Salmon Nigiri Chef Epic 2022-11-09 | Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Hamachi Nigiri Chef Epic 2022-11-01 | Phillip Frankland lee describes how he makes Hamachi nigiri.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
BONE MARROW Nigiri Chef Epic 2022-10-31 | This is one of Chef Phillip Frankland Lee's sushi courses for his omakase.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
DUCK + STONE FRUIT Chef Epic 2022-10-30 | Chef Ryley shows how he plates his marinated duck breastLike and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
CRISPY Salmon BELLY ROLL Chef Epic 2022-10-29 | This dish by Andre Uribe shows how to use the belly in a unique way. This is wild caught Coho salmon from the Prince William Sound in Alaska.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
A5 WAGYU Tartare Chef Epic 2022-10-28 | Chef Ryley Eckersley shows how to make an A5 Wagyu beef tartare.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart #shorts
A5 Wagyu WHOLE RIBEYE LOIN Chef Epic 2022-10-26 | Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Seaweed 5 Ways Chef Epic 2022-06-20 | Chef Cameron Dunlop from Morchella Restaurant in Portland Oregon shows how to use seaweed in many different ways to create a tasting menu.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Prosciutto Wrapped Branzino Chef Epic 2022-05-16 | Chef Brian Malarkey shows how to cook a whole branzino wrapped in prosciutto. This is one of the most famous dishes on his menu at Herb and Wood in San Diego, CA. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Tomato at Eden Hills Chef Epic 2022-04-14 | Our content is intended toLike and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart #shorts
How to Make SHIO KOJI Chef Epic 2022-02-20 | Chef Michael Vera from West Coast Koji shows how he makes liquid Shio Koji from koji rice.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Best BREAKDOWN for COLLLAR Chef Epic 2021-12-10 | Fish butcher Natalie Sawyer shows how she breaks down a yellowtail to maximize the collar.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Lamb 10 Ways Chef Epic 2021-11-25 | Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Trout Roulade Chef Epic 2021-11-16 | Chef Andre Uribe shows how to make a trout roulade.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Culinary Conservation Chef Epic 2021-11-11 | Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
French Asian Fusion Chef Epic 2021-11-08 | Chef Brian Howard describes how his menu at Sparrow and Wolf combines different cuisines in a way that makes sense. First he fuses mediterranian flavors in a plant based grilled eggplant dish. Then he shows how to cure Hiramasa in Konbu to make Kobujime served in a cold pressed juice aquachile. For the last dish he made a lamb wellington served with Korean inspired kimchi made from brussels sprouts. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Eel in Bone Marrow Drippings Chef Epic 2021-11-03 | Eel with Bone Marrow Drippings#shorts #sushi #foodie
Yellowtail Sashimi Chef Epic 2021-11-03 | Yellowtail Sashimi Plateup.Follow @chefepic on Instagram and Facebook#shorts #foodie #sushi
Beijing Beef - The Upscale Version of Panda Express Chef Epic 2021-10-30 | Chef William Eick makes his upscale version of Beijing Beef. This is a deep fried ribeye topped with Beijing beef sauce and caviar. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Salmon Full Utilization - Nose to Tail Omakase Chef Epic 2021-10-18 | Chef Ryley Eckersley creates a tasting menu featuring all the different cuts of the Copper River Salmon showing how you can minimize waste by using all the parts of a salmon. Check out Chef's Roll channel for more content like this.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Using Jamón ibérico Fat - Zero Waste Chef Epic 2021-03-01 | Chef Andre Uribe shows how to use the fat from a Jamón ibérico to cook greens.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Crystallized Squash and Date Tare Quail Chef Epic 2021-02-08 | Chef Gary LaMorte shows how to make three different dishes using old world and new world culinary techniques. He shows how to crystalize squash using calcium hydroxide to preserve the squash during the cooking process. Calcium Hydroxide has a variety of uses in cooking and is a pH adjuster and is used in making corn tortillas.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
Bruschetta WITHOUT Bread Chef Epic 2021-02-01 | Chef Accursio Lota shows his unique take on bruschetta using Prosciutto. Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
PROSCIUTTO SCRAP Cappellacci Chef Epic 2021-01-25 | Chef Accursio Lota shows how he makes cappellacci pasta using scraps from Prosciutto di Parma. He also shows how to clarify a Consommé the traditional way using an egg white raft. The egg whites trap all the particulates in the broth, so when removed the remaining liquid is perfectly clear. He also rolls and dehydrates sliced Prosciutto di Parma to make a chip.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
5 Interesting ways to PLATE LAMB Chef Epic 2021-01-18 | Chef Scott Cannon from The Cork and Craft in San Diego, CA shows how to plate lamb 5 ways.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
How to BREAKDOWN a WHOLE SWORDFISH Chef Epic 2021-01-11 | Natalie Sawyer from Ironside Fish and Oyster in San Diego, CA shows how she fillets and portions a whole locally caught swordfish for service. Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
YELLOWTAIL flavored with its own SPERM Chef Epic 2021-01-04 | Chef Davin Waite shows how he makes yellowtail sperm mousse to pair with yellowtail sashimi. Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #sushi #culinary
BEET SKIN SCRAPS to CURE SALMON Chef Epic 2020-12-28 | Chef JJ from Lumi shows how he uses beet skins to make a beet cure for his salmon. Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
ABALONE Chef Epic 2020-12-27 | Chef Michael Vera cooks abalone.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#shorts #foodie #knowyoursource #culinaryart
PIG BREAKDOWN Chef Epic 2020-12-21 | Lennon Gunter shows how to break down a half pig into primals. Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
ZERO WASTE recipe for AVOCADO PITS Chef Epic 2020-12-14 | Chef Davin Waite shows how they make avocado pit mole at their sushi restaurant The Wrench and Rodent in Oceanside, CA. * Safety Disclaimer: Research on the safety of consuming the avocado seed is sparse. It can be harmful to mice and rats in very high doses, and it’s unknown whether it’s safe for human consumption. While some sources recommend it, others do not. Please do your own research before deciding to eat avocado pits. Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook #foodie #knowyoursource #culinaryart
OPAH 3 WAYS - Pine smoked | Char Siu | Ceviche Chef Epic 2020-12-07 | Chef William Eick shows how to cook Opah loin 3 ways. The loin is one of the best cuts for raw and cooked preperations, so he shows how to use different cooking techniques to achieve different textures and flavors.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinary
STRIPPED BASS - How to fillet and PAN SEAR Chef Epic 2020-12-03 | Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
10 DISHES using VEAL Chef Epic 2020-11-30 | Chef Scott Cannon from The Cork and Craft shows how he creates a 10 course tasting menu using veal.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #finedining #culinaryart
Eating Tuna SKELETON Chef Epic 2020-11-01 | Chef Rob Ruiz shows how he serves the tuna skeleton after filleting. This zero waste dish shows how you can eat the sashimi meat on the bones as well as the Tuna bone marrow.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
What is Arama? Chef Epic 2020-10-26 | Watch this amazing tasting menu by Antonio Abbruzzino from Arama. Abbruzzino was one of the first chefs in Calabria, Italy to earn a Michelin star. This tasting menu only restaurant lives within the bigger restaruant Il Dandy in San Diego, CA. Unfortunately this restuarant is put on hold due to the Covid 19 pandemic. This was filmed before the the pandemic when life was normal and we didn't need to wear PPE in restaurants. Hopefully we will get back to that normality sometime soon.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #chef #culinaryart
TUNA BREAKDOWN FOR SUSHI Chef Epic 2020-10-12 | Chef Rob Ruiz, NOAA Chef Core Sustainable Seafood Ambassador, shows how to breakdown a bigeye tuna for sushi and shows how you can use every part of the fish. He shows how to remove the collars, bellies, loins, tail and cheeks.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
How to BUTCHER a BEEF TOMAHAWK RIBEYE STEAK Chef Epic 2020-10-05 | Daylon Teel shows how to butcher a tomahawk ribeye steak. A tomahawk is a ribeye steak with the whole rib bone left on.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
ZERO WASTE technique - HOW to use FISH SCRAPS in your sauce Chef Epic 2020-09-14 | Chef James Jung from Lumi in San Diego shows how he makes a Leche de Tigre with fish scraps using The Quiet One blender from Vitamix. He first shows how he breaks down a sea bass from Pacifico Aquaculture for sushi. He also shows how to use the sukibiki method to scale the fish.Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinaryart
1,000 POUNDS of FISH BREAKDOWN - The FISH BUTCHER Chef Epic 2020-08-27 | Chef Natalie Sawyer tells what it's like to be the fish butcher at Ironside Fish and Oyster in San Diego, CA. They receive all their fish whole from local fisherman, so Natalie's job is breaking down and maintaining the fish supply for the cooks.Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #chef #culinary
YELLOWTAIL RIB CHOPS Chef Epic 2020-08-20 | Davin Waite from the Wrench and Rodent Seabasstropub in Oceanside, CA shows how to make rib chops from a yellowtail. Like and Subscribe! Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook #foodie #fishbutchery #fish
GIANT TUNA COLLAR Chef Epic 2020-06-09 | Chef Christina Ng shows how she cooks locally sourced tuna collar. Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #knowyoursource #culinary
OVER THE FIRE LAMB - The ULTIMATE Custom Made Grill Chef Epic 2020-06-03 | Chef Kieth Lord shows to cook lamb chops and a lamb leg from TeMana lamb from New Zealand over open fire. Like and Subscribe!Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook#foodie #chef #grilling
ABURI technique for BLACK COD - How to properly use a torch to cook fish Chef Epic 2020-05-26 | Chef Michael Vera shows how to cook fish with a torch, also known as the aburi technique. This traditional Japanese technique most commonly used for sushi allows you to cook half the fish to render the fat from the skin, while keeping the other half raw. Like and Subscribe! Add a comment to ask any questions or recommend any topics for new videos. Follow @chefepic on Instagram and Facebook #foodie #chef #sushi #japanesecuisine
