Secrets of a Restaurant Chef
Previous season episodes are available here
Five-star super chef Anne Burrell reveals more culinary secrets and easy to master techniques in an all new season!
Giving the viewer their own private window into the kitchen of a top restaurant, Secrets of a Restaurant Chef returns to reveal even more concise, easy to master techniques of a top-level chef.
Showcasing professional secrets for preparing food that is seasonal, creative and full of flavor, Anne Burrell translates your favorite restaurant foods into amazing at-home meals.
With lessons learned through years of restaurant experience mixed with a pumped-up passion, Anne will help you turn out meals that are special enough for guests, but easy enough for a rushed weekday evening.
With Anne as your guide, the Secrets of a Restaurant Chef will make your table the hottest reservation in town!
Ever wonder how restaurants make such intensely flavourful pot roasts? Chef Anne Burrell shows how to take this classic entrée to the next level, with her super cinchy tips. On the side, Chef Anne’s smooth and creamy Parsnip Potato Puree is a delicious twist on the classic mashed potatoes. To drink, a glass of Pinot Noir wine helps to cut the richness.
Think seared tuna is only for restaurants? Think again! Chef Anne Burrell shows how easily you can prepare Soy Marinate Seared Tuna at home, with the right ingredients and a few easy tips. Soba Noodle Salad with Edamame and Scallions turns the beautiful tuna into a light and satisfying meal.
Chef Anne Burrell reveals a big restaurant secret: with a few easy tricks, eggs benedict is much easier than it looks! Chef Anne shares her fail proof tips for perfect poached eggs and smooth and creamy hollandaise, plus easy homemade Strawberry-Raspberry Preserves. With Chef Anne by your side, you’ll have a restaurant-quality brunch without breaking a sweat. Toast to easy elegance with a glass of Prosecco sparkling wine!
Chef Anne Burrell takes your taste buds on a flavour journey to Germany. With just a few of Chef Anne’s easy tips, you will be cutting into restaurant-worthy Veal Chop Holstein Schnitzel, in the comfort of your own home! Brightly flavoured German Potato Salad makes a winning side dish, and a cool glass of GRUNER Gruner Veltliner wine makes all the flavours pop.
Craving a lobster roll but can’t make it to the Northeast? No fear, with Chef Anne Burrell’s easy tricks, you can turn your kitchen into a summertime seafood shack. Sweet chunks of lobster in a light mayo dressing, tucked in a buttery toasted roll…what could be better? Add a cup of creamy New England Clam Chowder, and you’ll be feeling the sea breeze on your face in no time.
Chef Anne Burrell takes the intimidation factor out of veal and shows how easy it is to prepare at home, at a fraction of the cost in restaurants. Her elegant Braised Stuffed Veal Breast is tender and juicy, with savoury spinach and mushroom filling. As a bonus, Chef Anne also shares her recipe for homemade ricotta – you’ll be shocked how quickly you can make this luscious cheese at home! Further celebrate the flavours of Italy with a glass of Gavi wine.
Chef Anne Burrell shares her secrets to the perfect falafel, light, crispy, and full of flavour. Served simply in pita sandwiches, their flavor soars with a drizzle of homemade Tahini Sauce. Fresh and bright Shrimp, Tomato & Feta Salad rounds out the meal.
Chef Anne Burrell gives everyday chicken new life with her Chicken Breast Roulade recipe, with the help of a few easy tricks and the bold flavors of chorizo sausage and Manchego cheese. Her Sautéed Kale is the perfect complement to this weeknight-friendly meal, as is a crisp glass of albarino wine.
Chef Anne Burrell shares her secrets to perfectly seared black bass, with moist and flaky flesh under impossibly crisp skin. The mild fish is paired with a fresh Bitter Green, Grapefruit & Feta salad. For dessert, Chef Anne knows the tricks to baking light-as-air Lemon Soufflés, finished with silky Crème Anglaise
Chef Anne Burrell guides you on the path to shockingly tender Grilled Hanger Steaks, with foolproof tips to making the most of this flavourful cut. Her steak shines alongside melt-in-your-mouth Ratatouille, plus a Grilled Octopus with Celery and Cannellini Bean Salad makes a stellar appetizer. Celebrate the rustic French flavours with a glass of red Bandol wine from Provence.
Chef Anne Burrell transforms inexpensive pork shoulder into a fork-tender showstopper using simple tips in her tried-and-true recipe for Braised Pork Shoulder. Warm Wheat berry and Mushroom Salad adds even more flavour and texture to this restaurant-worthy dish. Crisp Pinot Grigio wine cuts the richness and refreshes the palate.
Chef Anne Burrell takes inspiration from restaurant family meals for this comforting, delicious meal. At the heart of the menu is Chef Anne’s moist Braised Chicken with Tomatillos and Jalapenos. For dessert, her Churros are crispy and light, sprinkled in cinnamon sugar and best enjoyed dunked in melted Mexican Chocolate.
Chef Anne Burrell shows how to stir up a stress-free pasta dinner entirely from scratch. Wild Boar Ragu is rich and satisfying, the perfect chunky sauce to cling to her lovingly homemade Pappardelle pasta ribbons. Make the Italian experience complete with a glass of Chianti wine.
Chef Anne proves Turkey Burgers can be mouth-wateringly delicious, with her solid recipe and a few simple tricks. Her Homemade Chips perk up the plate, and Super Yummy Chocolate Chunk Oatmeal Cookies just may be chocolate chip cookie perfection.
Chef Anne Burrell shares her secret to impressing guests without breaking a sweat. Her tender Sausage Stuffed Quail, wrapped in bacon and served with a port wine sauce, are elegant for a special occasion but easy enough for a weeknight. Her Tarte Flambee, cracker-thin and smothered in a creamy sauce with caramelized onions and smoky bacon, is equally crowd-pleasing and surprisingly cinchy. Celebrate the flavours with a glass of Alsatian Gerwurztraminer wine