Many thanks to Peter and Tony and the entire staff at Lusamerica Food for having us visit their plant and for sending so many seafood selections for o...
Be sure to stop by and see my friend Chef Isaic Agard and tell him Good Afternoon! I've known him for years and he's always been a good friend from th...
Many thanks to Chef Teitur Christensen for hosting us at Barbara Fish House, one of the restaurants where he's the executive Chef. He is extremely tal...
A huge thanks to Dwight Hwang for preserving my Bluefin Tuna by printing it using a 19th Century Japanese art form called Gyotaku. This piece will be ...
Music we use...try it for free: http://email.getambassador.com/wf/click?upn=plt-2FGoapKktRmRAIjC75rX8v-2Bu0Vbx3btWO5v6OXg61-2Byl2Bi7s-2FssQ6OjjVQ2d7_5...
For more information on how to become a sushi chef in 2 months, visit sushischool.net Thank you to @sushitravler for the graphics on Chef Andy and C...
For more info and to buy Bakkafrost Salmon (US Residents Only): www.bakkafrostshop.com I started using Bakkafrost Salmon over 8 plus years ago at NoV...
KOKS Restaurant located on the Faroe Islands is the most beautiful place I have ever been to, eating one of the best meals in my life. Thank you to Ch...
