(02:12)
How to Carve a Turkey with Mark Dommen
(03:22)
Party Til You Die with Chef Matty Matheson
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.
(07:42)
Chef Jason Stratton of Spinasse, Artusi, Aragona
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations, Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
(01:39)
Shoemaker
The kitchen has its own language, forged equally from hot pans and sharp things coming around corners, and tight spaces shared for hours on end. In this brand new series, we devote time to the words and phrases chefs hold near and dear to their sweaty, stressed out, crass little hearts. Today's deep-dive: SHOEMAKER.
(01:02)
Guys That Are Dressed Like Crap In a Nice Restaurant
Save the sweats and backward baseball cap for the stadium. When you're eating at a nice restaurant, dress the part. WTF Are You Doing?! gives chefs the chance to gleefully re-enact the awful behavior they see in their dining rooms every day.
(02:28)
Opening Night at Aster
Missing ingredients. Too many guests. A cramped kitchen. Experience the first night of service at Chef Brett Cooper's Aster in San Francisco. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time. These things only happen once. Snag that coveted seat at the line, on us.
4th of July