Julia Child: Cooking With Master Chefs: Michel Richard
Airs Saturday, June 23, 2012 at 3:30 p.m. on KPBS TV
Thursday, June 21, 2012
In COOKING WITH MASTER CHEFS, Julia Child visits sixteen nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes, and culinary tips which guide home cooks through their favorite recipes.
Expertly preparing each dish and teaching with passion along the way, the master chefs offer the viewer a unique and inspirational learning experience.
At his home kitchen in L.A., he prepares a chocolate dome cake and hot chocolate truffles using the best ingredients he can find. His skills and suggestions for turning out a winning chocolate dome are just right for the home baker.
About the Chef:
Michel Richard exemplifies the art of cuisine and a love of his profession. Internationally renowned and celebrated, chef Richard is credited with pioneering French/California cuisine before making his move to Washington, D.C., where Michel Richard Citronelle became his flagship restaurant.
From there, Michel went on to open the original Central Michel Richard in Washington, D.C. to rave reviews, winning the James Beard Foundation Award for Best New Restaurant. In 2010, he welcomed Central Michel Richard at Caesars Palace, making it the first-ever restaurant helmed by a James Beard Award-winning chef to be open 24 hours a day.
His empire expands in 2012 to include three new restaurants in Atlantic City at Revel, the 6.3-million-square-foot resort: O Bistro and Wine Bar, O Dining Room, and his third Central Michel Richard at Revel.
With multiple James Beard Foundation Awards to his credit, Richard's creativity can be seen in prestigious culinary publications including Food & Wine Magazine, Food Arts, Los Angeles Times, and Bon Appétit to name a few, and his restaurants hold top honors in the best American dining guides such as Gayot and Zagat.
Outside of his restaurants, Michel regularly appears at charitable events and food & wine festivals across the country, has designed menus for the National Gallery of Art, and features dishes onboard Amtrak’s Acela First Class service.
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