Professional chef

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Claudio Aprile Cooks A Lamb Dish Alongside The Chefs | MasterChef Canada | MasterChef World

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Judge Claudio Aprile will be taking on the mystery box challenge this week, along with the rest of the contestants! What will he bring to the table? Subscribe and never miss a MasterChef moment - 🤍 Welcome to MasterChef World! The best MasterChef moments from the history of the world's favourite Cooking TV show from across the globe. Challenges, recipes, how-to's and of course the biggest cooking fails and meltdowns. Whether you are a fan of Masterchef, Junior Masterchef, Masterchef the Professionals or Celebrity Masterchef, you're in the right place.

Pro Chef Breaks Down Cooking Scenes from Movies | GQ

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13.12.2019

Professional chef and restauranteur Michael Chernow breaks down cooking scenes from movies, including 'Ratatouille,' 'Julia & Julia,' 'Chef,' 'Burnt' and 'Cooking Up a Storm.' If you're ever in the mood for a meatball or fish taco, stop by Meatball Shop or Seamore's. Still haven’t subscribed to GQ on YouTube? ►► 🤍 ABOUT GQ For more than 50 years, GQ has been the premier men’s magazine, providing definitive coverage of style, culture, politics and more. In that tradition, GQ’s video channel covers every part of a man’s life, from entertainment and sports to fashion and grooming advice. So join celebrities from 2 Chainz, Stephen Curry and Channing Tatum to Amy Schumer, Kendall Jenner and Kate Upton for a look at the best in pop culture. Welcome to the modern man’s guide to style advice, dating tips, celebrity videos, music, sports and more. 🤍 Pro Chef Breaks Down Cooking Scenes from Movies | GQ

$500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious

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19.12.2019

Expert chef Frank and home cook Lorenzo are swapping their recipes and ingredients, just for your viewing pleasure. We gave Lorenzo $500 worth of ingredients and Frank's notebook to make the best steak dinner he could (with a quick assist from food scientist Rose!) On the other side, Frank received $16 worth of goods and tried to improvise his way up to gourmet. Who achieved the most impressive results under these mixed up circumstances? Want to follow Chef Frank on Instagram? Find him at 🤍protocooks Lorenzo is on Instagram at 🤍rollinabenzo Looking for Rose? Find her at 🤍rosemarytrout_foodscience Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. $500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious

Professional Chef Makes Chicken Paprikash (Paprikas Csirke) for the FIRST time

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This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top. The flavors in this recipe will absolutely blow you away. Chicken Paprikash or also known as paprikas csirke in Hungarian is a traditional dish consisting of chicken and onions cooked in bacon fat and then braised in liquid with paprika and other vegetables and seasonings. The sauce is then thickened with sour cream and flour mixture and commonly served with nokedli. This is a one-pot meal that comes together in about 1 hour and is perfect for a weeknight meal but also has enough uniqueness to serve to guests. I also believe the addition of browning the chicken and using chicken stock enhance my recipe above the traditional one. PRINT OFF THE CHICKEN PAPRIKASH RECIPE AT: Ingredients for the Chicken Paprikash: • 1 whole fryer chicken broken down into parts (breasts, thighs, drums, wings) • 3 tablespoons rendered bacon fat • ½ peeled small diced large yellow onion • 1 seeded small diced yellow bell pepper • 2 finely minced garlic cloves • 2 roughly chopped Roma tomatoes • 3 tablespoons sweet paprika • 4 cups chicken stock • 3/4 cup sour cream • 2 tablespoons all-purpose flour • salt and pepper to taste PRINT OFF THE NOKEDLI RECIPE AT: Ingredients for the Nokedli: 3 large eggs 1 cup + 2 tablespoons water ½ teaspoon salt 3 cups all-purpose flour

$1425 vs $13 Fettuccine Alfredo: Pro Chef & Home Cook Swap Ingredients | Epicurious

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Professional chef instructor Frank Proto and home cook extraordinaire Emily are trading Fettuccine Alfredo recipes and hitting the kitchen for a cheesy showdown. We sent Emily an eye-popping $1,425 worth of supplies - everything she’d need to make Frank's decadent recipe, cheese wheel and all. Meanwhile, a modest $13 worth of ingredients was sent back the other way for Frank to finesse into something elevated in his style. Food scientist Rose dialed in to assist our dear Emily with a few questions she had along the way. Which Fettuccine Alfredo has you saying "Molto bene?" Check out chef Frank on his YouTube Channel, ProtoCooks! 🤍 Follow him on Instagram at 🤍protocooks Keep up with Emily on her YouTube channel at 🤍 and on Instagram at 🤍emilyslamduncan Rose is on Instagram at 🤍rosemarytrout_foodscience Director: Cory Cavin Director of Photography: Joel Kingsbury Editor: Morgan Dopp Talent: Frank Proto Talent: Emily Duncan Sr. Culinary Director: Kelly Janke Producer: Isabel Alcantara Culinary Producer: Yekaterina Boytsova Culinary Associate Producer: Jessica Do Line Producer: Jennifer McGinity Associate Producer: Alicia Aswat Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Colton Huynh Audio: Rachel Suffian Production Assistant: Kayla Zimmerman Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Billy Ward Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

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

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On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more. For more episodes of 'Mise En Place', click here: 🤍 — — — — — — — — — — — — — — — — — — — — — — — Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! 🤍 Our Video Crew: 🤍 And our podcasts: 🤍

6 Pro Chefs Make Their Ultimate Nachos | Test Kitchen Talks | Bon Appétit

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27.09.2022

Join Brad Leone, Hana Asbrink, Chris Morocco, Rachel Gurjar, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each make their ultimate nachos recipe. With toppings like chili cheese, chipotle chicken, and spicy goat birria to choose from, have a peek at what the pros are bringing to the nacho game for some new inspiration. Director: Amanda Veitia Director of Photography: Jeremy Harris Editor: Kris Knight Producer: Parisa Kosari Associate Producer: Oadhan Lynch Line Producer: Jennifer McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Kyle LeClaire Audio: Rachel Suffian Culinary Producer: Mallary Santucci Associate Culinary Prouder: Katrina Zito Production Assistant: Kayla Zimmerman Post Production Supervisor: Andrea Farr Supervising Editor: Eduardo Araujo Post Production Coordinator: Scout Alter 0:00 Introduction 0:23 Rachel’s Chipotle Chicken Nachos 3:24 Chris’s Refried Bean Nachos 7:15 Kendra’s Chili Cheese Potato Chip Nachos 11:05 Brad’s Empanada Nachos 15:09 Inés’s Goat Birria Nachos 18:59 Hana’s Gochujang Queso Nachos 22:30 A Jump Scare With Brad Leone Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine! 🤍 ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Busy Kitchen at 3 Michelin Star restaurant Atelier, Munich - Germany

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16.03.2019

​In the kitchen, talented chef Jan Hartwig waves the culinary sceptre. The chef was born in 1982 and has already achieved to reach the top of the culinary world. In 2014, Jan started working at Hotel Bayerischer Hof in Munich. The same year, Atelier got his first Michelin star and Jan was crowned as “Newcomer of the Year” 2014 by the FAZ. In November 2015, the second Michelin star followed tougher with 18 Gault&Millau points. In 2017, the team achieved to get the third star. Full article: 🤍 In his cuisine, Jan Hartwig uses a base of regional and seasonal products. His dishes are not too heavy, avoiding unnecessary elements and always with a focus on superior products. They are creative on a mature and structured way. Wbpstars.com - or World's Best Places - is a multichannel platform about the very best restaurants and hotels in the world. Here you will find many thousands of films and images of the world’s best places in the hospitality sector. Exclusive content - a documentation of the very best. Welcome to the ultimate content guide for food lovers, travellers and hospitality experts. Follow us on: - Facebook: 🤍 - Youtube: 🤍 - Instagram: 🤍 - Twitter: 🤍

The Best Cooking Secrets Real Chefs Learn In Culinary School

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02.03.2020

Culinary school has been an aspiration of many that feel right at home in the kitchen, and shows like Chopped and Top Chef have brought some of the more advanced techniques of the culinary world into our living rooms. However, there are many remedial skills you need to master before you can move on to the intricate skills. Aside from innate talent, practice is really what separates the novice from the expert. From knife skills to deglazing a pan, so much more goes into cooking than which spice to choose. Before you quit your job and apply to the Sorbonne, check out the best cooking secrets real chefs learn in culinary school. #CulinarySchool #Chefs #Cooking Knife skills | 0:00 High-quality broth | 1:20 Recipes are just guides | 2:10 Deglaze every pan | 3:05 Toast your spices | 3:57 Salt, sugar, acid, fat | 4:51 Be prepared | 5:44 Match plate and food temperature | 6:25 Cooling food properly | 7:02 Fat is flavor | 7:55 Make food ahead | 8:35 Wasting food wastes money | 9:18 Read Full Article: 🤍

The Best Way To Make Pasta From Scratch | Epicurious 101

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Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it. Shop for the products Frank uses to make pasta! Matfer Bourgeat Dough Scraper: 🤍 (Similar) Gnocchi Board 🤍 KitchenAid: 🤍 KitchenAid Flat Roller Attachment: 🤍 Made In Stainless Steel: 🤍 Cuisinart Spider: 🤍 Le Creuset Pot: 🤍 Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above. When you buy something through our retail links, we earn an affiliate commission. Directors: Matthew Hunziker, Gunsel Pehlivan Director of Photography: Jack Belisle Editor: Michael Imhoff Talent: Frank Proto Sr. Culinary Director: Kelly Janke Producer: Mel Ibarra Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Michael Cascio Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Op: Kirsten Potts Audio: Amelia Palmer Production Assistant: Sophie Pulver Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Diego Rentsch 0:00 Introduction 0:25 Chapter 1 - Dough 5:00 Chapter 2 - Shaping 10:08 Chapter 3 - Cooking 13:53 Conclusion Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

$174 vs $10 Pasta Carbonara: Pro Chef & Home Cook Swap Ingredients | Epicurious

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06.04.2022

The original Ingredient Swap duo returns as expert chef instructor Frank Proto and home cook extraordinaire Lorenzo are trading carbonara recipes and hitting the kitchen. We set Lorenzo up with $174 worth of ingredients and Frank's recipe while sending only a modest $10 worth of goods back the other way. How do Lorenzo's skill stack up against Frank's expert level recipe? What tricks can Frank break out to improvise his way up to gourmet with only ten bucks? Learn more with Chef Frank on his YouTube Channel ProtoCooks! 🤍 Follow him on Instagram at 🤍protocooks Keep up with Lorenzo on Instagram at 🤍rollinabenzo Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Cook: What it Takes to Make It in a Michelin-Starred Restaurant

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Follow Joseph Johnson’s glorious and relentless pursuit of his cooking dream as he works his way up the cooking echelon in the kitchen of Mélisse — Chef Josiah Citrin’s shining star in the Los Angeles food scene. Produced by Life & Thyme in Los Angeles: 🤍 Directed by Nathan Sage: 🤍 Music by Kye Kye and Jules Massenet. Featuring: Joseph Johnson of Mélisse in Santa Monica, California: 🤍 Foodie Originals take you on a journey to connect with the personalities foraging, harvesting, growing, creating and making food. Check out all of our Foodie Originals here: 🤍 Subscribe to our channel here: 🤍 This original piece appears in Sn 4, Ep 1 of FoodieTV, a free iOS app showcasing the best stories about food from all around the world. Get the app here: 🤍

4 Levels of Hamburgers: Amateur to Food Scientist | Epicurious

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We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of a hamburger. And then we brought in a food scientist to review their work. Which hamburger was the best? Check out the professional's recipe here on the ICE blog: 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Hamburgers: Amateur to Food Scientist | Epicurious

$116 vs $11 Ramen: Pro Chef & Home Cook Swap Ingredients | Epicurious

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Pro chef Esther Choi, owner of Mŏkbar in New York and home cook Daniel are swapping ingredients and hitting the kitchen to make each other’s ramen recipes. We set Daniel up with all of the supplies he’d need to make Chef Esther’s luxurious $116 bowl of ramen while sending his more modest $11 worth of ingredients back the other direction. While Esther was using her expertise to elevate Daniel’s recipe, food scientist Rose dialed in to assist our home cook with a few questions he had along the way. Which one looks best to you? Follow Chef Esther on Instagram at 🤍choibites & 🤍mokbar_nyc Find Daniel at 🤍iamdanielvictor Rose is on Instagram at 🤍rosemarytrout_foodscience — Director: Chris Principe  Editors: Léa Kichler, Andy Morell Director of Photography: Brad Wickham Producer: Ness Kleino Assistant Producer: Michael Cascio Camera Operator: Paige Wollensak   Audio: Austin Rumsey Production Assistant: Brandon Guillebeaux Culinary Producer: Kelly Janke Associate Culinary Producer: Jackie Beal Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg Epicurious Video Team Jonathan Wise Ali Inglese  Dan Siegel  Rhoda Boone  Carolyn Gagnon  June Kim Holly Patton  Myra Rivera Billy Keenly Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

What it's Like to be a Line Cook at a Top-Rated NYC Restaurant | Bon Appétit

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02.03.2018

A day in the life of Nana Wilmot, one of 1.6 million line cooks working in America's restaurants. Read the article: 🤍 Still haven’t subscribed to Bon Appetit on YouTube? ►► 🤍 ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. What it's Like to be a Line Cook at a Top-Rated NYC Restaurant | Bon Appétit

Day In The Life of A Michelin Star Chef

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Go behind the scenes with Alvin as he spends a day with Chef Jane of Jeju Noodle Bar, the first michelin-starred noodle bar in America. From meticulously preparing fish to preparing endless bowls of noodles, being a chef might be harder than it seem. Jeju Noodle Bar: 🤍 About To Eat: A new YouTube channel from your internet food friends. About To Eat is the excitement of knowing something wonderful is coming. -Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more) Follow us on Instagram: 🤍 Check out some of our friends at BuzzFeed: 🤍 🤍 🤍 🤍 Credits: 🤍 🤍

Pro Chef Tips: Three Things to Know

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Here are a few things I think you need to know to become a better cook. Notice that these pointers don't include the size of your kitchen or the quality of your appliances ...

50 Cooking Tips With Gordon Ramsay | Part One

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Here are 50 cooking tips to help you become a better chef! #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍

Competitive Eater vs Professional Chef (ft. Josh Weissman)

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05.09.2022

Joshua Weissman & Matt Stonie face off in an EPIC 5 round Food Challenge!! Hot Dogs, Ice Cream, Burritos, & more are on the menu! BUT, who is actually Faster?? 🤍Joshua Weissman Video!! - 🤍 ENJOY!!! -Socials & Stuff FACEBOOK - 🤍 INSTAGRAM - 🤍 TWITCH - 🤍 TIKTOK - 🤍 TWITTER - 🤍 WEBSITE - 🤍 STONIE BOWLS - 🤍 Mailing Address: P.O. Box 46908 Las Vegas, NV 89102 Credits: Royalty Free Music by 🤍 Music and Sound Effects from Video CoPilot's "Proscores" & "Design Studio FX" Music from Epidemic Sounds

What A Professional Chef Eats In A Day • Tasty

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"It's crazy how food can brighten your mood." Follow Chef Eric Sze of 886 restaurant for a day of eating, filled with avocado toast, noodles, ice cream, and more! To check out classic Tasty recipes on our NEW 🤍Tasty Recipes YouTube page 👉🤍 We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you’re accustomed to. We don’t expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends. Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty: 🤍 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network 🤍

Cook up a storm Competition between Sky Ko and Paul Ahn

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Please do subscribe

Inside The Life Of A Billionaire Chef

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15.04.2021

Subscribe for more amazing videos! ► 🤍 ◄ Working as a billionaire’s private chef will bag you a six-figure salary, but you’ll also have tons of responsibilities to keep you busy. You might be able to live on your employer’s massive estate in your very own guest house, but that could mean going 10-weeks without visiting your family. You can travel all over the world on yachts and private jets, but you’ll have to learn about languages and currency to be able to gather the freshest ingredients wherever you go. And while you might receive gifts like cash and expensive watches, you could also be on-call 18-hours a day. Just ask private chefs like Dean Harper and Michael Harwood, who’ve done everything from prepare caviar and champagne at 1AM to forage on a deserted island for fresh pineapple. To become good enough for a billionaire to hire you as their private cook, you have to get a culinary degree from a great school like the Culinary Institute of America in Hyde Park, New York. You’ll also need lots of charisma and patience you might be dealing with rude guests and your responsibilities will include everything from menu planning to cleaning up after yourself. Private chefs also get to work with incredibly expensive ingredients like $12,000 Yubari King Melon, Kobe Beef which costs $1,475 for 5 pounds, or a $25,000 2.2-pound tin of Almas Caviar. From cooking on yachts to preparing the most expensive food, here’s what it’s like working as a billionaire’s personal chef. For copyright matters please contact us at: legal🤍valnetinc.com CHAPTERS: 00:00 Intro 00:42 Impressive salary and trips around the world 01:57 Becoming a private chef 03:17 Responsibilities and high expectations 05:48 Crazy requests, long hours and expensive bonuses

Gordon Ramsay vs Madelaine Petsch In VEGAN MASTERCHEF COOK OFF!

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Check out who wins the challenge on Madelaine’s Page: 🤍 To celebrate this summer’s all new season of MasterChef, and his billionth view on YouTube, Gordon is set a mystery box challenge by fellow YouTuber, and star of Riverdale, Madelaine Petsch! There’s only one thing Gordon doesn’t know……it’s a Vegan Cook off! Catch MasterChef Season 9 Wednesdays at 8/7c on FOX Gordon Ramsay Ultimate Fit Food - 🤍 Subscribe for weekly cooking videos. #GordonRamsay #Cooking Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit – 🤍 Follow Gordon: Text him: +1 (310) 620-6468 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 If you liked this clip check out the rest of Gordon's channels: 🤍 🤍 🤍

4 Levels of Sushi: Amateur to Food Scientist | Epicurious

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We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to prepare their version of sushi. After each of them had presented their creation, we asked a food scientist to review their work. Which one would you wrap your chopsticks around? Check out the level 3 recipe on the ICE blog: 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Sushi: Amateur to Food Scientist | Epicurious

I Learned How To Cook Like A Professional Chef

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I decided to take on the challenge of learning to cook like a professional chef to try and up my boring skills! Thank you to Blue Apron for partnering with me on this video for home chefs like me! First 50 people get $50 off their first two weeks of Blue Apron here: 🤍 Thanks to Blue Apron for sponsoring this video! Thank you also to the New School of Cooking at Pasadena for allowing us to film and utilize your gorgeous space for the week! Check them out if you're interested in taking a class :) 🤍 IG: 🤍 FB: 🤍 Follow Chef Joel Davis! IG: 🤍 🤍 Nguyen Tran IG: 🤍 Twitter: 🤍 FB: 🤍 starrykitchen.com Jeff Miller IG: 🤍 BlackCrystalWolfKids.com 🔥 SUBSCRIBE: 🤍 🐧 TWITTER: 🤍 📷 INSTAGRAM: 🤍 👯 FACEBOOK: 🤍 👻 SNAPCHAT : MichelleKhare 🎵 MUSICAL.LY: Michelle Khare Team MK: Creative Director - Garrett Kennell 🤍 Editor - Silas Orteza 🤍 Producer - Janelle DeChancie 🤍 Director of Photography - Matt Miller 🤍

Chef's favorite potato recipes - 2 Ways l Cooking with Wok

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10.11.2019

Check out Chef's favorite potato recipes in two form. Masterchef John Zhang shares easy and delicious ways of cooking potato with a wok. #potatorecipes #wok #cooking The 1st recipe, Potato Pancakes - Wonderfully crisp, tender, and just melt-in-your mouth amazing. The 2nd recipe, Beef and Potato, is simple to make. It's a comforting, delicious dinner any day of the week. Subscribe for more awesome Chinese recipes: 🤍 Want to learn more about wok recipe? Find best wok ideas in our Chinese Wok Recipe Playlist: 🤍 Are you a foodie craving Chinese food? Look no further. Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking. Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.

$170 vs $15 Ravioli: Pro Chef & Home Cook Swap Ingredients | Epicurious

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Professional chef Saúl Montiel from Cantina Rooftop and home cook Emily are swapping ingredients and hitting the kitchen to make their best ravioli. We set our home cook Emily up with $170 worth of supplies - everything she’d need to make Saúl’s recipe. Meanwhile, a modest $15 worth of ingredients was sent back the other way for chef Saúl to elevate into something gourmet. As is customary, food scientist Rose dialed in to assist our dear Emily with a few questions she had along the way. Which of these ravioli would you pick? Follow Chef Saúl on Instagram at 🤍chefsaulmontiel and 🤍CantinaRooftop Keep up with Emily on her YouTube channel at 🤍 and on Instagram at 🤍emilyslamduncan Rose is on Instagram at 🤍rosemarytrout_foodscience Director: Christopher Principe Director of Photography: Jack Belisle Editor: Micha Phillips Talent: Saul Montiel Talent: Emily Duncan Sr. Culinary Director: Kelly Janke Producer: Isabel Alcantara Culinary Producer: Mallary Santucci Culinary Associate Producer: Danielle Brooks Line Producer: Jennifer McGinity Associate Producer: Alicia Aswat Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Duell Davis Audio: Rebecca O’Neill Production Assistant: Liza Antonova Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Billy Ward Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

$178 vs $12 Sundae: Pro Chef & Home Cook Swap Ingredients | Epicurious

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Professional chef instructor Frank Proto and experienced home cook Daniel are trading recipes and whipping up some ice cream sundaes. We set Daniel up with an over-the-top $178 worth of ingredients and Frank's recipe while sending just 12 bucks worth of goods back to our esteemed expert. As is customary, food scientist Rose dialed in to assist Daniel in achieving Frank’s vision. How did his skills stack up against Frank's decadent banana split recipe? What tricks can Frank break out to improvise a sundae up to his standards? Check out chef Frank on his YouTube Channel, ProtoCooks! 🤍 Follow him on Instagram at 🤍protocooks Follow Daniel at 🤍iamdanielvictor Rose is on Instagram at 🤍rosemarytrout_foodscience Director: Cory Cavin Director of Photography: Joel Kingsbury Editor: Eric Bigman Talent: Frank Proto Talent: Daniel Victor Sr. Culinary Director: Kelly Janke Producer: Isabel Alcantara Culinary Producer: Kat Botysova Culinary Associate Producer: Jessica Do Line Producer: Jennifer McGinity Associate Producer: Alicia Aswat Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Lucas Young Audio: Rachel Suffian Production Assistant: Tim Colao Post Production Supervisor: Stephanie Cardone, Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Diego Rentsch Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

How A Professional Chef Cuts An Onion

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23.05.2021

This video hit over 10 million views on my TikTok and Instagram so I hope you guys enjoy in here at YouTube. It's one of the first things we are taught when becoming chef - how to perfectly cut an onion. Pre-order my book out September 2021: 🤍

$98 vs $9 Burger: Pro Chef & Home Cook Swap Ingredients | Epicurious

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Expert chef Frank and home cook Lorenzo are back, swapping their recipes and ingredients for your culinary viewing pleasure. We gave Lorenzo $98 worth of ingredients and Frank's notebook to make the best burger he could (with an assist from food scientist Rose!) On the other side, Frank received $9 worth of materials and tried to improvise his way up to gourmet. Who achieved the most impressive results under these mixed up circumstances? Follow Chef Frank on social at 🤍protocooks Find Rose on Instagram at 🤍rosemarytrout_foodscience Follow Lorenzo at 🤍rollinabenzo Looking for ICE on social? 🤍iceculinary Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

$162 vs $19 Fried Chicken: Pro Chef & Home Cook Swap Ingredients | Epicurious

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The original Ingredient Swap duo returns as professional chef instructor Frank Proto and home cook extraordinaire Lorenzo trade fried chicken recipes and hit the kitchen. We set Lorenzo up with $162 worth of ingredients and Frank's recipe while sending just under 20 bucks worth of goods back to our esteemed expert. As is customary, food scientist Rose dialed in to assist Lorenzo along the way. How did his skills stack up against Frank's expert level recipe? What tricks can Frank break out to improvise his way up to gourmet? Follow Lorenzo at 🤍rollinabenzo Check out chef Frank on his YouTube Channel, ProtoCooks! 🤍 Follow him on Instagram at 🤍protocooks Rose is on Instagram at 🤍rosemarytrout_foodscience Director: Cory Cavin Director of Photography: Joel Kingsbury Editor: LJ D'Arpa Talent: Frank Proto Talent: Lorenzo Beronilla Sr. Culinary Director: Kelly Janke Producer: Isabel Alcantara Culinary Producer: Kat Boytsova Culinary Associate Producer: Jessica Do Line Producer: Jennifer McGinity Associate Producer: Alicia Aswat Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operators: Miguel Zamora, Kirsten Potts Audio: Rebecca O'Neil Production Assistant: Amara McNeil Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Andy Morrell Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

$135 vs $13 Nachos: Pro Chef & Home Cook Swap Ingredients | Epicurious

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16.06.2022

Pro chef Saúl Montiel from Cantina Rooftop and home cook Lorenzo are swapping recipes and hitting the kitchen to whip up a plate of nachos. We provided Lorenzo with all the ingredients necessary to make chef Saúl’s over-the-top $135 nacho recipe, sending only $13 worth of materials back the other direction. Could our all-star home cook rise to the challenge or did chef Saúl’s nachos reign supreme? Follow Lorenzo at 🤍rollinabenzo Keep up with chef Saúl on Instagram at 🤍chefsaulmontiel and 🤍CantinaRooftop Rose is on Instagram at 🤍rosemarytrout_foodscience Director: Chris Principe Director of Photography: Jack Belisle Editor: Eric Bigman Talent, Professional Chef: Saúl Montiel Talent, Home Cook: Lorenzo Beronilla Sr. Culinary Director: Kelly Janke Producer: Isabel Alcantara Culinary Producer: Kat Boytstova Culinary Associate Producer: Kim Klatzkin Line Producer: Jennifer McGinity Associate Producer: Alicia Aswat Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Kirsten Potts Audio: Michael Guggino Production Assistant: Anna Maite Kaplan Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Andy Morell Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

4 Levels of Steak: Amateur to Food Scientist | Epicurious

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19.09.2019

We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of steak. And then we brought in a food scientist to review their work. Which steak was the best? Check out the recipe on the ICE blog: 🤍 Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. 4 Levels of Steak: Amateur to Food Scientist | Epicurious

Elizabeth Olsen Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

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19.09.2018

Elizabeth Olsen visits the Bon Appétit test kitchen to make vegetable tempura with Carla. Can she follow along using verbal instructions only? Elizabeth Olsen stars in Facebook Watch series SORRY FOR YOUR LOSS: 🤍facebook.com/sorryforyourloss Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. Elizabeth Olsen Tries to Keep Up with a Professional Chef | Back-to-Back Chef | Bon Appétit

$242 vs $13 Fried Rice: Pro Chef & Home Cook Swap Ingredients | Epicurious

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08.12.2021

Pro chef Esther Choi, owner of Mŏkbar in New York and home cook Gabrielle are swapping ingredients and hitting the kitchen to make each other’s crab fried rice recipes. We set Gabrielle up with all of the supplies she’d need to make Chef Esther’s decadent $242 creation while sending a modest $13 worth of ingredients back the other way. While Esther was using her expertise to elevate Gabrielle’s recipe, food scientist Rose dialed in to assist our home cook with a few questions he had along the way. Which one looks best to you? Follow Chef Esther on Instagram at 🤍choibites & 🤍mokbar_nyc Keep up with Gabrielle at 🤍gabchappel Rose is on Instagram at 🤍rosemarytrout_foodscience Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Natalie Portman Tries to Keep Up With a Professional Chef | Back-to-Back Chef | Bon Appétit

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27.06.2018

Natalie Portman visits the Bon Appétit test kitchen to make a vegan carpaccio with Carla. Can she follow along using verbal instructions only? Find out! Natalie Portman produced and narrates the IFC documentary EATING ANIMALS out now and playing in major cities. Website: 🤍 Facebook: 🤍 Twitter: 🤍 Want Bon Appétit shirts, hats and more? 🤍 Still haven’t subscribed to Bon Appétit on YouTube? ►► 🤍 Want more Bon Appétit in your life? Subscribe to the magazine and score a free tote! 🤍 ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. Natalie Portman Tries to Keep Up With a Professional Chef | Back-to-Back Chef | Bon Appétit

Amateur Vs. Professional Chef: Mac 'N' Cheese

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23.05.2018

Can two BFFs beat the Top Chef runner-up in cooking competition? Credits: 🤍 Check out more awesome videos at BuzzFeedVideo! 🤍 🤍 🤍 GET MORE BUZZFEED: 🤍 🤍 🤍 🤍 🤍 🤍 🤍 🤍 BuzzFeedVideo BuzzFeed Motion Picture’s flagship channel. Sometimes funny, sometimes serious, always shareable. New videos posted daily! Love BuzzFeed? Get the merch! BUY NOW: 🤍 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (🤍) EXTERNAL CREDITS Nnenna Ngwu 🤍instagram.com/nnennab + Special Thanks To: Adrienne Cheatham Top Chef: Season 15 Runner-up 🤍instagram.com/chefadriennecheatham/

$151 vs $19 Fried Chicken Sandwich: Pro Chef & Home Cook Swap Ingredients | Epicurious

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14.06.2021

Pro chef Esther Choi, owner of Mŏkbar in New York and home cook Lorenzo are swapping ingredients and hitting the kitchen. We set Lorenzo up with all of the supplies he’d need to make Chef Esther’s out-of-this-world $151 fried chicken sandwich while sending his more modest $19 worth of ingredients back the other direction. While Esther was working her magic, food scientist Rose dialed in to assist her old friend Lorenzo with a few questions he had along her way. Watch and find out whose chicken sandwich is worth clucking over. Follow Chef Esther on Instagram at 🤍choibites & 🤍mokbar_nyc Rose is on Instagram at 🤍rosemarytrout_foodscience Keep up with Lorenzo at 🤍rollinabenzo Still haven’t subscribed to Epicurious on YouTube? ►► 🤍 ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. $151 vs $19 Fried Chicken Sandwich: Pro Chef & Home Cook Swap Ingredients | Epicurious

I Hired a Professional Chef to Test TikTok Food Hacks

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05.11.2020

I Hired a Professional Chef to Test TikTok Food Hacks with Preston 👊 👕 MERCH 🡆 🤍 ❤️ FRIENDS! 🡆 Keeley - 🤍 👀 FOLLOW ME HERE! 🡆 TikTok - 🤍 🡆 Instagram - 🤍 🡆 Twitter - 🤍 🎮 Join my Fan Discord! 🡆 🤍 Unspeakable - How To WIN In Among Us EVERYTIME! 🤍 FaZe Rug - Trading a Penny FOR an iPhone 12 IT WORKED 🤍 Carter Sharer - EAT IT AND ILL PAY FOR IT!! (CHOCOLATE EDITION) 🤍 Additional music provided by Epidemic Sound Click here for a free trial! 🡆 🤍

Master Chef Florent Cheveau Runs the Busiest Pastry Shop in Las Vegas — Chefs of the Strip

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02.02.2019

On the final installment of Chefs of the Strip, we're spending the day with Chef Florent Cheveau to see how he keeps cool while running the busiest pastry shop in Vegas and simultaneously training for the World Chocolate Masters. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! 🤍

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