Showcasing the World’s Greatest Chefs and Mentoring a New Generation

Bill Arhos (1934-2015)

Austin City Limits founder passes at the age of 80

Tom Aikens

with his Roasted Lobster Tail with Apple and Lobster Ravioli and Apple Sauce from London, England

Alfred Portale

With his Roasted Red Snapper with Fingerlings, Leeks, Garlic, and Rosemary Tagliarini from Gotham Bar & Grill in NYC

Daniel Boulud

With his Crabmeat Salad from Restaurant Daniel in NYC

Luciano Bossegia

With his Rack of Lamb from Alloro Ristorante in Rio de Janeiro

Roberto Villa

With his Sauteed Crust Breaded Tuna Fish Medallions - Belmond Hotel Splendido in Portofino, Italy

Congratulations to the Great Chefs Who Won A 2014 James Beard Award!

Best Chef South: Ryan Prewitt, Peche, New Orleans & Sue Zemanick, Gautreau's, New Orleans -- Best Chef Southwest: Chris Shepherd, Underbelly, Houston -- Best Chef Midwest -- Justin Aprahamian -- Best New Restaurant: Peche, New Orleans -- Lifetime Achievement Award: Sirio Maccioni, Le Cirque NYC -- Who's Who F & B: John Besh --Book Awards; Baking & Dessert: "The Art of French Pastry" Jacquy Pfeiffer





Cooking Techniques, not Kitchen Combat

Welcome to Great Chefs® 3.0 where we intend to bring you all of our Great Chefs® videos and even new recipes, free of charge! As our beta rollout is completed, we will be adding all of our famous Great Chefs®, videos and recipes. Thanks for watching.

Celebrate the Chinese New Year

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Featured Desserts | View All  >>

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Gratin of Strawberries ►

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Gingerbread House ►


Christmas Pudding ►

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Fried Christmas Cookies (Krostule) ►


Rosemary Scones with Fresh Berries and Grand Marnier Cream ►


Apple Strudel ►

fres fruit

Fresh Fruit Strip ►


Tiramisu ►

souffles choc dome

Frozen Souffles under a Chocolate Dome ►

Seafood Recipes | Browse Recipes  >>


Grilled Striped Bass with Baby Fennel ►

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Shrimp-stuffed Ravioli with Basil Sauce ►

Bacon Wrapped Trout

Bacon-wrapped Trout Stuffed with Crawfish ►

haley ng 5A

Oyster and Eggplant Ravioli ►

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Enoki-topped Shrimp Salad ►

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Togarashi-seared Kumu with Pohole Fern Salad and Sesame Dressing ►

Bone Marrow in Pine Needle Ravioli with Mushroom Broth  Fall 2014

Bone Marrow ln Pine Needle Ravioli with Iuniper, Mushroom Broth, Foraged Lion’s Mane Mushrooms, Sheep Sorrel & Local Chestnuts

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Pan Seared Pompano, Parsnip Puree with “Nicoise Salad”

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Salmon Fillets and Shrimp ►