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Culinary Arts

Culinary Arts


Director: Monika Treut

Taiwan is known for one of the most diverse cuisines in Asia. A sumptuous exploration of the island's culinary traditions and mix of cultures, the film begins in Taipei, circles the island, and then heads inland. Along the way we enter the restaurant Shin Yeh atop the city's Taipei 101 skyscraper; are treated to a lesson on eating soup dumplings; and visit an aboriginal chef who makes bouillabaisse within a tree trunk, cooked by heated stones.

DVD-R (Taiwanese with English Subtitles) / 2012 / () / 83 minutes

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Director: Sally Rowe

A Matter of Taste follows talented young chef Paul Liebrandt for over a decade, revealing his creative process in the kitchen as well as the extreme dedication it takes to be a successful culinary artist in the cutthroat world of haute cuisine.

~ WINNER! James Beard Award , Best Documentary or Special

DVD / 2011 / () / 69 minutes

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Directors: Lutz Hachmeister

Focusing on nine Michelin starred chefs from three continents, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to some of the world's most talented chefs as they work in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. It reveals the business of cooking on the highest level and highlights the various kitchen routines and culinary philosophies of chefs like Jean-Georges Vongerichten, Yannick Alleno, and Olivier Roellinger.

DVD-R / 2011 / () / 94 minutes

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Director: Chris Hegedus & D A Pennebaker

Imagine a scene never before witnessed: Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas Sarkozy one of the best. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France). The blue, white and red striped collar worn on the jackets of the winners is more than the ultimate recognition for every pastry chef - it is a dream and an obsession.

From Chris Hegedus and D.A. Pennebaker, the filmmakers who brought us MONTEREY POP, THE WAR ROOM and Bob Dylan in DON'T LOOK BACK comes this epic, never-before-filmed test of France's finest artisans as they work under constant scrutiny of master judges and the critical palates of some of the world's most renowned chefs. The film captures the high-stakes drama of the competition - passion, sacrifice, disappointment, and joy - in the quest to become one of theKINGS OF PASTRY.

DVD (English and French with English Subtitles) / 2010 / () / 84 minutes

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Director: Jennifer Grausman & Mark Becker

There's a force-of-nature at Frankford High School in Philadelphia. Her name is Wilma Stephenson and she runs an infamous Culinary Arts "boot camp" for students. A teacher for 40 years, Wilma can be blunt and cantankerous - but beneath her tough exterior is a person who cares passionately about getting the best out of her kids.

Pressure Cooker documents an entire school year with Wilma and her students. At a school where over 40% of the students don't even make it to their senior year, Wilma shows her kids how to achieve her version of the American dream: Choose a realistic goal. Work hard. Work the system. And get out of Northeast Philly.

At the end of the year, culinary students from all over Philly compete in a one-day cook-off, where top chefs judge the students' skills and talent. Scholarships are on the line; success will depend upon how dedicated they've been over the last year - enduring stressful home lives while still finding the motivation to wake up at 6AM to get to class early enough to master crepes and tournee potatoes.

DVD / 2010 / () / 99 minutes

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What initially leads a young person to choose cooking as a profession can contrast starkly with the sacrifice and long, hard years of training it takes to become a chef.

Guy Rubino takes an undecided neophyte through the paces of an often arduous career choice. When an unexpected disaster derails a regular workday, the true grit of a committed kitchen staff separates the cooks from the chefs.

DVD / 2009 / (Senior High, College) / 21 minues

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One of the fastest growing industries today is Hospitality and Tourism. Some of the most popular jobs in this industry are in the Culinary Arts. Watch as we visit the Orlando Culinary Academy to find out what goes on at a culinary school and how they train future cooks and chefs. Afterwards,we visit with the Executive Chefs at a fine dining restaurant as they fill us in on what it's like to run a busy kitchen. Have more of an interest in baking or design? A cake designer explains what skills are needed to do her job. Finally, learn about opening a dining establishment when we talk with the owner of an Italian restaurant.

DVD / 2008 / (Senior High, College) / 22 minutes

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Director: Jean-Paul Jaud

For the first time ever, our children are growing up less healthy than their parents. As the rate of cancer and childhood obesity climbs ever upward each year, we must ask ourselves, why is this happening? What can we do to save our children's health - and our own?

Food Beware takes a look at a small village in the mountains of France, where - in opposition to powerful economic interests - the town's mayor has declared that the school lunchroom will serve mostly local food, grown by organic methods.

Featuring interviews with children, parents, teachers, health care workers, journalists, farmers, elected officials, scientists and researchers, we learn about challenges and rewards of their stand - the abuses of industry as well as the practical solutions at hand. What will it take to save our food supply? This moving testament to one community's answer is food for thought, and a case study of a growing revolution.

DVD (French, With English Subtitles) / 2007 / () / 112 minutes

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Colorful demonstrations show how to make stocks, sauces or gravies. A master chef gives students valuable "how to" tips while he prepares chicken, fish and meat stocks that form the basis of most sauces. He explains how to make the following sauce: brown, veloute, tomato, hollandaise and white.

DVD / 2001 / () / 50 minutes

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