Text Size: Small Medium Large

Hubert Keller: Secrets of a Chef

Hubert Keller: Secrets of a Chef

Marjorie Poore Productions introduces an exciting new cooking series featuring one of America's top celebrities in the cooking world. Chef Hubert Keller whose extraordinary on-air charisma and charm is matched only by the mouth-watering recipes that will keep viewers salivating and coming back for more week after week. Chef Keller's magical cooking reflects the many influences of the places he has lived; from his native Alsace with its legendary soups and stews to San Paulo, Brazil where the cuisine pulsates with exciting and bold flavors; to his long-time home in San Francisco where he is a leader of the city's culinary revolution; and finally to Las Vegas where he has pioneered a whole new concept of burger dining that has garnered worldwide recognition. Chef Keller starts with his most famous dishes and transforms them into easy-to-follow recipes, tailored especially for home cooks while demystifying important cooking techniques that are essential to good cooking.

Latest Episodes

WGBY Create
Fri Apr 27th, 8:00am
Fri Apr 27th, 2:00pm

Like the people who live there, the food of Brazil is full of soul, warmth and deliciousness. Chef Keller demonstrates their national dish, Feijoada, a stew made with black beans and meats. The second recipe is a deep-flavored fish stew called Moqueca, cooked in a fragrant, rich coconut broth. Feijoada, Moqueca, & Passion Fruit Caipirinha.

WGBY Create
Mon Mar 26th, 8:00am
Mon Mar 26th, 2:00pm

Chef Keller presents two French classics perfect for a dinner party. He combines a myriad of meats and seasonings to create a savory filling for a meat pie. Then he prepares a French version of ice cream pie made with delicate pecan meringues, ice cream and whipped cream. Pate Chaud (Hot Savory Pie) & Pecan Meringue Creme Glacee.

After showing the professional restaurant smoker used in his restaurants, Chef Keller goes on to demonstrate how home cooks can easily smoke foods at home with an inexpensive smoking pan. The results are wonderfully juicy foods laced with the irresistible flavor of smoke. Smoked Trout; Smoked Trout Salad; Smoked Cornish Game Hens.

Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.

Chef Keller shows how beer can add richness and great flavor to many dishes. Using apricot beer, he marinates yellowtail for a luscious sashimi treat. Then he makes an unforgettable fried chicken with beer and lots of great spices. The beer fest continues with an assortment of ice-cream beer floats. Yellowtail Sashimi with Apricot Beer, Fried Chicken "HK" Style , & Ice-Cream Beer Floats.

Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy. Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust.

Video Title