Chef / channel
Munchies delivers an unfiltered, global exploration of food culture, capturing everything from back-of-house kitchen realities to the complex politics shaping what we eat.
Munchies, the culinary arm of VICE, offers a raw, unfiltered look at global food culture that stretches far beyond simple recipe tutorials. By centring diverse voices from across the gastronomic landscape—including line cooks, artisans, and policy makers—the channel serves as an essential archive of modern foodways.
For the professional chef, Munchies is a compelling mirror and a source of global inspiration. It moves seamlessly between the gritty realities of "back of house" kitchen life and the broader socio-political issues shaping how the world eats. Rather than sanitised lifestyle content, viewers get an honest exploration of culinary traditions, innovative food news, and the cultural indicators defining today's hospitality industry.
Whether exploring age-old folklore or investigating modern food policy, Munchies treats gastronomy as a global language. It is a vital platform for any working chef who wants to stay connected to the real-world currents, diverse subcultures, and human stories that drive the global food industry forward.
17:06Master Sommelier Jonathan Eichholz explores the high-acid, saline profile of Albariño wine and demonstrates why this Atlantic grape is the ultimate pairing partner for Japanese sushi and omakase menus.
18:23Explore Helsinki's vibrant hospitality scene with Chef Dani Hänninen as he showcases hyper-local foraging, sauna culture, and late-night industry community.
17:19Explore Belfast’s culinary landscape through the lens of baking, wild-yeast fermentation, premium coastal sourcing, and the art of the perfect nitro stout pour.
14:54Discover the cellar discipline and menu adaptation strategies behind Dublin's legendary Gravediggers pub, serving perfect Guinness and Irish comfort food for eight generations.
7:15Master the fundamentals of sushi making with Iron Chef Masaharu Morimoto, from the critical starch-washing phase to seasoning rice and perfecting maki rolling pressure.
3:55Learn the essential techniques of open-fire cookery as Chef Jesse Griffiths of Dai Due Butcher Shop demonstrates how to grill a perfect, thick-cut rib-eye steak over seasoned oak wood embers.
Shorts from Munchies
Sixty-second clips — one idea, one trick, no preamble.
Questions from the pass
Munchies is a food channel offering an unfiltered, global exploration of food culture. For professional chefs, it covers everything from back-of-house kitchen realities to the complex politics shaping what we eat. The content avoids polished television tropes, focusing instead on real culinary environments, diverse global perspectives, and the actual industry forces affecting our food systems today.
The channel covers practical, real-world culinary techniques. You can learn specific skills from expert guests, such as how to make sushi with Iron Chef Morimoto. Videos also focus on live-fire cooking, demonstrating the secret to grilling a rib-eye steak over an open fire. It provides direct, technical instruction useful for professional development in the kitchen.
Yes. Rather than staged studio cooking, Munchies focuses on the unfiltered realities of back-of-house kitchens globally. The videos show actual operational spaces and address the genuine, often complex politics that shape what we eat, making it highly relevant to working chefs who want to see authentic food culture and real kitchen setups.
Munchies features a diverse, global range of food and cooking styles. Their videos cover everything from high-end Japanese preparation, like making sushi with Iron Chef Morimoto, to rustic meat cookery, such as grilling a rib-eye steak over an open fire. The focus is on authentic food culture rather than highly commercialised, superficial recipes.
Munchies features a mix of global culinary figures and industry professionals. You will see highly experienced chefs demonstrating their specialities, such as Iron Chef Morimoto teaching sushi preparation. The channel focuses on authentic contributors who understand back-of-house kitchen realities and the broader politics of the food industry, rather than lifestyle presenters.
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