Made to Order: 13-Part Series

As seen on the Fine Living Network and Food Network Canada! Made to Order lifts the veil off the high-end restaurant business and takes you on a guided tour with two of its exceptional young stars. Chef Guy Rubino and his brother and partner, Michael, a master in hospitality, escort you through this reality-based series doing what they do best: Michael orchestrating the front of the house and Guy creating wildly in the kitchen. Made to Order documents the strategizing, research, and planning undertaken by the brothers as they engineer solutions to satisfy a new challenge per episode. It's a stylized, intimate, behind-the-scenes look at two dynamic restaurateurs accepting and rising to the challenges that make life and business interesting in a series where the restaurant itself becomes a character. Viewers join the brothers as they carefully execute their vision for each unique situation using the specialized tools of their trade - hospitality and haute cuisine. These brothers are intelligent, knowledgeable and articulate, and they have an opinion on just about everything. Sometimes funny, always engaging, made to order serves up an original take on food, life and the people who are passionate about both. Shot with real people interacting in their regular environments, this series takes you from a local heirloom vegetable farm to high profile international events and back to the Rubinos' restaurant. It's liberally laced with captivating shots of flawlessly prepared cuisine worthy of its fast-paced, exigent environment, and enticing enough to inspire gourmands and non-cooks alike. Food prepared this way is an art. Episodes: Food Critic A lone, inquisitive diner with her pen and paper out and ready, sparks speculation from the Rubinos that she may be a food critic. The brothers pull out all the stops to ensure any potential review will be nothing short of stellar. Total Organic With a request for an all-organic dinner at their restaurant, Michael and Guy Rubino explore their regions' purest farmland and learn a thing or two about certified organic food. The Rubinos discover that the philosophy behind organic farming and food production is not so dissimilar from their own quest for food integrity. Gone Fishing Guy Rubino's sous chef Greg brings freshly-caught trout to the kitchen and starts a debate. Could the average person tell the difference between wild and farm-raised? The challenge is on, with input from a fishery expert and environmentalist David Suzuki before Guy prepares both types for a table of discriminating fishmongers... stay tuned for their verdict! The Apprentice A local culinary school offers students hands-on restaurant experience prior to graduation and a professor arranges for Guy Rubino to take a student under his wing. After two days of intense pressures and lengthy hours, she's put to the test on the last day of the program. Will the apprentice flounder, or do so well Guy hires her? Truffle Challenge Fatos, an exclusive distributor of truffles, challenges Guy to create a one-of-a-kind "truffles tasting menu." But it's not that simple--Fatos insists that a truffle dinner he had in Italy many years ago was the best he's ever had. Unable to resist, Guy accepts the challenge and insists that not only will his tasting menu compare, but it will soar past Fatos' previous dinner in Italy. As a bonus, Fatos agrees to cover the cost of the truffles, if Guy's menu is a success. It's a dicey challenge, as Guy knows Fatos is a tough critic. What will Fatos think of Guy's menu and will he actually admit if it is better? Anatomy of a Tasting Menu Taking the future of culinary education to heart, the Rubinos gear up to lead a workshop in tasting menu production for some of the country's most promising young talents. Prepped by a lecture and provided with a pantry full of raw ingredients, the student chefs keenly apply some Rubino basics to their own tasting menu creations. Champagne For All Seasons Three chefs, three menus, one kitchen, 150 guests, 8,000 miles away. These are the parameters for a new event the Rubino brothers are asked to co-host along with the champagne maker Moet & Chandon to launch the opening of the Four Seasons Hotel in Hong Kong. The Making of a Chef 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. Cookbook Proposal Having established successful careers in the restaurant business, the Rubinos take the next step in building their brand by testing the waters of the publishing world. With requests from loyal patrons to document their recipes, the brothers educate themselves about the art and business of creating a cookbook. Thomas Keller, Masaharu Morimoto and Alfred Portale make guest appearances. Ruta Del Vino Always on the cutting edge of his field, Michael Rubino aims to discover the next great wine trend before it becomes a trend. A series of gustatory adventures lead him and his brother through Chile's Colchagua Valley. Dim Sum Craving a new food experience that is both delicious and educational, the Rubinos fly to Hong Kong, the world capital of dim sum with more than 10,000 restaurants specializing in this age-old fare. Guy apprentices under a dim sum master while Michael learns all there is to know about the traditional pairing of tea and dim sum. Food Science Molecular gastronomy is a hot topic burning up the culinary world. As with any controversy, the Rubinos are hooked by opposing views coming in from gastronomic purists and hypermodern cooks alike. The only way to really get to the heart of the matter is to jump right in. A fresh approach to demystifying the old school vs. new school battle leads the Rubinos to some of America's leaders in culinary science. In the end, only ones palette can be the true judge of any culinary creation and an expert panel is called in to assess the validity of the food science movement or to make it history. World Gourmet Summit Each year Singapore hosts the World Gourmet Summit, started in 1997 as an epicurean adventure to heighten the awareness and appreciation of fine food and great wines. At this year's event, the Rubinos wow an international array of movers and shakers from the culinary world with a dinner celebrating the Chinese, Malay and Indian cultures of the host country.

This item is a series of multiple films. Below is a list of the individual films in this series.

• Made to Order: Anatomy of a Tasting Menu
• Made to Order: Champagne for All Seasons
• Made to Order: Cookbook Proposal
• Made to Order: Dim Sum
• Made to Order: Food Critic
• Made to Order: Food Science (Molecular Gastronomy)
• Made to Order: Gone Fishing
• Made to Order: Ruta del Vino
• Made to Order: The Apprentice
• Made to Order: The Making of a Chef
• Made to Order: Total Organic
• Made to Order: Truffle Challenge
• Made to Order: World Gourmet Summit

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• University: $1995
• Media Center: $1995
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