chef's snack

The Challenge is Picnic Snacks
  • Chef #1: I know its a little too traditional but I immediately grab the foie gras
  • Chef #2: I begin dressing my entire roast chicken so I can get it in the oven and start working on my vegetable root salad
  • Chef #3: I love going on picnics with my family :) I plan on making a potato salad so i grab my mushrooms, cilantro, sour cream, cornflake cereal and canadian potatoes :) My kids love it :)
  • Chef #4: I'm making club sandwiches... so i grab my veal and my belgian mountain goat meat... then I see they don't have imported amaranth from Asia so i'm forced to settle...with quinoa...

Grand Marnier slush and Grey Goose slush from Les Vins des Chefs de France located in Epcot’s France Pavilion.

The next time you have a leftover rind of Parmesan cheese, don’t throw it out. Take a tip from chef Richard Blais and use it to make crispy, crunchy, crazy-easy cheese crisps. In this episode of Mad Genius Tips, watch F&W’s Justin Chapple demonstrate Blais’s 30-second, microwavable recipe.