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- You've met the four Chef Competitors and seen their work. Now it's time see who goes home with the prize! Watch as the Chef Judges deliberate and critique the all-important plated desserts. Then join us at the award party at Acadia Restaurant in Chicago, catered by Grace restaurant, also in Chicago.
- In this episode, our contestants (Meg Galus of NoMI Kitchen, Greg Mosko of North Pond, Jove Hubbard of The James Hotel, and Sarah Kosikowski of Sixteen at Trump Tower) must use the 'mystery box' to prepare their Amuse (a one-bite taster). With limited time and over twenty ingredients and tools to choose from, tensions run high...
- You've met the Chef Competitors, now let's heat up the action! Each Competitor is given a choice of mystery ingredients and must created a molded Gelato dessert for Chef Judges Curtis Duffy, Della Gosset, and Dana Cree to taste. A lot of beauty and a little drama awaits.
- Chef Melissa Coppel of JeanMarie Auboine Chocolatier in Las Vegas, Chef Chris Ford of Wit & Wisdom in Baltimore, Chef Thomas Raquel of Acadia Restaurant in Chicago, and Chef Philip Speer of Uchi Restaurant in Austin are introduced as the four Chef Competitors in Season Two of the Chicago Restaurant Pastry Competition!
- This is the episode that started it all. Producer Jimmy MacMillan pulled together Chicago's best pastry talents (Meg Galus, Greg Mosko, Jove Hubbard and Sarah Kosikowski) to compete in the pilot episode of the Chicago Restaurant Pastry Competition.
- Using organic and fair trade ingredients, the Chef Competitors design and create a composed dessert within a cast 4" sphere for the Sphere Mold Challenge (aka the "Meg Galus Challenge"). The top-tier Chef Judges (Antonio Bachour, Curtis Duffy and Will Goldfarb) offer astute comments. With beautiful dessert creations and insightful dialogue, this is an inspiring challenge you don't want to miss!
- If you've been following the previous episodes, you've witnessed the daunting mystery box and seen the presentations of 'the Amuse.' Now follow our four Chicago Chef Competitors as they construct very different (and mouthwatering) plated desserts!
- The final challenge of Season Three really ups the ante as the four Chef Competitors must adapt their Signature Plated Desserts and present them not on standard white plates but on colorful Steelite Craft textured plates. We get to 'taste' their creations through the insightful comments of the Chef Judges. Which is your favorite?
- Meet the four contestants: Meg Galus of NoMi Restaurant at Park Hyatt Chicago, Michaela Hapak of Splendido Restaurant in Toronto, Ontario, Jim Hutchison of Winvian Relais & Chateaux in Morrix, Connecticut, and Sean Pera of The Umstead Hotel & Spa in Cary, North Carolina. The Chef Competitors' presentations are mouthwatering in the first challenge of Season Three, the Artisan Milkshake Challenge!
- This episode follows our four Chef Contestants, selected from among the world's top restaurant pastry chefs, as the winner of Season Three of the Chicago Restaurant Pastry Competition is announced! The elaborate awards reception was held at the three-Michelin-star Grace restaurant in Chicago.