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Chef Epic @UCcuUWGPTN0xDRF4u2KJSOyg@youtube.com

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Epic chef driven content focused on sustainability.


01:15
A5 Wagyu WHOLE RIBEYE LOIN
03:05
Seaweed 5 Ways
02:51
Prosciutto Wrapped Branzino
03:42
How to Make SHIO KOJI
02:16
Best BREAKDOWN for COLLLAR
03:45
Lamb 10 Ways
02:33
Trout Roulade
01:25
Culinary Conservation
02:23
French Asian Fusion
01:49
Beijing Beef - The Upscale Version of Panda Express
03:31
Salmon Full Utilization - Nose to Tail Omakase
02:15
Using Jamón ibérico Fat - Zero Waste
03:06
Crystallized Squash and Date Tare Quail
00:52
Bruschetta WITHOUT Bread
02:43
PROSCIUTTO SCRAP Cappellacci
02:03
5 Interesting ways to PLATE LAMB
06:39
How to BREAKDOWN a WHOLE SWORDFISH
03:27
YELLOWTAIL flavored with its own SPERM
02:01
BEET SKIN SCRAPS to CURE SALMON
05:06
PIG BREAKDOWN
05:00
ZERO WASTE recipe for AVOCADO PITS
02:46
OPAH 3 WAYS - Pine smoked | Char Siu | Ceviche
00:53
STRIPPED BASS - How to fillet and PAN SEAR
04:16
10 DISHES using VEAL
01:31
Eating Tuna SKELETON
03:37
What is Arama?
06:34
TUNA BREAKDOWN FOR SUSHI
03:05
How to BUTCHER a BEEF TOMAHAWK RIBEYE STEAK
01:36
ZERO WASTE technique - HOW to use FISH SCRAPS in your sauce
05:10
1,000 POUNDS of FISH BREAKDOWN - The FISH BUTCHER
04:05
YELLOWTAIL RIB CHOPS
01:27
GIANT TUNA COLLAR
01:36
OVER THE FIRE LAMB - The ULTIMATE Custom Made Grill
02:04
ABURI technique for BLACK COD - How to properly use a torch to cook fish
05:41
MODERN JAPANESE OMAKASE
01:08
OXTAIL GNOCCHI - Incredible Flavor Takes Time and Patience!
03:25
SPOT PRAWN from HEAD to TAIL
05:06
BLACK MISO - How to make black sesame miso
10:06
What it takes to CHANGE THE ENTIRE MENU for one night - Le Jeune et Jolie Collaboration Dinner
02:09
ULTIMATE WOOD FIRED CHICKEN - How to debone a chicken
01:57
TSUKEMONO Pickled Radish and ABALONE
03:23
YELLOWTAIL breakdown for SUSHI
08:31
FORAGED PIZZA from the FOREST with WHITE TRUFFLES
01:49
Goose BALLOTINE with FOIE GRAS
05:37
HALIBUT BREAKDOWN
02:02
KAMPACHI BREAKDOWN for SUSHI
07:45
How to DEBONE a WHOLE FISH to Cook Over the Fire
03:01
A5 WAGYU cooked primitive on a ROCK
12:24
WHOLE TUNA breakdown for SUSHI
05:47
3 Fish BREAKDOWNS for SUSHI
01:46
Garlic 4 WAYS - Root, Black, Scape, Flower
01:19
POTATO SKIN SOUP
02:31
Fluid Gel that STAYS FLUID
01:09
Sculptural Plating - Use NEGATIVE SPACE
02:39
GRIND IT. SPREAD IT. FRY IT. How to make shrimp toast
01:30
A NEW TAKE on a CLASSIC POTATO SALAD
06:19
3 DAY PROCESS - Making PANETTONE the Traditional Way
05:52
ULTIMATE Tasting Menu - Jeune et Jolie
02:31
INDUCTION COOKTOP = PRECISE TEMPERATURE
05:47
How to Cook TUNA EYEBALLS for an EPIC SAUCE