4 Levels of Lamb Chops: Amateur to Food Scientist | Epicurious скачать в хорошем качестве

4 Levels of Lamb Chops: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Frank Proto from The Institute of Culinary Education - to make us their best lamb chops. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which of these lamb chops would you serve to your esteemed guests? Check out Frank's level 3 recipe on the ICE blog: https://www.ice.edu/blog/frank-proto-... Learn more with Chef Frank on his YouTube Channel ProtoCooks!    / @protocookswithcheffrank   and follow him on Instagram @protocooks Emily has her own YouTube channel at    / emilyduncan   And follow her on instagram at @emilyslamduncan Keep up with Daniel at @iamdanielvictor Rose is on Instagram at @rosemarytrout_foodscience Follow The Institute of Culinary Education at @iceculinary -- Level 1: Emily Duncan Level 2: Daniel Victor Level 3: Frank Proto Level 4: Rose Trout Director: Vanessa Moreno Editor: Manolo Moreno Director of Photography: Jeremy Harris Producer: Tyre Nobles Associate Producer: Sam Ghee Culinary Producer: Graciel Caces Culinary Assistant: Jessica Do Culinary Assistant: Meredith Sutton Audio: Michael Guggino Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg Epicurious Video Team Jonathan Wise Ali Inglese Dan Siegel Maria Paz Mendez Hodes Rhoda Boone June Kim Holly Patton Myra Rivera Billy Keenly 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.