Part two of two. Chef Ken Hom shows how to cook Chilli Pork Spare Ribs. Great clip from BBC show Ken Hom’s Cookery. Watch more high quality videos on the new BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide
Duration : 0:2:57
After learning from Prof. Avigdor Cahaner (Hebrew University) about their environmental advantages, chef Thierry Marx (2 Michelin stars) cooks featherless broilers and find them superior to standard broilers. Chef Marx also explains that the featherless broilers are just another example of the common role of genetics and cross breeding in developing new variation in food products.
Duration : 0:10:12
What’s to come during the Open Field’s summer-long experiment? Join us for a social hour, followed by a chance to share ideas and pose questions about the cultural commons. What constitutes a community of shared ideas, artworks, and other resources? How do age-old ideas about the commons translate to today’s digital world? Guests for this conversation present ideas from an array of fields, including new media, philosophy, education, law, and history
Michael Edson is the Director of Web and New Media Strategy at the Smithsonian Institution and is leading an initiative called the Smithsonian Commons.
Sumanth Gopinath, musicologist interested in the intersections of race, ethnicity, music and the ringtone industry.
Jon Ippolito, artist, writer and curator interested in building and sustaining networks and breaking down hierarchical media and culture.
Laura Musacchio, landscape design educator and researcher interested in human-nature interactions in metropolitan, cultural and bioregional landscapes.
Caroline Woolard, artist and co-founder of OurGoods, a barter network for independent projects.
Duration : 1:43:20
Today I will be cooking some pastelillos (meat turnovers).
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Hey You Tube Will You Partner With Me?????
Duration : 0:6:47
Categories: Cooking Quality Meats Tags: and, appetizers, apps, badia, capers, caribbean, cg10, cg20, cooking, donation, dough, elba, entrees, Florida, food, Foods, fried, home, how, instructional, island, made, make, meat, olives, pastelillos, pastry, puerto, rican, rico, sanyo, sazon, Seasonings, sofrito, sony, Spanish, techniques, tips, To, turnovers, video, vpc, xacti
Go to http://www.militarychefs.com/1A/2_Media/TrainingCourses/TrainingCorsesFortLeeAspic.html to download higher quality versions of this clip.
An ACES Aspic Training Video for the 2008 competition.
Culinary Arts Program – U.S. Army Culinary Arts Competition
The American Culinary Federation sanctions the competition. Medals received from federation entries can be used towards chef certification. The competition is open to active duty members of all Services, DOD civilians, and USAR and ARNG personnel. Active duty teams will be formed by
installation. The USAR teams by DRC/RSC. ARNG teams will be formed by State. The number of competitors allowed per team will be reviewed each year and may be adjusted on facility and equipment availability. The number will be addressed in the annual competition rules.
The United States Army Culinary Arts Program is really progressing and representing culinary trends from around the world. The overall program includes the Annual Culinary Arts Competition at Fort Lee, VA, home of the Quartermaster Corps; the United States Army Culinary Arts Team; and the Culinary Skills Training Division. Here students from AIT, BNCOC, ANCOC, and the Advanced Culinary Skills Training Courses receive their hands-on instruction.
The Culinary Arts Competition at Fort Lee. In its 31 year history the only time the competition did not take place was in 1991 during the Desert Storm campaign and 2003 during Operation Iraqi Freedom. The 31st annual competition is truly shaping up to be one of our best events held here at Fort
Lee. For the first time ever the competition will showcase our young culinarians and really test their knowledge and skill. The three tier Installation of
the Year event will begin with the Culinary Knowledge Bowl Examination, a fifty question test which includes Food Safety and Sanitation; Nutritional Cooking; Food Service Management; and Quality Food Preparation. The top four teams compete in a Jeopardy style event that includes music and daily-double format. This event takes place during the public viewing exhibition at the Fort Lee Field House. The juniors are further tested in the all new Student Skills Competition. This event tests four E-4s and below in their knife skills, meat fabrication and menu production. These two primer events are open to the public and held in the post field house during the second week of the show. We truly look forward to seeing these young soldier chefs
MilitaryChefs.com hosts news stories, photos, video clips and other forms of Multi Media pertaining to Army, Navy, Air Force, Marine Corps, and Coast Guard food service, and hence we provide military cooks with the tools to display their recipes, training courses, culinary competitions, events, talents and accomplishments effectively promoting and motivating military food service operations.
Duration : 0:6:11