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- In this second documentary on the Bocuse d'Or culinary competition in Lyon, France, in January, 2001, Chris Mills of Canada and Tracy O'Grady of the USA continue in their efforts to break into the top ranks of world cuisine during a grueling 5-hour cooking session that leaves no room for error. The chef who makes the best-tasting and best-looking food will walk away with a golden statue, a nice financial bonus, and an everlasting place in the journals of culinary history. We see how Chris Mills traveled to France two months before the competition to practice his platters of food under the watchful eye of a former Bocuse d'Or winner. Tracy O'Grady brings to Washington the only female chef to ever win the Bocuse d'Or from Luxembourg. Then Tracy practices her platters at the Culinary Institute of America in New York to get feedback from the instructors who collectively have dozens of years of experience under their chef's toques. The story continues from Lyon, France, home of the Bocuse d'Or, and the gastronomic capital of Europe. Chris and Tracy do their last-minute ingredient shopping while the first half of the contest takes place. At the competition hundreds of rabid fans cram into a small stadium in front of the kitchens. The supporters are ready to make as much noise as possible while cheering on the chef from their home country. On Day Two of the contest the two North American chefs compete, and you'll see all the action as they race against the clock to get their gleaming silver platters of food ready for the discerning panel of judges.
- Known to the U.S. Navy as the "Gibraltar of the Pacific" since the late 1930's, the Japanese had occupied this coral atoll since after WW I. This was very strategic to the Japanese to their build up of the Pacific military and other resources. This coral atoll was called, Truk Lagoon. Truk Lagoon (now known as Chuuk, FSM, South West of Guam) was known as the revenge of Pearl Harbour for Japan. The US Naval Task Force 58.1 launched early morning attacks and the first ever night attacks over February 17th & 18th, 1944, by the time it was all over, the US bombs & torpedoes had sent at lease forty sufficient ships to the bottom of the lagoon, and over 200 aircraft had been destroyed. The documentary, "The Legacy of Truk Lagoon" takes you back to Feburary 1944 were the defenders fought bravely but were overwhelmed by the by the air barrage, code-named "Operation Hailstone." Also rare footage that shows, years later, when the Japanese were allowed to finally bury their dead. Trukese survivors,Japanese and American veterans share their own stories of hell throughout this production. Stunning underwater footage of the wrecks and a search for the only ship that was never found, is part of this great documentary shot for the A&E's, "The History Channel."
- At the Bocuse d'Or, devised by famed French chef Paul Bocuse, 22 chefs from around the world are given five hours to produce two platters with twelve servings each. One platter must feature lamb, the other Atlantic sea bass. The winner gains worldwide prestige, a golden sculpture, and 13,500 Euros. (approximately $18,000 CDN) In our first documentary we introduce you to the North American contingent. The USA is sending a young female chef to Lyon. Tracy O'Grady is currently the sous chef at Kinkead's, a top dining establishment in the heart of Washington, DC. As Tracy battles the European tradition, she'll also have to convince the predominantly male panel of judges that a woman can finish on the podium. The Canadian contender is Chris Mills, a protégé of Michael Noble of Calgary's Metropolitan Hotel. Chris Mills has seen his star rise rapidly in Canada, winning several Bocuse-style competitions. You'll see highlights of the contest from start to finish, and get an idea of how hard these young chefs truly have to work in order to be judged the best in the world.
- The Bocuse d'Or is one of the most prestigious cooking competitions in the world - it combines haute cuisine with political intrigue, drama and tension as 24 of the world's best chefs vie for the coveted golden statue. Years of all-consuming and dedicated practice culminate in just five hours of competition, when in front of a huge public audience, candidates must produce two platters for twelve - one featuring Beef; the other Norwegian Fjord Trout. For The Bocuse d'Or Part - A Chef's Dream, DV Cuisine goes behind the scenes of the competition and follow the USA, Canada, Iceland and France.
- In early 2001, DV Cuisine was commissioned by the US and Canadian Food Networks to produce a documentary revolving around the World Pastry Cup, held in Lyon, France on January 21 and 22, 2001. The Canadian competitors Dominique and Cindy Duby came in a very respectable fifth place. The USA competitors Ewald Notter, Michel Willaume and En-Ming Hsu were added to the prestigious winner's circle by capturing the Gold. Each team of three pastry chefs had nine hours to prepare and serve one chocolate showpiece and 16 plated desserts, one sugar showpiece and three chocolate cakes as well as one ice-carving showpiece with three frozen (ice-cream) cakes. Pastry has become a true form of art, as this documentary illustrates. You will be fascinated by the delicate and intriguing work and tremendous craftsmanship of the highest degree.
- Every three years the best bakers from around the world meet in Paris, France for the ultimate baking battle - Le Coupe du Monde de la Boulangerie. Twelve teams of devoted men and women will race the clock and each other, testing their skills, creativity, and endurance in this Olympics of baking. Working from secret recipes, the teams prepare scores of traditional baguette and wonderfully shaped specialty breads, containing everything from fruit to nuts. Each team must also create an elaborate showpiece, reflecting their country's national identity and made entirely of edible ingredients. Originality, technique, and attention to detail are the name of the game; the prestigious prize - the glittering World Baking Cup trophy. While the French team struggles with temperamental equipment, the Japanese competitors unveil their green brioche. Their showpiece is a marvel of realism: dough coaxed and twisted into a spectacular Japanese garden, complete with tiny, white cherry blossoms. Will the U.S. team's piece de resistance, including a handsome American flag and intricately detailed Navaho blanket, be enough to win over the judges and allow the United States to hold onto the coveted Cup? n the last competition, USA toppled 11 other countries when it took home the World Cup for the very first time. Watch as the French try to regain the title of makers of "the best bread in the world", see who will take home the Cup this year.
- Chefs entering to compete in The World Pastry Cup Competition require an immense amount of skill, diligence, and concentration. With unbridled talents, only the world's most gifted culinary artists are selected to compete in the event that takes place every other year in Lyon, France. For the World Pastry Cup 2003, DV Cuisine focuses not just on Canada and the USA, but also on France and Holland. Consequently, The World Pastry Cup 2003 gives an even wider perspective on these international events than in previous years.
- The focus of this documentary is the discovery of a unique archaeological site. Joya de Ceren in El Salvador, the town that was buried by volcanic eruption thousands of years ago and was uncovered in 1997. It is the first time we get a glimpse of how the rural Mayans lived. The documentary follows the people to the Maya cities of Copan, which was declared a UNESCO World Heritage side in 1980 and Tikal across the border of Guatamala, also famous for its Maya ruins. It documents the lives of the Maya people today.
- This 1999 documentary features Canadian Chef Robert Sulatycky in his quest to become the first North American chef to break into the top five, so far the exclusive domain of European countries. Robert went through a five year process to get to the Bocuse d'Or in Lyon, France. The documentary shows chefs from 22 countries creating the best food in a race against the clock. For many chefs this competition is the most important one they will ever enter in their culinary careers.
- This is a story about a group of individuals who dared to try. It is a story about excellence and limitations, knowledge and imprudence. It is a story about winners and losers. Our story comes to you from behind the scenes where we focus on 12 qualifying chefs from across North America as they aim for top title in the culinary world - Certified Master Chef. Never before in the history of the Certified Master Chef examinations has a film crew ever been invited to attend.