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.
Professor Brian Cox concludes his exploration of our place in the universe by asking what next for the ape that went to space. Our future is far from certain. In Florida, Brian joins the latest efforts to protect Earth from potential catastrophic events. He joins a team of Nasa astronauts who are training for a future mission to an asteroid - should we ever discover one coming our way - under 30 feet of water in a submerged laboratory that simulates space. It is just one example of how, for our long-term survival, space exploration may well be vital. It is a view shared by Apollo 16 astronaut Charlie Duke, who tells Brian what it was like to escape the confines of the planet. It is a dream that both Nasa and now commercial companies share as they race to get humans back into deep space. But space travel, like every leap our civilisation has ever made, requires energy. Here too, scientists are hard at work attempting to safeguard our future. At the National Ignition Facility in California, Brian witnesses the world's most successful fusion experiment in action. He believes that if their mission succeeds, our civilisation will have unlocked a way to the stars that will not destroy the planet in the process. Brian concludes by returning to the top of the world in Svalbard, where he gains access to our civilisation's greatest treasure, locked away in a vault buried deep in the permafrost.
Donald Trump is the 45th President of the United States and commander in chief of America's armed forces, the most powerful position in the world. But who is Donald Trump? What's he really like? And what does he really believe? To find the answer, we’re going back to his roots. This documentary tells the remarkable story of Donald Trump's family, an extraordinary immigration success story. It reveals how Trump's penniless German grandfather arrived in America in the 1880s, and ended up running bars and brothels in the gold rush. And how his Scottish mother travelled from the Outer Hebrides to New York and worked as a maid before marrying Donald's tycoon father. We will meet his driven parents, his wayward brother, and his three wives.
Time travel is not forbidden by the laws of nature, but to build a time machine, we would need to understand more about those laws and how to subvert them than we do now. And every day, science does learn more. In this film Horizon meets the scientists working on the cutting edge of discovery - men and women who may discover how to build wormholes, manipulate entangled photons or build fully functioning time crystals. In short, these scientists may enable an engineer of the future to do what we have so far been only able to imagine - to build a machine that allows us travel back and forward in time at the touch of a button. It could be you! Science fiction? Watch this film.
Blowing your mind, that's what Doctor Who's all about. What makes it all so fun is that while all this crazy science fiction is going on, there's actual facts. You've got space travel, you've got time travel, you've got regeneration. These are all the powerful themes of Doctor Who. And they're also the things that drive science forward.
Documentary-maker David Malone delves into the secrets of ocean waves. In an elegant and original film he finds that waves are not made of water, that some waves travel sideways and that the sound of the ocean comes not from water but from bubbles. Waves are not only beautiful but also profoundly important, and there is a surprising connection between the life cycle of waves and the life of human beings.
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.