The Chef's Kitchen
The Chef's Kitchen
Tips and techniques from the nation's top chefs, all done in a reality television format.
Baker James Barrett makes a Flourless Chocolate Cake.
James Barrett, from Metropolitan Bakery in Philadelphia, makes a chocolate cake recipe from his cookbook.
Chef Tony Clark makes Mozzarella Polenta with ingredients from Rosa Foods.
Chef Tony Clark of Philadelphia makes an Italian favorite: Mozzarella Polenta.
Iron Chef Morimoto makes Beef Tartare.
Chef Morimoto uses his exceptional knife skills while creating beef tartare. He also uses sugar cane in a unique way.
Chris Scarduzio makes sauteed bronzino fillet.
Chef Chris Scarduzio, of Table 31 in Philadelphia, makes sauteed bronzino. Using many products from Rosa Foods, Chris also prepares a chick pea puree and an olive oil emulsion.
Jose Garces makes a Mexican favorite: Crab Ceviche.
Chef Jose Garces of Philadelphia makes Crab Ceviche.
Baker David Carmichael makes Gluten-Free Bread.
Baker David Carmichael, from Gilt in New York City, shows us how to make Gluten-Free Bread.
Chef Stephen Hopkins makes Lobster Bisque, New England style.
Chef Stephen Hopkins, from the Fish House Grill in Bar Harbor Maine, makes Lobster Bisque, New England style.
Chef Stephen Hopkins makes Lobster Bisque, New England style.
Chef Stephen Hopkins, from the Fish House Grill in Bar Harbor Maine, makes Lobster Bisque, New England style.
Chef Matt Levin makes Japanese Pumpkin Squab.
Chef Matt Levin of Philadelphia makes Japanese Pumpkin Squab, with a rich vegetable and wine sauce.
Chef Matt Levin makes Japanese Pumpkin Squab.
Chef Matt Levin of Philadelphia makes Japanese Pumpkin Squab, with a rich vegetable and wine sauce.
Chef Steve Corry makes a stuffed chicken in a new way...with the chicken outside of the stuffing.
Chef Steve Corry, restaurant 555 in Portland Maine, makes stuffed chicken in an unusual way. He puts the chicken outside of the stuffing.
Chef Steve Corry makes a stuffed chicken in a new way...with the chicken outside of the stuffing.
Chef Steve Corry, restaurant 555 in Portland Maine, makes stuffed chicken in an unusual way. He puts the chicken outside of the stuffing.
Chef Roberto Donna makes swordfish based on traditions from his native Italy.
Chef Roberto Donna, of Washington, DC, makes swordfish based on traditional Italian cuisine. He incorporates the flavors of both northern and southern Italy.
Chef Roberto Donna makes swordfish based on traditions from his native Italy.
Chef Roberto Donna, of Washington, DC, makes swordfish based on traditional Italian cuisine. He incorporates the flavors of both northern and southern Italy.
Chef Roberto Donna makes swordfish based on traditions from his native Italy.
Chef Roberto Donna, of Washington, DC, makes swordfish based on traditional Italian cuisine. He incorporates the flavors of both northern and southern Italy.
Chef Brant Dadaleares makes Panna Cotta.
Chef Brant Dadaleares, from Fore Street restaurant in Portland Maine, makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta.
Chef Brant Dadaleares makes Panna Cotta.
Chef Brant Dadaleares, from Fore Street restaurant in Portland Maine, makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta.
Chef Ellen Yin makes tropical fruit gazpacho.
Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit.
Chef Ellen Yin makes a black bass wrapped in a grape leaf and a tropical fruit gazpacho.
Chef Ellen Yin, author of the cookbook Forklore, makes a black bass wrapped with whole grape leaves. She also makes a fresh gazpacho from tropical fruit.