FOOD & CULINARY

THE HUMAN TABLE - ROBOTS VS. CHEFS

THE HUMAN TABLE – ROBOTS vs. CHEFS

FORMAT: 13 Episode x 60 mins TV

AUDIENCES: Foodies | AI Curios | Culinary Industry (Operators, Investors, Students)
©2026 MCCARTNEY MULTIMEDIA, INC
WGAW REG #678921

Exploring the Future of Food Without Losing Its Soul

Series Overview

The Human Table is a premium 13-part documentary series that explores one of the most important questions facing the hospitality industry: Can technology make restaurants better without sacrificing the human experience that makes dining memorable?

Guided by a young, naturally curious, tech savvy host, each episode journeys into the rapidly evolving world of artificial intelligence, robotics, sustainable farming, precision agriculture, digital hospitality, and next-generation culinary innovation. Along the way, the series also celebrates the timeless skills that no technology can replace: the instinct of an experienced chef, the craftsmanship of a master knife maker, the wisdom of farmers who know their land, the intuition of a sommelier, the warmth of genuine table service, and the atmosphere created when people gather to share a meal.

Rather than presenting technology as either hero or villain, The Human Table offers a balanced, optimistic conversation about the future of hospitality. Every innovation is examined through a simple lens: Does it make the dining experience more human, or less? Viewers meet visionary entrepreneurs, scientists, restaurateurs, artisans, farmers, chefs, and guests who are all helping shape the next chapter of food culture.

Ultimately, the series argues that the restaurants of tomorrow will not be defined by how much technology they adopt, but by how thoughtfully they use it. Artificial intelligence may optimize inventory, reduce food waste, improve reservations, personalize menus, and streamline operations, but it can never replace hospitality, storytelling, craftsmanship, or genuine human connection. The true winners are the independent restaurants that embrace innovation while remaining authentic, sustainable, welcoming, and deeply rooted in their communities.

Each season culminates in The Human Table Honors, an annual recognition program celebrating restaurants that successfully blend technological innovation with exceptional hospitality, sustainability, and personal service, establishing a new benchmark of excellence for the digital age. Inspired by the prestige of the world's great culinary guides, these honors recognize those establishments proving that the future of dining isn't about choosing between technology and tradition, but bringing them together to create something even more memorable.

Designed to appeal equally to food lovers, technology enthusiasts, industry professionals, and mainstream audiences, The Human Table bridges the gap between generations, inviting both AI-curious younger viewers and Baby Boomers to discover that the future of dining is not about replacing people with machines, but empowering people to do what they do best. It is a celebration of innovation with a distinctly human heart.

GUITARS, BARS & CARS

OFF THE GRID IN THE HEARTLAND

Created by Ruth McCartney © McCartney Multimedia, Inc. WGA Reg.

GENRE: Music | Americana | Automotive Culture | Food

FORMAT: 13 x 60-minute Episodes | Road Trip Series | Documentary | Lifestyle | Music Performance

AUDIENCE: Food Lovers | Music Fans | Car Enthusiasts | Guitar Collectors | Americana Viewers

OVERVIEW

What happens when two people from completely different worlds are forced to share the same road? And the same food.

One is a legendary NASCAR driver who grew up on horsepower, highways and hometown diners. The other is a chart-topping Hip Hop artist whose world revolves around urban culture, music and the future of transportation. Together, they hitch up a classic Airstream trailer to a brand-new electric vehicle and set off on an unforgettable journey across America's back roads.

Every weekend, somewhere in America, thousands of passionate car owners gather before sunrise for one simple tradition: Cars & Coffee. From restored Model A Fords and gleaming Corvettes to vintage muscle cars, custom hot rods and modern supercars, these community gatherings celebrate craftsmanship, nostalgia and the enduring love affair between Americans and their automobiles.

But the cars are only the beginning.

Each stop introduces viewers to the people who make these towns special. Our hosts discover locally owned diners, barbecue joints, breweries and neighborhood gastro pubs, stepping into the kitchens to meet the chefs, hear their stories and sample the dishes that have become hometown favorites.

Music is woven into every destination. They visit independent music stores, guitar builders, collectors, songwriters and local bands, uncovering the unique soundtrack of each community. Whether it's country, blues, bluegrass, rock, gospel or Hip Hop, every town has a rhythm—and every musician has a story.

Along the way, our unlikely travel companions debate tradition versus technology, classic engines versus electric motors, country versus city life, and old-school craftsmanship versus modern innovation. Their friendly rivalry becomes the lens through which audiences experience America itself.

Every episode builds toward a community celebration as local musicians join our superstar host for an unforgettable evening jam session, sharing the stage with emerging artists while the featured restaurant caters the event. It's a celebration of local food, local music and local pride that leaves each town with memories long after the cameras have packed up.

Guitars, Bars & Cars is more than a road trip. It's a celebration of the people, places and passions that continue to define America—one highway, one hometown and one unforgettable weekend at a time.

TASTES OF THE TRIBES

A cinematic docuseries that follows Indigenous chefs who are reclaiming culinary traditions, stewarding land and water, and redefining contemporary dining. Each episode immerses viewers in one chef’s world, from ancestral foodways to modern technique, revealing how culture, ecology, and identity shape what ends up on the plate.

Series Overview

Format

6–8 Episodes

48–55 Minutes

Dolby Atmos and HDR Production

Companion Social Media Shorts

Educational Guides for Schools, Museums and Culinary Institutes

FOOD IS OUR STORY. LAND IS OUR LEGACY. FUTURE IS OURS.

Tastes of the Tribes is a cinematic documentary series that celebrates the world's oldest cuisines through the eyes of today's Indigenous chefs. In the spirit of Chef's Table, each episode follows one remarkable culinary artist whose food tells the story of a people, a landscape, and a living culture.

These are not simply restaurants. They are acts of remembrance.

From salmon rivers of the Pacific Northwest to the buffalo plains of the Dakotas, from the maple forests of the Great Lakes to the Gulf Coast marshes of Texas, every journey begins with the land. Viewers accompany each chef beyond the kitchen to gather wild ingredients, visit tribal farmers, fishers, seed keepers, hunters, foragers and elders whose knowledge has sustained communities for thousands of years.

Back in the kitchen, ancient techniques meet contemporary fine dining. Fire, smoke, fermentation, stone, clay and seasonal harvesting are paired with modern culinary artistry, producing dishes that are deeply rooted in place while redefining the future of Indigenous cuisine.

More than a food series, Tastes of the Tribes explores identity, resilience and cultural renewal. Every ingredient carries a history. Every recipe protects a language. Every meal becomes an opportunity to share traditions that survived against extraordinary odds.

As global audiences increasingly seek authentic food stories, sustainable agriculture and meaningful travel experiences, Indigenous chefs are leading one of the most exciting culinary movements of our time. Their restaurants champion regenerative farming, ethical harvesting, seed preservation, low-waste kitchens and reciprocal relationships with the land, offering a model for how food can nourish both people and planet.

Throughout the series, viewers experience intimate moments of discovery: standing knee-deep in rivers during salmon runs, harvesting wild rice by canoe, gathering medicinal plants with tribal elders, tending buffalo herds, collecting maple sap, foraging coastal shellfish and preparing seasonal feasts that celebrate both community and ceremony.

Every episode reveals that Indigenous food is not simply about what appears on the plate. It is about belonging. It is about stewardship. It is about preserving knowledge for the generations still to come.

Series Themes

The Land is the First Ingredient

Every menu begins long before the kitchen. Forests, rivers, deserts, coastlines and prairies shape each chef's pantry. Ingredients are not commodities. They are relatives, teachers and responsibilities passed from one generation to the next.

Ancient Wisdom. Modern Cuisine.

Traditional techniques including wood-fire cooking, pit roasting, smoking, drying, stone milling and fermentation are paired with contemporary culinary innovation. The result is food that is sophisticated, deeply personal and unmistakably connected to its homeland.

Food Sovereignty

The series explores the growing movement to restore Indigenous food systems through ethical sourcing, treaty rights, habitat restoration, buffalo conservation, tribal fisheries, seed rematriation and partnerships with local growers, harvesters and artisans.

Community at the Table

Restaurants become gathering places where history is shared, languages are celebrated and economic opportunity returns to Indigenous communities. Every meal becomes both an education and a celebration.

Representative Chefs

The series will feature many of North America's most influential Indigenous culinary voices, including Sean Sherman (Oglala Lakota), Crystal Wahpepah (Kickapoo), Ben Jacobs (Osage Nation), Sherry Pocknett (Mashpee Wampanoag), David Skinner (Choctaw), Zach Keeshig (Ojibwe), Inez Cook (Nuxalk Nation), Nephi Craig (White Mountain Apache and Navajo), Freddie Bitsoie (Navajo) and Brian Yazzie (Diné), while remaining open to discovering emerging chefs whose stories deserve a wider audience.

Future seasons can naturally expand across Alaska, Canada, Mexico, Hawai'i, Central and South America, Australia, New Zealand and Indigenous communities around the world.

Cultural Stewardship

Authenticity is fundamental to the production.

An advisory council of tribal elders, historians, cultural practitioners and seed keepers will guide each episode to ensure respectful storytelling, appropriate cultural protocols and accurate historical context.

Every production will leave a positive legacy by hiring local crew whenever possible, purchasing ingredients from regional Indigenous producers and creating educational opportunities for young people interested in culinary arts and filmmaking.

Audience

Tastes of the Tribes appeals to viewers who embrace premium food television, meaningful travel, environmental stewardship and authentic cultural storytelling.

The series is designed for audiences who love beautifully crafted food programming while seeking deeper connections between cuisine, sustainability, history and place.

Companion digital content will extend each episode through recipes, educational materials, interactive maps and directories featuring the farms, fisheries, markets and artisans who appear throughout the series.

Why This Matters Now

Across North America and around the world, Indigenous chefs are reclaiming recipes, restoring ecosystems and rebuilding food traditions that were nearly lost. They are redefining fine dining while demonstrating how ancient knowledge can help address modern challenges, from sustainability and biodiversity to cultural preservation and climate resilience.

Tastes of the Tribes invites audiences to experience these remarkable stories one meal, one landscape and one unforgettable journey at a time.

TEA FOR TWO

From Terroir to Teabag.

Created by Ruth McCartney © McCartney Multimedia, Inc. WGA Registered

GENRE: Food | Travel | Culture | Lifestyle

FORMAT: 13 x 30-Minute Episodes

AUDIENCE: Tea Lovers | Food Enthusiasts | Travel Viewers | Wellness Audiences | Beatles Fans "| Brit-o-philes

Series Overview

Every cup tells a story.

Before tea reaches the kettle, it has already travelled thousands of miles, passed through countless hands and become woven into the traditions of cultures around the world.

Tea for Two follows that remarkable journey from the mist-covered mountain plantations where tea is grown to the elegant drawing rooms, bustling cafés and vibrant tea houses where it is shared every day.

At the heart of the series is Dr. Angie McCartney, founder of Mrs. McCartney's Teas and one of Britain's most beloved tea ambassadors. Joined by her impeccably British butler, Angie explores the rituals, etiquette and timeless pleasures of tea while bringing her warmth, humor and unmistakable charm to every conversation.

Meanwhile, a younger team of adventurous correspondents travels to the source, trekking through tea gardens in India, China, Sri Lanka, Japan, South Africa and beyond. They meet the growers, pickers, blenders, packers and exporters whose livelihoods depend upon one of the world's most important agricultural crops.

Together, these parallel journeys reveal both ends of the story.

One celebrates the joy of sharing a cup.

The other uncovers the remarkable people whose dedication makes that simple pleasure possible.

Every episode explores a different tea culture. From traditional British Afternoon Tea and the precision of a Japanese tea ceremony to Moroccan mint tea, Taiwanese bubble tea, Thai iced tea, Argentine Yerba Maté and countless regional traditions, viewers discover how one simple leaf has shaped history, diplomacy, trade and everyday life across continents.

Tea is more than a beverage.

• It is hospitality.

• It is ritual.

• It is culture served one cup at a time.

Series Themes

Every Cup Has a Beginning

Tea begins long before it reaches the teapot. Viewers experience the breathtaking landscapes, generations of expertise and careful craftsmanship behind every harvest.

Culture in a Cup

Every nation has its own tea traditions. Whether formal or informal, ceremonial or everyday, tea reflects the identity, history and hospitality of the people who serve it.

Wellness and Connection

Tea has become part of a global movement toward mindfulness, wellness and slowing down. Around the world, people continue to gather over tea to celebrate, negotiate, comfort and connect.

The Human Story

Behind every blend are families, farmers, traders, artisans and entrepreneurs whose lives are intertwined with one of the world's oldest and most influential industries.

Visual Style

The series embraces the quiet elegance of premium documentary storytelling. Rolling tea gardens at sunrise, drifting mountain mist, close-up photography of delicate leaves and beautifully prepared tea services create a rich visual tapestry. Natural light, thoughtful pacing and intimate conversations invite viewers to slow down and appreciate the simple rituals that have connected people across cultures for centuries. The camera lingers on the details shared around tables from London to Kyoto.

Why This Series Matters Now

Tea is the world's second most consumed beverage after water and represents a global industry valued at more than $200 billion annually.

At the same time, audiences continue to embrace programming centered on wellness, authentic travel, sustainable agriculture and meaningful cultural experiences.

Despite tea's extraordinary global importance, no major internationally syndicated television series has explored its complete journey—from the growers and producers to the traditions, ceremonies and communities that celebrate it every day.

Tea for Two fills that space with warmth, curiosity and optimism, revealing that the world's favorite drink is ultimately about something much larger than tea itself.

It is about people.

Global Journey

Each episode explores a different tea tradition and the people who sustain it.

• England

• India

• China

• Japan

• Sri Lanka

• Morocco

• South Africa

• Taiwan

• Thailand

• Argentina

• Turkey

• South Korea

...and beyond.

Positioning

Tea for Two combines the visual beauty of Chef's Table, the warmth of great travel storytelling and the conversational charm of sharing a pot of tea with old friends.

It is a celebration of one remarkable plant, the extraordinary people who cultivate it, and the timeless ritual that continues to bring the world together—one cup at a time.

DRAGRICULTURE

WHERE THE QUEENS PICK (AND SPILL) THE BEANS

High Heels. High Stakes. Homegrown Flavor.

Created by Ruth McCartney © McCartney Multimedia, Inc. WGA Registered

GENRE: Food | Competition | Lifestyle | LGBTQIA+ | Reality

FORMAT: 13 x 60-Minute Episodes

AUDIENCE: Food Lovers | LGBTQIA+ Audiences | Competition Fans | Lifestyle Viewers

Series Overview

What happens when the glamour of the runway meets the grit of the farm? Dirt. Drama. Delicious.

This is a joyful, high-energy competition series that pairs charismatic drag performers with America's farmers, ranchers and growers for an unforgettable journey from field to feast.

Each episode begins long before the kitchen.

Our queens leave behind wigs, sequins and spotlights to spend a day immersed in real farm life. Whether harvesting vegetables, gathering eggs, milking goats, tending vineyards, shucking oysters or picking fruit under the summer sun, they quickly discover the skill, endurance and dedication required to bring fresh food from the land to our tables.

Along the way, friendships form, stereotypes disappear and both worlds discover they have more in common than either expected.

Before leaving the farm, each queen selects the freshest ingredients they have harvested themselves, creating the mystery basket that will determine the day's culinary challenge.

Back in the studio, the glamour returns.

Partnered with an aspiring culinary student from one of America's leading cooking schools, each queen transforms freshly harvested ingredients into a restaurant-worthy dish while navigating the often hilarious learning curve between sautéing and sashaying.

The finished creations are judged by an all-star panel of celebrated drag icons, guest chefs and culinary personalities, who evaluate not only flavor and technique but also creativity, presentation, storytelling and unforgettable style.

One team earns the crown for the week, while their culinary student receives scholarship funding to help launch the next generation of great chefs.

Series Themes :RuPaul's Drag Race meets Top Chef meets The Amazing Race. The audience becomes invested in both the queens, the hard working American farmers and the culinary students.

Respect Is Grown

Every episode celebrates the farmers whose dedication feeds our communities while revealing the artistry, discipline and resilience shared by both agriculture and performance.

From Dirt to Dinner

The freshest ingredients tell the best stories. Viewers experience the complete journey from harvest to beautifully plated meal, gaining a new appreciation for where food truly comes from.

Transformation

Drag is built on transformation, and so is cooking. Ordinary ingredients become extraordinary dishes, while strangers become teammates, mentors and friends.

Competition with Heart

Although one team is crowned each week, the greatest victories come through collaboration, creativity and mutual respect.

Visual Style

The series contrasts two vibrant worlds.

Golden fields, orchards, vineyards and family farms are captured with sweeping cinematic photography, emphasizing the beauty and scale of American agriculture. These scenes give way to dazzling studio lights, colorful costumes, polished kitchens and theatrical presentations where every plate becomes a performance.

Throughout the series, humor grows naturally from genuine fish-out-of-water moments, heartfelt conversations and the unexpected friendships that emerge along the way.

Why This Series Matters Now

Audiences are increasingly interested in knowing where their food comes from while embracing programming that celebrates authenticity, diversity and personal transformation.

At the same time, drag performance has become a global cultural phenomenon, introducing audiences to remarkable artists whose creativity extends far beyond the stage.

Where the Queens Pick (and Spill) the Beans brings these worlds together with warmth, humor and optimism, celebrating the people who grow our food, the artists who entertain us and the universal joy of sharing a great meal.

Competition Format

Each episode features:

• A hands-on farming challenge

• Ingredient harvest and mystery basket selection

• Culinary mentorship with rising chefs

• A studio cooking competition

• Runway-worthy plating and presentation

• Judging based on flavor, creativity, storytelling and style

• Scholarship awards for culinary students

• One queen advancing toward the season finale

Positioning

Imagine the culinary challenges of Top Chef, the warmth of The Great British Bake Off, the transformation of a drag competition and the authenticity of life on the farm—all coming together in one joyous celebration of food, community and self-expression.

Because whether you're growing it, cooking it or serving it with sparkle...

Everyone deserves a chance to shine.

THE KINDNESS KITCHEN

Good Food. Real People. Second Chances. LiMitless Potential.
©and® WGA Registered

By Ruth McCartney for McCartney Multimedia, Inc.

GENRES: Food | Travel | Redemption | Giving Back

FORMAT: 30-minute Episodic

*No Celebrity Endorsement or Participation Implied

This series highlights restaurants and cafes committed to doing good for the the disabled community and felons by hiring them in positions of importance. Hosted by ex-convict and restauranteur Danny Trejo of Trejo’s Tacos and American Horror Story Actress and Down Syndrome icon, Jamie Brewer, the shows will examine the growing number of restauranteurs whose over-arching desire is to go forward whilst giving back.

The list includes:

SERIES OVERVIEW

Across America, a remarkable movement is quietly transforming lives one meal, one opportunity, and one second chance at a time.

The Kindness Kitchen celebrates restaurants, cafés, bakeries and culinary organizations that believe good food can do far more than satisfy an appetite. By intentionally employing people with disabilities, developmental differences, autism, Down syndrome, Deaf and hard-of-hearing communities, and formerly incarcerated individuals, these businesses are proving that compassion and commerce can thrive together.

Each episode visits a different establishment where owners, chefs and employees share inspiring stories of resilience, inclusion and redemption. Viewers witness how meaningful employment restores dignity, strengthens families, enriches local communities and creates loyal customers who become ambassadors for these extraordinary businesses.

The series also explores the broader conversation surrounding second chances, workforce development and inclusive employment through interviews with business leaders, advocates, educators and community organizations. Historical references may include public statements from leaders such as President Barack Obama regarding the importance of successful workforce re-entry for formerly incarcerated individuals, along with the work of nationally recognized advocates for disability inclusion.

Rather than focusing on hardship, The Kindness Kitchen celebrates possibility, proving that hospitality can nourish both body and soul.

• FEATURED ORGANIZATIONS

  Hugs Café
  McKinney, Texas

  Founded by Ruth Thompson, Hugs Café provides meaningful employment opportunities for adults with intellectual and developmental disabilities. Through Hugs Training Academy, aspiring hospitality professionals receive culinary and customer service education that prepares them for long-term careers.

  L'Chaim Foods
  San Francisco, California

  Founder Alex Shandrovsky transformed his catering company by hiring formerly incarcerated individuals into key leadership positions. Today, several have advanced to Director of Operations, Sous Chef and Executive Chef, demonstrating the power of trust and opportunity.

  Howdy Homemade Ice Cream
  Dallas, Texas

  Founder Tom Landis built an award-winning ice cream company that proudly employs individuals with Down syndrome, autism and other intellectual disabilities, creating careers rather than simply jobs.

  REFIRE Culinary
  Tallahassee, Florida

  Classically trained Chef Rebecca Kelly-Manders founded REFIRE Culinary, named after the restaurant term meaning "to correct a mistake." The program trains formerly incarcerated individuals for careers in professional kitchens while rebuilding confidence and purpose.

  Starbucks Signing Store
  Washington, D.C.

  One of Starbucks' innovative Signing Stores was specifically designed to better serve Deaf and hard-of-hearing customers. Team members communicate through American Sign Language while creating an inclusive customer experience.

  EDWINS Leadership & Restaurant Institute
  Cleveland, Ohio

  One of America's best-known culinary re-entry programs, EDWINS provides formerly incarcerated adults with world-class culinary education, housing assistance, life skills and ongoing support while operating an acclaimed fine dining restaurant.

  Puzzles Bakery & Café
  Schenectady, New York

  Inspired by her sister Emily, who is on the autism spectrum, founder Sara Mae Pratt created a bakery where neurodiverse employees are celebrated for their talents. Demand for employment has far exceeded available positions.

  Mozzeria
  San Francisco, California

  Founded by Melody and Russ Stein, Mozzeria offers an authentic Deaf dining experience while creating meaningful employment and career advancement opportunities for Deaf professionals throughout the hospitality industry.

  Bitty & Beau's Coffee
  North Carolina and Nationwide

  Inspired by founders Amy and Ben Wright's two youngest children, Bitty and Beau, who have Down syndrome, the company has grown into a nationally recognized chain employing hundreds of people with intellectual and developmental disabilities. Amy Wright was honored as CNN's Hero of the Year for her groundbreaking work.

  Sugar Plum Bakery
  Virginia Beach, Virginia

  Since 1987, Sugar Plum Bakery has championed employment opportunities for adults with developmental disabilities, helping individuals achieve greater independence while producing exceptional baked goods.

  Chef Jeff Henderson & Chef Jeff Project

  After transforming his own life from prison inmate to Executive Chef at the Bellagio in Las Vegas, Chef Jeff Henderson now dedicates his career to helping formerly incarcerated individuals build successful futures through culinary education, mentorship and workforce development.

  POTENTIAL HOSTS

  The series could be hosted by respected personalities whose personal stories align with themes of resilience, inclusion and second chances. Possibilities include chefs, restaurateurs, actors, disability advocates and community leaders with authentic connections to the mission.

  WHY NOW?

  Across America, restaurants continue to face staffing shortages while businesses increasingly recognize the tremendous value of inclusive hiring practices. At the same time, communities are embracing organizations that prioritize social impact alongside exceptional hospitality.

  The Kindness Kitchen shines a spotlight on those proving that kindness is not simply good ethics—it is also good business.

  This uplifting series reminds audiences that everyone deserves a seat at the table, and sometimes all it takes to change a life is someone willing to offer a chance.

METICULOUSLY MADE

MEET THE ARMY OF ARTISANS BEHIND EVERY GREAT PLATE:A global culinary journey uncovering the unsung artisans, makers, and creative forces whose obsessive attention to detail transforms food into unforgettable experiences. Food is the final Masterpiece. These are the artists.

GENRES: Food, Travel, Lifestyle, Luxury

AUDIENCE: Foodies and Fans of…

• The Detail of: COOKED with Michael Pollan

• The Chef Insights of:
  CHEF'S TABLE

• The Destination Reach of:
  FLAVOURFUL ORIGINS

• The Hands-On Cooking of:
  SALT, FAT, ACID, HEAT

FORMAT: 6 Series x 12 “unexpected/ 2nd tier” cities (culinarily speaking) x 60 minutes per episode.
3 -5 featured segments /vendors in a given city per episode.

Geographically : Continent by Continent

• North America (Houston/Kemah, San Diego, Boulder, St. Petersburg, Raleigh, Waltham, Baltimore, Providence, Salt Lake City, Minneapolis, Sevierville/Dollywood, Savannah, Sedona)

• South America (TBD)

• Asia (TBD)

• Africa (TBD)

• Australasia (Melbourne, Broome, Perth, Hobart, Napier, balance TBD)

• Europe (Liverpool UK, San Sebastian Spain, Warsaw Poland, Hamburg Germany, Budapest Hungary, balance TBD)

OVERVIEW:

Join Chef David Skinner aka “The Willy Wonka of Food” and creator of the record-breaking event “Around The World in 10,000 Bites” as he traces the imagineateurs behind the culinary world’s great ingredients, interiors, infusions and innovations.

His journeys and in-depth conversations will examine the countless moving parts behind the scenes, that add up to unforgettable edible experiences in unexpected delicious destinations.

The butchers, the bakers, the candlestick makers…not forgetting the growers, vintners glass-blowers, florists, interior designers, potters, cutlery makers, sommeliers, scent scientists, artists, musicians and chefs who all contribute their notes to the symphony that is fine-dining.

WHY THIS SHOW / WHY NOW

• Audiences are moving beyond chefs → craving process + provenance

• Rise of:

  • craft culture

  • experiential dining

  • design-forward hospitality

• No major series fully explores the entire ecosystem behind a dish

Positioning:
“Chef’s Table” meets “How It’s Made” — with a luxury travel lens

Created by Ruth McCartney and Chef David Skinner.

©WGA Registered.

THE DEEP SPACE FOOD CHALLENGE

30 TEAMS COMPETE FOR THE CHANCE TO INVENT THE FOOD PREP SYSTEM FOR THE MISSION TO MARS.

GENRES: Food, Technology, Futurism, Space

AUDIENCE: Geeks, Foodies, Futurists

CREATED BY: Chef David Skinner, Chef Nancy Manlove & Ruth McCartney ©and WGA Registered.

FORMAT: 13 Series x 30 mins, TV, Behind The Scenes with a focus on the Space-City HTown team prepares to compete on behalf of NASA’s home town.

OVERVIEW:

Eating in space and procuring healthy food for astronauts can be a real challenge! Attempting to solve this long-standing problem, NASA is offering a $5,00,000 cash prize to people who can come up with some healthy and sustainable food that can be consumed by astronauts in space.

NASA, in partnership with the Canadian Space Agency, has launched the 'Deep Space Food Challenge', which calls on people to develop new technologies to produce food for future space missions.

The Deep Space Food Challenge is an international competition where NASA offers prize purse awards to U.S. teams and recognition to international teams. Teams are invited to create novel and game-changing food technologies or systems that require minimal inputs and maximize safe, nutritious, and palatable food outputs for long-duration space missions, and which have potential to benefit people on Earth.

Though there are many food systems on Earth that may offer benefits to space travelers, the ability of these systems to meet spaceflight demands has not yet been established.

Types and durations of future lunar missions constantly evolve and mature based on new technological advances and scientific input. Space agencies need to address long-duration lunar missions and how to provide future lunar crews with safe, nutritious food while in lunar orbit or on the lunar surface.

Up to $750,000 in NASA awards

NASA Prize Purse
for U.S. Teams

• 1st Place: Up to $300,000 awarded to one Team selected as the overall Challenge winner

• 2nd Place: Up to $200,000 awarded to one Team

• 3rd Place: Up to $100,000 awarded to one Team

• Category Awards: Up to three $50,000 awards recognizing exemplary achievements in specific focus areas. See Rules for more info.

NASA Recognition
for International Teams

• International Teams are eligible to participate and receive recognition but are not eligible for NASA prize money.

• Up to three International Teams may be named the International Winner and International Runners-Up of the Challenge.

  
  WHY THIS SHOW / WHY NOW

  • Space is back in mainstream culture:

    • NASA Artemis missions

    • Private space race momentum

  • Climate + food security = urgent global issues

  • Audiences love:

    • competition formats

    • science + food mashups

    • real-world stakes

  Positioning:
  👉 “Top Chef” meets “The Martian” meets real NASA innovation

Cooking with the CEOs

OUT OF THE BOARDROOM, INTO THE DINING ROOM.
A revealing, access-driven series where the world’s top CEOs step away from the markets and into their kitchens—sharing meals, memories, and the personal philosophies that shape how they lead. Beacuse behind every stock family…is a family recipe. For success? For Sunday Supper? We’re here to find out.

What do you air when Wall Street is closed?
©and® WGA Registered
By Ruth McCartney for McCartney Multimedia, Inc.

GENRES

Business | Food | Lifestyle | Leadership

FORMAT

13 x 30-Minute Episodes

AUDIENCE

Business Leaders | Entrepreneurs | Investors | CNBC Viewers | Bloomberg Audiences | Financial Professionals | Food Lovers

SERIES OVERVIEW

The world's financial markets never stop talking about CEOs.

This series lets audiences finally hear from the people behind the headlines.

Cooking with the CEOs takes today's most influential business leaders away from earnings calls, analyst meetings and shareholder presentations and places them somewhere everyone feels equal: the kitchen.

Each episode begins with a visit to a favorite neighborhood market where the guest selects ingredients connected to their childhood, family heritage or personal traditions. Together with host Ruth McCartney and a celebrated local chef, they prepare a meal while discussing the experiences that shaped their journey from ordinary beginnings to extraordinary leadership.

• There are no PowerPoint presentations.

• No quarterly guidance.

• No prepared investor statements.

• Only authentic conversations about ambition, failure, resilience, innovation, family, mentorship, philanthropy and the personal values behind some of the world's most successful companies.

• The meal becomes the interview.

• The kitchen becomes neutral territory.

• The audience discovers the human being behind the market capitalization.

• FEATURED GUESTS

Potential guests include many of today's most influential leaders from companies that dominate the Dow Jones Industrial Average and Nasdaq.

Examples include:

• Tim Cook — Apple

• Jensen Huang — NVIDIA

• Satya Nadella — Microsoft

• Lisa Su — AMD

• Andy Jassy — Amazon

• Sundar Pichai — Alphabet (Google)

• Mark Zuckerberg — Meta

• Brian Niccol — Starbucks

• Jamie Dimon — JPMorgan Chase

• Mary Barra — General Motors

• Doug McMillon — Walmart

• Chuck Robbins — Cisco

• Michael Dell — Dell Technologies

• Marc Benioff — Salesforce

• Dara Khosrowshahi — Uber

• Arvind Krishna — IBM

• Nikesh Arora — Palo Alto Networks

• Cristiano Amon — Qualcomm

• Alex Karp — Palantir Technologies

• Jensen Huang preparing Taiwanese comfort food...

Tim Cook sharing family recipes from Alabama...

Lisa Su discussing immigration, engineering and determination...

Jamie Dimon preparing one of his favorite family meals...

The conversations become timeless because they focus on the person—not the stock price.

WHY THIS SERIES? WHY NOW?

Business television has never had greater access to financial information.

Yet audiences know remarkably little about the people making the decisions.

While markets trade only during business hours, financial networks require premium programming during evenings, weekends and holidays that continues to attract affluent viewers.

Cooking with the CEOs fills that programming gap.

It offers evergreen content that remains relevant long after earnings season has ended while strengthening relationships between financial networks and the executives who shape global commerce.

As podcasts and long-form interviews continue attracting millions of viewers, audiences increasingly seek authentic leadership stories rather than carefully scripted corporate messaging.

This series delivers exactly that.

SERIES THEMES

The Human Behind the Brand

Every global company began with an individual whose values were shaped long before they occupied the corner office.

Leadership Around the Table

Some of life's most important lessons are learned over family meals.

Innovation Starts Somewhere

Every breakthrough company began with uncertainty, risk and perseverance.

Food Creates Better Conversations

Cooking together naturally removes barriers, encouraging thoughtful, honest discussions rarely seen in traditional business interviews.

VISUAL STYLE

• Elegant food cinematography meets premium business documentary filmmaking.

• Bustling neighborhood markets.

• Beautiful home kitchens.

• Warm lighting.

• Minimal narration.

• Natural conversations.

The camera lingers on hands preparing family recipes, quiet moments of reflection and genuine laughter rather than corporate sound bites.

Each episode feels less like an interview and more like an invitation to dinner.

PROGRAMMING VALUE

• Ideal for:

• CNBC

• Bloomberg Television

• Fox Business

• Yahoo Finance

• Reuters TV

• International financial broadcasters

A premium evergreen series that fills evenings, weekends and market holidays with compelling, advertiser-friendly programming while appealing to investors, entrepreneurs and curious viewers alike.

POSITIONING

Chef's Table meets Comedians in Cars Getting Coffee meets Inside the Actors Studio - through the lens of global business leadership.

Because behind every stock symbol...

...is a family recipe.

Created by Ruth McCartney

©and® WGA Registered

AROUND THE WORLD IN 10,000 BITES

Global Chefs. Breaking Records. In Extraordinary Places.

Global Chefs. Breaking Records. In Extraordinary Places.

Created by Chef David Skinner & McCartney Studios © WGA Registered

GENRE: Culinary Adventure | Travel | Documentary

FORMAT: 8 x 60-Minute Episodes

AUDIENCE: Food Lovers | Travelers | Culinary Enthusiasts | Luxury Lifestyle Viewers

Series Overview

Some dinners are memorable.

Others become history.

Dinner Impossible follows internationally acclaimed Chef David Skinner as he assembles teams of world-class chefs to create the most ambitious pop-up dining experiences ever attempted—extraordinary culinary events staged in extraordinary places.

Each episode begins with an audacious question:

"Could we actually serve a once-in-a-lifetime meal... here?"

Whether beneath towering dinosaur skeletons in a natural history museum, inside an ancient fortress, aboard a decommissioned aircraft carrier, overlooking an active vineyard at harvest, deep within a desert canyon, or on a remote mountaintop, every location presents a new set of impossible challenges.

There are no restaurant kitchens.

No established infrastructure.

No second chances.

Only one opportunity to deliver an unforgettable dining experience for hundreds of guests.

Every event becomes an intricate feat of engineering, logistics and culinary artistry as international chefs, local producers, designers, sommeliers, farmers, artisans and volunteers work together to transform remarkable locations into temporary fine dining destinations.

The audience witnesses every triumph and every setback—from sourcing rare ingredients and transporting equipment to building kitchens from scratch, rehearsing synchronized service and overcoming weather, timing and the countless unexpected obstacles that arise when attempting something no one has ever done before.

The final dinner is not simply the destination.

It is the reward for accomplishing what many believed couldn't be done.

The Pilot

• The inaugural event sets an extraordinary benchmark.

• One hundred guests.

• One hundred courses.

• Ten countries.

• More than forty internationally acclaimed chefs.

All served beneath towering dinosaur skeletons in one of the most spectacular dining environments ever created.

What begins as an impossible culinary challenge evolves into an unforgettable celebration of global culture, collaboration and craftsmanship.

Each course represents a different country, allowing guests to experience the remarkable diversity of world cuisine in a single evening while discovering the stories, traditions and techniques behind every bite.

Series Themes : The Impossible Made Possible

Every episode begins with an ambitious vision that appears unattainable. The series follows the creativity, collaboration and determination required to turn an extraordinary idea into reality.

Food Without Borders

Cuisine becomes a universal language. World-class chefs share techniques, traditions and ingredients while celebrating both the uniqueness and common threads found across global food cultures.

Spectacle Meets Precision

Behind every breathtaking event lies months of planning, engineering and logistics. Temporary kitchens rise where none existed. Fine dining appears in places never intended to host a restaurant.

Collaboration at the Highest Level

Great chefs understand that the finest meals are never created alone. Every episode showcases the teamwork required between culinary professionals, farmers, winemakers, designers, musicians, local communities and volunteers to accomplish something remarkable.

Why This Series Matters Now

Experiential dining has become one of the fastest-growing sectors of global hospitality.

Travelers are no longer seeking simply a great restaurant. They are searching for unforgettable experiences—moments they cannot recreate anywhere else.

At the same time, audiences continue to embrace premium documentary series that reveal extraordinary craftsmanship, whether in food, architecture, design or engineering.

Dinner Impossible brings these worlds together, celebrating culinary excellence while revealing the remarkable people, planning and perseverance required to stage record-breaking dining experiences in places where no one imagined they could happen.

Future Destinations

Each episode travels to a new iconic location where an extraordinary culinary challenge awaits.

• Ancient castles.

• Natural wonders.

• Historic museums.

• Working vineyards.

• Botanical gardens.

• Industrial landmarks.

• Coastal cliffs.

• Remote wilderness.

Wherever the setting, one question remains:

Can the impossible be served?

“My hope is that you emerge from this journey with a much richer understanding of different cultures and cuisines and a greater appreciation for what makes us all unique and wonderful.” Chef David Skinner