Hello and welcome, I'm Dean Silva and I created "Today's World Kitchen" and I produce videos of Michelin starred and other highly acclaimed chefs demonstrating their seasonally inspired signature dishes. Being a chef myself for over 30 years and working around the World, I know the demands of cheffing and the constant need to be current with all the latest food trends, techniques and flavors. I've sourced contributions for this website from all around the World, including Australia, New York, London and Paris. There are over 60 chefs contributing to the site from 17 different nationalities providing 150 signature dishes making up our You tube channel. "Today's World Kitchen" provides a share platform for chefs and an invaluable tool for all up an coming chefs. "Today's World Kitchen" is also a great source of information for all food lovers and industry related people. "Today's World Kitchen has 6 features; * an extensive video library, * a large picture gallery, * a brief Bio on the
The restaurant was called Verve located in Melbourne, Australia, unfortunately it doesn’t exist anymore but the executive chef, Dallas Cuddy I believe is working in a Hilton hotel in Singapore, the dish here really is timeless!
Stopfleber ist ein ganz schreckliches Qualprodukt und eine Krankheit, keine Delikatesse. Sicher kennen alle beim Menschen die Krankheit „Fettleber“. So etwas möchten Sie essen und unterstützen ? Foie gras is a terrible product of torture and a disease, not a delicacy. Surely all know in humans the disease "fatty liver". You want to eat and support something like that ?
Hai detto ai tuoi ospiti come si ottiene il foie Gras? Have you told your guests how to get foie Gras? Do you know how foie Gras is obtained? I'll tell you Poor orese are swallowed continuously to make their liver enlarge... Then amen
Glielo dici ai tuoi clienti come viene ottenuto il foie Gras? Dites à vos clients comment le foie gras est obtenu? Tell your customers how foie Gras is obtained? The oches are literally swallowed so as to make an enlarged liver Then.... Amen Foie grass is an immoral product should outlaw it
I love D'Artagnan, but if they've ever had the quality of foie in the video I've never gotten it. I'd love to know his supplier. I'd fly that in from anywhere in the world.
You are so completely correct. D’Artagnan is one of the only suppliers I see that sells Foie Gras in the USA, and it is not nearly of the quality that this is. Lately, I have become dissatisfied with the quality of D’Artagnan. For example, I use Heritage for all of my meats. As for Foie, I’m thinking of trying Regalis next.
Foie Gras is mostly fat, so like bacon, when it is applied to heat, the fat instantly starts to render and creates its own basting liquid. In other words, neither oil nor butter is needed to add flavor and prevent the foie gras from becoming dry.
there was a joint in the #former NYC, known as #Spain..they served the #most outstanding preparation of this dish..thank u for the closest version of that heart felt delight.iI'm grateful.<3
Hello lukas with Vicente from colombia. I was working in the year 2000 in convivió restaurant in london. I was washing plates jajajaj. Please write me. I want greet you.
Nice lukas. I am Vicente from colombia Remember. I worked for you in the 2000. In the restaurant convivió washing plates in london. Remember. That happines to know of you. Write me please
Very nice chef lukas. Is good again see you. Speak vicente from Colombia. I was working in the year 2000 washing plates in the restaurant convivió in london. Remember? Answer me please. I want greet you of All heart
Lukas lukas lukas I am Vicente from colombia Remember? I am happy see you again. I was worked in the restaurant convivió in london washing plates. Exactly in the year 2.000.. Write me please if you see this messenger ok
