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Meals Ready to Eat

Coast Guard and Philly

Food can be a strong source of comfort and enabler of camaraderie as expressed by Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger. Chef de Cuisine Holly Jivin, who leads a team of more than 30 people at The Bazaar by José Andrés at the Beverly Hills SLS, prepares the restaurant’s signature interpretation of a “Philly Cheesesteak.”

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Full Episodes
Still from "Meals Ready to Eat." Olive farm in Israel.
Episode
26:40
Meals Ready to Eat

S1 E6: Israel

Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, of DTLA restaurant Otium, cooks up a “Dry-aged Beef Tartare with Yogurt Mint Bulgur."
Season 1 Episode 106
Boys playing by the beach in Guam | Kyle Hausmann-Stokes
Episode
26:40
Meals Ready to Eat

S1 E4: Okinawa and Guam

Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
Season 1 Episode 104
Still of Petit Trois plates from Meals Ready to Eat
Episode
26:40
Meals Ready to Eat

S1 E3: CIA and Petit Trois

Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
Season 1 Episode 103