Whats4Chow – A Short Biography

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Our channel has been running for just over 2 years and I have received a good few requests for short biography outlining my history as a chef…. so here goes.
I grew up in hotels and restaurants so when it came to career choices the path was pretty clear.
After qualifying I went on to produce a collection of television programs on Chinese, Thai, Vietnamese, North African and South American cuisines. This is all long before Youtube came along.

Since then I have done courses in food science, charcuterie, cheese production and sous vide.
After selling our last restaurant, I moved on and opened a fresh pasta factory producing fresh flat pasta, extruded pasta and filled pasta for 3 major food retailers. I sold the pasta business 2 years later and started a sous vide production plant. Sous vide is the processing of vacuum packed meals cooked a relatively low temperatures. We supplied over 1000 meals a day to boarding schools and retailers, and even supplied the security staff at the 2010 World Cup.
After a few years of that I sold up and my wife and I moved to sleepy village called Mossel Bay.
In addition to my Youtube channel, I develop and produce cooking courses for Curious.com, I do consulting work for food factories, develop new hallmark dishes and flavor profiles for franchise groups and develop specialized food related machinery. One of these machines is nearing the end of its RD and will featured on our channel when it is launched…. so stay tuned for that.
I hope that answers most of the questions…. and as for the accent, it’s a mixture between Canadian and English South African.
Thanks for watching……..

Whats4Chow Launches Two New Courses on Curious — All About Eggs!!!

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I am happy to announce the launch of our 2 new structured cooking courses on Curious.com – the world’s premier learning channel.

This time the courses are all about eggs. The first course simply called, “Cooking with Eggs” will give you an in-depth look into all of the techniques used to cook eggs.

This followed by the second course which is a magnificent array of egg recipes with which you can practice your new-found skills.

Homemade Cough Syrup – Nuclear Powered Cough Mixture – Adults Only!!!

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Homemade Cough Syrup - Nuclear Powered Cough Mixture - Adults Only!!!
Recipe type: Remedies
Everyone is coming down with colds & flu --- here is my homemade cough syrup recipe.... definitely not for under 18s.
  • 60ml Freshly squeezed lemon juice
  • 60ml Honey
  • 40g Finely grated fresh ginger
  • 50ml Boiling water
  • 150ml Brandy
  1. Measure out the fresh grated ginger into a small jug and pour in 50ml of boiling water. Stir this briefly to combine.
  2. In another jug measure out the lemon juice and add the honey to this. Stir this to dissolve the honey. Pour the ginger mixture into the honey and lemon.
  3. Allow this to stand for 5 minutes before straining it through a fine strainer or coffee filter. Once most of the liquid has passed through the filter, press the remaining pulp against the side of the filter to extract us much liquid as you can.
  4. Pour in the brandy, mix to combine and you're almost done.
  5. Pour the mixture into clean bottles and store these in your refrigerator indefinitely until required.


Whats4Chow 2016 New Year Channel Update

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I trust everyone had an awesome festive season and new year. I have loads of amazing stuff in store for you in 2016 and I hope to see you all enjoying and supporting us through the year.

December has been a crazy month, so I apologise if videos were a bit slower than usual, but we’re back to normal now and we will be hammering out some awesome recipes.

In this year we still have 14 episodes of our smoking and curing course to go…. we’re going to go into a short course on sausage making, and a whole lot more secret recipes from famous franchises. So all I can say is happy new year, and I hope to see you all the way through 2016 as we explore a load of exciting food adventures.

Whats4Chow Launches its 4th Structured Cooking Course on Curious.com

Whats4Chow Launches its 4th Structured Cooking Course on Curious.com
Recipe type: News Update
Hi and welcome again to Whats4Chow.com. Today's episode brings exciting news -- our 4th structured cooking course has just been launched on Curious.com. The course covers everything you need to know to make the most amazing pies and pastry.


Whats4Chow Channel Update April 2015

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Firstly let me apologise to all of our loyal viewers for being a little bit quieter than usual for the last few weeks. I have not been able to keep up to the normal 20 plus videos for the month, but there are a couple of reasons for this.

First up was a serious case of flu, which I am still trying to shake off.

Second, I am proud to announce that our second cooking course titled Mastering Iconic Chicken Recipes has just been launched on Curious.com.

For more details on this full structured cooking course, please click here.

This is the second fully structured cooking course we have published on Curious.com and I urge you all to go check it out.

To see our first course, “The definitive Guide to Preparing & Cooking Prawns” click here!!!
In addition to this, over the next few weeks I am rolling out another of our structured cooking courses right here on our Youtube channel, absolutely free.

The course titled Snack Platter Catering will take you on a journey through the world of finger foods, from simple to fancy.

Snack platters, tasting platters and snack baskets have become increasingly popular and allow you to cater for much larger groups without mess and hassle of formal dinners.

There will be 20 episodes in this series, and episode 1 will launch tomorrow, Sunday 19th April.

Thanks for joining us today and I will look forward to seeing you all tomorrow.

Sole Meunière

Learn how to make sole meuniere

Sole Meunière
Recipe type: Seafood
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 2
Sole meuniere is a classic French seafood dish. Learn to cook sole meuniere with this step-by-step video demonstration.
  • 4 Baby soles, or 2 medium soles
  • All-purpose flour for dusting
  • 200ml Clarified butter
  • 2 Tbs Fresh lemon juice
  • 4 Tbs Roughly chopped parsley
  • Season to taste
  1. Pat the soles dry with kitchen towel
  2. Drench the soles in the flour to get a very light coating
  3. Chop the parsley roughly
  4. Squeeze the lemon juice and add it to the parsley
  5. Heat half of the butter in a pan over medium-high heat and add the soles to the pan
  6. Fry the soles for 4 minutes per side, then transfer them to a heat-proof platter
  7. Drizzle the lemon parsley mix over the soles
  8. Add the remain butter to the butter in the pan and heat over medium-high heat until it starts to smoke and turns golden
  9. Remove the pan from the heat and carefully pour the butter over the sole
  10. Beware that the hot butter will react quite violently when it comes into contact with the lemon juice and parsely - stand back when you do this
  11. Serve immediately


Spiced Fruit Chicken Roulade

Learn how to make and cook spice fruit chicken roulade with our video recipe demonstration

5.0 from 1 reviews
Spiced Fruit Chicken Roulade
Recipe type: Fancy Chicken
Cuisine: All
Prep time: 
Cook time: 
Total time: 
Serves: 2
Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
  • 2 Deboned chicken quarters (leg & thigh combos)
For the filling
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cumin
  • ½ tsp Paprika
  • 1 tsp Hot chilli sauce
  • 1 tsp Salt
  • 4 Dried peach slices
  • Red wine
For the Glaze
  • 2 Tbs Fruit chutney
  • ¾ Tbs Balsamic vinegar
For the filling
  1. Dice the dried peaches and put them in a bowl
  2. Add the spices and chilli sauce
  3. Heat enough red wine to cover the peaches and spices and pout it over the mixture
  4. Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
  1. Combine the fruit chutney and the balsamic vinegar and mix well

To assemble the roulades
  1. Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
  2. Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
  3. Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
  4. To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
  5. Bring the twine up the back and tie it to the beginning.

To cook the roulades
  1. Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
  2. Brush the roulades liberally with the glaze and grill for a furhter 5 minutes.
  3. Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving


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