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CHEF'S KITCHEN 
Where the culinary arts happen. 
 







CHEFS KITCHEN:

Inside Chef de Cuisine Roberto Madrid's exhibition kitchen at deseo, Scottsdale, Arizona:


You’ve got to be well-balanced. Cooking is about the relationship between the ingredient and the application..

    




      







BEYOND ASIAN FUSION

Executive Chef Chuck Wiley prepares his signature recipe:

 
  Salmon with the Flavors of
Soy, Sesame and Ginger
 
 









INSIDE AN AWARD-WINNING
PASTRY SHOP:


500 Raspberry Mousse Cubes Comin' Up!

    










THE NINE YEAR OLD & THE IRON CHEF:

Savannah Pell chose the ingredients from McClendon's Select at Phoenix's Town & Country Farmer's Market and Iron Chef Lee Hillson created the dishes. Find out what happened!
 
 





Owner/Chef Ryan Clark of Agustin Kitchen in Tucson, AZ prepares Duck Neck Crostini with Concord 8 Vinegar.











Chef Charles Wiley shares his recipe for Duck Salad with Sun-dried Cherries, Apple & Goat Cheese.
 

2013 TEST KITCHENS



Award-winning Chef Charles Wiley, Executive Chef at Cafe ZuZu, demonstrates how to make Fuyu Persimmon Shortbread Tart. Enter!

Top Master Chef, Jenn Louis, shares her Basil Pesto recipe, and we added one for the traditional accompaniment,Trofie Pasta. Enter!

Ever wonder how to handle prickly pear fruit, and what to make with it? Enter!

We have a kitchen-full of cooks and experts to make the best Citrus Olive Oil Cake you might ever bake. Enter!

Proscuitto and Pine Nut Mac & Cheese from Laura Werlin's cookbook, Mac & Cheese, Please! Enter!

Pastry Chef Krista Olsen creates Saguaro Lime Madeleines. Enter!






                              





            


            

             

             

 
           


             


                
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