Thomas Keller has years of experience and has personally trained some of America’s hottest chefs of today. When he speaks in the kitchen, people listen, and when he gives a lesson, they learn.
In the video below, Keller sets demonstrating how to taste and assess caviar with a young chef in the kitchen.
Ever wondered what you’re looking for when you eat caviar, or what the number on the bottom of the can signifies? In this video you’ll find out as Keller takes one of his kitchen members through a tasting.
As you’ll hear in the video, unfortunately over the sound of a busy kitchen, the texture is often what people are looking for when it comes to caviar.
Dameon Evers is an African-American chef who went from cooking at an airport Chili's, to heading up a Michelin-starred French kitchen, learning from some of the biggest names in gastronomy along the way. Here he tells us his inspiring story.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.