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Prepare boxes of donuts, pastries and jellies in a colorful and cheerful puzzle! Arrange the sweets in boxes of 4 or 6 pieces of the same kind and color to remove them from the board and to satisfy your customers! Start from home made sweets and become a master chef in the most famous bakeries of the city! An unique and multicolored puzzle with more than 80 levels which combines different game modes, cool graphics and more than 50 different sweets that will give you hours of fun with your family, your friends or alone! Music by Roel "cerror" Heerspink *******itunes.apple****/us/app/delicious-delivery/id486212677?mt=8
19 Dec 2011
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1:12
*******amzn.to/xK8Ssu - Amazon Best Buy( 5 out of 5 stars, 80 reviews). Smoothie maker Vita-Mix CIA comes in four colors, black, red, brushed stainless steel and Onyx and is a smoothie maker and juicer as well. The smoothie maker Vita-Mix CIA uses a commercial grade motor that can generate speeds of 240 MPH and the stainless-steel blades have been laser cut. The large 64-ounce jar is BPA-free and shatterproof. It's designed in a way to force food up around the edges and then back down through the center, creating a whirlpool action to make sure all of your food is blended .Included with smoothie maker Vita-CIA blender is a spill-proof lid and the exclusive recipe book "Recipes and Techniques from the CIA Master Chefs".
30 Jan 2012
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0:27
CATFISH AND RIBS!! I live in Tennessee and I thought I knew how to barbecue, but the Rib-O-lator has turned me into a master chef. My catfish and ribs turn out so tender and juicy beyond what even I thought was possible. Thanks for a great product. P.S. My neighbors on each side of me bought a Ribolator as well after they tasted how good the food was. -Myron L. ......I LOVE MY RIB-O-LATOR!!! I am a single gal who loves to barbecue, and I love my Rib-O-lator. I'm sure to catch a man now. -Mary W. ......FLAVORDOME SMOKER BOX!!!...... I do all the barbecuing at our house, but now that I bought the Rib-o-lator and your FlavorDome smoker box my I can't keep my husband away from it. I'm feeling a little neglected. Any suggestions? --Julie K.
12 Mar 2012
152
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0:26
......I WILL HIGHLY RECOMMEND!! I bought the Rib-O-lator and your smoker box and they both work fantastic. I will highly recommend. -Lars V. THE TEAL EXPERTS OF BBQ KNOWLEDGE What an amazing idea. I absolutely love the Ribolator. No more burnt ribs, and the fish and vegetables are unbelievable. I love talking about my new accessory and how awesome my BBQ skills are. Thanks BOB and Carla. CATFISH AND RIBS!! I live in Tennessee and I thought I knew how to barbecue, but the Rib-O-lator has turned me into a master chef. My catfish and ribs turn out so tender and juicy beyond what even I thought was possible. Thanks for a great product. P.S. My neighbors on each side of me bought a Ribolator as well after they tasted how good the food was. -Myron L. ......THE RIB-O-LATOR IS UNBELIEVEABLE!!! All I have to say is the Rib-O-lator is unbelievable. -Randy D
5 Apr 2012
208
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5:55
Master chef Bruno Zoccola shows you how to make a traditional italian dessert in a familliar english guise. This dish is simple, easy to cook and tastes great. For more helpful videos or to buy ingredients, visit our website at www.valentinofinefoods**** or visit us instore.
10 Apr 2012
334
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9:42
Our resident master chef Bruno Zoccola shows you how to make this classic pasta dish. All ingredients, cooking times and required utensils are mentioned in this guide. For more videos or to order ingredients, go to our website at www.valentinafinefoods**** or visit us instore.
10 Apr 2012
222
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1:31
Sliced ripe tomatoes — the perfect accompaniment for burgers, sandwiches and salads. Marc Bauer, master chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant, shows you how to cut a ripe tomato without crushing it.
11 Apr 2012
72
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1:50
Learn how to slice mushrooms like a pro. Marc Bauer, Master Chef at the renowned French Culinary Institute shows you how to prepare mushrooms and produce attractive mushroom slices.
14 Apr 2012
209
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3:36
The stinking rose? We're not sure where garlic got its nickname, but we DO know that garlic paste is a staple for many a culinary preparation. Marc Bauer, Master Chef at the renowned French Culinary Institute and its popular L'Ecole Restaurant, shows you how easy it is to make garlic paste from scratch.
18 Apr 2012
128
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7:30
Minced, diced or finely chopped. However you describe them, onions are a staple of just about every savory recipe. Learn the fast and easy way to prepare diced onions from Marc Bauer, Master Chef at the renowned French Culinary Institute.
16 May 2012
58
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1:12
*******www.squidoo****/vitamixcia The Vitamix CIA Professional Blender is often seen as the blender of all blenders and the one that other blenders are compared to. It's a little more expensive than lower-grade blenders but performs beautifully in the kitchen. Included with the blender is a spill-proof lid and the exclusive recipe book "Recipes and Techniques from the CIA Master Chefs". More info here: *******www.squidoo****/vitamixcia
8 Jun 2012
186
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1:04
The culinary world lost a legend on Tuesday, Chef Charlie Trotter has passed away. According to the Chicago Tribune, the 54-year-old chef was found unconscious and not breathing in his Lincoln Park home by his son, and was taken to Northwestern Memorial Hospital where he was later pronounced dead. An outpouring of sadness and support for the Chicago icon has exploded on social media. Master Chef star Graham Elliot, who worked under Trotter Tweeted his sadness, while the James Beard Foundation also expressed their sympathy. The cause of his death has not yet been determined.
6 Nov 2013
232
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1:30
Osteria dei Ganzi, located in east downtown Toronto in the historic mansion built in 1891 by famed architect George Horace Gooderham, is a destination eating experience and social hangout, featuring a casual European atmosphere and authentic Italian cuisine made by their Executive Master Chef Guerrino Staropoli. See more at: *******www.viewthevibe****/toronto-restaurants/osteria-dei-ganzi/104184
4 Dec 2013
156
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