4 Levels of Chicken Parm: Amateur to Food Scientist | Epicurious

Описание: We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Chris Scott from the Institute of Culinary Education - to make us their best chicken parmesan recipe. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which chicken parm are you picking for Sunday dinner?

Keep up with Chef Chris on Instagram @chefchris512 and over at Butter Funk Biscuit: https://www.butterfunkbiscuit.com/
Follow The Institute of Culinary Education on Instagram at @iceculinary
Follow Beth on Instagram @bethdimino and her YouTube channel:    / @mybubbieskitchen  
Keep up with Emily at @emilyslamduncan and on her YouTube channel:    / emilyduncan  

Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Emily Duncan
Level 2- Beth Dimino
Level 3 - Chef Chris Scott

Food Scientist: Rosemary Trout
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Video Copy ad Recipe Editor: Vivian Jao

Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-stor...

Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub

ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.