Technique
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.
5:41Discover how Italian Chef Andrea Selvaggini of 1 Michelin star Savage in Oslo balances pristine hand-dived scallops with cold-smoked reindeer heart.
3:51Discover 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.
5:47Discover 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.
8:36A masterclass in highlighting local terroir, Chef Kenny Friederichs of Michelin-starred Latour showcases seasonal Dutch vegetables alongside chickpeas, smoked almonds, and green pepper.
4:41Discover 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.
4:08Discover 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.
5:25Chef Guido Braeken of restaurant CREATE demonstrates how to balance premium raw Bluefin Balfegó tuna with sharp passion fruit, savoury ponzu, and rich eel.
3:16Discover how the three-Michelin-starred Restaurant Bareiss in Germany utilises a tiered apéro etagère to deliver a flawless, high-impact amuse-bouche service.
10:59Discover how Chef Manuel Ulrich of two-Michelin-starred Ösch Noir balances hand-dived Norwegian scallops with the contrasting profiles of carrot, nori, and tamarind.
15:13An elegant, stable Baileys Irish Cream mousse designed for busy professional kitchens, featuring a light custard base fortified with gelatin and folded whipped cream.
10:43Learn how to master the classic Spanish technique of mussels escabeche with contributor Jenny Dorsey and Catalonian chef Sergi de Meià.
18:09Learn 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.
14:49Learn the essential techniques of rolling, seasoning, and slicing Korean chicken gimbap (dakgogi-gimbap) for clean, professional presentation.
7:05Learn the professional Levantine technique for ultra-smooth hummus without peeling. Master the chemistry of alkaline boiling, ice-whipping, and stable tahini emulsification.
42:04Discover 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.
7:07Delve 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.
4:35Master 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.
17:41Is 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.
18:17Discover 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.
16:25Discover the art of curing salmon with this professional guide to making gravlax, based on Brad Leone's class on osmotic preservation.
12:55Discover 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.
19:43A professional guide to mastering old-school British quick pickles, focusing on a balanced sweet-and-sharp brine for beetroot and a pre-salting technique for crunchy red cabbage.
3:43Master the art of raw seafood with Chef Majk's elegant scallop carpaccio. Learn how to slice pristine shellfish and balance sweet, delicate flavours with citrus, shaved fennel, and crispy parsley root for a Michelin-standard cold starter.
8:37Master the art of Andalusian gazpacho with Chef Jean-Pierre’s professional guide to balancing acidity, achieving emulsification, and delivering perfect texture contrast.
10:48Discover how Fallow deconstructs the prized beef fillet across three levels of difficulty, exploring the technical nuances of pan-searing, hand-chopped tartare, and sous-vide with a live-fire finish.
8:49Discover how to craft fresh, creamy goat's milk ricotta in under 30 minutes. This professional guide covers precise temperature control, whole-milk acidification, and how to lift your garde-manger station.
11:45A professional analysis of the KitchenAid KFP1333 13-Cup Food Processor, exploring its performance, capacity, and suitability for small-batch kitchen prep and plant-based culinary work.
16:12Lift your garde-manger station with Chef Jean-Pierre's guide to perfect creamy coleslaw. Learn the professional techniques for precision shredding, emulsion stability, and textural integrity.
13:41Analyze the meteoric rise and culinary philosophy of Restaurant Boury in Roeselare, Belgium. Discover how Chef Tim Boury refined regional gastronomy to three Michelin stars through classical precision and modern innovation.
12:16Discover how to master a silky-smooth chicken liver pâté. This guide focuses on proper prep techniques to eliminate metallic off-flavours, perfect the pan-sear, and build a luxurious fat emulsion.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
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0:20The library is just the prep work
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