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…

New Orleans-Style Backyard Duck Roast with Chef Isaac Toups — Prime Time

New Orleans-Style Backyard Duck Roast with Chef Isaac Toups — Prime Time

– Today on Prime Time, we’re gonna explore how the farm-raised animals you might be accustomed to eating don’t taste the same as a wild animal. So we’ve come down to Louisiana to Isaac Toups’ backyard to learn a thing…

Chef Marcus Samuelsson Feasts on Some of Queens’ Best Guyanese Food — No Passport Required

– [Cooky] 38 please, number 38! – [Marcus] I’m 38! – 38, come on up sir. – [Marcus] You gotta be fast, you gotta be fast! (laughing) – [Cooky] Welcome to Sybil’s! – Thank you very much. So let me…

Instant Pot Made an Air Fryer! Is It Any Good? — The Kitchen Gadget Test Show

Instant Pot Made an Air Fryer! Is It Any Good? — The Kitchen Gadget Test Show

– Hey guys, we’re back in the test kitchen today, and I’m really excited to test this new gadget. It’s the Instant Vortex Plus Air Fryer Oven that runs for about $120. Basically, this is a seven-in-one miniature convection oven,…

How a Legendary Chef Runs One of the World’s Most Iconic Restaurants — Mise En Place

How a Legendary Chef Runs One of the World’s Most Iconic Restaurants — Mise En Place

– My technique is simple, I use silverware, and I use a spoon. (scraping) Live scallop. You know, so they’re all using different professional knives, and you only need this. Yeah, I don’t do this every day, but I really,…

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…