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Boiling Point (2023 TV Series)
''Boiling Point'' is a four-episode British television drama miniseries created by Philip Barantini, James Cummings and Stephen Graham. Starring Graham, Vinette Robinson and Hannah Walters, the series premiered with its first episode on BBC One on 1 October 2023 and all episodes were released on BBC iPlayer on the same day. It was made for the BBC by Ascendant Fox, Matriarch Productions and It's All Made Up Productions. Co-directed by Philip Barantini and Mounia Akl, it is a continuation and standalone sequel of the 2021 film ''Boiling Point'', also directed by Barantini and featuring many of the same cast. Synopsis The series picks up six-months after the film ends with Carly (Robinson) now running her own restaurant with former boss Andy's (Graham) staff. Cast * Vinette Robinson as Carly, head chef at Point North * Stephen Graham as Andy, former head chef at Jones & Sons * Steven Ogg as Nick, sous-chef * Hannah Walters as Emily, head pastry chef * Ray Panthaki as Freem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philip Barantini
Philip Barantini (born 13 July 1980) is a British film and TV director, producer, screenwriter and actor. He is best known for his intense one-shot feature Boiling Point (2021), starring Stephen Graham. Early life Barantini was born in Liverpool and grew up in Huyton, Merseyside. Career Early career Barantini was at first an actor, notably starring as Sergeant Wayne A. "Skinny" Sisk in HBO's '' Band of Brothers'' (2001). His other television roles include Billy O'Neill in ''Dream Team'' (1998-2000), Bezpalov in ''Chernobyl'' (2019), and Steve in '' The Responder'' (2022). Barantini starred as Steve Hart in the film ''Ned Kelly'' (2003) alongside Heath Ledger and Orlando Bloom. His other film roles included Joey in '' The Escapist'' (2002), David in ''Hard Boiled Sweets'' (2012), and John Morgan in ''A Violent Man'' (2022). Whilst acting, Barantini expressed an interest in directing, taking opportunities to shadow other directors. He made his directorial debut with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miniseries
A miniseries or mini-series is a television series that tells a story in a predetermined, limited number of episodes. "Limited series" is another more recent US term which is sometimes used interchangeably. , the popularity of miniseries format has increased in both streaming services and broadcast television. The term " serial" is used in the United Kingdom and in other Commonwealth nations to describe a show that has an ongoing narrative plotline, while "series" is used for a set of episodes in a similar way that "season" is used in North America. Definitions A miniseries is distinguished from an ongoing television series; the latter does not usually have a predetermined number of episodes and may continue for several years. Before the term was coined in the US in the early 1970s, the ongoing episodic form was always called a " serial", just as a novel appearing in episodes in successive editions of magazines or newspapers is called a serial. In Britain, miniseries are often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maitre D'
Maitre or Maître is a French-language title, associated with lawyers. It is also a surname, equivalent to the English "Master" Notable people with the surname include: *Jean-Philippe Maitre (1949–2006), Swiss politician *Romain Maitre (born 1988), French motorcycle racer See also * * * Maistre Maistre is a surname. It may refer to: Persons * Joseph de Maistre (1753 – 1821), French-language Savoyard political philosopher and diplomat * Casimir Maistre (1867-1957), French geographer * François Maistre François Maistre (14 May 1 ... (surname) * Le Maitre (surname) {{surname, Maitre French-language surnames ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Porter
(, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; super ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Commis Chef
A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. There are different terms that use the word ''chef'' in their titles, and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcoholics Anonymous
Alcoholics Anonymous (AA) is an international mutual aid fellowship of alcoholics dedicated to abstinence-based recovery from alcoholism through its spiritually-inclined Twelve Step program. Following its Twelve Traditions, AA is non-professional, non-denominational, as well as apolitical and unaffiliated. In 2020 AA estimated its worldwide membership to be over two million with 75% of those in the U.S. and Canada. Despite viewing the disease model of alcoholism as an outside issue on which it has no opinion, AA is commonly associated with its popularity since many of its members took a large role in spreading it. Regarding its effectiveness, a 2020 scientific review saw clinical interventions encouraging increased AA participation resulting in higher abstinence rates over other clinical interventions while probably reducing health costs. AA marks 1935 for its start when Bill Wilson (Bill W.) first commiserated alcoholic to alcoholic with Bob Smith (Dr. Bob) who, along wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Chef
A pastry chef or pâtissier (; the French female version of the word is pâtissière ), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés. Duties and functions The pastry chef is a member of the classic ''brigade de cuisine'' in a professional kitchen and is the station chef of the pastry department. Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. Usually, the pastry chef does all the necessary preparation of the various desserts in advance, before dinner seating begins. The actual plating of the desserts is often done by another station chef, usually the ''garde manger'', at the time of order. The pastry chef is often in charge of the dessert menu, which, besides traditional desserts, could include dessert wines, specialty dessert beverages, and gourmet chee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hollandaise Sauce
Hollandaise sauce ( or ; ), also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. Origins ''Sauce hollandaise'' is French for "Hollandic sauce". The name implies Dutch origins, but the actual connection is unclear. The name "Dutch sauce" is documented in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in La Varenne's ''Le Cuisinier François'' for "asparagus with fragrant sauce": Not much later, in 1667, a similar Dutch recipe was published. There is a popular theory that the name comes from a recipe that the French Huguenots brought back from their exile in Holland. La Varenne is credited with bringing sauces out of the Middle Ages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef De Partie
A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and continuing as needed by the establishment. Station chef titles Station chefs who are part of the brigade system: See also * References Culinary terminology Restaurant terminology {{restaurant-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Head Chef
A chef de cuisine (, French for ''head of kitchen'') or head chef is a chef that leads and manages the kitchen and chefs of a restaurant or hotel. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef that owns and/or manages restaurants and their staffs (e.g. head chefs). Function The chef de cuisine is in charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforces nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Chef de cuisine is the traditional French term, meaning "chief of the kitchen" or "kitchen manager", from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef but, in larger restaurants there is usually someone in charge of a head chef such a general manager, who m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fine Dining
Fine may refer to: Characters * Sylvia Fine (''The Nanny''), Fran's mother on ''The Nanny'' * Officer Fine, a character in ''Tales from the Crypt'', played by Vincent Spano Legal terms * Fine (penalty), money to be paid as punishment for an offence * Fine on alienation, a sum of money paid to a feudal lord when a tenant had occasion to make over his land to another * Fine of lands, an obsolete type of land conveyance to a new owner * Fine, a dated term for a premium on a lease of land Music * Fine (band), a late 1990s American band * ''Fine'' (album), a 1994 album by Snailhouse * "Fine" (Taeyeon song), 2017 * "Fine" (Whitney Houston song), 2000 * " F.I.N.E.*", a 1993 song by Aerosmith * "Fine", a song by James from the 2001 album '' Pleased to Meet You'' * "Fine", a song by Kylie Minogue from the 2014 album ''Kiss Me Once'' * "Fine", a song by Prism from the 1983 album ''Beat Street'' * "fine", a 2019 song by Mike Shinoda Brands and enterprises * Fine (brandy), a term for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous-chef
A sous-chef is a chef who is second in command in a kitchen; the person ranking next after the head chef, usually the more hands on manager with regards to training staff and organising the kitchen. Duties and functions The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
