healthy chef dude's Videos 56 videos
Sugar is an item most chefs buy without thinking twice about what really went into it. Chef Marcus Guiliano has put a ban on this highly addictive poison in his restaurant. The video tells all. Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Support Hudson Valley Restaurants. My Central Channel: *******www.MarcusG.tv My facebook *******www.facebook****/AromaThymeBistro Twitter for my restaurant: *******twitter****/Aroma_Thyme My personal Twitter: *******twitter****/healthychefdude My Restaurant website: *******www.aromathymebistro****/ My restaurant YouTube channel: *******www.youtube****/user/AromaThyme Distributed by Tubemogul.
  • 28 Feb 2011
  • 166
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Here is under three minute review of the 2009 Three Winds Sauvignon Blanc. Three winds is from Languedoc France. All Three Winds wines are a good value. Tropical fruits and melon on the nose, with a crispy lively palate. Good acidity with a clean finish. Marcus Guiliano, Chef and Owner of Aroma Thyme Bistro located in Ellenville, NY in the scenic Hudson Valley. Aroma Thyme is know for their "stealth health"(Zagat). The Bistro has an award-winning wine list from Wine Spectator Magazine and over 200 beers. Aroma Thyme is certified green by The Green Restaurant Association. Support Hudson Valley Restaurants. My Central Channel: *******www.MarcusG.tv My facebook *******www.facebook****/AromaThymeBistro Twitter for my restaurant: *******twitter****/Aroma_Thyme My personal Twitter: *******twitter****/healthychefdude My Restaurant website: *******www.aromathymebistro****/ My restaurant YouTube channel: *******www.youtube****/user/AromaThyme My wine & beer YouTube channel: *******www.youtube****/user/chefhbeer Distributed by Tubemogul.
  • 24 Sep 2010
  • 274
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Conventional celery found to have up to 67 pesticide residues. Plus Marcus talks about NY State banning pesticides on school lawns. Plus the schools policy on Lavender oil and the plant of Lavender. Distributed by Tubemogul.
  • 5 Jun 2010
  • 215
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Chefs love to make flavorful herb oils to season their food with. I have discovered essential oils that I have incorporated in my kitchen. There is a huge difference in in the process and strength of these oils. Distributed by Tubemogul.
  • 2 Jun 2010
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Farmed salmon is bad new in most cases. Wild salmon has way more benefits that include health and environment factors. But there is usually an exception to the rule. So you can't say that all farmed fish is bad or even all farmed salmon is bad. Distributed by Tubemogul.
  • 7 May 2010
  • 159
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Eating organic does not mean that you are eating healthy. There are lots of unhealthy organic foods. Ingredients like sugar & white flour can be certified organic but they are extremely unhealthy. www.healthy chefdude**** Distributed by Tubemogul.
  • 3 May 2010
  • 141
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Composting can be huge environmental savings if done properly in a restaurant.Here is a demo on the potential of composting. Composting can be very simple.Can you imagine if more restaurants used their veggie scraps to better cause.www.healthychefdude**** Distributed by Tubemogul.
  • 15 Apr 2010
  • 92
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Turtle excluder devices (TEDs) when present or used properly will save sea turtles from the shrimp nets. But there is no guarantee when eating shrimp that you did not impact a sea turtles life. ww.healthychefdude**** or on twitter healthychefdude Distributed by Tubemogul.
  • 1 Apr 2010
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Tilapia can be a very sustainable fish and it can be just the opposite. This video will help you eat better Tilapia. www.healthychefdude**** or on twitter healhtychefdude Distributed by Tubemogul.
  • 31 Mar 2010
  • 239
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Some restaurants are taking big steps to serve better options. The latest is sushi chain to remove Bluefin Tuna. www.healthychefdude**** or on twitter healthychefdude Distributed by Tubemogul.
  • 30 Mar 2010
  • 160
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There is a big difference in Halibut depending on it source. Here is my best pick for Halibut. www.aromathymebistro**** or on twitter healthychefdude Distributed by Tubemogul.
  • 27 Mar 2010
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Wine producers are very hesitant to label their wine as such. It seems the term "organic" de-values wine for some odd reason. I will go out of my way for organic wines. www.healthywinedude**** on twitter healthychefdude**** Distributed by Tubemogul.
  • 19 Mar 2010
  • 227
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I have compiled a list of the some of the best phone apps for people who want to eat healthy. I have also listed the 10 most popular eating out apps as well. These apps can help you make great local, organic and sustainable choices all the time. Distributed by Tubemogul.
  • 16 Mar 2010
  • 126
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Restaurants are now touting superfoods. I would love to see my favorite superfood on menus, hemp. I love the flavor and nutritional value and the versatility of them. www.healthycehfdude**** or on twitter healthychefdude Distributed by Tubemogul.
  • 15 Mar 2010
  • 132
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Here is some of the latest research about how we evolved with cooking food. Just some interesting info to share. www.healthychefdude**** or on twitter healthychefdude. Distributed by Tubemogul.
  • 13 Mar 2010
  • 188
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Recycling is not enough sometimes and does not make sense in some cases. The objective is to lessen the burden on the environment. Here I talk about steps that I take in my own restaurant to re-use. www.healthychefdude**** or twitter healthychefdude Distributed by Tubemogul.
  • 5 Mar 2010
  • 274
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Made in America is in more than ever before. There are lots of great olive oil producers out of California. As a "chef on a mission" I am excited to add one more American product to my inventory. www.healthychefdude**** Distributed by Tubemogul.
  • 4 Mar 2010
  • 132
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I don't care what chef says to bake or cook with olive oil, DON'T do it!!! It is bad for you. www.healthychefdude**** or follow me on twitter healthychefdude Distributed by Tubemogul.
  • 2 Mar 2010
  • 377
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