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Cruise Ship Executive Chef: A Day With "The General"
 
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In our A Day in the Life series, we take a peek into the daily lives of the most interesting people in the food world. For this episode, Zagat and The Huffington Post shadowed Royal Caribbean Cruise Line's executive chef Gary Thomas as he set sail on the Explorer of the Seas. Check out the video to see why his staff calls him "The General," and subscribe to Zagat's YouTube channel for more videos: http://goo.gl/AaWZHT
Views: 1627851 ZAGAT
Sailing the High Seas With the Arctic Chef
 
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The Drake Passage, situated between South America's Cape Horn and the South Shetland Islands of Antarctica, is considered to be one of the most dangerous ship passages in the world. So, we thought it was a good idea to cook a stew on the journey with Vikram Gandhi and the ship's captain, Vincente. Next time you find yourself on The Drake Passage, beware the high seas—but make sure to eat this hearty lentil stew fit for any crew. WATCH NEXT: Journey to Coffee Mecca: Munchies Presents LA Coffee: http://bit.ly/1NGgsdG Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos
Views: 99977 Munchies
Dhe Chef | Ep 19 - Seafood Round !! | Mazhavil Manorama
 
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Dhe chef : Here comes the sea food round. Three chefs has come up with a twist in this task. Watch this episode here... Subscribe to Mazhavil Manorama now for your daily entertainment dose : http://www.youtube.com/subscription_center?add_user=MazhavilManorama Follow us on Facebook : https://www.facebook.com/mazhavilmanorama.tv Follow us on Twitter : https://twitter.com/yourmazhavil Follow us on Google Plus : https://plus.google.com/+MazhavilManoramaTV To go to the show playlist go to : https://www.youtube.com/playlist?list=PLQNCaDxtvXKSnESo9E1pbvRH_IJJTlS0v About the show: 'Dhe Chef', South India's biggest cooking reality show is aired on Mazhavil Manorama friday to sunday at 8 pm. The show tests the culinary skills of the selected contestants through the series to eventually find the 'Dhe Chef of the Year'. The format of the show, set in the back drop of kitchen and cooking with mega prize money on the table for the winner and runners up, will be an enchanting palate of culinary indulgence and fierce competition Actor Dileep, who has mastered the nuances of delicious food, launched the show. 'Dhe Chef' is hosted by actress - anchor Jewel Mary along with renowned RJ Mathukutty. The judging panel consists of 3 professional Chefs - Chef Anjali Ramaswamy, Chef P V Pradeep and Chef Amrit Jose Appadan. The show follows a dynamic pattern, with a mix of indoor and outdoor shoots. It has all the major factors of reality shows like twists, pressure tasks, time restrictions, mysteries, wild card entries, elimination rounds, safe zones and of course, presence of celebrity guests. Participants are also tested on group and individual rounds. What awaits the title winner are prizes worth 50 lakhs. The runners up will also be awarded exciting prizes. 20 contestants are selected from 40 short-listed participants who will compete with each other to win the title of 'Dhe Chef'. Brace yourself and get ready to witness some foodelicious episodes. About the Channel: Mazhavil Manorama, Kerala’s most popular entertainment channel, is a unit of MM TV Ltd — a Malayala Manorama television venture. Malayala Manorama is one of the oldest and most illustrious media houses in India. Mazhavil Manorama adds colour to the group's diverse interest in media.Right from its inception on 31st October 2011, Mazhavil Manorama has redefined television viewing and entertainment in the regional space of Malayalam. Headquartered in Kochi, the channel has offices across the country and overseas. Innovative content mix and cutting edge technology differentiates it from other players in the market. Mazhavil Manorama has a successful blend of fiction and nonfiction elements that has helped it to secure a substantial amount of viewership loyalty. Path breaking reality shows, exclusive weekend mix, fetchingsoaps makes Mazhavil Manorama extremely popular across all genres of audience. MM TV has a bouquet of 4 channels – Manorama News, Mazhavil Manorama, Mazhavil Manorama HD and Mazhavil International for the Gulf Region. MM TV. Mazhavil Manorama HD is the first television channel in Kerala to transmit its programmes completely in HD.
Views: 207168 Mazhavil Manorama
Sea you Up restaurant. chef: Dimitris Katrivesis
 
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Dimitris among his sushi's makes an amazing desert that looks like a pot with plants!! Clients do get fooled!!
You Are The Chef:Sea Cucumber with Bailing Mushroom
 
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Everyone loves cooking!!! Do you like Mushroom? Do you like Seafood? Let's see what kind of food we can make with both of them!! Sea Cucumber with Bailing Mushroom sea cucumber 1pc bailing mushroom 100g asparagus 30g abalone sauce 50g "You Are The Chef" "Food" "Cooking" "Kitchen" "Recipe""seafood""mushroom"" Sea Cucumber with Bailing Mushroom""Sea Cucumber"
Sea Urchin Ravioli, Lobster Pho, and Meat-Fest 2016: Chef's Night Out with Harvest
 
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Roy Ellamar, of Harvest by Roy Ellamar, and friends take us on and off the Las Vegas Strip in this episode of Chef’s Night Out. They sample cuisine from France to Saigon and almost everywhere in between and then top the night off with “Meat-fest 2016”. Chef Roy Ellamar takes us inside his farm-to-table restaurant and explores the influences behind some of his signature dishes like a porchetta that is slow roasted for 3 hours, before hitting the town with his friends in tow. Next up, we’re off to L'Atelier de Joël Robuchon where Chef Steve Benjamin has some surprises in store including hamachi and sea urchin ravioli (let that sink-in) and even a surprise guest close to Chef Roy’s heart. The crew then follows their noses to District One in Las Vegas’ Chinatown, where they snack on the “best Lobster pho in Vegas” and other delicacies prepared by Chef Khai Vu. Joining their friends at The Golden Tiki, Chef Roy and company sip on some throwback tiki drinks under the electric and starry night sky, before heading back to Harvest. There, Chef Roy puts the cherry on top of this night out with a Hawaiian-inspired meat feast complete with pineapples, pig heads, and SPAM. WATCH NEXT: A Night of Eating, Gambling, and Surfing with Michael Solomonov: http://bit.ly/1qEnzQl Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos
Views: 982545 Munchies
Michelin star chef Clare Smyth create Dover Sole, lovage, shellfish, sea vegetable minestrone
 
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Watch Clare Smyth create Dover Sole, lovage, shellfish, sea vegetable minestrone. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel. Get Clare’s recipe here: http://www.thestaffcanteen.com/users/19012/wallposts The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen
Views: 44957 The Staff Canteen
Chef David Kinch Makes Sea Bream Sashimi for Chef Eric Ripert
 
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David Kinch learned many techniques while working in Japan. He also asked a lot of questions. And many of those questions had to do with fish and in this case, sashimi. As Eric Ripert puts it, “It’s intense but very refined and very harmonious." This dish is an homage to the product and David’s philosophy on cooking. Check out our website: http://www.mindofachef.com/ Subscribe to our channel: http://bit.ly/1Erevk1 Download and stream the episodes: https://mindofachef.vhx.tv/ PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below). Check your local listings for air times here: http://to.pbs.org/Z0rfcq Follow us on Twitter: https://twitter.com/MindOfAChef Facebook: https://www.facebook.com/MindOfAChef Instagram: https://instagram.com/mindofachef/ Pinterest: https://www.pinterest.com/mindofachef/ Tumblr: http://mindofachef.tumblr.com/ Google+: http://bit.ly/1ATL99n
Views: 81888 Mind of a Chef
Your Last Meal: Aaron Lau - Master Sushi Chef Series
 
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Get Your Good Afternoon Merchandise Here: https://shop.studio71us.com/collections/hiroyuki-terada If you were on death row, your last meal should be 1 or all of these 12 dishes that are created with such fine ingredients and finesse, you would be happy facing the afterworld after eating them... Sushi Ten has been one of our favorite places to visit whenever we are in LA and for good reason: Chef and Owner Aaron Lao has spent over half his life perfecting the art of cooking and sushi. Chef Aaron has been in the kitchen since he was 9 years old working in family restaurants mainly Chinese food. Right after high school he started working at Benihana's as a kitchen chef then shortly after he was promoted to become a Teppan-Yaki chef and that's when he found out that he had a passion and love for Japanese cuisine and wanted to learn as much as he could. Eventually learning sushi which he had never tried before at the time. He was a young man on a mission and knew that eventually one day he wanted to own my own restaurant. So from The age of 18 he tried to work at many Japanese restaurants as he could. Knowing everyplace would give him a different perspective on techniques, styles and preparation and after 6 years of learning Japanese cuisine and sushi, he ventured out and learn Italian and French cuisine also which brings him where he is today. He opened up his first restaurant at the age of 26 in 2002 named Toro Sushi and it became an instant hit with the locals in the area and they became very popular. After about seven years he had a partnership break up and eventually went out on his own and opened up Sushi Ten almost 7 years ago with no partner. If you're fortunate enough to take a seat at the bar...ask Chef Aaron for he NoVe special...because if you haven't tried any of these dishes, you haven't lived. Enjoy your dinner here and remember who told you about them. See you all in the next episode... Follow Hiroyuki Terada: Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://www.instagram.com/diariesofamastersushichef/ Twitter: https://twitter.com/RealSushiChef Hiro's Second Channel: https://youtube.com/user/MIAMISPICE68 Camera Man's Channel: https://www.youtube.com/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: [email protected] ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife. For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com
Coastal foraging: Making seafood chowder + weird giant sea creature
 
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Coastal foraging in Pascadero, CA.
Views: 368338 Outdoor Chef Life
Chef's Table - Paula dan Laura - Garlic and Soya Poached Sea Bass
 
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Net Lifestyle memberikan tayangan program Magazine seperti iLook, Dsign, Weekend List dan Chefs Table. Program yang membahas berbagai informasi dan tips terkini seputar dunia fashion/style, karya arsitektur yang unik, menarik, ide desain interior yang inspiratif, desain furniture yang kreatif, mereferensi tempat makan, rekreasi, event seru, film atau musik serta Cooking Show bersama Chef Chandra invite langsung guest (Artis dan Public Figure).
Views: 5860 Net Lifestyle
Chef Josh Overington creates a snow crab with heirloom tomatoes, sea herbs and 'sea water' recipe
 
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Chef patron Josh Overington from Le Cochon Aveugle creates a recipe using Royal Greenland snow crab, heirloom tomatoes, sea herbs and 'sea water'. Josh explains how easy it is to prep snow crab and how receiving it frozen from Royal Greenland makes it ideal to get the meat out in one piece. Watch as Josh takes us through each step of this recipe, and see the stunning finished dish. For more information on Royal Greenland click here: https://www.thestaffcanteen.com/users/wall/70821/Royal-Greenland See the full recipe below: Serves 4 Sea Water 1kg san manzano tomatoes 1 bunch basil 1 lemon 100g dulse 100g mara sea weed 100g kombu 1kg Snow Crab (cooked) Heirloom tomatoes 3 tsp Elderflower vinegar sea salt Sea herbs/vegetables such as sea purslane/sea aster/samphire Method Snow crab Pick the white meat from the crab claws, being careful to keep the meat intact. Portion into bitesize pieces. Sea Water Blend the tomatoes and basil together. Hang the pulp in a jam muslin for 12 hours/overnight to strain through the clear tomato water. Bring the tomato water up to 65 degrees. Add the three seaweeds and the zest of one lemon. Leave to infuse for 2 hours. Strain the sea weeds and set aside at room temperature. Tomatoes Blow torch the tomatoes to blacken and then peel the skins. Portion the tomatoes in to a variety of shapes and bitesize pieces. Season with sea salt and elderflower vinegar and leave the tomatoes to marinade at room temperature. Blanch the sea herbs in boiling water and then immediately cool in iced water. Set aside for garnish. To serve Place the tomatoes and crab delicately in a wide, shallow bowl. Gently pour sea water over the tomatoes, just enough to half cover them. Finish by placing the sea herbs around the dish and serve. Watch the world's best chefs for free. Network, add and share images, recipes, jobs and so much more. DOWNLOAD Chef+ TODAY! DOWNLOAD CHEF+ (IOS): https://itunes.apple.com/gb/app/chef-... DOWNLOAD CHEF+ (ANDROID): https://play.google.com/store/apps/de... The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen
Views: 4607 The Staff Canteen
Passionfood Network : Sea bass Fillet with couscous recipe by chef Dessi
 
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Sea bass Fillet and couscous, the nice easy and healthy dish. demonstrated by Chef Dessi from Maverick Restaurant & Bar. ************************************************ Passionfood Network Website: http://www.passionfoodnetwork.com/ Passionfood Network Official Fanpage: https://www.facebook.com/PassionFoodNet Maverick Official Fanpage: https://www.facebook.com/MaverickBangkok Twitter : MAVERICKBKK instagram : MAVERICKBKK ******************************************************** Passion food Network, Passion food, Passion, food,
Views: 3114 Passionfood Network
Top Chef at Sea, exclusively on Celebrity Cruises
 
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Celebrity has teamed up with Emmy Award winning television show—Top Chef. It's a match made in... well, the kitchen—and the results are simply mouthwatering. There's something on just about every sailing—Quickfire Challenges and Top Chef menus in our Main Restaurant—, and four very special Top Chef Signature Sailings which offer an array of Top Chef-inspired activities and the opportunity for you to meet some of your favorite cheftestants. With our Top Chef at Sea experience, you can step aboard our ships and discover new ways to thrill your palate, master culinary skills, and take your vacation to the next tantalizing level. For more information, visit http://www.celebritycruises.com/topchef, call 1-800-CELEBRITY, or contact your travel agent. Top Chef on Bravo: http://www.bravotv.com/top-chef
Views: 6093 Celebrity Cruises
The Little Mermaid - Under the Sea
 
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Walt Disney Records: The Legacy Collection – The Little Mermaid is available now! Get it here: http://smarturl.it/lclma1 Play along with "Under the Sea" here: https://youtu.be/Aa5agKAacPc Strum along here: https://youtu.be/Uw75AereUxk Also available: “Under the Sea” Sheet Music: http://bit.ly/1L7qxq1 “Part Of Your World” Sheet Music: http://bit.ly/1QXZUpY Connect with Disney Music Emporium: Official Site: http://www.disneymusicemporium.com Facebook: http://facebook.com/disneymusicemporium Twitter: https://twitter.com/disneymusicemp Connect with Walt Disney Records: Facebook: http://facebook.com/disneymusic Instagram: http://instagram.com/disneymusic Snapchat: http://snapchat.com/add/disneymusic Twitter: http://twitter.com/disneymusic Music video by Samuel E. Wright performing Under the Sea. (C) 2013 Walt Disney Records
Views: 127191919 DisneyMusicVEVO
A Favorite! 3 Michelin Star Chef Guy Savoy Prepares Seared Sea Bass with A Ginger Butter Sauce
 
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Go to Our Website http://www.cuisineculture.tv Digital Food Network is a new online network working diligently to bring you all the newest gourmet and trending food how to's from around the world. Our mission is to showcase our viewers a 24 hour access stream of High Quality and High Class Gourmet and Trending Prepared Meals by some of yesterday, today's and tomorrow's Culinary Masters. Check out our new series Veganation ft. Theresa from treeselovehappiness http://veganation.digitalfoodnetwork.com/ Subscribe to Our mailing list http://digitalfoodnetwork.com/email-list/ Download our free E-book Cookbook of Gourmet Desserts – recipes of the world’s top chefs – E-book http://digitalfoodnetwork.com/wp-content/uploads/2015/11/Free-Edition-E-book.pdf to buy the complete E-book http://digitalfoodnetwork.com/downloads/buy-digital-food-network-e-book/
How Sea Urchin (Uni) Is Processed Commercially — How to Make It
 
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Welcome back to How to Make It! On today's episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Views: 1952603 Eater
Chef Eric Greenspan's Sea Creature Creation
 
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Sure, Chef Eli and "King of Grilled Cheese," Chef Eric Greenspan, have to successfully stuff a sea creature, but more importantly, who can win a game of "Rock, Paper, Scissors" between the two? For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming http://www.tastemade.com Watch us behind the scenes at Snapchat: @tastemade
Views: 7780 Tastemade
2 Michelin-starred chef Mark Birchall creates beef, artichoke and sea bass dishes
 
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2 Michelin-starred chef Mark Birchall creates beef, artichoke and sea bass dishes. The first dish Mark creates is an artichoke with goats cheese, tarragon and stout vinegar dish which has evolved during his time into a signature dish of L'Enclume’s. The next dish which has been recently developed is raw shorthorn beef in coal oil with BBQ celeriac, mustard and onion ash. The last dish is sea bass with mussels, broccoli, smoked marrow and sea vegetables. These three dishes reflect a range of styles on the current menu at the Cumbrian restaurant where Mark and the team of 19 chefs work. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets
Views: 57439 The Staff Canteen
Breville Presents Sea Island Red Peas - "Mind of a Chef Techniques with Sean Brock"
 
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For more about Breville, visit http://www.brevilleusa.com/ "Mind of a Chef Techniques with Sean Brock" is a video series that highlights the quintessential spirit of Chef Sean Brock's culinary ideas, themes, and techniques. How do you get perfectly cooked peas every time? Hint -- it does NOT involve a can opener. A pressure cooker and some spices make Sea Island Red Peas shine, especially when topped with cornbread crumbles. Find this recipe here: http://foodthinkers.com/2013/11/sea-island-red-peas-with-cornbread-crumble/ Subscribe to our YouTube Channel: http://www.youtube.com/subscription_center?add_user=breville Follow us on Twitter: https://twitter.com/brevilleusa Like us on Facebook: https://www.facebook.com/brevilleusa Pin us on Pinterest: http://pinterest.com/brevilleusa/ Breville has a new website check it out! http://foodthinkers.com/ Like "Mind of a Chef" on Facebook: https://www.facebook.com/mindofachef Follow "Mind of a Chef" on Twitter: https://twitter.com/mindofachef Follow Chef Sean Brock on Twitter: https://twitter.com/hseanbrock
Views: 31853 breville
Tandoori Sea Food Platter | Spicy Tandoori Recipe | The Bombay Chef – Varun's Getaway
 
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Learn how to make Sea Food Tandoori, Varun's style as he takes us out from the kitchen to his farmhouse in Alibaug only on Get Curried. This sea food tandoori recipe is quick and easy to prepare. One of the best weekend getaway recipes that you can make and treat your family and friends with. It tastes delicious and its simple to assemble. This is surely a perfect bite for mini weekend parties that you have been waiting for. Do try this and post your comments below. Ingredients 1 kg Seafood of choice( tiger prawn/ pomfret / squids) 300 gms Dahi 3 tbsp Roasted Gram Flour 1 tbsp Haldi Powder 4 tbsp Red Chilli Powder 1 tbsp Ginger Garlic Paste Salt to Taste 3 tbsp Mustard Oil 1 tbsp Carom Seeds ( ajwain) Garnish Banana Leaf Coriander Leaves Onions Slices, Lemons Halves Method - Score the squids lightly. Make sure the cuts are not very deep. - Clean the sea food and score them well. - For the marinate, in a bowl take curd and mix gram flour along with ajwain, ginger garlic paste and mustard oil. - Mix them well and make sure there are no lumps. - Add garam masala, turmeric powder, red chilli powder and salt to taste. - Mix it well. - Tandoori marination is ready. - One by one skewer the sea food. - Marinate the sea food well from all sides nicely and evenly. - Once the open pit fire is ready, place the sea food. - According to the intensity of the fire, adjust the sea Food and keep turning them. - Brush some oil on the sea food so that it stays moist. - Enjoy delicious and mouth watering sea food tandoori, a much needed break on your weekend getaway. Share this video on Facebook - goo.gl/cbJukS Tweet about it - goo.gl/fveHNf Host : Varun Inamdar Director: Vaibhav Dhandha Assistant Director : Rohtki Arora Varun's Team: Tejashree Rasal, Jay Kasawlekar Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule, Pratik Gamre Editing: Dinesh Shetty Production Manager: Tushar Tawde Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Subscribe and Get regular Updates: https://www.youtube.com/user/Getcurried?sub_confirmation=1 https://www.facebook.com/GetCurried https://plus.google.com/+getcurried https://twitter.com/Get_Curried https://instagram.com/getcurried Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried https://www.facebook.com/GetCurried https://plus.google.com/+getcurried https://twitter.com/Get_Curried https://instagram.com/getcurried
Views: 40884 Get Curried
Michelin starred chef Atul Kochhar creates a recipe of pan fried sea bass with curry spice
 
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Michelin stared chef Atul Kochhar creates a recipe of pan fried sea bass with curry spice Atul Kochhar Benares Restaurant The Staff Canteen Featured Chef March 2011 The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here http://www.thestaffcanteen.com/features/featured-chef/
Views: 78632 The Staff Canteen
Under the Sea Cake by Chef Ceri Griffiths | Cake Decoration Tutorial
 
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In this video Chef Ceri Griffiths shows you how to decorate a beautiful under the sea themed cake using Katy Sue seaside moulds and Creative Cake System moulds. This is a versatile design that can be adapted for a variety of events.
Views: 1183 Katy Sue Designs
Sea Shepherd's Gourmet Galley with Chef William
 
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We hope you enjoy our first cooking segment aboard The Bob Barker with our ships chef, William. We've gotta keep our crew members healthy and strong during the intense (and cold!) months at sea. We're 100% vegan and prepare all meals inside the galley. Join us and find out what it's like to prepare food on a ship and learn how to make delicious vegan bread! ---- Sea Shepherd is an international, non-profit marine conservation organization that engages in direct action campaigns to defend wildlife, and conserve and protect the world’s oceans from illegal exploitation and environmental destruction. Learn more about us: https://www.seashepherdglobal.org/ Support our efforts: https://www.seashepherdglobal.org/donate/
Views: 13950 Sea Shepherd
Michelin Star chef Richard Turner creates a sea bass and langoustine recipe
 
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Michelin star chef Richard Turner, from Turners Restaurant. Birmingham, creates a roast pave of sea bass with chestnuts, langoustines and Perigord truffle dish, cooked at The Staff Canteen Live at the NEC as part of the Hospitality Show 2015. Get Richard's recipe here: http://www.thestaffcanteen.com/chefs-recipes/roast-pave-of-sea-bass-with-chestnuts-langoustines-and-perigord-truffle-by-richard-turner The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen
Views: 3891 The Staff Canteen
Michelin star Peruvian chef Robert Ortiz cooks sea bass, scallops and octopus
 
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Michelin star chef Robert Ortiz from Lima restaurant in London cooks three dishes from the award wining Peruvian restaurant. The first is a sea bass ceviche recipe, the second fresh scallops with peppers and the third a braised Octopus dish. Robert takes us through the ingredients and cooking process of each dish. This is the second part of this Nestle sponsored video. You can watch part one here http://youtu.be/kIS0nHKWDOU The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and is packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen Produced by Orama http://orama.tv/
Views: 53024 The Staff Canteen
Michelin Star Chef- Shaun Rankin, cooks line caught Turbot with Cauliflower salad and sea vegetable
 
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Shaun Rankin Head Chef Bohemia Restaurant Jersey is The Staff Canteen featured Chef for August 2012. Watch Shaun as he cooks line caught Turbot with Cauliflower salad and sea vegetables watch this featured on our site also http://www.thestaffcanteen.com/featured-chef/shaun-rankin-bohemia-jersey The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also Twitter https://twitter.com/CanteenTweets Facebook http://www.facebook.com/thestaffcanteen The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here http://www.thestaffcanteen.com/features/featured-chef/ The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here http://www.thestaffcanteen.com/features/featured-chef/
Views: 50037 The Staff Canteen
Chef Nathan Outlaw recommends Fresh from the Sea
 
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Chef Nathan Outlaw recommends Fresh from the Sea Subscribe to the Guardian HERE: http://bitly.com/UvkFpD Where do chefs go to eat? Nathan Outlaw, double Michelin-starred chef of Restaurant Nathan Outlaw in Rock, Cornwall, recommends Fresh from the Sea. The shack in Port Isaac, Cornwall, serves seafood caught by owner Calum Greenhalgh, who goes out alone on his boat each morning. Outlaw's favourite dishes at Fresh From the Sea? The fresh, tasty crab sandwiches and lobster salad
Views: 1294 The Guardian
Life of a Yacht Chef, 2015 Caribbean Season - M/Y OMNI SEA
 
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Caribbean yachting season aboard M/Y Omni Sea January - April of 2015 Captain - Shane Mate - Lindsay Chef - Mike Stew - Julie #MichaelKnapik #SaltySeaChef
Views: 4538 Salty Sea Chef
Chef Ahki's Sea Moss Recipe...Yum
 
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2 dates, half of a cup of sea moss, half of a cup coconut water
Views: 2570 SingPray Luv
Kerala Lobster Curry | Sea Food Recipe | Chef Atul Kochhar
 
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Ingredients : Lobster, Vegetable Oil, Mustard Seeds, Red Chilli, Onion, Garlic, Green Chillies, Coriander Powder, Red Chilli Powder, Turmeric Powder, Ginger, Coconut Milk, Tamarind Water, Curry Leaves, Black Pepper, Salt Renowned chef Atul Kochhar an indian native presently settled in UK, takes after his indian roots & prepares dishes which are originally Indian yet he mixes them with lip smacking British ingredients & promotes modern Indian culinary. He enjoys immense popularity in Britain with multiple cookery shows & high-end restaurant chains in India as well as abroad. Subscribe For More Delicious Recipes : https://goo.gl/f0BB5X Facebook : https://www.facebook.com/b4ufood Twitter : www.twitter.com/THEOFFICIALB4U Instagram : www.instagram.com/THEOFFICIALB4U Website : www.b4utv.com
Views: 22539 B4U Food
"Chef And The Sea" w/ Chef Ludo Lefebvre, Mark Healey, Stephanie Gilmore and Reef McIntosh
 
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When we heard that celebrity chef Ludo Lefebvre would be hosting a pop-up restaurant in Hawaii featuring local flavors we thought who better than Mark Healey to catch the ingredients. As word spread about the project, fellow foodies and professional surfers Stephanie Gilmore and Reef McIntosh jumped on-board giving Ludo a solid crew to accompany him around the Big Island's North Kona Coast in search of Lobster, Crab, Uku and other local fish to be prepared, cooked and enjoyed. www.quiksilver.com
Views: 10954 Quiksilver
Hed Chef: Thai-style steamed sea bass with lime and chilli dressing
 
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Eating this spicy garlic-packed Thai-style steamed fish could well be a test of true love. If you find your significant other willing to engage in a passionate bout of kissing after you have feasted on pla kapong neung manao, you know he or she is a keeper. In Thai, pla is fish and kapong refers to the Asian sea bass, which is a popular choice for this dish. At the wet market, ask for gim mak lor, which is the Hokkien name for sea bass. For this dish, the sea bass is blanketed in garlic and chillies, which are regarded as aphrodisiacs in folk medicine.
Views: 76 The New Paper
Sea Cuisine - Chef it Up
 
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Views: 1284 Sea Cuisine
Dollarama Food Review: Sea Chef Brisling Sardines in Oil
 
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Cheaper than clover leaf and king oscar but the same?
Views: 216 Gungeek
Top Chef at Sea Review ~ Celebrity Cruises ~ Celebrity Solstice
 
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Subscribe on iTunes: http://www.PopularCruising.com/iTunes http://www.PopularCruising.com ~ Join us onboard the Celebrity Solstice from Celebrity Cruises as we review all the Top Chef events during a Top Chef at Sea signature sailing including the Top Chef Night Dinner and Quickfire Challenge (where Tiffani Faison's team one with their cleverly titled Celebrity Steak a la Solstice) as well as the Cooking Demos, Private Cooking Classes and Private Dinners with Paul Qui, Brooke Williamson, Nina Compton and Tiffani Faison. ~ http://www.PopularCruising.com
Views: 1074 Popular Cruising
Grilled Sea Scallops and Foie Gras from Chef Thierry Rautureau
 
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Chef Rautureau's final offering could come right out of a fancy Persian restaurant, except its all done on the weber grill, sea scallops and foie gras with sweet potato yam puree.
Views: 8355 GreatChefs
Iron Chef Japan 1994 Episode 38 Sea Bass Battle
 
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Please LIKE and SUBSCRIBE..
Views: 1278 Velma Redman
Big Sean Discovers His Love of Seafood in LA || InstaChef
 
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Fans of Big Sean, take note: Don’t offer him seafood… unless it’s the crab rolls from The Bleu Kitchen! And that’s exactly one of the spots Cliff takes his longtime friend in Los Angeles. They also try the infamous chicken wings from Shads New Cali Catering that has the rapper promising to go back for more. Chop it up with chef Cliff Skighwalker on our new series “InstaChef”! Cliff and his celebrity friends tour the country to take a deep dive into the underground food scene. There’s a network of chefs in America who are delivering food to people strictly through Instagram. Folks cook food in their house, post what they’re making on Instagram, and sell it to customers who come by. And these people aren’t trend-seeking foodies taking vanity glamour shots on Instagram, but former line cooks, restaurant workers, and home chefs taking success into their own hands to make a better life for themselves and their family. Don't believe us? Just watch as local chefs pursue their dreams, drop culinary gems, and do it all for the 'Gram! Check them out on IG: Big Sean - @bigsean Cliff Skighwalker - @skighwalker El Chefe - @shadsnewcalicatering Chef Grubby & Sunni Johnson of Bleu Kitchen - @bleukitchen_ Credits: Host Cliff Skighwalker Special Guest Big Sean Producers Julie Piñero, Keith Cerce Creative Director Tyler Tronson Field Producer Sacha Smith Director of Photography Tyler Heckerman Camera Operators Andy Vu, Austin Millinder Audio Operator Vincent Fatato Gaffer David Barkley Key Grip Keenan Kusnierczyk Editor Morgan Dopp Colorist Cole Chilton Graphics Art Director Ted McGrath Motion Designer Fredy Delgado Line Producer Emily Tufaro Post-Production Supervisor Daniel Byrne Supervising Producer Stasia Tomlinson Creative Director Tom O’Quinn Executive Producer Justin Lundstrom Special Thanks Shads New Cali Catering, The Bleu Kitchen Subscribe to Thrillist https://www.youtube.com/channel/UCC59s1J7c7zreuvnvLUQ0Xg?sub_confirmation=1 Check out our website for more food, drink, travel, and entertainment. https://www.thrillist.com Like us on Facebook https://www.facebook.com/Thrillist/ Follow us on Instagram https://www.instagram.com/thrillist/ Sign up for our newsletter https://signup.thrillist.com/ #Thrillist #InstaChef #LosAngeles
Views: 1204780 Thrillist
Chef Pierre Barusta of Sea Fu cooks for Miele Dubai Restaurant Week
 
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Watch as Pierre Barusta cooks Akami tuna carpaccio for you at Four Season's Sea Fu. Don't miss your chance to dine on three delectable courses for only 199AED during Miele Dubai Restaurant Week, 23 February – 4 March. Book now on www.roundmenu.com/dubairestaurantweek Start planning your summer in Dubai: http://www.visitdubai.com/en/discover... For more, Subscribe to our channel: https://www.youtube.com/user/Definite... Like Us on Facebook : https://www.facebook.com/visitdubai Follow us on Twitter: https://twitter.com/visitdubai Join Us on Google+: https://plus.google.com/+VisitDubai Visit Our Website: https://www.visitdubai.com/en/
Views: 677 Visit Dubai
Dhe Chef | Ep 55 - Contestants in Casino hotel's Kitchen  | Mazhavil Manorama
 
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Dhe Chef : Contestants gets a golden chance to prepare food in five star hotel kitchen. Watch this full episode Subscribe to Mazhavil Manorama now for your daily entertainment dose : http://www.youtube.com/subscription_center?add_user=MazhavilManorama Follow us on Facebook : https://www.facebook.com/mazhavilmanorama.tv Follow us on Twitter : https://twitter.com/yourmazhavil Follow us on Google Plus : https://plus.google.com/+MazhavilManoramaTV To go to the show playlist go to : https://www.youtube.com/playlist?list=PLQNCaDxtvXKSnESo9E1pbvRH_IJJTlS0v About the show: 'Dhe Chef', South India's biggest cooking reality show is aired on Mazhavil Manorama friday to sunday at 8 pm. The show tests the culinary skills of the selected contestants through the series to eventually find the 'Dhe Chef of the Year'. The format of the show, set in the back drop of kitchen and cooking with mega prize money on the table for the winner and runners up, will be an enchanting palate of culinary indulgence and fierce competition Actor Dileep, who has mastered the nuances of delicious food, launched the show. 'Dhe Chef' is hosted by actress - anchor Jewel Mary along with renowned RJ Mathukutty. The judging panel consists of 3 professional Chefs - Chef Anjali Ramaswamy, Chef P V Pradeep and Chef Amrit Jose Appadan. The show follows a dynamic pattern, with a mix of indoor and outdoor shoots. It has all the major factors of reality shows like twists, pressure tasks, time restrictions, mysteries, wild card entries, elimination rounds, safe zones and of course, presence of celebrity guests. Participants are also tested on group and individual rounds. What awaits the title winner are prizes worth 50 lakhs. The runners up will also be awarded exciting prizes. 20 contestants are selected from 40 short-listed participants who will compete with each other to win the title of 'Dhe Chef'. Brace yourself and get ready to witness some foodelicious episodes. About the Channel: Mazhavil Manorama, Kerala’s most popular entertainment channel, is a unit of MM TV Ltd — a Malayala Manorama television venture. Malayala Manorama is one of the oldest and most illustrious media houses in India. Mazhavil Manorama adds colour to the group's diverse interest in media.Right from its inception on 31st October 2011, Mazhavil Manorama has redefined television viewing and entertainment in the regional space of Malayalam. Headquartered in Kochi, the channel has offices across the country and overseas. Innovative content mix and cutting edge technology differentiates it from other players in the market. Mazhavil Manorama has a successful blend of fiction and nonfiction elements that has helped it to secure a substantial amount of viewership loyalty. Path breaking reality shows, exclusive weekend mix, fetchingsoaps makes Mazhavil Manorama extremely popular across all genres of audience. MM TV has a bouquet of 4 channels – Manorama News, Mazhavil Manorama, Mazhavil Manorama HD and Mazhavil International for the Gulf Region. MM TV. Mazhavil Manorama HD is the first television channel in Kerala to transmit its programmes completely in HD.
Views: 238850 Mazhavil Manorama
Life of a Yacht Chef, Bahamas 2014 - M/Y OMNI SEA
 
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Our Fall tour of the Bahamas aboard Motor Yacht Omni Sea. Exumas, Highborn, Freeport, Big Majors, Grand Bahama, Paradise Island, Abaco Islands, Berry Islands, Eluethra Island, You name it! #MichaelKnapik #SaltySeaChef
Views: 2499 Salty Sea Chef
How To Make Sea Salt Edamame By Chef Sanjib
 
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An authentic Japanese cuisine and a perfect recipe to start your evening. Try it out and be a hit at your parties! Ingredients: 1. Edamame 2. Sea salt 3. Red Chillies 4. Lemon 5. Soy Sauce 6. Water Learn How To Make Green Lantern here: http://youtu.be/KbQTh6p5ses Subscribe here: http://bit.ly/1Bl2v4J Follow us on Twitter: @HoppingChef Follow India Food Network on Twitter: @infoodnetwork Subscribe here: http://bit.ly/1Bl2v4J Follow us on Twitter: @HoppingChef Follow India Food Network on Twitter: @infoodnetwork
Views: 14410 Hopping Chef
BAM! Chef Emeril’s First Restaurant at Sea on Carnival’s Newest Ship, Mardi Gras
 
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“Extra” caught up with world-renowned chef and restaurateur, Emeril Lagasse, as he brings the food and fun to Carnival Cruise Line! Chef Emeril is partnering with Carnival for his first-ever seagoing restaurant aboard their most innovative ship, Mardi Gras. The ship not only has Emeril’s Bistro 1396, but also the first roller coaster at sea! It sets sail in summer 2020.
Views: 420 extratv
Chef Jourdan Cooks Pre Valentines Day Dinner for Its Lovely Mimi Sea Bass+Beef Ribs+Gluten Free Cake
 
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It’s Lovely MiMi brought her husband over to chat and eat for their pre Valentine’s Day dinner. I made a pan Seared Sea Bass w/Red Pepper Bure Blanc sauce over a salad for the first course. The entree was a Dino Beef Rib that weighed 8 pounds. I served it large so that they could share. The desert was a bomb tart lemon plum upside down cake, chocolate nice cream. Aaaaaaaand I made a Hennessy Peach Lemonade Cocktail (not sure why I said tea 😩🤷🏽‍♀️😂) Hope yal enjoy 💜
Views: 3584 Jourdan Cha'Taun