18:38Sarah's Vegan Kitchen
This Technique Will Change the Way You Eat Tofu
Learn how to transform block tofu into a versatile shredded meat alternative using a simple box grater technique, perfect for plant-based mains.
Technique
Garde Manger
Garde manger — the cold section. Terrines, cures, dressings, salads and canapés, where hygiene, seasoning and knife work are on full display.
Garde manger — the cold section. Terrines, cures, dressings, salads and canapés, where hygiene, seasoning and knife work are on full display.
18:38
12:04World's Best Places
King Crab au Torchon | 3-Star Tohru Nakamura
A masterclass in modern cold-section prep: learn how Chef Tohru Nakamura combines classical French torchon techniques with the precise Japanese flavours of shiro miso and sansho pepper.
23:41Tom Cooks
TOMATES : toutes les variétés se valent-elles ? (et comment choisir)
A professional guide to tomato selection, understanding botanical versus culinary classifications, choosing specific varieties for distinct menu applications, and when to opt for quality tinned alternatives.
15:07Epicurious
3 Easy Meals You Can Make in 15 Minutes or Less | Epicurious
Discover how chef Zoe Barrie leverages smart convenience shortcuts, rapid starch emulsification, and clever ingredient substitutions to deliver three high-speed, low-effort meals in under 15 minutes.
17:15BIG CHEF COOKING
he ONLY Pickled Cabbage Recipe You Need! Make Any Salad In Minutes
Discover a highly efficient pickled cabbage technique designed for busy kitchens. This versatile base maintains its crunch for months, serving as an instant starter for numerous salad variations on the cold larder section.
6:07Spain on a Fork
CREAMY Cucumber Salad | HEALTHY & Refreshing 10 Minute Recipe
Learn the essential garde-manger techniques for managing cucumber moisture and building a stable Greek yoghurt emulsion in this quick, refreshing Mediterranean side dish.
9:04Village Cooking Channel
ICE POPS | Natural Fruit Popsicles | Healthy Homemade Ice Pops Making in Village | Ice Cream Recipe
A practical guide for chefs on producing clean-label, natural fruit and milk ice pops, focusing on emulsification, texture control, and seasonal ingredient utilisation.
5:52Spain on a Fork
Spanish Country Lentil Salad | Healthy 10-Minute Recipe
Learn how to build a high-margin, fast-assembly Spanish country lentil salad using pantry staples. This 10-minute recipe combines earthy brown lentils with crisp apple, toasted walnuts, and a smoky Arbequina olive oil dressing for maximum textural contrast.
21:12Johnny Kyunghwo
What if I made a pickle with only cucumbers?
Discover how to ferment cucumbers using only their own juices and salt. This minimalist guide explores the mechanics of self-brining to produce clean, concentrated flavours for the modern garde manger.
5:41World's Best Places
SCALLOPS & Smoked REINDEER HEART at 1 Michelin star SAVAGE Restaurant in Oslo
Discover how Italian Chef Andrea Selvaggini of 1 Michelin star Savage in Oslo balances pristine hand-dived scallops with cold-smoked reindeer heart.
3:51World's Best Places
2 star Chef Maxime Collard speaks about "THE IMPORTANCE OF CAVIAR" (exclusive interview!)
Discover how two-star Michelin Chef Maxime Collard of La Table de Maxime integrates caviar into his menus, focusing on sourcing, temperature control, and flavour balancing.
5:47World's Best Places
Incredible LANGOUSTINE with ROYAL BELGIAN CAVAR by 2* chef MAXIME COLLARD (Belgium)
Discover how two-Michelin-starred Belgian chef Maxime Collard executes a masterclass in ingredient focus, pairing sweet langoustine with Royal Belgian Caviar in two exquisite preparations.
8:36World's Best Places
Kenny Friederichs prepares 'Vegetables from The Wijdehorst', almonds & pepper at 1-star Latour
A masterclass in highlighting local terroir, Chef Kenny Friederichs of Michelin-starred Latour showcases seasonal Dutch vegetables alongside chickpeas, smoked almonds, and green pepper.
4:41World's Best Places
Chef Sander Spreeuwers prepares POMME MOSCOVITE with ROYAL BELGIAN CAVIAR at restaurant Modest (BE)
Discover how Chef Sander Spreeuwers reinterprets the classic Pomme Moscovite at restaurant Modest. Learn the critical rules of temperature contrast, starch balancing, and precise caviar service for modern tasting menus.
4:08World's Best Places
CENOURA À ALGARVIA with carrot, cumin, XO and Tonburi at 2* Ocean in Portugal (Chef Hans Neuner)
Discover how two-Michelin-starred Chef Hans Neuner reimagines the traditional Portuguese marinated carrot salad, Cenoura à Algarvia, using XO sauce and Tonburi for a striking balance of umami and texture.
5:25World's Best Places
Bluefin Balfegó, Passionfruit, ponzu & eel by Chef Guido Braeken at 2 star CREATE (The Netherlands)
Chef Guido Braeken of restaurant CREATE demonstrates how to balance premium raw Bluefin Balfegó tuna with sharp passion fruit, savoury ponzu, and rich eel.
3:16World's Best Places
The famous 3 MICHELIN STAR APÉRO ETAGÈRE at Bareiss restaurant in Germany
Discover how the three-Michelin-starred Restaurant Bareiss in Germany utilises a tiered apéro etagère to deliver a flawless, high-impact amuse-bouche service.
10:59World's Best Places
Delicious 2 Michelin star NORWEGIAN SCALLOPS by Chef Manuel Ulrich at Ösch Noir, Germany
Discover how Chef Manuel Ulrich of two-Michelin-starred Ösch Noir balances hand-dived Norwegian scallops with the contrasting profiles of carrot, nori, and tamarind.
15:13Backyard Chef
The Easiest BAILEYS Dessert Ever IRISH Cream Mousse
An elegant, stable Baileys Irish Cream mousse designed for busy professional kitchens, featuring a light custard base fortified with gelatin and folded whipped cream.
10:43Serious Eats
How to Make Mussels Escabeche | Serious Eats At Home
Learn how to master the classic Spanish technique of mussels escabeche with contributor Jenny Dorsey and Catalonian chef Sergi de Meià.
18:09Chef Jean-Pierre
How To Make The Perfect Tuna Melt | Chef Jean-Pierre
Learn how to lift the humble tuna melt into a gourmet masterpiece. Chef Jean-Pierre shares professional techniques for dressing emulsification, texture balancing, and precise pan-temperature control.
14:49Maangchi
Chicken gimbap (Dakgogi-gimbap: 닭고기김밥)
Learn the essential techniques of rolling, seasoning, and slicing Korean chicken gimbap (dakgogi-gimbap) for clean, professional presentation.
7:05Middle Eats
The Secret To SMOOTH Homemade Hummus
Learn the professional Levantine technique for ultra-smooth hummus without peeling. Master the chemistry of alkaline boiling, ice-whipping, and stable tahini emulsification.
42:04Nick DiGiovanni
50 Ways To Use A Watermelon
Discover 50 innovative ways to lift watermelon on professional menus. From vacuum-compression and wood-fired grilling to zero-waste rind pickling, explore how to transform this humble summer staple into high-margin culinary assets.
7:07Helen Rennie
Do You Have to Emulsify a Salad Dressing?
Delve into the culinary science of salad dressings as Helen Rennie compares emulsified and broken vinaigrettes, demonstrating how emulsion stability directly affects leaf crispness and kitchen efficiency.
4:35Jacob Burton
How To Make Consomme
Master the formidable art of French clarification. Learn how to transform cloudy stocks into crystal-clear, flavour-packed consommé using the science of the protein raft.
17:41LifebyMikeG
Is the Ninja Swirl a Revolution or Rip Off?
Is the Ninja Swirl a game-changer for the pastry section or just a gimmick? We evaluate this new soft-serve maker against five different dessert bases to see if it earns a place in the professional kitchen.
18:17Brian Lagerstrom
Salad Has No Business Being THIS Good
Discover how to transform the humble steakhouse wedge salad into a perfectly engineered, ultra-crispy masterpiece. Chef Brian Lagerstrom shares brilliant garde-manger techniques to lift texture, structure, and flavour.
16:25Bon Appétit
Brad Makes Gravlax (Cured Salmon) | It's Alive | Bon Appétit
Discover the art of curing salmon with this professional guide to making gravlax, based on Brad Leone's class on osmotic preservation.
12:55Village Cooking Channel
POMEGRANATE JUICE | 100KG Pomegranate Fruits Cutting | Making Fruit Juice in Village | Healthy Drink
Discover the art of volume beverage prep with this editorial breakdown of Village Cooking Channel's 100kg pomegranate juice batch, featuring tips on avoiding dairy curdling and keeping juice bitter-free.
Shorts & reels
Quick hits from the pass
Sixty-second clips — one idea, one trick, no preamble.
0:41Chef Majk
Stop Serving Boring Bruschetta
0:30So Yummy
Grapes + fizzy candy = flavor explosion! 🍇💥
0:43The Mediterranean Dish
I make this salad at least 3x a week! (White Bean Salad Recipe) #beans
1:00Chef Dez
Perfect Onions Slices! Master the Art of Presentation #chefdez #cooking #onions #cuttingonions
0:35Jamie Oliver
Jamie x Fish Tales: Anchovies
0:23Nick DiGiovanni
Triangle Watermelon
0:59Food Network
How to Fabricate Fish 🐟🔪
0:40Food Network
Who knew slicing curd was this satisfying 😍
0:20So Yummy
Spaghetti Ice Cream dreams come true! 🍦🍝
2:10LifebyMikeG
5 levels of preserved strawberries 🍓
0:25The Mediterranean Dish
Pan Con Tomate. 4 Ingredients. 10 Minutes. (Pan con Tomate Recipe) #tomatorecipe
0:58Chef Dez
Hard Boiled Eggs with NO Peeling Required! #chefdez #cooking #eggs #hardboiledeggs #egghacks
1:05Chef Dez
Quick Apple Dicing Hack! #chefdez #cooking #cheftips #cookingtips #food #apples #apple #dicing
1:21Johnny Kyunghwo
HOT SAUCE SALT
0:35Nick DiGiovanni
4 Levels of Watermelon
0:49Cooking from Spain
If Caesar dressing was from Bilbao 🤣
0:58Fallow Restaurant
Prepare Scallops Like a Chef
2:00ON THE PASS WITH MAX
Consommé! How to clarify chicken stock!
0:20Fallow Restaurant
Crab Butter Like a Chef
0:31ChefSteps
$10,000 Seafood Tower for YouTube's Creator Party!
0:36Nick DiGiovanni
Homemade Sea Salt
1:44MICHELIN Guide
This is not the usual ham you eat.
2:28DearMartiniKitchen
How to Make a Composed Salad
0:40Alexander The Guest
A Guide to the Different Types of Oysters
1:11MOLECULE-R
Molecular Gastronomy by MOLECULE-R - Cuisine R-EVOLUTION Kit
0:32MICHELIN Guide
Plating secret in a 3-Star restaurant?
1:50Chef Dez
The Secret to Salad Dressing Ratios: Make Perfect Dressing Every Time!
1:05Jamie Oliver
Chicken & Berry Grain Bowl | Jamie's Eat Yourself Healthy | Channel 4, Mondays, 8pm
2:33The Culinary Institute of America
Grilled Eggplant Flatbread
1:00Fallow Restaurant
How to Make Any Dressing
Questions from the pass
Garde Manger: frequently asked
Why is my ham hock terrine falling apart?
To prevent ham hock terrine from crumbling, ensure the pork stock is reduced until it contains enough natural gelatin to set firmly at 4°C. Press the terrine with a 1kg weight overnight in the fridge. Shred the meat while warm, mix with the reduced stock, and pack tightly into the mould.
What is the ratio of salt to sugar for curing salmon?
For a classic gravadlax or cured salmon, use a 60:40 ratio of coarse sea salt to caster sugar. Apply 100g of this mix per kilogram of fish. Cure in the fridge at 2°C to 4°C for 24 to 36 hours, depending on thickness, before rinsing and drying.
What is the standard ratio for a French vinaigrette?
The standard trade ratio is three parts oil to one part acid. For a classic French dressing, whisk 150ml of neutral oil or olive oil into 50ml of white wine vinegar, using 10g of Dijon mustard as a stabilizer. Season with fine sea salt and white pepper to taste.
How do chefs keep salad leaves crisp for service?
Wash salad leaves in ice-cold water, spin them dry in batches, and store them in perforated gastros lined with damp J-cloths. Keep the containers sealed in the cold room at 2°C to 4°C. This setup maintains humidity without waterlogging, keeping leaves crisp for up to 12 hours.
How far in advance can you prep cold canapés?
Prep components like piping bags of chicken liver parfait or cured salmon tartare up to 24 hours ahead, keeping them at 3°C. Assemble crisp bases, like croutons or blinis, no more than two hours before service to prevent sogginess. Store assembled plates under damp greaseproof paper in the fridge.