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.
The film looks at the concept of the corporation throughout recent history up to its present-day dominance. Since the late 18th century American legal decision that the business corporation organizational model is legally a person, it has become a dominant economic, political and social force around the globe. This documentary takes an in-depth psychological examination of the organization model through various case studies. What the study illustrates is that in the its behaviour, this type of 'person' typically acts like a dangerously destructive psychopath without conscience. Furthermore, we see the profound threat this psychopath has for our world and our future, but also how the people with courage, intelligence and determination can do to stop it.
Three years in the making, Francis Whately’s film is a social and musical history of (probably) the world’s greatest music festival, as told by its principal curators, Michael and Emily Eavis, and many of the key artists who’ve appeared there between 1970 and 2019 – Billie Eilish, Thom Yorke, Florence Welch, Dua Lipa, The Levellers, Aswad, Orbital, Fatboy Slim, Linda Lewis, Noel Gallagher, Ed O’Brien, Chris Martin, Stormzy and more. Balancing the driving forces of social conscience and hedonism, Glastonbury has always been both a world apart and a barometer of the state of the nation. Looking at the hippie days, CND, the contribution of the travellers, dance music, Britpop, The Wall, the impact of television and the first black British solo headliner, this film takes viewers backstage and deep into the archive to reveal the forces that have driven this alternative nation between utopia and dystopia, the greatest night of your life and a muddy field in the middle of nowhere. This is not a chronological plod through the festival’s evolution so much as a thematic and story-driven exploration of the peaks and troughs, and the agonies and ecstasies, that have shaped Glastonbury’s 50 years and counting.
London and New York and the birth of punk. Each city created a bastard child that marked the biggest and fundamental shift in popular music since Elvis walked into Sun Studios. We explore the music of The Sex Pistols, The Clash, Ramones, Television, Patti Smith, The Damned and Buzzcocks.
Since the dawn of civilization, humans have wondered who or what created the universe. Religion offers a spiritual answer, but do the latest discoveries in physics show evidence of a transcendent intelligence, or simply that the laws of physics by themselves could have led to the universe in which we live? This episode embarks on a mind-bending scientific search for God, asking physicists and theologians if the seemingly miraculous way the universe has been calibrated to support life is evidence of a creator...whether string theory will eventually be able to rule out the existence of God...why Stephen Hawking says the universe could have been created spontaneously...and how an advanced civilization in another universe could have conceivably created our own.
Dive into a captivating documentary on S.S. Rajamouli, the mastermind behind cinematic phenomena like ‘Magadheera,’ ‘Baahubali,’ and ‘RRR.’ Discover how Rajamouli navigates the complexities of high-budget filmmaking, from innovative visual effects and meticulous continuity to fostering a dynamic collaboration with his talented team. Hear firsthand accounts of overcoming technical challenges, managing escalating budgets, and transforming ambitious visions into globally acclaimed blockbusters. Witness Rajamouli's unwavering dedication to storytelling and his relentless pursuit of perfection, which have redefined Indian cinema on the world stage. Gain unique insights into his creative process, his philosophy on character development, and the personal sacrifices made to achieve cinematic greatness. This behind-the-scenes look promises to inspire and captivate both film enthusiasts and aspiring filmmakers alike.
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.