I FOUND IT ☺☺☺ I use to watch this show with my mama when i was a little girl....best days ever I miss her she gained her wings over 10 years ago I'm going to sit here and binge watch this show and think of my mama and the good old days ❤❤
Can't believe I found this show. I used to watch it in my 20's and it always calmed my soul. Here I am at 56 and it's still calming my soul. ❤️❤️❤️❤️❤️❤️❤️❤️
Let me say something about this show first; it was one of two cooking shows that I can clearly remember watching when I was a kid growing up in the 90s, (the other one being several episodes of Yan Can Cook who I’m very proud of meeting in person but that’s another story). Anyway, I remembered this when I was a kid, (I ain’t sure if I was ten years old or twelve), but the one thing I remembered vividly was how each episode was split into a three item menu style starting with appetizers and ending with a dessert. Seeing the show as a kid got me thinking about how I wished I could be one of those great chefs when I got older and upon seeing my mother who btw was an inspiration to the man that I would become I bravely told you while we were in the kitchen that I would someday become a chef. Upon hearing this my mother blushed with joy and interest but as with all parents they always tell y’all to prove it to them. My mother was no exception as my family and I grew up on the tough side of town in San Francisco, yet here I am at my young age attempting to make her proud of me. Besides this show and my mother, other things started pointing to my destiny and before long I would find myself going into culinary school and graduating for the Le Cordon Bleu program. And though now that I look back at all the things that I’ve done during my tenure as a chef for various restaurants here in the Bay Area, I will never forget this old television series that had inspired a young boy to truly follow his dreams Thank you Great Chefs for coming into my life and making me believe in the culinary arts
Yep reminds me of my childhood. Most southerners from the wwii generation and prior dropped their r's. Somehow that got lost with most of the baby boomers.
although the chicken is certainly tasty...stuffing liver into it, than stuffing the liver-stuffed-chicken into a pig bladder...is somewhat really perverted
That first dish didn't seem very difficult at all. Just gotta nail the scallops. Stuffing a chicken and foie gras into a pig bladder and hoping it doesn't explode on the other hand.........
You want a laugh, activate the closed captioning and watch it try to keep up with these other languages. In the French it was interpreting phonetics as "Polka Chaka Khan.....horrid Nov....."
OMG! 17:27. Shindell headless prevent insane burglars thrive. Then, Countless and City staff then how to balance the Quaran by submission....holy hell!
Why did that chef use corn starch to thicken that berry sauce? I would have left those berry’s in the pan and transfer the liquid to blender and hit it with gum, thicken and back in pot. That was a lot of slurry being used! Good looking still.
Kathy Somers You're welcome. Here's a delightful interview with her if you care to listen.. keep-calm-and-cook-on-with-julia-turshen.simplecast.com/episodes/ep-34-mary-lou-conroy-the-voice-of-great-chefs
The narrator is Mary Lou Conroy from Louisiana who will be 92 this year 2020. Here’s an interview with her about the show. keep-calm-and-cook-on-with-julia-turshen.simplecast.com/episodes/ep-34-mary-lou-conroy-the-voice-of-great-chefs-c8t9ahq5
