Recipe: Sautéed Day Boat Scallops with Carrots Three-ways | KCET
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Recovering Quadriplegic Veteran Opens Resto and Paves the Way for Others
Today, a growing number of military veterans are pursuing culinary careers. The culinary field is very natural for military transitioners and veterans due to the built-in structure and drive for excellence.
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S1 E6: Israel
Season 1, Episode 6
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."
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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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Meet Coast Guard cook, Arianna Gunn, whose work is crucial to the team’s morale and welfare. Host August Dannehl teases out Gunn’s secret to preparing good food and helps her on deck as she grills gourmet burgers for the crew.
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Travel to meet the crew of a South Philadelphia Fire Department, where resident chef and Marine veteran Bill Joerger, demonstrates the rigors and intense pressures of being a firefighter as well as the challenges of cooking while on call 24/7.
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Chef Mei Lin explores the fusion of Asian and American flavors in her Island Congee with Coconut Milk-braised Pork Shoulder dish.
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Chef Mei Lin explores the fusion of Asian and American flavors in her Island Congee with Coconut Milk-braised Pork Shoulder dish.
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Meals Ready to Eat
Today, a growing number of military veterans are pursuing culinary careers. The culinary field is very natural for military transitioners and veterans due to the built-in structure and drive for excellence.
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Meals Ready to Eat
We asked Marquardt to give us an insider’s look into the demands of a chef de cuisine at one of the country’s best restaurants. Here’s a day in his life.
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Top Chef Master and CIA veteran Neal Fraser, currently the owner of downtown L.A. restaurant Redbird, to demonstrate a simple yet refined technique that can result in a gastronomic work of art.
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There’s so much more to meat than just steak or bacon, just ask Eagle Yu of Aged Butchery who specializes in whole animal butchery.
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Whiskey is popular among America’s fighting forces. Certainly, this popularity can be explained partly as a reflection of American taste in general, but for military men and women, whiskey holds an additional appeal.
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