Guest
Professional chef Chris Scott from the Institute of Culinary Education and home cook Beth are trading fish and chips recipes and hitting the kitchen. We set Beth up with $220 worth of ingredients and Chris’s recipe while sending a more modest but still respectable $19 worth of goods back the other way. Food scientist Rose dialed in to lend Beth some expert advice while chef Chris worked some magic to improvise his way up to gourmet. Which fish and chips are you pairing with a pint? Keep up with chef Chris at @chefchris512 Follow Beth on Instagram at @bethdimino Rose is on Instagram at @rosemarytrout_foodscience Follow The Institute of Culinary Education at @iceculinary Director: Chris Principe Director of Photography: Ben Dewey Editor: Jared Hutchinson Talent: Chris Scott Talent: Beth Dimino Sr. Culinary Director: Carrie Parente Producer: Isabel Alcantara Culinary Producer: Kelly Janke Culinary Associate Producer: Kim Klatzkin Line Producer: Jennifer McGinity Associate Producer: Alicia Aswat Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Lauren Pruitt Audio: Amelia Palmer Production Assistant: Kayla Zimmerman Post Production Supervisor: Stephanie Cardone Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Andy Morell Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler Still haven’t subscribed to Epicurious on YouTube? ►► 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.
