1. Mast Brothers Chocolate: A Family Cookbook Trailer

    03:34

    from MAST BROTHERS CHOCOLATE / Added

    28K Plays / / 12 Comments

    Mast Brothers Chocolate: A Family Cookbook. Available Everywhere October 22, 2013 Directed by Craig Teper, Parenthetical Pictures Featuring Frank Castronovo, Adrian Grenier, Chef Daniel Humm, Chef Thomas Keller, Reggie Watts, and Mast Brothers Crew Special thanks to: Peter Stray, David Spelman, Bern Cohen and Little, Brown and Company Original Music by Rob Schwimmer and Mark Stewart Additional music by Reggie Watts Cookbook Launch Party- Tues. Oct. 22nd- Wythe Hotel Ballroom 6-9PM. Tickets available through brownpapertickets.com

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    • American Express - Thomas Keller

      01:00

      from milton correa / Added

      3,739 Plays / / 4 Comments

      Ogilvy & Mather NY commercial for American Express featuring Chef Thomas Keller

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      • Najat Kaanache, The Pilgrim Chef

        04:04

        from Gustav Schmiege / Added

        6,586 Plays / / 4 Comments

        Najat Kaanache, of Moroccan descent, was born and raised in San Sebastian of Spain's Basque Country. She became famous as a lead actress on Spanish daytime television and then traveled throughout the Middle East and South America working in philanthropy to empower women and street kids. She later attended culinary school and gained fame as "The Pilgrim Chef" by blogging throughout her four years of apprenticeships with the world's top chefs: Ferran Adria, Rene Redzepi, Thomas Keller, Grant Achatz, Heston Blumenthal and Martin Berasetegui. After spending two years spanning apprenticeships at Chicago's "Alinea", Napa's "French Laundry", New York's "Per Se", and Copenhagen's "Noma" Kaanache went on to train intensively during the final two historic years at Spain's "el Bulli". She has since instructed chefs across the globe on the latest gastronomic techniques and taught and lectured on the science of cooking at Harvard University and New York University. She is currently the executive chef of Private Social in Dallas, TX. Directed by Gustav Schmiege Music by Hanna Madbak

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        • The Perennial Plate Episode 32: This Little Piggy

          04:52

          from The Perennial Plate / Added

          10.9K Plays / / 4 Comments

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          • The Perennial Plate Episode 39: Frozen Chickens

            06:33

            from The Perennial Plate / Added

            6,650 Plays / / 1 Comment

            What do Chickens do in the winter? They survive, despite the subzero temps. Here is a video of my chickens and my favorite thing to do with their eggs.

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            • LA Times - The Taste 2012

              04:02

              from Delicious Cinema / Added

              Russ Parsons, Evan Kleiman, Jonathan Gold, Thomas Keller -- and many many more brilliant people -- let us in on what makes LA a world class food city.

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              • The French Laundry, Yountville, CA - Inside the kitchen with Chef Timothy Hollingsworth

                00:27

                from Adam Goldberg / Added

                3,602 Plays / / 1 Comment

                Inside the kitchen of The French Laundry, with chef Timothy Hollingsworth slicing scallops for dinner service.

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                • The French Laundry, Yountville, California - Inside the Kitchen

                  00:16

                  from Adam Goldberg / Added

                  3,266 Plays / / 1 Comment

                  Inside the kitchen under Chef de Cuisine Timothy Hollingsworth.

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                  • The French Laundry, Yountville, CA - Moulard Duck Foie Gras "En Terrine"

                    00:24

                    from Adam Goldberg / Added

                    3,278 Plays / / 0 Comments

                    Served with French Laundry Garden Strawberries, Cucumber, Young Coconut and Greek Basil. This was the first time I didn't like one of The French Laundry or Per Se's foie gras dishes. This was really disappointing. The golden, buttered brioche was warm, rich, and perfect -- it was even replaced half-way through the course. But the liver itself was flavorless tasting like dense whipped cream. The basil seeds looked great on the plate, but they really didn't add anything to this dish either. The two supplemental courses I was the most excited for: the ossetra caviar and the foie gras, were the most disappointing of the afternoon.

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