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The Chef's Kitchen show

The Chef's Kitchen

Summary: Tips and techniques from the nation's top chefs, all done in a reality television format.

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  • Artist: hype413 Inc
  • Copyright: Copyright 2008 and 2009 and 2010 and 2011 and 2012 and 2013 and 2014 by hype413 Inc

Podcasts:

 Chef Jonathan Cartwright makes Maine Lobster Hash. | File Type: video/mp4 | Duration: 1:32

Chef Jonathan Cartwright, from the White Barn Inn in Kennebunk Beach Maine, makes Lobster Hash at the New England Culinary Arts Forum.

 Chefs Tony Clark and Jean Marie Lacroix make exciting dishes using ingredients from Maine. | File Type: video/mp4 | Duration: 1:32

Chefs Tony Clark and Jean Marie Lacroix from Philadelphia make exciting dishes using only ingredients from Maine, including an omelet with lobster.

 Chef Arthur Cavalier makes Alsatian Beer Braised Short Ribs. | File Type: video/mp4 | Duration: 1:32

Chef Arthur Cavalier of Parc in Philadelphia makes a bistro favorite, Braised Short Ribs..

 Chef Walter Staib makes a shrimp and chicken dish along with lobster fritters. | File Type: video/mp4 | Duration: 1:32

Chef Walter Staib from City Tavern in Philadelphia makes shrimp wrapped with chicken and lobster fritters.

 Baker James Barrett makes a Flourless Chocolate Cake. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

Chef Tony Clark of Philadelphia makes an Italian favorite: Mozzarella Polenta.

 Iron Chef Morimoto makes Beef Tartare. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

Chef Jose Garces of Philadelphia makes Crab Ceviche.

 Baker David Carmichael makes Gluten-Free Bread. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

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. | File Type: video/mp4 | Duration: 1:32

Chef Brant Dadaleares, from Fore Street restaurant in Portland Maine, makes a Dark Chocolate, Caramel and Goat Cheese Panna Cotta.

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