How a Master Chef Changes the Menu Every Day at His Two-Michelin-Star Restaurant — Mise En Place

In the morning, when I come in, most of the time I’m with Agustin here, breaking down something probably twice a week we’re breaking down ducks. When we have big, big jobs like this as a team we come together…

Why We Eat: Pozole

-In its inception, pozole was nothing more than corn, water, and humans. It predates the Spaniards landing on our land. It was an Aztec religious soup, if you would. Aztec empires were known for being amazing warriors, and a result…

Pastry Chef Ron Viloria of The Hotel Californian featuring a Black Swan

Pastry Chef Ron Viloria of The Hotel Californian featuring a Black Swan

Hi my name is Ron Viloria, the pastry chef here at Hotel Californian in beautiful Santa Barbara. For me it’s all about opportunities and when I first came here I saw opportunities. What I could do at Goat Tree what…

How to Cook Perfect Steak – Executive Chef Jake Nicolson

How to Cook Perfect Steak – Executive Chef Jake Nicolson

(mid-tempo jazz music) – There’s a few key points I think to cooking the best steak. The first one really is selecting the right beef for your grill. A lot of people think that it’s about fiddling around and adding…

Chef John’s Apple Dumplings – Food Wishes

Chef John’s Apple Dumplings – Food Wishes

hello this is chef john from food wishes comma with apple dumplings that’s right I am very excited to be showing you one of America’s oldest desserts which I love everything about except the name since when I think of…

Josh Makes Donut Fried Chicken | Mythical Kitchen

Munchies Throwbacks: Chef’s Night Out with Michael White

Munchies Throwbacks: Chef’s Night Out with Michael White

-Did I — Did I hear you wanted to do something with octopus? We’ll make a little ragu. Smells just like the sea. But this is the whole edible part of the octopi. We can use all this. We’ll braise…