Podcasts
From the 2007 StarChefs.com International Chefs Congress


The Art of Presentation with Chef Graham Elliott Bowles
Take a journey into the concept of food as art (or at least food inspired by art) in this workshop from the International Chefs Congress, in which Chef Graham Elliot Bowles demonstrates three presentation ideas inspired by different art movements. Chef Bowles and his cooks take us through a contemporary art-based interpretation of clam chowder, a Toulouse-Lautrec inspired dish of scallops with pumpkin puree and eggnog foam, and a modern art take on cranberry-mint soup.

Sashimi Knife Skills with Takashi Yagihashi
If you’re looking to brush up on your knife techniques or simply want to know about the authentic Japanese method of cutting sashimi, this podcast features Chicago Chef Takashi Yagihashi as he covers the basics of sharpening Japanese-style knives and the right way to cut tuna and salmon sashimi from both filet and whole fish. Learn Chef Yagihashi’s tips on how to properly use a whetstone with a single angle blade, how to tell when the blade is sharp enough, and how to use the right technique in order to minimize meat-structure damage when slicing raw fish filets.
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Advanced Japanese Techniques at RyuGin
Seiji Yamamoto’s work at RyuGin is continually pushing the boundaries of culinary techniques. In the first segment of this ICC 2007 video podcast, Yamamoto demonstrates his method for deboning Hamo – a delicately flavored Japanese fish with the most complex of bone structures. His first step is to CAT scan the fish at a hospital to obtain an X-ray which he uses as a blueprint to aid in his boning of the fish. In the second segment of this podcast, Yamamoto uses every part of a squid to create another stunning dish. After curing the body in sake, kombu and yuzu powder, the guts, tentacles and ink are made into a sauce which is printed on the plate in the style of a Japanese newspaper column using his signature silkscreen method.
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Pastry Chef Alex Stupak’s Peanut Butter and Jelly Mignardise
Watch as WD-50 Pastry Chef Alex Stupak uses new techniques to turn a classic combination into an avant-garde creation at the 2007 International Chefs Congress. Small sections of pâte de fruit are frozen in liquid nitrogen before getting dunked in a liquid peanut pate sablée mixture. A final coating of tapioca maltodextrin-laced ground peanut results in these tasty little bites of crunchy, frozen PB&J. Watch this Podcast
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Pastry Chef Elizabeth Falkner’s Sous Vide Chocolate Cake
Elizabeth Falkner of Citizen Cake in San Francisco, CA is not the type of pastry chef to think that sous-vide is limited to savory cooking. As she describes the inner mechanics of her Sous-Vide Chocolate Cake, Chef Falkner paves the way for future adaptations of this new-school cooking technique for desserts. Watch this Podcast