Search Results for Chefs - Narrowed by: On-line Videos

Bugs.

2024-05-18T08:18:47Z

by Johnsen, Andreas, film director.
Call Number XX(298291.1)
Publication Date 2021 2017
Summary With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. BUGS is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.
Format: Electronic Resources
A Kanopy streaming video Cover Image

Stage: The Culinary Internship.

2024-05-18T08:18:47Z

by Ainsworth, Abby, film director.
Call Number XX(298113.1)
Publication Date 2021 2019
Summary STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.
Format: Electronic Resources
A Kanopy streaming video Cover Image

Searching for Umami.

2024-05-18T08:18:47Z

by Ruiz, Iñigo, film director.
Call Number XX(295771.1)
Publication Date 2019 2017
Summary Dani Garcia offers a tribute to one of his gastronomic idols, Nobu Matsuhisa. In his kitchen, an element is present, umami, which provokes different interpretations among chefs from all over the world. Taking advantage of the company of the best Spanish chefs gathered for this event and reflecting on those days, SEARCHING FOR UMAMI explores each chef's opinions about Umami.
Format: Electronic Resources
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The farmer and the chef / directed by Michael Whalen.

2024-05-18T08:18:47Z

by Whalen, Michael, director, producer.
Call Number XX(272652.1)
Publication Date 2015
Summary David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
Format: Electronic Resources
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First Restaurants, Chefs, and Gastronomy

2024-05-18T08:18:47Z

by Kanopy (Firm)
Call Number XX(295753.1)
Publication Date 2015 2013
Summary European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy" the science and art of eating well.
Format: Video recording
A Kanopy streaming video Cover Image

California and the American dream. Ripe for change / narrated by Linda Hunt ; produced by Emiko Omori and Jed Riffe ; directed by Emiko Omori.

2024-05-18T08:18:47Z

by Omori, Emiko, producer, director.
Call Number XX(272866.1)
Publication Date 2005
Summary California -- always a fascinating marriage of opposite extremes -- is at a cross-roads in agriculture. Many Californians are struggling to fend off overdevelopment and the loss of farming lands and traditions while embracing innovative visions of agricultural sustainability. At the same time, California is where fast food was born and a center of the biotechnology industry and large corporate agribusiness. The debates raging in California over issues of food, agriculture, and sustainability have profound implications for all of America, especially in a world where scarcity is the norm and many natural resources are diminishing. This fascinating documentary explores the intersection of food and politics in California over the last 30 years. It illuminates the complex forces struggling for control of the future of California's agriculture, and provides provocative commentary by a wide array of eloquent farmers, prominent chefs, and noted authors and scientists.
Format: Electronic Resources
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Taste of China. Part 1, Masters of the Wok / film series by Sue Yung Li ; produced by Sue Yung Li ; director and associate producer, Michael Lerner.

2024-05-18T08:18:47Z

by Lerner, Michael, 1951- director.
Call Number XX(272865.1)
Publication Date 1984
Summary Like Chinese cuisine and Chinese culture, this film is a study in contrasts. It explores the evolution of Chinese cuisine from basic peasant fare to highly refined and lavish imperial cooking. It is the first film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. The film opens at the Shandong State Guest House in north China, where it captures the behind-the-scenes drama as two of China's Master Class Chefs prepare an astonishing 28-course banquet. Featured are such elaborate delicacies as orange jelly in the form of a goldfish and a 'peacock' centerpiece whose body is carved from a large turnip and whose plume is of sliced egg white, smoked fish, slivered cucumbers, and ripe cherries. A highlight is the making (or 'pulling') of 'dragon whiskers' noodles completely by hand. Beginning with a single lump of dough, the noodle maker rhythmically swings and pulls and stretches and doubles it until more than a thousand even strands are produced -- in less than a minute. The film then visits Confucius's birthplace in nearby Qufu to study the robust peasant fare -- whose staples are wheat, millet, and corn -- that nourished the sage and formed the basis of all northern Chinese cuisine. An unusual attraction is a look inside a shop in which women make the special five-foot-long He-Le, or 'longevity' noodles, for festive occasions. Afterward, the film tours an exotic spice market and cooking academy for new chefs in Sichuan Province, and concludes by joining a group of artists and writers at a Chrysanthemum banquet in celebration of autumn.
Format: Electronic Resources
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Chef Boy-Ar-Dee Pizza [electronic resource].

2024-05-18T08:18:47Z

Call Number XX(272562.1)
Publication Date 1969 1968 1967 1966 1965
Format: Electronic Resources
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A kitchen goes to war : a ration-time cookery book with 150 recipes / contributed by famous people ; illustrated by Walter Holz.

2024-05-18T08:18:47Z

Call Number XX(272897.1)
Publication Date 1940
Summary This cookbook is a collection of recipes contributed by celebrities, politicians, athletes, and chefs from Great Britain. The recipes are intended to avoid food waste and make the most of wartime rationed ingredients while maintaining variety and a well-balanced diet. Included are recipes for cakes and scones, cheese dishes, fish, meat and meatless dishes, puddings, snacks, soups, and salads.
Format: Electronic Resources
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Betty Crocker's 101 delicious Bisquick creations : as made and served by well-known gracious hostesses ; famous chefs ; distinguished epicures and smart luminaries of movieland.

2024-05-18T08:18:47Z

by Crocker, Betty.
Call Number XX(272772.1)
Publication Date 1933
Summary Advertising pamphlet for Bisquick - includes recipes.
Format: Electronic Resources
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Seasoning suggestions : revealing the chef's seasoning secrets for improving over one hundred and fifty dishes with Lea & Perrins' sauce.

2024-05-18T08:18:47Z

by Lea & Perrins Limited.
Call Number XX(272691.1)
Publication Date 1922
Summary Advertising pamphlet describing Lea & Perrins' sauce with recipes.
Format: Electronic Resources
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Recipe for Health and Safety [electronic resource]

2024-05-18T08:18:47Z

by ClickView (Firm)
Call Number XX(302634.1)
Summary Health and safety is something we tend to take for granted - until an accident happens that affects us personally. And then it's too late. This practical programme demonstrates the core health and safety issues that affect us all, such as lifting things, and shows why being careful has to become second nature even when we're really busy. The key message is that we have to take responsibility for our own safety, and the safety of others, at all times. Using Rick Stein's Seafood restaurant and hotel business as a case study, the programme demonstrates how health and safety procedures and principles involve people from different parts of the business - chefs, waiters, admin staff, cleaners, and drivers. It covers three main areas of health and safety at work: manual handling; fire; slips, trips, cuts and burns.
Format: Other
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Food Planning for Special Occasions [electronic resource]

2024-05-18T08:18:47Z

by ClickView (Firm)
Call Number XX(302784.1)
Summary From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path.
Format: Other
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New Food Trends: A Case Study in Product Development [electronic resource]

2024-05-18T08:18:47Z

by ClickView (Firm)
Call Number XX(301309.1)
Summary In this programme we explore current trends in food and what influences the development of new food products. We meet food industry experts who discuss these current trends - with particular focus on changes that chefs are making in restaurants and cafes, and foods styled for magazines. This programme can be used as an introduction to food product development, an overview of current factors influencing food production or stimulus to investigating factors that influence foods and food choice. It also provides a broad look at how consumers and consumer perceptions influence product development.
Format: Other
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Meat: Selection and Preparation [electronic resource]

2024-05-18T08:18:47Z

by ClickView (Firm)
Call Number XX(301318.1)
Summary Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through: identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to Meat: Cooking Techniques, Meat: Selection and Preparation has plenty to offer for those with a passion for cooking.
Format: Other
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It's a Chef's Life [electronic resource]

2024-05-18T08:18:47Z

by ClickView (Firm)
Call Number XX(302915.1)
Summary Both Philippa and Marcus work long hours under extreme pressure, but nothing would make either of them change their job. They are artists who strive for perfection, taking pride and pleasure in delighting eyes, nose and palate... Fancy slaving over a hot stove? Philippa Sibley-Cooke, owner-chef of Est Est Est and Marcus Moore, executive-chef of the Sofitel Hotel, offer many insights to their careers and successes. Their working conditions, however, could not be more different, as they are for their respective apprentices, Joseph and Renae. They discuss their influences, their daily routines, the creation of menus, and the selection of staff and what they expect from their apprentices. Joseph and Renae, too, relate their experiences. Away from the frenzy of the kitchen, Claude Forell, food critic and editor of The Good Food Guide, gives the recipe for a rave review and Judi Sanford from Box Hill Institute of TAFE, examines the food industry from her perspective as programme Manager of Cookery.
Format: Other
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