Cajun and Creole Demonstration by Paul Prudhomme

Chef Paul Prudhomme talks about what it is to be a professional in the food industry. He explains the difference between Cajun and Creole cuisine and demonstrates three recipes for us: chicken paprika, Bronzed chicken breasts, and pasta in cream sauce.

Chef’s Class: Farm to Table Revisited

Farm to table is more than a restaurant buzz word — it’s a frame of mind, and you don’t have to be a farmer or a chef to get in on the fun. The Napa Valley is home to some of the world’s best produce, some grown right here at […]

Chicken Demonstration by Sara Moulton

Sara Moulton met Julia Child early on in her career and became the associate chef on Julia’s PBS series, Julia Child and More Company. Chef Moulton went on to work in several restauants in New York City, and was the executive chef at Gourmet magazine for many years. In this […]

Chinese Cooking Demonstration by Martin Yan

Chef Martin Yan demonstrates essential Chinese cooking techniques , creates a vegetarian dish using garlic, ginger, bok choy, soy sauce, chili garlic sauce, miso, sesame seed oil, oyster sauce, water chestnuts and tofu. Chef Yan shows us how to debone a chicken at high speed, marinate it, and cook it […]

Classic American Cuisine Demonstration with Larry Forgione

Larry Forgione graduated from the CIA and is known as “The Godfather of American Cruisine” for his innovative menu at An American Place in New York City. Chef Forgione demonstrates dishes that have the flavors of American cooking while using old-fashioned approaches. Recipes include sautéed shrimp with watercress grits cakes […]

Crab Cakes Demonstration by Rick Moonen

Rick Moonen, an alumnus of the CIA, former chef at Oceana, owner of rm seafood, and winner of the James Beard Award for Best Chef Southwest, demonstrates the techniques for making Oceana’s #1 dish—Crab Cakes.

Crab Salad Demonstration by Patrick O’Connell

Patrick O’Connell, co-owner of the award-winning The Inn at Little Washington, demonstrates how to make crab salad with mango, avocado and tropical fruit purée, and a pineapple upside-down crêpe.

Foie Gras Demonstration by Thomas Keller

Chef Thomas Keller, owner of The French Laundry, Per Se, Bouchon, and many other fine restaurants, gives a demonstration using foie gras in a cold preparation (torchon).