Tag: CHEFS

Egg Yolk Raviolo with Truffles – How To

-We’re making uovo raviolo today. My father’s from Italia. I’ve been making pasta with him and with my nonna since I was 2, 3 years old. Pasta all’uovo’s been cooked for the king of Italia at one point. It’s gonna blow your mind. ♪♪ ♪♪ Hiya. Stefano Secchi from… Pasta all’uovo is egg-based pasta. First,…

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Gordon Blowing Chef’s Minds For 4 Minutes Straight | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

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Gordon’s Undercover As An Old Man | Season 3 Ep. 1 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

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Bake for Someone – by Electrolux

It’s really delicious. Everyone! Thank you all for coming to the grand opening of my pop-up bakery – Bake for Someone. So, I have a confession to make. I didn’t bake a single item. So let me introduce you to the team who made all of this possible. The true heroes.

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Sneak Peek: New Year, New Missions, Same Gordon | Season 3 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

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Featured Ingredient: Financier Cake with European Butter

To add a modern twist to this French classic, we’re using European butter with the sous vide cooking technique with both the pears and the citrus in the brown butter for the financier cake to really elevate the dish. We brown the butter like you normally would traditionally, but we’re adding in what would be…

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Cooking Demo: Pork Chop Dish | Season 2 Ep. 1 | GORDON RAMSAY’S 24 HOURS TO HELL & BACK

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How To Make A Cheesy Raclette Dinner Spread

-So, first things first… Ahh. [ Laughing ] “First things first, ahh.” Onion facial. ♪♪ ♪♪ Hey. My name is Paul Kahan, from a whole slew of restaurants in Chicago. I’m here with my new cookbook, “Cooking for Good Times.” Good times, good times. I’m gonna demo a raclette from the book today. Raclette —…

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Featured Ingredient: Butter of Europe in Classic French Dishes

This is my take on a classical dish from France; radis beurre. So this is a radish with European butter and a touch of salt. That’s real, classical. You find that in every bistro in France. I wanted to recreate the radish coming out of the soil. So I used 5 different radishes…. the sweetness…

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Chef’s Night for Josh Niland | Jamie Oliver

So tonight’s really exciting because it’s just a chef’s night there’s this lovely very humble very talented young chef called Josh. He’s just got a different way of looking at things so I thought like you know Nathan’s like our fish God and then Yannick over here is like the next gen so I thought…

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