Chef Vinod on Knorr Chicken Shawarma | Unilever Food Solutions Arabia

Chef Vinod on Knorr Chicken Shawarma | Unilever Food Solutions Arabia

My name is Vinod Nair. I’m the Executive Chef for Lulu Hypermarkets, and a co-creator for Knorr. We worked with Knorr chefs to create something which is the basic and then we can modify it according to our requirement. Knorr…

Chef Conversations ft. Chef VIP

Chef Conversations ft. Chef VIP

I’m Chef VIP. Chef VIP came about, I wanna say 4 years ago. When I was working at Gladys Knights Chicken and Waffles. I was the kitchen manager and there were guests coming in. It was like where’s Chef VIP…

Baked Potato Puffs – Food Wishes

hello this is chef john from food wishes comma with baked potato puffs that’s right they said there was no way to do a big version of these famous french fried potato puffs which go by the name pom dolfinh…

This Is Rome’s Best Porchetta Sandwich — Dining on a Dime

This Is Rome’s Best Porchetta Sandwich — Dining on a Dime

– Food is one of the most important cultural, historical treasures, something to be preserved, something to be honored, and that’s not more apparent than this place that we’re going to right now in the Esquilino neighborhood. It’s called Er…

What Does a Fireplace-Roasted Porchetta Taste Like? — Prime Time

What Does a Fireplace-Roasted Porchetta Taste Like? — Prime Time

– Brent, where are we for today’s episode of Prime Time? – We find ourselves in Hudson, New York. – [Ben] Oh. – We are at Fish and Game, where they source all of their ingredients locally. – [Ben] We…

Introducing Luigi Taglienti, chef of avant-garde restaurant Lume in Milan

Introducing Luigi Taglienti, chef of avant-garde restaurant Lume in Milan

Lume represents who I am, quintessentially, therefore so too does my cuisine, which is the expression of what I’ve inherited and what I’m allowed to express in a contemporary way whilst evolving. Well, all these awards are the result of…

Why Filipino Food Should Be The Next Big Cuisine — Dining on a Dime

Why Filipino Food Should Be The Next Big Cuisine — Dining on a Dime

I don’t get down to the south bay as often as i should. There’s a lot of really fantastic restaurants down here including this place we’re going to now which is called Silog. It’s in this kind of barren strip…