Dave's catering - in home, or pick up

For Expert Village, I am Chef Danielle. We are going to dust our surface with flour. Be sure it is a clean dry surface. Be sure to dust it a little bit because you don't want your dough to...
[music] >> JOE: My name's Joe Keenan and I'm the Chef Lecturer Catering for level 3's and level 2's diplomas. The students learn on a day to day basis...
Hi, this is David for Expert Village and today we are going to make coq au vin. So we are now going to deglaze the pan with cognac. You can also use regular brandy if you don't like cognac. It...
This is an A-shaped mandolin that features a satin finish on it which is regarded as a little bit more desirable tone wise by some players, and like all mandolins, it has unison double strings tuned...
Hi, I'm Rachel for Expert Village. Now I'm going to show you how to clean out the pepper and the zucchini. We are going to start with the pepper. We cut the top through then we are...
Who put you up to this? What do you mean? You just woke up this morning And suddenly decided to run for president? No. Um, no, I just thought that, uh-- Thought what? Well, I was talking to mr....
Hi, I'm Rachel for Expert Village. Now we are going to make a long snake and we just shape it into a pretzel shape. This dough does not even if it has yeast inside it does not need to rise. We...
Hi, I'm Rachel for Expert Village. Now we are going to put toppings on the pretzels. Today we are going to take the coarse salt as I mention before you take a egg and we just scramble it. It...
Hello my name is Hui, on behalf of Expert Village I'm going to show how to make pig feet in Chinese style. To soften up the shiitake mushrooms, we have to soak them in cold water for 1-2 hours...
Hi this is Dave for Expert Village and today we are making fettuccine Alfredo primavera. Now for the fruits of your labor we are going to be platting up some of this beautiful fettuccine Alfredo with...