4 Levels of Chicken Parm: Amateur to Food Scientist | Epicurious скачать в хорошем качестве

4 Levels of Chicken Parm: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Chris Scott from the Institute of Culinary Education - to make us their best chicken parmesan recipe. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which chicken parm are you picking for Sunday dinner? Keep up with Chef Chris on Instagram @chefchris512 and over at Butter Funk Biscuit: https://www.butterfunkbiscuit.com/ Follow The Institute of Culinary Education on Instagram at @iceculinary Follow Beth on Instagram @bethdimino and her YouTube channel:    / @mybubbieskitchen   Keep up with Emily at @emilyslamduncan and on her YouTube channel:    / emilyduncan   Director: Debra Remstein Director of Photography: Jeremy Harris Editors: Manolo Moreno Talent - Level 1- Emily Duncan Level 2- Beth Dimino Level 3 - Chef Chris Scott Food Scientist: Rosemary Trout Producer: Tyre Nobles Culinary Producer: Mallary Santucci Associate Culinary Producer - Katrina Culinary Assistant - Stevie Stewart Director of Talent: Cynthia Simpson Line Producer: Jennifer McGinity Associate Producer: Sam Ghee Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Cam Operator: Lucas Young Audio: Austin Rumsey Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell Video Copy ad Recipe Editor: Vivian Jao Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-stor... Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.