Search Results for chefs - Narrowed by: Other

The art of preserving with Peter Ford.

2024-05-12T13:35:31Z

by Ford, Peter.
Call Number DVD 641.4 FOR
Publication Date 2014
Summary In an exclusive first release we are offering a brand new DVD on The Art of Preserving by Peter Ford, one of country Victoria's best known chefs.
Format: Other

El Bulli [videorecording] : cooking in progress.

2024-05-12T13:35:31Z

Call Number DVD 641.5946 EL
Publication Date 2012
Summary "Three Michenlin-starred chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for six months, time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes...except copying oneself. With unprecedented access, "El Bulli : cooking in progress" lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food"--Container.
Format: Other

Chef! : the complete collection.

2024-05-12T13:35:31Z

Call Number DVD 791.4561
Publication Date 2012
Summary Meet Britain's finest - and most temperamental - chef: Gareth Blackstock, owner of the prestigious restaurant Le Chateau Anglais. Impossibly difficult to work for, fastidious about his creations and prone to imaginative torrents of abuse, Gareth is prepared to let nothing, but nothing, interfere in his search for culinary perfection. The trouble is, his underpaid and overworked kitchen staff is littered with slackers.
Format: Other

Food planning for special occasions [videorecording]

2024-05-12T13:35:31Z

Call Number DVD 642.4 FOO
Publication Date 2012
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"--Container.
Format: Other
Publisher's web site http://www.VEA.com.au

Poh's kitchen [Series two] [videorecording] on the road...

2024-05-12T13:35:31Z

Call Number DVD 641.5994 POH
Publication Date 2011
Summary On The Road is the first 13 episodes of Series 2 of Poh's Kitchen. In her latest adventure, Poh Ling Yeow takes a '13 week trip' around Australia and Asia, meeting new food producers and chefs as she learns what's available for us to eat, where it comes from and then most importantly how to cook it.
Format: Other

Zumbo [videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.865 ZUM
Publication Date 2011
Summary Adriano Zumbo is no ordinary patissier. His creations elicit admiration from critics and the public alike and for good reason; they're unique in concept and execution. Zumbo is a delectable mix of behind-the-scenes kitchen reality mouth-watering desserts and core-cast driven story lines tied together by an over-arching journey towards a stunning end-of-show gastronomic extravaganza.
Format: Other

Kings of pastry [videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.865 KIN
Publication Date 2011
Summary Sixteen French pastry chefs gather in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in the hope of being declared one of the best by President Nicolas Sarkozy. This is the prestigious Meilleurs Ouvriers de France competition (Best Craftsmen in France), held every four years. This is the quest to become one of the Kings of Pastry!
Format: Other

Heston's mission impossible [videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.57 HES
Publication Date 2011
Summary "In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.
Format: Other

Eating art [digital videorecording] / presented by Oliver Peyton.

2024-05-12T13:35:31Z

Call Number DVD 700.455 EAT
Publication Date 2010
Summary "Before photography, only paintings reveal what and how we used to eat. Uncovering the history and stories behind food on canvas, Eating Art bridges the world of the visual and culinary arts, travelling across Europe and North America on the trail of history's most prolific food paintings and artists. Celebrated restaurateur and art collector Oliver Peyton explores the symbolism and significance of foods that artists chose to depict; visits artists' homes where the ingredients were produced; and discovers how food was cooked at the time. Then in the kitchens of some of the best restaurants on the planet, the world's greatest chefs bring the gastronomic artworks to life, taking inspiration from the paintings to create their own masterpiece on a plate"--Container.
Format: Other

Big Chef takes on Little Chef [digital videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.5 BIG
Publication Date 2010
Summary "This three-part series sees Michelin-starred chef Heston Blumenthal apply his ingenious culinary techniques to try and restore the fortunes of one of Britain's most conventional yet iconic food brands".
Format: Other

Jamie's American road trip [digital videorecording].

2024-05-12T13:35:31Z

by Oliver, Jamie, 1975-
Call Number DVD 641.5 JAM
Publication Date 2010
Summary "On his trip Jamie delves into the underbelly of American society to uncover fascinating personal stories, try real American food and meet the most interesting but unsung chefs and food producers the country has to offer. This epic journey takes Jamie to the heart of America: its people, culture, music and most importantly, food. Jamie meets amazing cooks - not fancy chefs but real people making honest food for working people at street stalls, roadside diners and local restaurants"--Container.
Format: Other

Rick Stein's Far Eastern odyssey [videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.5959 RIC
Publication Date 2010
Summary "One of Britain's most revered chefs, Rick Stein sets off on an epic culinary journey to explore the Far East's most diverse food cultures of Sri Lanka, Thailand, Malaysia and the islands of Indonesia. From the heady mix of Chinese and French influences that characterises Vietnamese food to the distinctive and unusual Khmer cuisine of Cambodia and the light and fragrant flavours of Bangladesh. In this 6 part series, Rick also visits traditional family-run restaurants, street vendors, night markets, fishing villages, and local farmers to learn about the authentic food of the area, and to sample the delicious spectrum of flavours."
Format: Other

Kings of the kitchen [digital videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.5092 KIN
Publication Date 2010
Summary "The fascinating series of interviews offer an insight to world class contemporary approach of hospitality through the in-depth profiles of 26 Master Chefs from Europe and Australia."--website.
Format: Other

Masterchef Australia. [Series 2] [digital videorecording] : master class.

2024-05-12T13:35:31Z

Call Number DVD 641.5 MAS S2
Publication Date 2010
Summary Invite some of Australia's leading chefs into your home for your own private MasterClass. This easy-to-follow DVD features over 25 instructional cooking classes from Series 2. It also includes a bonus booklet with 15 MasterClass recipes from featured guest chefs, exclusive to this DVD!
Format: Other

Good chef, bad chef. : Series 1 & 2 [videorecording].

2024-05-12T13:35:31Z

by Mehigan, Gary.
Call Number DVD 641.5 GOO
Publication Date 2010 2006
Summary Chef Gary Mehigan (Masterchef Australia, Boys Weekend) and nutritionist Janella Purcell (What's Good For You, The Biggest Loser Australia) bring their distinctive culinary skills to the table for this eye-opening and mouthwatering cooking series. Gary and Janella openly discuss and debate their expert opinions whilst serving up a delicious array of food: Roast pork belly versus roast snapper, the best and leanest burgers, sandwiches and tapas, meat or vegetables, the sweetest desserts - it's all covered in easily digestible detail. Balancing the best of both worlds - Gary's full-flavoured creations come under the microscope as Janella offers up natural and nutritious alternatives -exploring the many wholesome ingredients, enticing recipes, and food themes that go a long way to educate, tantalise and inspire home cooking.
Format: Other

Masterchef Australia [digital videorecording] : master class.

2024-05-12T13:35:31Z

Call Number DVD 641.5 MAS
Publication Date 2009
Summary "Gary Mehigan and George Calombaris are two of Australia's most respected chefs and restaurateurs; hand-picked to bring their expert knowledge to MasterChef Australia. As mentors to the students, Gary and George shared some of the skills and techniques learnt over the course of their prestigious careers. 'MasterClass' brings together their Friday night classes from the successful MasterChef television series.MasterClass features twelve easy to follow, clearly instructed classes, with 2-3 recipes covered in each class. Some of the trade secrets you'll learn are how to expertly create hand made pasta and to correctly fillet a fish; how to prepare the perfect roast chicken, mouth-watering steaks and delicate pastries and desserts to tempt all who dine at your table. Discover the trade secrets that can turn a good cook into a Chef" -- Container.
Format: Other

Food safari 2 [digital videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.59 FOO
Publication Date 2008
Summary Each episode is a detailed journey into one cuisine with tips on how to source, prepare and cook with authentic results. Over 13 glorious episodes. Maeve meets an array of world class chefs and inspiring home cooks as they take us through their cuisines while making some mouthwatering dishes.
Format: Other

The cook and the chef. The four seasons. [digital videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.5 COO
Publication Date 2007
Summary The Cook and the Chef is a program about the joy of using good seasonal food to create great dishes. It's two people whose lives revolve around food inviting us into their passion.
Format: Other

The art of food presentation [digital videorecording]

2024-05-12T13:35:31Z

Call Number TR DVD 641.5 ART
Publication Date 2007
Summary "This video demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating real work presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art"--Container.
Format: Other

Dine in style [interactive multimedia] : the Hunter Valley on a plate.

2024-05-12T13:35:31Z

Call Number DVD 641.5994 DIN
Publication Date 2006 2005
Summary Imagine a chef, winemaker and barista guiding you to create the perfect dining experience on an interactive tour via your PC. Find out the secrets from 7 leading chefs and wine makers. Then simply choose your menu with the matching wine and create your shopping list at a click of a button. The cooking is made easy by following the step by step picture sequences and detailed videos. A perfectly set table, the best coffee and the knowledge of food and wine; all in the one complete package.
Format: Other

A taste of Italy [digital videorecording] : your essential guide to the best food from around the world.

2024-05-12T13:35:31Z

Call Number DVD 641.5945 TAS
Publication Date 2006
Summary Join Planet Foods Tyler Florence on a culinary tour through Italy's rustic heartland and the rcih farmlands of Tuscany and Emilia- Romagna. Discover the streets of local chefs and learn how to make fresh, authentic recipes using famed Italian ingredients including porcini mushrooms, olives, pancetta and pasta.
Format: Other

Kings of the kitchen [digital videorecording]

2024-05-12T13:35:31Z

Call Number DVD 641.5092 KIN VOL 3
Publication Date 2006
Summary In-depth profiles of Chefs. With never-seen-before footage of their kitchens, performing at ultra-high speed during a real lunch or dinner service. Includes Tetsuya Wakuda (Sydney), Phillip Howard (London), Daniel Boulud (NY), Shane Osborn (London), Gordon Ramsay (London), Alain Passard (Paris), etc.
Format: Other

Convenient cuisine [videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.555 CON
Publication Date 2006
Summary Australia has a secret addiction. Forget the healthy eating campaigns, celebrity chefs and the growth in farmers markets, as a nation we are increasingly hooked on convenience foods. For many, ready-to-go meals are the basis of their entire diet. With their high fat and salt levels this is bad news for our health. It?s also de-skilling an entire generation. For the manufacturers however it?s a license to print money. Featuring input from dieticians, real families and manufacturers, this is a balanced and comprehensive examination of the way our diet is being shaped today. (From website)
Format: Other

Return of the chef [digital videorecording].

2024-05-12T13:35:31Z

by Optomen Television (Firm)
Call Number DVD 641.5941 RET
Publication Date 2005
Summary We follow John Burton-Race and his family as they start a new life opening a restaurant in Devon. This is a cookery show that takes us into the heart of a family as they attempt to cook themselves some happiness in Devon.
Format: Other

Ever wondered about chicken? [digital videorecording]

2024-05-12T13:35:31Z

Call Number TR DVD 641.665 EVE
Publication Date 2005
Summary Chicken is a staple food the world over. In today's mass-producing world, chicken is cheap, blends with hundreds of flavours and has a very healthy image - making it one of the most popular meats. This video looks at chicken lovers from Henry VIII to Mrs. Beeton; we find out just how nutritious chicken soup really is; and why chicken is a fast food favourite. In the kitchen, Paul Merrett shows how understanding science and a good red wine can produce a great Coq Au Vin, what's needed to create a spicy marinade for chicken kebabs, cooks the perfect roast chicken, and reveals the secret bit of chicken that all chefs love.
Format: Other

Jamie's kitchen [videorecording]: the complete television series.

2024-05-12T13:35:31Z

by Moore, Peter
Call Number DVD 641.5 JAM
Publication Date 2004
Summary Jamie Oliver is opening his first restaurant, Fifteen. To prove his conviction that it is a passion for food and not formal academic qualifications that makes a good cook, he is training 15 unemployed youngsters to work as chefs in the kitchen. All within 7 months.
Format: Other

The naked chef. Series 2 [digital videorecording].

2024-05-12T13:35:31Z

by Llewellyn, Patricia.
Call Number DVD 641.5 NAK
Publication Date 2003
Summary Jamie Oliver is back in town and raring to cook - but juggling a hectic social life with a passion for entertaining means it's all got to be simple, easy and fun.
Format: Other

The naked chef. Series 1 [digital videorecording].

2024-05-12T13:35:31Z

by Llewellyn, Patricia.
Call Number DVD 641.5 NAK
Publication Date 2002
Summary You could cook great food at home with maximum flavour and minimum effort. Each episode follows a hectic day in Jamie's life as he prepares food for his friend, family and work-mates.
Format: Other

It's a chef's life [digital videorecording].

2024-05-12T13:35:31Z

by Video Education Australasia.
Call Number TR DVD 641.50922 ITS
Publication Date 1999
Summary This video is portrayed from the points of view of people involved in the food industry. In a series of interviews these people lead us through the lives they lead in their varying roles in the industry.
Format: Other

Kitchen and food production [videorecording].

2024-05-12T13:35:31Z

by Video Education Australasia.
Call Number DVD 647.95 KIT
Publication Date 1996
Summary In this program we see how chefs prepare the meals at Melbourne's Sofitel Hotel and how they have to cater for all tastes. It investigates the many considerations taken into account in the efficient running of large kitchen, as well as the production of food for a major Australian airline, where the design of the meals is customised. This is contrasted with the work of a second year apprentice at a busy a la carte bistro. Occupational Health and Safety issues are also considered.
Format: Other

Stocks and sauces [videorecording].

2024-05-12T13:35:31Z

Call Number DVD 641.814 STO
Publication Date 1992
Summary Chefs, Susan Klugerman and Don Woods, demonstrate how to produce dishes using stocks and sauces.
Format: Other

Garnishing [digital videorecording] : How to present food with flair Learn the art of fruit and vegetable carving / by Australian chef Barry Wells.

2024-05-12T13:35:31Z

by Wells, Barry.
Call Number DVD 641.81 GAR
Publication Date 1989
Format: Other

Mediterranean cookery volume1 [digital videorecording] : Egypt, Turkey, Morocco and Greece.

2024-05-12T13:35:31Z

by Roden, Claudia.
Call Number DVD 641.594 ROD (UNIT)1
Publication Date 1987
Summary In this video Claudia Roden celebrates the exotic cooking of Egypt, Turkey, Morocco and Greece. The culinary diversity of the region is indicated by the wide range of traditional specialities demonstated by top chefs and talented home cooks. But all the dishes share the characteristic produce of the area: fish straight from the sea, olives and olive oil, grains and pulses, garlic and a myriad of herbs and spices.
Format: Other

Recipe for Health and Safety [electronic resource]

2024-05-12T13:35:31Z

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
ClickView Player

Food Planning for Special Occasions [electronic resource]

2024-05-12T13:35:31Z

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
ClickView Player

It's a Chef's Life [electronic resource]

2024-05-12T13:35:31Z

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
ClickView Player

New Food Trends: A Case Study in Product Development [electronic resource]

2024-05-12T13:35:31Z

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]

2024-05-12T13:35:31Z

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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