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The Chef's Kitchen

The Chef's Kitchen

Tips and techniques from the nation's top chefs, all done in a reality television format.
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Chef Roberto Donna, from Galileo III in Washington DC, makes pasta.

06/29/11
Chef Roberto Donna, from Galileo III in Washington DC, makes tagliolini pasta.

Mat Falco and Neil Harner talk about the craft brewing industry in Philadelphia.

06/20/11
Mat Falco and Neil Harner talk about craft brewing and publishing Philly Beer Scene Magazine.

Chef Matt Levin makes a family-size Burger with Pancetta and Onion Fondue in addition to Portuguese ...

06/13/11
Chef Matt Levin, from Ad Sum in Philadelphia, makes a large Burger with Pancetta and Onion Fondue along with Portuguese Clam and Pig Stew.

Chef Chris Scarduzio makes Steak Beurmaniere.

06/06/11
Chef Chris Scarduzio, of Table 31 in Philadelphia, makes Steak Beurmaniere.

Chef Adam Delosso makes Cote Du Boeuf with Bernaise sauce.

05/31/11
Chef Adam Delosso, from Garces Trading Company, makes Cote Du Boeuf with Bernaise sauce.

Chef Chef Tony Clark shows off his passion as he makes chicken and seafood.

05/24/11
Chef Chef Tony Clark, from Old Grange in Cape May New Jersey, shows off his Rastelli Passion as he makes chicken, sea bass, tuna, and ...

Chef Georges Perrier makes Angus Beef Filet with potatoes au Cru.

04/26/11
Chef Georges Perrier from Philadelphia makes filet with potatoes au Cru and sauce. Thanks to Rastelli Direct for providing the angus beef.

Chef Matt Hill, from Charlie Palmer Steak, makes soft shell crabs and tuna tartar.

04/18/11
Chef Matt Hill, of Charlie Palmer Steak in Washington DC, makes soft shell crabs and tuna tartar, with mango vinaigrette and apple and ...

Chef Patrick Feury poaches Ivory King Salmon.

04/11/11
Chef Patrick Feury, from Nectar in Berwyn Pennsylvania, makes a poached ivory king salmon, with miso broth and dashi.

Chef Nicholas Elmi makes poached rabbit saddle.

04/04/11
Chef Nicholas Elmi, from Le Bec-Fin in Philadelphia, makes poached rabbit saddle with English peas and hearts of palms.

Chef Matt Levin makes wild Striped Bass.

03/28/11
Chef Matt Levin of Ad Sum in Philadelphia, makes wild Striped Bass with braised greens.

Chef Robert Wiedmaier makes Maine scallops in the shell.

03/21/11
Chef Robert Wiedmaier of Washington, DC, makes Maine scallops and serves them in the shell.