing the aging of cells and organs feasible, immortality may seem right around the corner.
In some countries, such as the US, Russia and Europe, private companies are financing and promoting the promise of immortality or at least a longer life expectancy. Are they selling a reality or utopia? We will meet scientists, neurophysiologists, computer specialists, geneticists, and biologists, and also hopefuls of immortal life, futurists, sociologists and businessmen. We will film different research laboratories and cities built for the aging; we will interview the experts as well as the anonymous men and women who speak about their relationship with life and death and those who simply embody it.
After four decades of searching for him, they got a one hundred percent match to the Golden State Killer's DNA. As 72-year-old former police officer Joe DeAngelo's arrest unfolds in real time, chilling facts materialize that illuminate Michelle McNamara's prescience in her book's epilogue.
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.