How a 3-Star Chef Prepares Swiss Pikeperch #cooking #food
Short | 1 months ago
How does a local Swiss lake fish become a three-Michelin-star dish? At Schloss Schauenstein, Marcel Skibba prepares pikeperch by pickling it in vinegar and salt water, resting it in infused oil for 12 hours, then flaming it for texture. The finished fish is...
Open this video on The Staff Canteen
At 3 Michelin Stars, You Still Need to Cook #cooking #chef #michelin
Podcast | 1 months ago
What does three-Michelin-star cooking really require? For Andreas Caminada, it comes down to true hospitality, true cuisine and one essential principle: you need to cook. Filmed at Schloss Schauenstein in Fürstenau, Switzerland, this short captures the phil...
Open this video on The Staff Canteen
16 Years of 3 Michelin Stars in the World’s Smallest City
Podcast | 1 months ago
Schloss Schauenstein, led by chef Andreas Caminada in Fürstenau, Switzerland, is a three Michelin-star restaurant that has maintained its stars for 16 years. Inside one of Switzerland’s most respected restaurants, Andreas Caminada and head chef Marcel Skibb...
Open this video on The Staff Canteen
Potions Class Curry
Short | 1 months ago
Great British Menu Winner Nikita talk about the inspiration behind her dish.
Open this video on The Staff Canteen
“She read Nikki’s name and I think all of us were just on our feet immediately.” - Rima Pathakji
Short | 1 months ago
For Nikita Pathakji’s family, watching her win Great British Menu Champion of Champions was more than a proud moment. After backing her decision to open Maai, joining her in the restaurant and taking “the biggest leap of faith”, the result was emotional. Wa...
Open this video on The Staff Canteen
Great British Menu Winner Cooks Her Winning Dish (In Her BRAND NEW Restaurant)
Guide | 1 months ago
Chef Nikita Pathakji won Great British Menu 2026 with her Seared Halibut with Malaysian Fish Head Curry — a dish inspired by Harry Potter’s Draught of Living Death and rooted in a family recipe passed down through her mother’s kitchen. Now served as a perma...
Open this video on The Staff Canteen
Cooking on Sydney Harbour: Inside Bathers' Pavilion With Aaron Ward
Podcast | 2 months ago
At Bathers’ Pavilion on Sydney’s Balmoral Beach, chef Aaron Ward is building menus around the people and produce behind every ingredient. For Aaron, a finished plate of fish begins long before it reaches the kitchen. It starts with fishermen working through...
Open this video on The Staff Canteen
From RIO's Michelin: Fish Plated to Perfection #cooking #food
Review | 2 months ago
Watch Tom Aikens and Alberto Landgraf assemble a stunning fish dish at Muse — layering sweetcorn puree, Brazil nut milk, fermented mango and green chili koshu, and a 2-week fermented tomato veil. A true Rio-to-London collaboration.Which element would you tr...
Open this video on The Staff Canteen
Why Old-School Chefs Were Built Different #cooking #chef #professionalkitchen
Short | 2 months ago
Alberto Landgraf talks about how kitchens used to demand everything — your station, the ordering, the prep, the service, the cleaning. Today a chef can walk in and find it all done for them. So are young chefs really learning to cook, or just learning to as...
Open this video on The Staff Canteen
One Night Only: The Rare Michelin Collaboration
Video | 2 months ago
Muse, Tom Aikens' Michelin Star restaurant in London, welcomed chef Alberto Landgraf of Oteque, Rio de Janeiro — for one exclusive night only. 23 years after Tom shaped Alberto's cooking, they cooked side by side. Inside this exclusive behind-the-scenes fea...
Open this video on The Staff Canteen
What Zero-Import Cooking Actually Looks Like #food #farmtoplate #cooking
Short | 2 months ago
This is what a Michelin Green Star restaurant looks like before service even starts. Chef Kieran Brennan heads to Dreamers Farm to harvest Tokyo turnips for OSIP's signature salad. No imports. No shortcuts. Just the soil, the season, and the chef. "Really s...
Open this video on The Staff Canteen
He Admits GBM Was Never Meant for Him #gbm #cooking #foodie
Guide | 2 months ago
"It wasn't meant for me personally but I'm glad that I did it."Ciaran Brennan (Michelin Star OSIP) opens up about Great British Menu — massively stressful, ultimately rewarding — and shares the one cream rule he refuses to compromise on. Hand whip every tim...
Open this video on The Staff Canteen
