Andrew ZimmernThese days the James Beard Award– winning chef, TV host, and author is primarily cooking in the Kitchen Studio and Test Kitchen at the office of his production business and restaurant group, Intuitive Content and Passport Hospitality, which has enormous firepower. He is also preparing a personal membership supper with a charitable component.The wildly skilled Indian chef Maneet Chauhan in her kitchen.
Photo: Brett CarlsenManeet ChauhanThe Chopped star judge and chef likes the design of her house cooking area for its efficiency.” Jacques TorresFrench chocolatier and pastry chef Jacques Torres has very particular requirements for his own cooking area, satisfied by having many flat surface areas and both wood and marble countertops.
Andrew ZimmernThese days the James Beard Award– winning chef, TELEVISION host, and author is mostly cooking in the Kitchen Studio and Test Kitchen at the workplace of his production business and dining establishment group, Intuitive Content and Passport Hospitality, which has huge firepower. Zimmern is in the middle of a house redesign that consists of a drool-worthy new kitchen area with “Puustelli custom cabinetry and a complete Gaggenau suite that includes some incredible functions like a wok burner, steam oven, and big baking oven. He is likewise preparing a private membership supper with a charitable component.The hugely gifted Indian chef Maneet Chauhan in her cooking area.
Picture: Brett CarlsenManeet ChauhanThe Chopped star judge and chef enjoys the design of her home cooking area for its effectiveness. “The island is my favorite part,” states Chauhan, “It truly is the heart of the kitchen area so we can prep and cook together as a family. I d explain my kitchen area as homey and relaxed, a location where we can all be comfortable and take pleasure in being together.” She is commemorating her new book, Chaat, throughout her October 11 (12 p.m. ET) Goldbelly Presents Cook From the Book With Maneet Chauhan session, which focuses on Indian-inspired cooking. “Its the exact same thing that thrills me every year– bringing people together,” she states of the occasion where shell be essentially sharing her classic sweet potato chaat dish. “As a kid it was constantly among my favorite street foods in Delhi during the winter season,” Chauhan recalls. “It revives really fond memories, and Im anticipating sharing that meal with others throughout the festival!” Jacques TorresFrench chocolatier and pastry chef Jacques Torres has very specific needs for his own cooking area, fulfilled by having numerous flat surfaces and both wood and marble counter tops. “Using marble-top is great due to the fact that I can put ice on it, cool it down to work simpler with doughs that have lots of butter, or any kind of work with chocolate,” states the Nailed It! personality. Meanwhile, “the wood counter top is an excellent surface to make pizza or bread.” As somebody whos taught for 40 years and loves sharing the craft and methods of pastry and chocolate making, Torres discovers this years virtual forum a terrific way to link with much more people than typical. “Im excited to raise my popular chocolate chip cookie dish to a tasty scary haunted house!” he says of his October 6 (5 p.m. ET) class. “It will be a lot of enjoyable!” nycwff.org.