
The series chronicles the everyday lives of young Michelin-starred chefs. On the pass, the interface between kitchen and service, they prepare their extraordinary creations, reflecting their world of thought. They all share a passion for cooking, 16-hour workdays, and enormous responsibility. "On the pass" looks behind the scenes and provides unusual and very personal insights into the world of Michelin-starred cuisine.
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Just Puddings
Just Puddings

A Nation of Broth
A Nation of Broth

A Taste of Travel - Asia
A Taste of Travel - Asia

Broken Bread
Broken Bread

A Taste of Travel
A Taste of Travel

Through the Kitchen Window
Through the Kitchen Window

Cooking Italy
Cooking Italy

Taco Chronicles
Taco Chronicles

Restaurant of the future
Restaurant of the future

EKIBEN JAPAN
EKIBEN JAPAN

Chef's Table: Noodles
Chef's Table: Noodles

Nadiya's Cook Once Eat Twice
Nadiya's Cook Once Eat Twice