Meat recipes

Course Haute Cuisine at your Fingertips

Foie Gras Taco

Course Ramen

Sous-vide Chashu

Course Ramen

Classic Chashu

Course Ramen

Tori Paitan (chicken)

Course Ramen

Tonkotsu Broth

Course Ramen

Basic Paitan Method

Course Ramen

Tokyo Style Chintan

Course Ramen

Pork and Chicken Chintan

Course Ramen

Basic Chintan Method

Course Croquettes

Meat and Truffled Cheese Croquettes on a Mushroom Base

Course Croquettes

Ham Croquette

Course Amazing Menus To Go

Japanese Teriyaki Chicken Skewers with Rice

Course Amazing Menus To Go

Caesar Salad Taco

Couse Ukrainian Cuisine

Chicken Kiev

Couse Ukrainian Cuisine

Borscht

Couse Plating Techniques

Charred Onion filled with braised beef rib

Couse Plating Techniques

Beef Rib Croquette

Course Mexican Cooking with Dried Chillies

BBQ Style Pork Ribs

Course Mexican Cooking with Dried Chillies

Tongue in Adobo Huasteco

Course Mexican Cooking with Dried Chillies

Pork “al pastor”

Course Introduction to Southeast Asian Cuisine

Chicken curry with pineapple rice

Course Sous Vide: Beef and Lamb

Tournedó of Lamb with Garlic and Thyme Potatoes

Course Mexican Street Cuisine

Tinga Chicken Toast

Course Mexican Street Cuisine

Tacos de Canasta

Course Mexican Street Cuisine

Chicharrón Gorditas

Course Mushrooms and Truffles

Wild boar with black trumpet chutney

Course Cooking with Beef

Beef Tongue in Sauce

Course Cooking with Beef

Beef tongue with vinaigrette

Course Zero Waste Batch Cooking

Rolled pork with teriyaki potatoes

Course Zero Waste Batch Cooking

Processing:
Oven: Pork

Course Moroccan Cuisine

Harira

Course Moroccan Cuisine

Lemon Chicken Tagine

Course Introduction to Southeast Asian Cuisine

Babi Guling

Course Introduction to Southeast Asian Cuisine

Pho Bo

Course Cooking with Game

Roasted Leg of Boar or Venison

Course Cooking with Game

Venison Tartare

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Coconut and “bacon” chips

Potato fritters

Vegan tofu “feta”

Vegan smoked “salmon”

Japanese porridge