TWK Featured Chef Videos Backstage: Les Amis D’Escoffer Society – A Few Moments with the Executive Committee Backstage: Les Amis D’Escoffer Society – Preparing and Plating – Dry Age Beef Rossini, Seared Fois Gras, Fried Brioche, Wild Mushrooms, Haricots Verts & Perigourdine Sauce Backstage: Les Amis D’Escoffer Society, Chicago – Thomas Gorczyca Plates his Classic Opera Cake with Hazelnut Sauce Extras: A Montage of Dishes from Some of Our Melbourne, Australia Participating Chefs Extras: Compilation of Various Dishes Being Plated at Tammasak Chootoong’s Suay Restaurant Extras: High Speed – Chef Scotty Pickett Plates his Pheasant, Charred Baby Corn, Quince & Fresh Chestnuts Extras: Chef Jake Nicolson Demonstrates How to Cook Gnocchi Extras: Chef Nic Poelaert’s Unique Way of Smoking Nuts Interview: Chef Anthony Sasso Gives Advice to Young Chefs and Talks About Food Trends 1 2 3 … 11 › BACK BECOME A TWK CHEF | JOB BOARD | PRIVACY POLICY ABOUT US | CONTACT US | JOIN OUR MAILING LIST © TODAY'S WORLD KITCHEN PRODUCTIONS
