A Matter of Taste: Serving Up Paul Liebrandt | 2010
An intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by the "New York Times" for unforgettable and hyper modern dishes. He soon became a chef critics either loved or hated. Post 9/11, however, no one was interested in such obscure dishes as "espuma of calf brains and foie gras" and "eel,violets and chocolate." Here, we follow Paul for over a decade, observing his creative process, extreme hard work, and dedication as he tries to make his way back to the top of the cutthroat world of haute cuisine.