Culinary Arts: Media

This program features profiles of three women who have stirred up successful careers in the culinary industry: Josee Bagdadi, a gourmet butcher who considers her trade an essential part of fine cooking; Heather Irvine, a commercial baker specializing in artisan breads; and Lisa Gardin, an apprentice chef who plans to open her own restaurant one day. Additional information from coworkers and supervisors supplements each job profile. Part of the series Career Options for Women: Emerging Opportunities. (24 minutes)

Three culinary experts are trying to make a difference by sharing their knowledge with others.

In chef and culinary historian Michael Twitty's new book, ancestry—both his own and that of Southern food—is a central theme. With The Cooking Gene: A Journey through African-American Culinary History in the Old South, Twitty addresses the complicated story of race, culture, and food and its legacy today. Jeffrey Brown talks with Twitty about his mission in writing this book.

A dish in the hands of a skilled chef is often compared to a symphony, combining flavors in harmony to create something truly spectacular. Perhaps nowhere is this more apparent than in Tokyo, the city with the most Michelin stars. Here, restaurants are renowned for perfect preparation and exquisite execution, and at the heart of each one, a passionate chef. Many dedicate themselves to one dish or ingredient. Find out what it takes to succeed in this leading culinary destination.

Dr. Michael Mosley and botanist James Wong celebrate the physics, chemistry, and biology hidden inside every bite of your next meal. Learn how the hidden chemistry of food keeps our bodies fit and healthy; take a global culinary adventure to reveal the science that makes our food taste delicious; and discover how the chemistry in our food affects our brains and creates our deepest cravings.

How do science and digital cooking change our Food?

Experience a century of food through the life of James Beard, who spoke of the importance of localism and sustainability long before those terms had entered the vernacular. A cookbook author, journalist, television celebrity and teacher, Beard helped to pioneer and expand the food media industry into the billion-dollar business it is today. Distributed by PBS Distribution.

This segment shows how Larry La ran a Chinese restaurant owned by his brother-in-law, learning the skills for running his own restaurant. After observing pent-up demand for quality Chinese food available quickly and the power of word of mouth marketing, La branched out on his own. Now from the perspective of the restaurant’s sole owner, La further explains the importance of providing excellent customer service, showing appreciation for his employees, and the benefits of being truly grateful and humble.

Lorena grew up eating her mother Maria’s homemade empanadas, but she never thought that the savory snack would help her achieve her version of the American dream. From being homeless in Argentina to owning five of Denver’s hottest restaurants, Lorena’s story is heartfelt, inspiring and will leave you salivating!

Filmed on-site at a variety of popular Philadelphia eating places, this program does an excellent job of giving viewers an overall sense of what it’s like to work in the restaurant industry. Composed of a kaleidoscope of fast-paced, highly informative sound bites, Restaurant Orientation communicates the restaurant experience through the people who know it best: waiters, bartenders, managers, owners, hosts, busboys, dishwashers, and cooks and chefs of every type. Comments run the gamut: pay, hours, employee skill sets, career paths, motivations for working in the business—the upside and the downside, as viewed from the inside. (14 minutes)

Filmed on-site at a variety of popular Philadelphia eating places, this program does an excellent job of giving viewers an overall sense of what it’s like to work in the restaurant industry. Composed of a kaleidoscope of fast-paced, highly informative sound bites, Restaurant Orientation communicates the restaurant experience through the people who know it best: waiters, bartenders, managers, owners, hosts, busboys, dishwashers, and cooks and chefs of every type. Comments run the gamut: pay, hours, employee skill sets, career paths, motivations for working in the business—the upside and the downside, as viewed from the inside. (14 minutes)