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Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Chocolate: Basic Truffles [Blu-ray] >  price：$34.95   Bennett-Watt Media(2011-08-02)   Learn the basics of truffle making! Learn about tempering as well as an introduction to ganaches, dipping&molding. Make several varieties by utilizing fresh fruits, nuts, essential oils, herbs and spices, and liqueurs. Learn about quality chocolate&make great gifts at a fraction of the store bought cost and better quality. Learn to create: Java Truffles (java ganache dusted in cocoa powder), Neapolitan Bar Truffle (with lemon infused white chocolate covered by a blanket of milk chocolate), Grand Marnier (Grand Marnier ganache hand dipped in dark chocolate), Midnight Mint (molded midnight mint ganache in dark chocolate sea shells), Almond Bark, Blueberry Bark&Chocolate Dipped Strawberries. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT (American Association of Candy Technologists), IACP (International Association of Culinary Professionals), and President of the NW Chocolatiers Guild. Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate. With degrees in both chemistry and geology he says, "My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do." Bill explains the science behind chocolate and how temperature and other factors contribute to chocolate's texture and appearance during melting and cooling. He also shows how to keep the working area sanitary so all the left over chocolate can be reused again. Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Chocolate: Basic Truffles >  price：$34.95   Bennett-Watt Media(2011-08-02)   2 disc set! Learn the basics of truffle making! Learn about tempering as well as an introduction to ganaches, dipping&molding. Make several varieties by utilizing fresh fruits, nuts, essential oils, herbs and spices, and liqueurs. Learn about quality chocolate&make great gifts at a fraction of the store bought cost and better quality. Learn to create: Java Truffles (java ganache dusted in cocoa powder), Neapolitan Bar Truffle (with lemon infused white chocolate covered by a blanket of milk chocolate), Grand Marnier (Grand Marnier ganache hand dipped in dark chocolate), Midnight Mint (molded midnight mint ganache in dark chocolate sea shells), Almond Bark, Blueberry Bark&Chocolate Dipped Strawberries. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT (American Association of Candy Technologists), IACP (International Association of Culinary Professionals), and President of the NW Chocolatiers Guild. Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate. With degrees in both chemistry and geology he says, "My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do." Bill explains the science behind chocolate and how temperature and other factors contribute to chocolate's texture and appearance during melting and cooling. He also shows how to keep the working area sanitary so all the left over chocolate can be reused again. Excellent instruction! Clear&concise. Inspiring!Recipes included < Dare To Cook, Chocolate: Holiday Confections With Chocolate [Blu-ray] >  price：$34.95   Bennett-Watt Media(2011-11-01)   ??Learn how to have fun with chocolate throughout the year by creating all sorts of holiday confections, including: Decorative Boxes with lids, Winter Molds of Trees&Stars, Spring Molds of Bunnies&Eggs, Chocolate Pizzas (Fruit&Nut Bark), Peanut Butter Cups, Fudge, Fondant for hand dipped Cherry Cordials, Tuxedo Strawberries, Dark Chocolate Truffles, French Truffles, Lemon Ginger Truffle, Flowers&Leaves&Hazelnut Bars. The Chocolate Man Bill Fredericks also demonstrates effective fork&hand dipping techniques as well as tricks for dealing with molds. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT American Association of Candy Technologists, IACP International Association of Culinary Professionals, FCIA Fine Chocolate Industry Association and President of the NW Chocolatiers Guild. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate. With degrees in both chemistry and geology he says, "My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do." Bill explains the science behind chocolate and how temperature and other factors contribute to chocolate's texture and appearance during melting and cooling. He also shows how to keep the working area sanitary so all the left over chocolate can be reused again. Printed recipes included.2 disc set. Producer's Note: This 3.5 hour program that may seem epic but is chock full of useful skills, tips and techniques when working with chocolate! Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Food Carving Artistry [Blu-ray] >  price：$71.10   Bennett-Watt Media(2011-08-02)   Complete set of all 3 Dare To Cook, Food Carving Artistry with Chef Ray Duey, CEC Blu-ray's. The Basics, Advanced Techniques&Ultimate Creations. Forget what they say about not playing with food -- or knives. Certified Executive Chef Ray Duey does both, and the results are unexpected. Ray Duey is a self described "Culinary Arsonist" in that he lights a fire to your culinary passions by making things extraordinary out of the ordinary with his Thai influenced carving. Chef Ray Chef Ray Duey starts with the basics, from explaining tools&proper tool handling and techniques to create a myriad of fun vegetable&fruit decorative creations, including: Root Flowers, Radish&Peach Flowers, Bell Pepper Poinsettias, Apple Luminary, Leek Chrysanthemums, Layered Cantaloupe, Zucchini Flowers, Cantaloupe Flowers, Squash Whimsey (Bird), Pineapple Rose&Christmas Tree, Banana Dolphin, Butternut Squash Staircase&Pear Porcupine.Then Chef Ray Duey picks up where "The Basics" left off with teaching more advanced carving techniques. He gives in depth instruction on how to create: Apple Turtles, Turkeys, Swans&Butterflies, Garnishes made of Mushrooms, Zucchini&Tomatos, Fennel Cala Lilies, Potato Roses, Thai Honeydew Techniques, Japanese Watermelon Lantern, Honeydew Roses, Thai Praline Leaves all resulting in an impressive centerpiece using most of the items carved in this program. Finish with Chef Ray Duey as he gets into the intricate details of the ultimate creations: Fun with Carrots, Rutabaga Ginger Flowers, Tuscan Cantaloupe, Cucumber Lobster, Turnip Flowers, Layered Turnip, Reversed Watermelon, Watermelon Outside In, Papaya Vase, Watermelon Wonder, Canary Melon Geometric Patterns, Mozart Grand Finale, Chef Ray's Cut&Paste... The Ultimate Centerpiece! Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Seasonal Italian Cuisine [Blu-ray] >  price：$66.46   Bennett-Watt Media(2011-06-14)   Complete set of all 4 Dare To Cook, Seasonal Italian Cuisine with Chef Tom Smal DVD's. Winter, Spring, Summer&Fall. Executive Chef Tom Small's culinary expertise has been acquired at some of the finest restaurants in California including Smitty's Grill, TAPS Fish House&San Antonio Winery. He also spent several years cooking on private vintage rail cars traveling all over the country. Tom Small is currently Executive Chef of Armondo's in Renton, Washington. Chef Small grew up in Southern California, where he received his inspiration for cooking from his mom. Originally, he pursued a piano performance degree and though he continues to play the piano and sing regularly, he was drawn into the restaurant business thru his love of food and a passion for entertaining. Tom has a diverse culinary background including education, development and journalism in addition to his management in the kitchen. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. He enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal&local ingredients and presentation that is clean and natural to the eye. Tom takes great pleasure in showing you not only how to prepare Seasonal Italian Cuisine, but also demonstrates proper knife handling techniques, how to select the best ingredients, and all the little tricks, tips&techniques he's learned working in restaurants. Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Food Carving Artistry: Ultimate Creations > < Chef Garnish Presents The Expanded World of Fruit and Vegetable Sculpting DVD > < The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions > < Kae-Sa-Luk: The Thai Art of Fruit and Vegetable Carving > < Fruit&Vegetable Sculpting DVD >  price：$24.95   Bennett-Watt Media(2011-08-02)   Forget what they say about not playing with food -- or knives. Certified Executive Chef Ray Duey does both, and the results are unexpected. A turnip turns into a daisy, an eggplant into a leaf, a cantaloupe into a star and a tomato into a rose. This Far Eastern culinary art is spreading from cruise ships to hotels, country clubs, restaurants and homes. "Why should you pay for a florist when your food can speak for itself?" Ray Duey, the high-profile, in-demand culinary artist is always on the move.  Despite never having artistic inclinations as a child, Duey has risen to become one of the premier culinary artists in the US. He has been featured on the Food Network, invited to create a piece for the White House&is a certified chef through the American Culinary Federation. Duey, a certified executive chef and member of ACF California Capital Chefs Association, has spent the last two decades developing his skill and creating fruit-and-vegetable carvings for weddings, events, classes and seminars. In 2004, he opened Chef Ray Presents, where he teaches the specialized art form to a wide variety of professionals across the United States. Duey has received numerous awards in national and international competitions. In addition, he is also corporate executive chef at Buffet Euro, San Francisco, CA. ??Ray Duey is a self described "Culinary Arsonist" in that he lights a fire to your culinary passions by making things extraordinary out of the ordinary with his Thai influenced carving. The consumate performer, Chef Ray Duey gets into the intricate details of the ultimate creations: Fun with Carrots, Rutabaga Ginger Flowers, Tuscan Cantaloupe, Cucumber Lobster, Turnip Flowers, Layered Turnip, Reversed Watermelon, Watermelon Outside In, Papaya Vase, Watermelon Wonder, Canary Melon Geometric Patterns, Mozart Grand Finale, Chef Ray's Cut&Paste... The Ultimate Centerpiece! Rerations < Dare To Cook, Food Carving Artistry: Ultimate Creations > < Chef Garnish Presents The Expanded World of Fruit and Vegetable Sculpting DVD > < The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions > < Kae-Sa-Luk: The Thai Art of Fruit and Vegetable Carving > Advetized RSSfreaks Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Seasonal Italian Cuisine >  price：$94.95   Bennett-Watt Media(2011-06-14)   Complete set of all 4 Dare To Cook, Seasonal Italian Cuisine with Chef Tom Smal DVD's. Winter, Spring, Summer&Fall. Executive Chef Tom Small's culinary expertise has been acquired at some of the finest restaurants in California including Smitty's Grill, TAPS Fish House&San Antonio Winery. He also spent several years cooking on private vintage rail cars traveling all over the country. Tom Small is currently Executive Chef of Armondo's in Renton, Washington. Chef Small grew up in Southern California, where he received his inspiration for cooking from his mom. Originally, he pursued a piano performance degree and though he continues to play the piano and sing regularly, he was drawn into the restaurant business thru his love of food and a passion for entertaining. Tom has a diverse culinary background including education, development and journalism in addition to his management in the kitchen. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. He enjoys food that is based on essential principles of Italian cooking: Simple treatment of food, seasonal&local ingredients and presentation that is clean and natural to the eye. Tom takes great pleasure in showing you not only how to prepare Seasonal Italian Cuisine, but also demonstrates proper knife handling techniques, how to select the best ingredients, and all the little tricks, tips&techniques he's learned working in restaurants. Excellent instruction! Clear&concise. Inspiring!Recipes included < Dare To Cook, Basic Food Preparation: Fruits, Vegetables, Poultry, Meats&Eggs [Blu-ray] >  price：$24.95   Bennett-Watt Media(2011-12-13)   ?This program is designed for the novice in the kitchen, or for someone who wants to brush up on their culinary skills. Basic Food Preparation concentrates on tips&techniques. How to select and prepare the very best ingredients so that we get a recipe that works every time we make it. Learn how to cut, chop, slice, dice, mince, julienne, blanch, clean, debone, braise, roast, sautee, boil, fry, poach and more! These are the basics, the foundations of cooking, which you can adapt to a variety of different situations. Gaining knowledge of basic methods combined with practice and experience will result in success in the kitchen. Learn how to select and prepare fruits&vegetables, cook chicken several different ways, how to pan sear a steak, many ways to prepare eggs, sauces&even homemade mayonnaise. The preparation is what's important... how we actually do things and the steps involved gives the viewer a better understanding of what goes into a delicious meal, which will lead to success in the kitchen. Executive Chef Tom Small's culinary expertise has been acquired at some of the finest restaurants in California&Washington including Smitty's Grill, TAPS Fish House, San Antonio Winery&Armondos. He also spent several years cooking on private vintage rail cars traveling all over the country. Tom Small grew up in Southern California, where he received his inspiration for cooking from his mom. Originally, he pursued a piano performance degree and though he continues to play the piano and sing regularly, he was drawn into the restaurant business thru his love of food and a passion for entertaining. Tom has a diverse culinary background including education, development and journalism in addition to his management in the kitchen. He teaches a number of cooking classes and writes frequent culinary articles. He has a passion for local and seasonal products as well as a firm foundation in technique and classical cuisine. Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Chocolate: Colorful&Creative Molding Techniques [Blu-ray] >  price：$34.95   Bennett-Watt Media(2011-08-02)   The Chocolate Man Bill Fredericks follows up on his "Basic Truffles" program by teaching you more advanced molding&decorating techniques for coloring, flavoring, airbrushing, painting, texturizing&using transfer papers. This "Colorful&Creative Molding Techniques" program will be enjoyed more fully by having a good understanding of how to temper chocolate. Bill has another program called "Tempering" to help you do just that! Learn to make coronets&lines, use white chocolate accents, cocoa butter color accents, air brush techniques, transfer sheet variations, molding of both white&dark chocolate, cleanup, ganache and finally sealing truffles. Be prepared to be inspired to create all sorts of innovative molded chocolates. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT (American Association of Candy Technologists), IACP (International Association of Culinary Professionals), and President of the NW Chocolatiers Guild. Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate. With degrees in both chemistry and geology he says, "My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do." Excellent instruction! Clear&concise. Inspiring! < Dare To Cook, Chocolate: Colorful&Creative Molding Techniques >  price：$34.95   Bennett-Watt Media(2011-08-02)   The Chocolate Man Bill Fredericks follows up on his "Basic Truffles" program by teaching you more advanced molding&decorating techniques for coloring, flavoring, airbrushing, painting, texturizing&using transfer papers. This "Colorful&Creative Molding Techniques" program will be enjoyed more fully by having a good understanding of how to temper chocolate. Bill has another program called "Tempering" to help you do just that! Learn to make coronets&lines, use white chocolate accents, cocoa butter color accents, air brush techniques, transfer sheet variations, molding of both white&dark chocolate, cleanup, ganache and finally sealing truffles. Be prepared to be inspired to create all sorts of innovative molded chocolates. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT (American Association of Candy Technologists), IACP (International Association of Culinary Professionals), and President of the NW Chocolatiers Guild. Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best truffles, he began experimenting using different types of chocolate. With degrees in both chemistry and geology he says, "My background in science really helps me to understand what chocolate does and how to get it to do what I want it to do." (2 disc set)

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