chef show Archives -

Eater
Howto & Style , SloppBoxx Cafe
September 18, 2024
5 views

A Michelin-Starred Marathon — Mise En Place

Giving you an insider look at running top-tier restaurants, Eater’s “Mise En Place” pulls back the curtain on the world’s most elite kitchens. Each episode focuses on highly acclaimed chefs…

Eater
Howto & Style , SloppBoxx Cafe
July 12, 2024
6 views

Gaby Melian’s Secret to Making the Best Nachos — Give a Chef

First up in the T-bone steak challenge is Gaby Melian, renowned chef and author. Watch as she transforms the supermarket staple into Brazilian-inspired nachos. Crispy tortilla chips get a nice…

Eater
Howto & Style , SloppBoxx Cafe
June 26, 2024
4 views

How an Expert Chef Makes the Perfect Foie Gras Toast — On the Fly

Samuel Clonts, executive chef-owner of Sixty Three Clinton, steps up to the plate for the next Eater “On the Fly” challenge! What will the Michelin-level chef make with a grocery…

Eater
Howto & Style , SloppBoxx Cafe
June 20, 2024
4 views

How an Expert Chef Fuses Peking Duck With Pineapple Butter — On the Fly

Get ready for the latest ‘On the Fly’ challenge! Next up to take on the Eater test is Luis Herrera, executive chef-partner of Ensenada. His mission? Take a Peking duck…

Eater
Howto & Style , SloppBoxx Cafe
June 5, 2024
4 views

How This New Fish Taco Spot Became One of the Best in San Diego — The Experts

Nothing is frozen at this San Diego taco spot. Pablo Becker, chef-owner of Fish Guts, only uses fresh fish caught by local fishermen when making his wildly popular Baja-style fish…

Eater
Howto & Style , SloppBoxx Cafe
May 29, 2024
6 views

How an Expert Chef Uses Octopus to Make a Breakfast Burrito – On the Fly

Octopus for breakfast? Eater challenged Frances Tariga, chef-owner of Trust Bae, Tadhanà, and Oh! Dahon, to make a breakfast dish using octopus, hash browns, celtuce, spring roll wrappers, guanciale, and…

Eater
Howto & Style , SloppBoxx Cafe
May 20, 2024
4 views

This Mackerel Toast Launched One of America’s Best New Restaurants — The Experts

Five days. That’s how long it takes to make the popular house-smoked mackerel toast at Mabel’s Gone Fishing. The process starts when fresh seafood from local fishermen is delivered to…

Eater
Howto & Style , SloppBoxx Cafe
May 13, 2024
6 views

How Barbs B Q Became Texas’s Hottest New BBQ Spot — Smoke Point

Presented by Ozarka® 100% Natural Spring Water. Proudly sourced from natural springs in the heart of Texas. 25-year-old Chuck Charnichart’s restaurant Barbs B Q in Lockhart, Texas, earned a James…