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Scrapple Demo
Techniques
By Chef Stephen Gerike, Price, Maryland
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Grilled Octopus Demo
Techniques
By Chef/Owner Tony Maws, Craigie on Main, Cambridge, Massachusetts
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Strawberry Demo
Techniques
By Pastry Chef Carlos Salgado, Commis, Oakland, California
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Potato Chicharrones
Techniques
By Corporate Chef Ron Boyd, Plum, Oakland, California
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Foie Gras
Techniques
In Italian Cuisine: Basic Cooking Techniques, his pocket-sized encyclopedia, Tony May defines soppressata as cooked and aged salame "made with lean...
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Turkey Pavé
Techniques
By Chef de Cuisine Dominque Crenn, Luce, InterContinental, San Francisco
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Grano Arso Demo
Techniques
By Executive Chef Patti Jackson, I Trulli, New York City
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"Barreled" Beef Demo
Techniques
By Executive Chef Josh DeChellis, La Fonda Del Sol, New York City
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Chicken Long Rice Demo
Techniques
By Executive Chef Rodelio Aglibot, Sunda, Chicago
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Almond Croissant Demo
Techniques
By Chef/Owner François Payard, François Chocolate Bar, New York City & Payard Pâtisserie & Bistro, Las Vegas, Japan, and South Korea
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"Caviar" Demo
Techniques
Head Chef Mike Isabella, Zaytinya, Washington, D.C.
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Sausage Buns Demo
Techniques
Adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
