1. Marcel Cocit’s mission in his life as a private chef is to impassion and delight all of his clients with his own personal style and artistry of food presentation. Marcel is a graduate of the New York Restaurant School with a Certificate in Culinary Arts: Intensive program featuring culinary arts; including standard kitchen skills, fundamentals based on classical French techniques, international and regional American food skills and basic baking/pastry. Originally from Queens, Marcel’s career began in New York where he worked for many years as an exclusive chef in various New York private homes. Marcel’s believes and teaches that most importantly people eat with their eyes first. He is most content when in the kitchen, being involved with food is his most rewarding experience, from start to finish, shopping, chopping, from preparation to the very first bite. After moving to California and working for various celebrities and high end clientele, Marcel has expanded his business and now not only brings his very personal, exciting and unique flavors to cooking for intimate dinners, parties and exclusive events. --He now teaches private cooking classes which he spices up with fun, simplicity and most of all – passion. Marcel is also fluent in English, Spanish and Portuguese. References: Benjamin Bratt Brad Pitt Brooke Burke and David Charvet Bryan Lourd – Creative Artist Agency George Clooney Jennifer Aniston Jim Gray Sports - Announcer Larry King Lisa Marie Presley Nicolas Cage Sharon Stone Susanne Somers Tobey McGuire

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  2. Growing up in a very Italian Chicago family, food was often the focus of Ralph Pallarino’s family gatherings. While the other kids were out playing, Ralph was busy inside making homemade pastas, oversized ravioli, and preparing fried eel!

    With dreams of owning a restaurant, Ralph Pallarino attended business school where he often entertained friends with elaborate and creative dinner parties. In 1999, after cooking for a friend’s birthday party, another friend approached him with the idea to open a no-fuss Italian BYOB joint with Ralph as the chef. With no professional experience, Ralph's dream restaurant, Bella Luna, was born, offering fresh and uncomplicated seafood dishes to enthusiastic diners in Conshohocken, PA, right outside of Philadelphia.

    Following in the footsteps of Bella Luna's success, Ralph and his partners opened Stella Blu, also in Conshohocken, a more upscale seafood restaurant that focuses on fine Italian fare but incorporates other cultural influences as well. Ralph enjoys challenging himself and educating the public by using obscure ingredients in his nightly specials.

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    Resident chef and host of “G Word” on DISCOVERY’s PLANET GREEN network. Explore
    exotic foods in the field before battling an established chef at a 30-minute kitchen competition.
    Host, reporter, improviser and all iron chef! Premiered in late 2008!

    Host & Producer, ORGANIC A to Z
    Host, creator, writer and producer of this 26-part online cooking show and podcast!

    Professional chef, pastry chef, wine maker, food and wine educator.
    Food, cooking, gardening, home renovations, travel, film, world history and culture.
    Lived in Japan for three years. Conversationally proficient in Japanese and Spanish.
    Dual citizenship with Australia and USA.

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  4. Born on Florence, Italy, 36 years ago, Gabriele is a musician by trade and a cook by nature. Raised in the Olive Country of Fiesole, just a few miles north of Florence, Gabriele spent the first two decades of his life participating in the preparation of all the family meals; his grandmother and mother taught him everything he knows about Tuscan Food and traditional Farmers’ Cuisine. At the age of six, one Sunday morning alone in the kitchen, Gabriele decided to turn on the oven and baked his first cake; he then priced that cake and delivered it warm to his parents’ bedroom for breakfast. From then on, his Sunday Morning Baking experiments became his weekly allowance.

    Gabriele has not stopped cooking since; he is animated by an insatiable fascination with food, by his love for organic ingredients, and most and foremost by his determination to now feed his wife and children in the healthiest and most natural way he knows…the Tuscan Way.

    Together with his wife, actress Debi Mazar, he started a cooking blog little less than two years ago: Under The Tuscan Gun. Taped in their Los Angeles home kitchen, Gabriele and Debi cook and share strictly traditional Tuscan recipes in a homey and very relaxed and unpretentious setting. Absolutely unscripted, far from the TV dump-and-stir format, Under The Tuscan Gun has developed a great international fan base. The website generated a considerable amount of traffic and gained press in almost every cook/lifestyle popular magazine. Gabriele and Debi’s recipe and take on food, lifestyle and family has bee featured on publications such as: Bon Appetit, Food and Wine, People Magazine, Rachel Ray, Harpers’ Bazar, InStyle and others.

    Gabriele’s dream is to bring all his family back to his olive grove in Fiesole and raise his daughters in one of the most beautiful countries of the world, while he opens a Bed and Breakfast with a small restaurant and an International Cooking School.

    Gabriele is currently expanding his horizons and sharpening his knives in the kitchen of Campanile in Los Angeles, under the supervision of chef Mark Peel.

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