The Chef's Kitchen
The Chef's Kitchen
Tips and techniques from the nation's top chefs, all done in a reality television format.
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.
Chefs from Zinc Restaurant in Philadelphia make Turbot Roulade.
Chefs Olivier Desaintmartin and Laurent Leseur from Zinc Restaurant in Philadelphia make Turbot Roulade with Lobster and Vegetable Risotto.
Chefs from Zinc Restaurant in Philadelphia make Turbot Roulade.
Chefs Olivier Desaintmartin and Laurent Leseur from Zinc Restaurant in Philadelphia make Turbot Roulade with Lobster and Vegetable Risotto.
Chef Chris Lee makes lamb loin.
Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns.
Chef Chris Lee makes lamb loin.
Chef Chris Lee of New York City makes an Australian Lamb Loin with peas and fiddlehead ferns.
Chef David Banks makes small seafood dishes to share.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster.
Chef David Banks makes small seafood dishes to share.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes small seafood dishes using shrimp and lobster.
Chef David Banks makes Seafood Barbeque.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque.
Chef David Banks makes Seafood Barbeque.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, grills oysters for a tasty barbeque.
Chef David Banks makes several Sashimi dishes.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood.
Chef David Banks makes several Sashimi dishes.
Chef David Banks, of Harry's Seafood Grill in Wilmington Delaware, makes several Sashimi using fresh caught seafood.