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.
7:41Discover how to rebuild the classic ham and cheese sandwich using a traditional British cheese savoury filling, dual-texture cheese layering, and a burn-resistant mayo-butter toasting technique.
10:36Master Ina Garten's low-temperature roasting technique for a flawless, edge-to-edge pink beef tenderloin, paired with a sharp, make-ahead cold mustard-horseradish emulsion.
16:12Discover the culinary science behind the perfect deli-style pasta salad. Learn how overcooking pasta and emulsifying fresh aromatics creates a superior prep-ahead cold dish.
9:07Go inside the kitchen of Bouchon Racine in London with chef Henry Harris to explore the classical French techniques behind their famous calves' brains, chicken liver pâté, and highly demanded crème caramel.
9:46Discover how professional chefs tackle intense time constraints and bizarre ingredient baskets, from rendering tough pig ears to flash-searing delicate abalone.
18:55Step inside the off-duty dining habits of Michelin-starred Chef Prin Polsuk as he explores the bitter, fiery, and uncompromised world of Northern Thai raw buffalo larb.
11:57Discover how three-Michelin-starred Chef Tohru Nakamura masterfully balances the intense marbling of Ozaki Wagyu by pairing melt-in-the-mouth cured pastrami with a precise raw tartare.
11:04Learn how to recreate Mauro Colagreco's delicate baby fava bean and pistachio tartlet. This guide covers his zero-waste technique, pastry secrets, and seasonal adaptations.
12:07Ditch the soggy high-street egg mayo. Backyard Chef reveals how to transform a simple egg sandwich into a premium lunchtime offering using smart seasoning, crisp pan-toasting, and a clever mayo-butter crust.
3:42Discover how to utilise convective air fryer heat to produce perfectly cooked, succulent shrimp-stuffed mushrooms. This guide details the essential ratios, temperature controls, and prep steps needed to prevent water logging on the larder section.
10:28Two professional chefs face off in a high-stakes battle featuring purple potatoes, showcasing techniques for starch control, colour preservation, and frying.
18:38Learn how to transform block tofu into a versatile shredded meat alternative using a simple box grater technique, perfect for plant-based mains.
12:04A 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.
23:41A 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.
15:07Discover 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.
17:15Discover 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.
6:07Learn the essential garde-manger techniques for managing cucumber moisture and building a stable Greek yoghurt emulsion in this quick, refreshing Mediterranean side dish.
9:04A practical guide for chefs on producing clean-label, natural fruit and milk ice pops, focusing on emulsification, texture control, and seasonal ingredient utilisation.
5:52Learn 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.
21:12Discover 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.
5:41Discover 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.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
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0:32Questions from the pass
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.
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.
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.
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.
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.
The library is just the prep work
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