 |
 |
|
|
|
|||||||
|
|||||||
|
|||||||
|
|||||||
Chef Richard Knight of Feast in Houston, TX is serious about using as much of an animal as possible. Here is his unique use of a duck neck to act as casing for a pork sausage.
 |
Lamb Charcoal King Adam Sappington Demos Lamb Butchery at IACP 2012 |
 |
Homemade Fregola Technique with Chef Jeremy Fox |
 |
Pounding Thai Curry Paste with Pok Pok Chef Andy Ricker |
 |
Cooking Heirloom Black Rice with Lukshon's Chef Sang Yoon Chef Sang Yoon makes the most of his Jade Custom Island Suite cookware at Lukshon |
 |
The Art of Presentation with Chef Jordan Kahn The Art of Presentation with Steelite International |
 |
David LeFevre of M.B. Post - Manhattan Beach, CA |
 |
The Art of Presentation and Plating with Chef Jordan Kahn The Art of Presentation with Steelite International |
 |
Perfection Two Ways: The Sazerac |
 |
Preserving Cherry Tomatoes with Sous Chef Philip Meeker |
 |
Jeffrey Morgenthaler of Clyde Common - Portland, OR |
 |
Adam Schop of Nuela and His Signature Peruvian Roasted Chicken - New York, NY |
 |
Butchery: Top Sirloin |
 |
Butchery: The Rib Eye |
 |
Butchery: Country Style Ribs |
 |
Butchery: The Denver Cut |
 |
Pastry Chef Manabu Inoue of Morimoto - New York, NY |
 |
Handmade Gyoza Wrappers Chef Gabe Rosen of Biwa Restaurant in Portland, OR |
 |
Rabbit with Early Spring Vegetables Chef Damian Sansonetti of Bar Boulud in New York City |
 |
Blackberry-Basil Shrub Mixologist Lynn House of Blackbird in Chicago, IL |
 |
Apple Butter Mixologist Lynn House of Blackbird in Chicago, IL |
 |
Meat Glue Technique Chef Dirk Flanigan of The Gage and Henri in Chicago, IL |
 |
Stuffed Duck Neck Chef Richard Knight of Feast in Houston, TX |
 |
The Art of Shucking Chef Josh Even of The John Dory Oyster Bar in New York City |
 |
Smokin' Salmon Chef David Feau of The Royce at The Langham Huntington in Pasadena, CA |
 |
Chartreuse Candy Pastry Chef Bryce Caron of Custom House Tavern in Chicago, IL |
 |
Chocolate Bonbon with Nougat Ganache Chef Meg Galus of Café des Architectes at the Sofitel Chicago Water Tower in Chicago, IL |
 |
Canning: Preserved Mandarins Chef Paul Virant of Vie Restaurant in Western Springs, IL |
 |
Lamb Bacon Chef Michael Fiorello of Mercat a la Planxa in Chicago, IL |
 |
Korean Dumplings, Two Ways Cheonjipoja in Seoul, South Korea |
 |
Pork Trotter James Tracey of Craft Restaurant in New York City |
 |
One Minute Infusions Mixologist Gina Chersevani of PS7 in Washington, DC |
 |
Microwave Sponge Cake Brian McCracken and Dana Tough of Spur gastropub in Seattle, WA |
 |
Fried Béarnaise Brian McCracken and Dana Tough of Spur gastropub in Seattle, WA |
 |
Black Garlic Ravioli Chef Ruben Garcia of minibar by José Andrés in Washinton, DC |
 |
Ultrasonic Shrimp Stock Chef Sang Hoon Degeimbre of L'Air du Temps in Belgium |
 |
Tongue of Lamb "En Tortue" Chef Michael Vrijmoed of Hof Van Cleve by Peter Goossen in Belgium |
 |
Liquid Nitrogen Caipirinha Mixologist Lucas Paya of The Bazaar by Jose Andres- Los Angeles, CA |
 |
Dahi Wada (Lentil Fritters) Vermilion – New York, NY |
 |
Liquid Nitrogen Floating Island Pastry Chef Michael Gillet of The Bazaar by Jose Andres |
 |
How to Break Down a Suckling Pig Chef April Bloomfield of The Spotted Pig - New York, NY |
 |
Puffed Sushi Rice Pastry Chef Daniel Carter of Go Fish- St. Helena, CA |
 |
Razor Clams a la Plancha Chef Jamie Bissonette of Toro-Boston, MA |
 |
Carbonated Cocktails Mixologist Jim Romdall of Vessel- Seattle, WA |
 |
Caul Fat Ballotine Chef Vuong Loc of Portage - Seattle, WA |
 |
Tomato Confit Chef Daisley Gordon of Campagne - Seattle, WA |
 |
Carrot Top Crust Chef Christopher Kostow of The Restaurant at Meadowood - St. Helena, CA |
 |
Uni Mousse Chef Harold Dieterle of Perilla-New York, NY |
 |
Hand-Sculpted Ice Cubes Mixologist Takaaki Hashimoto of B Flat - New York, NY |
| Sign up for our newsletters! | | | Print this page | | | Email this page to a friend |
| |
 | |
|
|
| Copyright © 1995-2012 StarChefs. All rights reserved. | Privacy Policy |
