4 Levels of Ravioli: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels – amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education – to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way – both good and bad. Which level of ravioli are you digging into first?

Check out Frank’s level 3 recipe on the ICE blog: https://www.ice.edu/blog/duck-confit-ravioli

Learn more with Chef Frank on his YouTube Channel ProtoCooks!
https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg
and follow him on Instagram @protocooks
Follow Gabrielle at @gabchappel
Find Onika at @onikacomedy
Looking for Rose? Head to @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary

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20 Replies to “4 Levels of Ravioli: Amateur to Food Scientist | Epicurious”

  1. i was getting so nervous when she was grating the mozzarella and not looking at it ????

  2. Glider = tidak pakai mesin.
    Kalau pake mesin jadinya, hypersonic missile jika lintasan seperti pesawat maka hypersonic cruise missile
    Kalo pakai lintasan balistik maka menjadi hypersonic ballistic missile

  3. I love Gaby in a general basis, but in this video I loved her even more.

  4. a food expert should try the dishes, instead of having a food scientist analyzing the cooking process….

  5. If I was on here I woulda just whipped out a can of Chef Boyardee and viola! Done in less than 5 minutes ????????????????????

  6. for once, i don't think frank's dish is the best here. i said it, i know. i'm sure it tastes good, but i can't deal with egg yolk ????

  7. Frank is why I'm afraid of "good" restaurants. Onika, my feet want to be under your table.

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