Techniques and Culinary Concepts
Learn the latest and most innovative techniques and concepts that chefs are using in their kitchens. Incorporate these techniques and concepts into your repertoire and let them propel your cooking to a new level of sophistication and flare.

Crunchy Potatoes Technique
Chef Brian Millman of Uncommon Ground – Chicago, IL

Compressed Fruit
Chef Mark Hopper of Bouchon – Las Vegas, NV

Layered Foie Gras Terrine
Chef Adam Schop of De La Costa – Chicago, IL

Salsa Negra
Chef Carmen “Titita” Degollado of El Bajio – Mexico City, Mexico

Stuffed Poultry Sous Vide and Deep-Fried
Dave Arnold of the French Culinary Institute – New York, NY

Sous Vide Chocolate Cake
Chef Elizabeth Falkner of Citizen Cake – San Francisco, CA

How to Cook an Egg
Chef Joel Robuchon of l’Atelier de Joël Robuchon – Paris, France

Making Bitters
Mixologist Adam Seger of Nacional 27 – Chicago, IL

Spherification for Beginners
Chef Jose Andres of Café Atlantico – Washington DC

Squid Powder
Chef Elena Arzak of Restaurante Arzak – San Sebastian, Spain

No-Egg Gnocchi
Chef Joey Campanaro of The Little Owl — New York, NY

Hand-Rolled Couscous
Chef Mourad Lahlou of Aziza – San Francisco, CA

Curing Egg Yolks
Chef Peter Rudolph of Campton Place – San Francisco, CA

Making Perfect Ice Cream in a Pacojet
Pastry Chef Kriss Harvey of Butter – Chicago, IL

Hybridizing Cream Whippers
Chef Mark Andelbradt of Morimoto NYC — New York, NY.

Flavoring with Cedar Paper
Chef Josh DeChellis of Sumile – New York, NY

Laminating Skate
Chef Andrew Zimmerman of del Toro – Chicago - IL

Liquid Center Fluke with Activa
Chef Mark Hellyar of Blue Duck Tavern – Washington, D.C.

Pickling Dried Chiles
Chef Patricia Quintana of Restaurant Izote – Mexico City, Mexico

Preparing Barnacles
Chef Ken Oringer of Clio – Boston, MA

Transforming Fats into Powders
Pastry Chef Adrian Vasquez of Providence – Los Angeles, CA

Working with Isomalt
Pastry Chef Albert Adria of el Bulli – Roses, Spain

Imposters - Creating Calamari "Spaghettini"
Chef Dante de Magistris of Dante in Royal Sonesta Hotel — Boston

Blanching in Oil
Chef Michael Schulson of Buddakan — New York, NY

Easter Treats: How to Make a Chocolate Egg
Chef Oriol Balaguer of Estudi di Xocolata i Pastisseria — Barcelona, Spain
As demonstrated at Estudi di Xocolata i Pastisseria

Roulade Using Salmon Loin
Chef Mark Allen of Le Soir — Newton Highlands, MA

Thickening With Nuts
Chef Ana Sortun of Oleana — Cambridge, MA

Hybridizing Cream Whippers
Chef Mark Andelbradt of Morimoto NYC — New York, NY.

Serving Raw Foie Gras
Chef Pascal Barbot of L'Astrance — Paris, France

Cleaning and Marinating Tripe
Chef Chris Cosentino of Incanto — San Francisco

As demonstrated at New England Foodservice and Lodging Expo 2005 :
Sous Vide
Chef Anthony Susi of Sage - Boston, MA

As demonstrated at the 2004 New England Foodservice and Lodging Expo :
Techniques in making terrines
Pastry Chef Ernie Quinones of Boston University Club - Boston, MA

Dessert Décor
Pastry Chef Ernie Quinones of Boston University Club - Boston, MA

Tempering with Spices
Chef Thomas John of Au Bon Pain, formerly of Mantra - Boston, MA

As demonstrated at the Northwest Foodservice Show :
Cleaning & Preparing West Coast Razor Clams
Chef Johnathan Sundstrom of Lark - Seattle, WA

Cooking In A Cloud - The Artful Use Of Foam
Chef William Belickis of Mistral - Seattle, WA

Decorating Cakes with Marbled Fondant
Pastry Chef Sue McCown of Earth & Ocean at the W Hotel - Seattle, WA

Preparing Gnocchi
Chef Holly Smith of Café Juanita - Kirkland, WA

Deboning Poultry
Chef Wayne Johnson of Andaluca at the Mayflower Park Hotel - Seattle, WA

Making Vietnamese Sauces
Chefs Eric and Sophie Bahn of Monsoon - Seattle, WA

Making Clear Apple and Pear Chips
Chef Christina Longo of Barking Frog - Woodinville, WA

Intensifying Flavors Through Curing
Chef Brian Scheehser of the Hunt Club at the Sorrento Hotel - Seattle, WA

As demonstrated at Lo Mejor de la Gastronomía 2003 :
Apple Caviar
Chef Ferrán Adriá of El Bulli - Roses, Spain

Breast of Squab with Crusty Golden Beets and Sweet Potato Jus
Chef Wylie Dufresne of WD-50 – New York, NY

more Lo Mejor de la Gastronomía 2003 video clips