The road to Elizabeth.
I’m cooking my way around the world until I open my own restaurant.
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5:10Why Japanese Oysters Are So Expensive
The Kaneda family at Maruko Suisan in Hiroshima showed us how they grow oysters, and we ate them right there on the water.
6:32The Man Who Ate 3,000 Bowls of Ramen Took Me Here
Recipe: Tokyo-Style Clear Shoyu Ramen
29:20I’m Opening a Restaurant for My Mom
I don’t have a restaurant yet. So one of the best hotels in the world handed me their kitchen for a night, and we sold out every seat.
24:08Wine Dinner at the #7 Vineyard in the World
Polina and I take you behind the scenes of my pop-up dinner at Creation Wines.
3:32How a Buddhist Monk Grows Real Wasabi in Japan
I went into the mountains to see how real wasabi grows.
20:44Farm Dinner
I followed the farm, the prep and the dinner at Few & Far.
5:51How a Japanese Grandmother Makes Onigiri in the Mountains
Recipe: Harita-san’s Hand-Pressed Onigiri
15:09Cooking in the middle of South Africa
I cooked a trackside dinner with Chef Vusi and the Kruger Shalati team.
8:50Inside Peru’s #1 Cevichería with Chef Anthony
Recipe: Citrus Cebiche Clásico
10:51I Worked at Tokyo’s Viral Street Ramen Stall (50 Bowls an Hour)
Recipe: Tokyo-Style Clear Shoyu Ramen
20:10I Found a 157-Year-Old Sake Brewery in a Town of 300 People
I went inside a 157-year-old sake brewery in Japan.
5:16Cooking Dinner at the #1 Resort in Indonesia
I followed the ingredients from Cap Karoso’s farm into dinner service.
8:58How To Break Down a Whole Fish (What I Learned Watching Them Swim)
When I was learning to cut fish, I went to an aquarium and watched them swim for an afternoon. I wanted to see how the bones connect to the fins.
4:37A Stranger Let Me Film In Her Restaurant After Knowing Me 10 Minutes
I had 100 people about to watch me cook live online. The kitchen I booked didn’t work. A stranger let me film in her restaurant after knowing me for 10 minutes.
4:47Thank You Tyler For Letting Me Borrow Some Photos
Sometimes I suck at planning. I needed new photos for my first restaurant pop-up in India. I had one day in Bangkok to shoot every dish on the Elizabeth menu.
15:29Training Muay Thai in Thailand
I started the journey by training Muay Thai in Koh Samui.
5:00Thomas Keller Taught Me This. A Farmer in India Proved It.
When I was 20, Thomas Keller told me my job was to respect what farmers grow. Twenty years later, at Redstone Farm in Pune, a farmer named Gja showed me that same lesson in a completely different way.
10:57A Bangkok Chef Showed Me Real Tom Kha Gai
Chef Apple has been making this soup her whole life. I watched, tasted, and took notes. No shortcuts. This is Tom Kha Gai from Bangkok.
5:58I Got The Call My Dad Overdosed. I Had A Dinner To Cook.
I landed in Pune to cook at a restaurant called Aragma. The next morning, I got a call that my dad had overdosed and was on life support in California. I decided to stay and cook.
5:23The First Pop-Up Of My World Tour Was In India
I went inside the kitchen during the India pop-up.
6:40I Crashed an Indian Wedding. Then This Happened.
I showed up to a wedding in Hyderabad I wasn’t invited to. By that same evening I was cooking for the US Consulate. India does not slow down.
12:39I Forgot My Knives. My Pants Don’t Fit. Shot It Anyway.
I showed up to my first culinary photo shoot in Bangkok after a month of muay thai. No knives. Pants that barely closed. We got three dishes shot instead of eight.
15:04She Uses 10 Chilies in Papaya Salad
She put 10 chilies in my papaya salad. I put in 1. My eyes still watered. Chef Kookai is the 30-year Thai cook they call the “Chili Lady,” and she showed me what Western restaurants get wrong about Som Tam.
22:27I Thought I Knew Pad Thai. Then I Met Kookai
Recipe: Kookai’s Street Style Pad ThaiShorts
All Shorts on YouTube →Short clips from the road
My prep rule for a sold-out dinner
3 molds for a whole room of baked alaska
I got invited back into Peru’s #1 ceviche kitchen
I ate the cut of flounder most kitchens throw away
Cooking barbacoa in Mexico
Cutting agave leaves for barbacoa
I asked why ramen is $7 in Tokyo and $30 in America
I learned what kakiage actually means
Tom kha gai. Straight from Bangkok
Pad thai. The real one