The Chef's Kitchen

Chef David Banks, from Kid Sheleen's, demonstrates his technique for making an omelette

Chef David Banks, from Kid Sheleen's, shows off his special touch to a breakfast favorite: Bacon and Eggs

Chef David Banks, from Harry's Seafood Grill, uses Barnegat Sea Scallops to make Ceviche

Chef David Banks, from Harry's Savoy Grill, makes Polpettine, an Italian meatball

Chef Tony Clark, from Valley Forge Casino Resort, makes three meat entrees from the menu of Pacific Prime Seafood and Steak

Chef Tony Clark, from Valley Forge Casino Resort, makes four mussel dishes from the menu of Viviano Cucina Italiana

Chef Michael Solomonov, from Zahav in Philadelphia, makes a fan favorite: hummus with fresh bread

Chef Robert Wiedmaier makes a great dish with mussels

Philadelphia Chef Jennifer Carroll poaches salmon in olive oil. She makes a ginger verjus sauce, and uses Dorot herbs and oranges.

Chef Katherine Honeyman of The Restaurant School at Walnut Hill College makes a creative appetizer: cup cake-sized vegetable lasagna.

Chef Henry Piotrowski, Jr. of The Restaurant School at Walnut Hill College makes fresh mozzarella cheese and flavors it with fruit.

Chef John Gallagher from The Restaurant School at Walnut Hill College demonstrates how to make several varieties of fresh bread.

Boston chef Evan Deluty prepares an Atlantic Halibut with leek, potato, and corn ragout. He also makes an appetizer of fresh pasta with a poached egg.

Chef David Banks demonstrates his technique for using foie gras with duck.

Chef David Banks shows he's got game with a roasted quail. Chef uses Dorot herbs in both of his recipes.