Terence Feury is chef at the acclaimed Fork Restaurant, an elegant Philadelphia bistro featuring innovative American cuisine. One of America's heralded chefs, Feury was a 2002 finalist for the James Beard Culinary Award, Mid-Atlantic Region, and was named Best Chef of 2010 by Philadelphia Magazine. In this episode, Feury describes working as a chef at Le Bernadin, the Waldorf-Astoria, and Peacock Alley in New York City, and as executive chef at the former celebrated Philadelphia restaurant, Striped Bass. He notes that his love of the restaurant world began when he was in his teens and says that creating flavors in sauces and demiglaces fascinates him. Seafood, says Feury, is a particular interest, and he explains his commitment to using only sustainable fish and shellfish. Turning to the current popularity of TV food shows, Feury notes the important role such shows play in educating the public about chef training and different sorts of food. This episode features mouthwatering footage of dishes at Fork Restaurant along with scenes of Feury and his staff in action in the kitchen.
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Episode #203 / Length: 26 minutes