Sam
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RECIPES
Banana Cashew Miso
Chef Willy Eick from Mission Ave Bar and Grill in Oceanside, CA is always experimenting with different flavors and techniques,…
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MARKETING
Taco Photo Breakdown
With so much food photography on social media, chefs need to figure out how to make their work stand out…
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PLATING
Potato Transformation
Jamie Simpson’s version of a potato salad without mayo uses all usual ingredients of potato, onion, paprika, celery, and mustard…
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TOOL KIT
Vegetable Sheeter Magic
Chef Jamie Simpson is the executive chef liaison at the Culinary Vegetable Institute at The Chef’s Garden in Ohio. His…
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RECIPES
60 Day Dry Aged Beef
There’s nothing better than dry aged beef. I was fortunate enough to film the Chef’s Roll 365 Dry Aged Beef…
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TOOL KIT
Moribashi Plating Chopsticks
Plating chopsticks allow you to plate things in very precise ways that traditional tweezers don’t allow you to do. You…
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PLATING
Salmon Sashimi with Rob Ruiz
Rob Ruiz is an artist when it comes to plating. He uses flavors, textures, colors and composition to make incredible…
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KNIFE SKILLS
How to Cut Salmon Sashimi
After breaking down the Salmon, remove the belly membrane. Cut thin slices and retain a thin layer of…
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KNIFE SKILLS
Salmon Sushi Fillet Tutorial
Chef Rob Ruiz from Land and Water Co. in Carlsbad, CA has a very unique style for making salmon sushi…
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