Cook Like a Chef 2.0
Created 20 years ago by Gusto CEO and visionary Chris Knight and running for six seasons, Cook Like a Chef is (finally!) returning in fresh, new, and exciting chapter. Cook Like a Chef inspires us by focusing on how to cook as opposed to what to cook. The renewed series repeats its predecessor's recipe for success by featuring a group of innovative, talented young chefs as they explore and explain the arcana of cooking techniques. It also returns to the dramatic 360-degree cooking environment pioneered by the original and is presented in the same fun, energetic, 'live-to-tape' shooting style. Breaking the fourth wall, each episode centers on a single ingredient or theme, as prepared by an expert chef who shares tips, tricks, and cooking techniques directly with the viewer. The new season of Cook Like a Chef is more homage than retread; still carefully constructed on the same foundation of classical technique as the original, it is also improved by the inclusion of modernist innovations, diverse cultural influences, and a nod to newer attitudes linking good food to good health. To guide us through this exploration, we meet Canada's finest up and coming chefs: Derek Dammann, Natalia Machado, Katie Ardington, and Craig Wong. Join them as they combine the highest quality ingredients to create a dish, and a show, worthy of any table.
- 2020-2020
- 1 season
- Reality
Created 20 years ago by Gusto CEO and visionary Chris Knight and running for six seasons, Cook Like a Chef is (finally!) returning in fresh, new, and exciting chapter. Cook Like a Chef inspires us by focusing on how to cook as opposed to what to cook. The renewed series repeats its predecessor's recipe for success by featuring a group of innovative, talented young chefs as they explore and explain the arcana of cooking techniques. It also returns to the dramatic 360-degree cooking environment pioneered by the original and is presented in the same fun, energetic, 'live-to-tape' shooting style. Breaking the fourth wall, each episode centers on a single ingredient or theme, as prepared by an expert chef who shares tips, tricks, and cooking techniques directly with the viewer. The new season of Cook Like a Chef is more homage than retread; still carefully constructed on the same foundation of classical technique as the original, it is also improved by the inclusion of modernist innovations, diverse cultural influences, and a nod to newer attitudes linking good food to good health. To guide us through this exploration, we meet Canada's finest up and coming chefs: Derek Dammann, Natalia Machado, Katie Ardington, and Craig Wong. Join them as they combine the highest quality ingredients to create a dish, and a show, worthy of any table.
Season 1 Episode Guide
20 Episodes 2020
Episode 1
Katie Ardington: Eggs
To begin, Chef Ardington delivers clear and conversational tips and tricks for improving basics like Scrambled Eggs and French Omelettes. Next is a professional chef's approach to poaching eggs to create an amazing Eggs Benedict; including an egg-yolk sauce-making lesson for her lemony hollandaise. Eggs are the foundation for another sauce in the Spaghetti alla Carbonara, for this dish, the eggs are combined with savoury pecorino cheese, crunchy bits of cured pork, toothsome spaghetti, and black pepper with surprisingly satisfying results. Finally, home cooks will certainly appreciate her pro tips for preparing the restaurant classic, Crème Brûlée; made with whole vanilla bean, rich, creamy custard, and finished expertly with a blow-torch toasted sugar shell.
Episode 2
Natalia Machado: Tomato
Join our host, Chef Natalia Machado as she introduces us to her favourite techniques for using a wide variety of versatile, savoury tomatoes. First up? Tomato Water; fresh, ripe tomatoes are blended with aromatics, then carefully strained to release a clear, flavour-packed liquor. The leftover seeds and skins are dried to make a tasty Tomato Powder. Both preparations come together for Tomato Grilled Shrimp with Chimichurri. Provençal Tomato Tarte is built on a perfectly flaky crust, layered with Dijon, gruyere cheese, fresh herbs, and topped with a rainbow array of heirloom tomatoes. Next, she makes Oven-Dried Plum Tomatoes packed in extra virgin olive oil. A shaved ice Tomato Granité is composed of ripe tomatoes, watermelon, simple syrup, and fresh mint. Finally, raise a toast with her handmade Caesar Cocktail, made with tomato water, clam juice, spices, vodka, rimmed with tangy tomato powder.
Episode 3
Craig Wong: Duck
Chef Wong, our highly skilled chef, and host delivers an outstanding version of the classic Chinese duck preparation, Peking Duck. He doesn't skip any of the many steps needed to deliver juicy, tender, and flavourful meat along with the crispiest possible skin. Yes, he uses odd things like bicycle pumps, bamboo skewers, a "smoking gun", a vacuum sealer, and broom-straw; but he also shows us universal tricks for anyone to present perfect duck, offering informed advice on several proper techniques, such as blanching, basting, roasting, and frying. Other creations in this duck themed episode include a simple and wonderful pan-seared Maple Duck Breast with Rosemary and a Jerked Duck Confit that is a heavenly hybrid of his Jamaican-Chinese upbringing and his classical French training.
Episode 4
Derek Dammann: Pork
Our host, Chef Derek, opens the action by preparing a mouthwatering brined, stuffed, and Grilled Double-Bone Pork Chop. His Sous-vide Pork Tenderloin is next, perfectly tenderized using the modern but accessible 'sous-vide' method, then finished in a pan with vermouth, rosemary, and butter. Patatim is a wok-fried, braised, and glazed pork shank originating in Chinese-Filipino community, accented with just a few brief hints of that country's Spanish cooking tradition. Chef Dammann presents his Porchetta with Tonnato next; whole pork belly is butterflied; dressed with garlic, herbs, and lemon; then rolled, tied, and roasted; and finally, sliced and served with his own olive oil-packed tuna mayonnaise.
Episode 5
Katie Ardington: Whitefish
Chef Katie starts with whole striped sea bass, then walks us through the basics of handling, selection, and butchery. She sets the fillets aside and uses the trim and bones to make 'Fumet', a light fish broth. The fillets return for a demonstration of proper pan-searing technique served simply with a bright spritz of lemon. The fresh fillets are also cubed and tossed with fresh citrus juice, chillies, and cilantro, for her Ceviche Peruano. The Fumet returns for a seafood chowder loaded with ham, shellfish, potatoes, and cream. Next, whole fish grilled with North African 'Dukkah' spices and dressed with aromatic Chermoula. Her final presentation is a stunning parchment paper wrapped 'love letter' from France, in her anise-scented Striped Bass en Papillote.
Episode 6
Natalia Machado: Chicken
How can anyone improve a household staple like roasted chicken? Chef Machado uses an eye-popping salt dome, balsamic vinegar, and fresh herbs to reinvent the classic. Chicken soup is a symbol of soul-refreshing nourishment; Natalia's secret for perfect Chicken Consommé is clarification, and now it is your secret too. An homage to classic French cassoulet is next; she starts by boning and stuffing a whole chicken leg with rich and flavourful sausage. Natalia's Argentinian heritage is visible in her final dish, a gorgeous Chicken Matambre, made with a whole breast, butterflied, stuffed with traditional ingredients, wrapped in chard, and then cooked in a somewhat non-traditional manner immersed in a sous-vide water bath.
Episode 7
Craig Wong: Salad
Properly turning and roasting vegetables is a skill every chef must master; as is creating a quick vinaigrette; these techniques both inform Chef Craig's classic Roasted Veggie Salad. Millet is a tiny whole grain that, when cooked, is blessed with a delightful sweet pop. It is terrific in his Millet-Chickpea Salad, made with turmeric spiked millet pilaf, tahini, lemon, parsley, garlic, and crunchy fried za'atar spiced chickpeas. Grilled Beef and Papaya "Waterfall" Salad uses papaya three ways, and is named for the way the juices run on the grilling beef - Finally, he transforms cucumbers into noodles for the quick-pickled Cucumber-Fennel Salad, served over Ouzo-flambéed Halloumi cheese.
Episode 8
Derek Dammann: Potato
Pommes Aligot are 'cheesy potatoes' transformed by a regional French technique that yields a uniquely toothsome, elastic and satisfying texture. Potato Gnocchi are perfect pillowy dumplings, served quick and hot with brown butter, sage, and lemon - Rosti is no ordinary potato pancake, and neither is Pommes Anna; side by side, we see how a chef can use a lifetime of skills to present the same simple ingredients in wildly different ways - In the last act, Chef Dammann presents Potato Confit, a unique dish that is popular at his restaurant, made with adorable heirloom fingerling potatoes that are poached slow and low in extra virgin olive oil before being seasoned and served warm.
Episode 9
Katie Ardington: Mushrooms
Join Chef Katie as she reveals the many uses for the increasingly wide variety of mushrooms available to home chefs. Pine-cone shaped morels make a Tea-Style Mushroom Stock, later used in a creamy, cheesy Mushroom Risotto. Porcini are richly savoury wild mushrooms that add beefy depth to Porcini Demi-glace, a vegetarian turn on veal stock reduction. The sauce, in turn, refines her hearty plant-based entrée, Portabella Mushroom Steak. Mushrooms come in many shapes, sizes, and levels of mystique, but the most mysterious of all is the rare black truffle - Chef Ardington expertly uses this unique ingredient in her Truffled Quail with Lavender Honey, then preserves its prized essence in an easy recipe for Black Truffle Oil.
Episode 10
Natalia Machado: Salmon
Chef Machado opens with an interesting instruction on the selection, handling, and butchery of whole salmon. Next? She makes classic Salmon Gravlax amped up with a splash of gin and a handful of fresh dill. Continuing; her Quenelles of Salmon Mousse is toasted with panko breadcrumbs and served hot. Salmon a la Nage is made with portions of salmon fillet, perfectly poached in Court Bouillon, garnished with a mosaic of seasonal veggies, and topped with an earth-shatteringly crunchy salmon skin chip. Her immense skill is on display for her final preparation, cast-iron Pan Seared Salmon Steak, blackened with herbs, and garnished with herbed French remoulade.
Episode 11
Craig Wong: Lamb
Lamb Tenderloin is almost perfect as is, but when elevated by a charred tomato Demi-glace, it is transcendent. Lamb neck is often underestimated but impressively meaty and flavourful; served here in a traditional Kashmiri-style Lamb Neck Rogan Josh, it is elevated to the sublime. Lamb Ribs are small but mighty, dry rubbed in this preparation with lemon zest, cumin, and mint, roasted to create satisfyingly tender, meaty bites and served with sweet potatoes fried crisp in rendered lamb fat. The coup-de-grace is a whole, deboned lamb leg, stuffed with spinach, anchovies, and herbs before being tied, seared and roasted to juicy, tender, and aromatic loveliness.
Episode 12
Derek Dammann: Game
Chef Dammann's Steamed and Fried Quail is as good as it sounds, crusted in 4-spice and potato starch, fried crisp, and served with garlicky aioli. Rabbit saddle is stuffed with prunes and chestnuts, wrapped in sweet-salty speck ham, seared and roasted - Venison Forestière is tender red deer backstrap, sliced into thin cutlets, butter-seared and smothered in a sauce of wild mushrooms and Madeira wine. Clay pot cooking is on the syllabus next as the chef prepares Elk Shank Tagine; the name 'tagine' refers to both the North African cone-shaped clay pot and to the stews that are prepared in it; such as Chef Derek's bone-in elk shank with tomatoes, berbere spices, and apricots.
Episode 13
Katie Ardington: Beef Tenderloin
After Chef Katie introduces the whole beef tenderloin, she covers basic handling, including selection, butchery, and what to do with all the varied parts, including rendering tallow and her tips for making basic Beef Stock. The center cut of the loin is so tender, that even served raw, it needs little more than skillful knife handling to create both an uber-traditional Beef Carpaccio and 'Yukhoe', a Korean variation of Beef Tartare. The trim and tail are transformed into a ragout of Beef Tenderloin Tips with Pearl Onions that uses the Beef Stock from earlier. Finally, a modern technique is applied to the prized top roast in her unparalleled presentation: Reverse Seared Beef Tenderloin Roast served with tallow fries and a red wine spiked beef stock reduction.
Episode 14
Natalia Machado: Dairy
In some ways, Chef Natalia's dairy deconstruction is like nothing you've ever witnessed on television - Right off the top, she makes butter. She makes it look so simple and fun that you'll want to try it yourself. Next, she shows us how to 'culture' buttermilk, which she then uses to make yogurt, then sour cream, then crème fraiche. The crème fraiche is amazing on Buckwheat Blinis with caviar - Then, just when you think she can't possibly take it further, she introduces cheesemaking. Her herbed goat cheese is simple, quicker than you'd expect and sure to inspire. For the final act, EVERYTHING (butter, sour cream, goat cheese...) comes together in a Goat Cheesecake that brings her entire demonstration to a sweet (and creamy...) end.
Episode 15
Craig Wong: Soup
First up is Chilled Smoked Salmon Soup, rich, creamy and tempting, blended smooth and topped with a bright green chive oil garnish. Oxtail Pho is Chef Craig's expertly executed version of the Vietnamese staple, rich, beefy, and served with an artist's palette of noodles, beef, and fresh garnishes. Chef Wong's restaurant serves his pungent and delicious Peanut Curry, made here with handmade coconut milk, peanut butter, curry spices, lemongrass, ginger, and Scotch Bonnet chilies. Bouillabaisse is perhaps the purest expression of seafood soup; our host makes his version with piles of briny delectable seafood and for this exclusive moment, the freshest saffron possible, picked while we watch from a live, potted, flowering crocus.
Episode 16
Derek Dammann: Allium
In Derek's French Onion Soup Gratinée, the onions are slow-cooked to a dark, caramelized tangle, simmered in rich, beefy broth, then topped with toasted baguette and piles of melty cheese. Next, whole heads of garlic are roasted with oil olive until golden and molten; in another approach, garlic bulbs are fermented over a course of days until transformed completely into Fermented Black Garlic. Pickled red onions, agar gelatin, and a tall pitcher of chilled olive oil all play roles in creating unique Onion Pearls, a vegetarian caviar made using 'spherification'. Fermented black garlic returns for the final presentation in a one of a kind, punched-up pasta plate that is packed with intense savoury sensations; the incredible Umami Bomb Spaghetti.
Episode 17
Katie Ardington: Chocolate
Chocolate is a rich and darkly flavoured canvas on which we paint some of life's most memorable scenes - Best of all? It's gosh- darn tasty. After introducing several chocolate varieties, Chef Katie delivers a useful lesson on the importance of tempering. Next, she uses her tempered chocolate to make several magnificent garnishes and treats, including chocolate soil, a balloon bowl, chocolate bark, and enrobed chocolate truffles. She takes a savoury turn with Lamb Agrodolce; whole lamb shank is seasoned with cocoa, braised in a sweet-tart sauce, and garnished with grated strips of mouth-melting bittersweet chocolate. Finally, she perfectly executes a giant Chocolate Soufflé that raises the (chocolate?) bar on how amazing a chocolate dessert can be.
Episode 18
Natalia Machado: Beef
Join Chef Natalia in pitting 2 crazy good steak cooking techniques against each other; first, Cast Iron Rib Steak is seasoned, quickly seared in a white-hot cast-iron skillet and finished in the oven; second, her Sous-Vide Ribeye is slowly brought to a perfect internal temperature using the modern sous-vide cooking method, then given a final sear on a fiery char-grill. The winner? Everyone. Beef bones are featured next in her oven roasted Marrow Bones served with Parsley Salad. Next, a proper marinade technique informs her classic Grilled Flank Steak. The secret to Chef Natalia's Prime Rib Roast is rubbing it with piles of herbs and garlic and roasting it slow and low. Finally, enjoy her two approaches to cooking beef ribs; first, Braised Beef Short Ribs are cooked slowly with wine and aromatics; and second, Korean Beef Short Ribs (Kalbi) are sliced thin, grilled and tossed with a memorable sweet-spicy glaze.
Episode 19
Craig Wong: Gelatin
In Chef Wong's Ham Hock Terrine, rich, firm gelatin is carefully extracted from pork hocks, reduced, and then layered with cooked meat, sweet peppers, pickles, and herbs, in a hearty, comforting presentation. Chef Wong explores new creative frontiers with his 'agar-agar' (vegetarian gelatin) based Vegan Cheddar Cheese, teaching us about the building blocks of flavour as he goes. Natural gelatin binds together the Sous-vide Octopus Carpaccio, which is sliced thin and dressed with capers, lemons, and olive oil. For a final dish, deceptively simple Panna Cotta is featured, made with vanilla-steeped whole milk, bloomed sheet gelatin, cane sugar, and topped with a raspberry puree, in a whimsical off-set presentation that surprises and inspires.
Episode 20
Derek Dammann: Stonefruit
Chef Dammann's Italian mother introduced him to many foods, but the Stonefruit Mostarda he prepares in this episode is all Derek. Mango is a distant tropical cousin to peaches and plums, but it earns its place in the family in a delicious Mango Saffron Couscous; presented with a wildly inventive and beautiful Mango Tuile that is made while we watch. Veal Chops are the perfect backdrop for Roasted Plums and the accompanying Port-Plum sauce. To close, Chef Derek offers a Cook Like a Chef exclusive version of his restaurant's popular Sour Cherry Crumble, bursting with plump, ripe cherries, stuffed with butter, amaretto, and topped with a crisp, crunchy, golden brown, (and naturally gluten-free!) almond meal crumble.