01:17

How to cut Linguine pasta

00:58

How to make Farfalle fresh egg pasta

01:05

Peter Joyner Food Development Chef gives advice on entering the industry

01:20

Michelin star chef Stevie McLaughlin, Careers advice and industry tips

01:41

Tony Cameron – lecturer in Culinary Arts-Careers advice for chefs

01:38

Jessica Cortice Lecturer in Patisserie and Bakery

02:03

Chef Russell Brown creates a Wild Atlantic Prawn, with chicory and apple dish

01:56

Chef Russell Brown creates Wild Atlantic prawns and piquillo pepper crostini

02:03

Chef Russell Brown creates a salad of Wild Atlantic Prawns, pickled fennel and saffron dressing

02:08

Chef Russell Brown creates a Wild Atlantic Prawn and avocado with romesco crumb dish

01:55

Chef Russell Brown creates a Wild Atlantic Prawns, sesame and ginger rice wrap recipe

01:43

Chef Russell Brown creates a Wild Atlantic Prawn, rocket and blood orange recipe

01:42

Norman Fu – lecturer in Culinary Arts-Careers advice for chefs

01:39

Zoe Adjey lecturer in hospitality, careers advice and industry tips

06:32

How to make strawberry and passion fruit tartlets

03:18

Choux pastry finishing ideas: Chocolate and cherry brest

02:58

Choux pastry finishing ideas buns and eclairs

04:36

How to make choux pastry cassettes

04:38

How to make choux pastry

04:54

How to make sweet pastry

01:21

Volta Bushay – lecturer in Culinary Arts, careers advice and industry tips

02:04

Outlaws Head Chef- Tom Brown, careers advice and tips for chefs

02:07

Michelin star chef Tom Aikens, careers advice for chefs

02:04

How to slice an onion, by Michelin star chef Russell Brown

01:31

Steve Groves - head chef, Roux at Parliament Square Careers advice for chefs

01:22

Michelin star Restaurant Manger Stephanie Little, careers advice and tips

01:15

Michelin star chef Sam Moody, careers advice and tips

01:47

Chef Russell Bateman offer careers advice and industry tips

01:50

Richard Dixon – Careers advice for hospitality staff

02:14

Rachel Edwards Stuart offers careers advice for food service professionals

03:00

How to make eggs en Cocotte

03:45

How to make poached eggs Benedict

02:44

How to make an omelette

03:45

How to make scrambled eggs

03:43

How to fry an egg

02:13

How to boil an egg

01:31

Pete Klimczak Michelin star restaurant manager, careers advice

03:28

How to poach an egg

02:03

Paul Jervis, Westminster Kingsway college, careers advice and tips

02:11

How to make a Béarnaise sauce

01:50

How to block off a carrot, by Michelin star chef Russell Brown

02:00

How to cut carrot Macédoine, by Michelin star chef Russel Brown

01:00

How to make a basic pasta dough

01:54

Miranda Godfrey lecturer in culinary arts, offers her careers advice and tips

02:08

Matt Edmonds-Seacry's head chef-Careers advice and tips for chefs

01:26

Michelin star chef Marcus Eaves-Careers advice for chefs

01:51

Michelin star chef Marc Wilkinson - Careers advice and tips for chefs

01:19

Louisa May Matthews - junior sous chef Sodexo-Careers advice for chef

02:14

How to make a choron sauce

02:06

Jose Souto – lecturer in Culinary Arts-Careers advice for chefs

02:09

Jonathon Warner – Course Co-ordinator, Chefs careers advice

02:03

Michelin star chef-John Walton, careers advice and tips for chefs

03:51

Tagliatelle tomato sauce

02:24

Michelin star chef John Freeman - Careers advice for chefs

02:39

How to make Hollandaise sauce

05:08

How to make shellfish stock

02:17

How to make remoulade sauce

02:10

Career advice from chef Hayden Groves

01:25

How to roll pasta

01:52

Geoff Booth – career advice and industry tips