4 Levels of Eggs Benedict: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Gabrielle, and professional chef Saul Montiel from Cantina Rooftop - to make us eggs benedict. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which eggs benedict are you brunching with? Chef Saul is on Instagram at @chefsaulmontiel Follow Emily on her YouTube channel / emilyduncan and at @emilyslamduncan Find Gabrielle at @gabchappel Looking for Rose? Head to @rosemarytrout_foodscience -- Level 1: Emily Duncan Level 2: Gabrielle Chappel Level 3: Saul Montiel Director: Vanessa Moreno Editor: Kyra Uniejewski Director of Photography: Kevin Dynia Producer: Tyre Nobles Associate Producer: Blake Jesse Culinary Producer: Carrie Parente Culinary Assistant: Leslie Raney Culinary Assistant: Stevie Stewart Audio: Michael Guggino Post Production Supervisor: Stephanie Cardone Associate Director, Post Production: Nicole Berg Epicurious Video Team Jonathan Wise Ali Inglese Dan Siegel Rhoda Boone Carolyn Gagnon June Kim Holly Patton Myra Rivera Billy Keenly Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
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