Amazing Cutting Fish in Japan

Watch Amazing cutting fish skillcutting Yellowfin Tuna Fish in Japan. His technique is wonderful. Fast, clean and beautiful. Speed produces a good taste of "Sashimi","Sushi".
This video was filmed with CANON EOS 5D Mark II.
Lens:Tamron 28-75mm F2.8

Best bartender ever shows his epic skills for shaking cocktails

If this gets out, Miami bar owners will be raiding Kiev for their juggling bartenders. The art of bottle flaring was made famous by Tom Cruise (and his hair) in the 1988 film "Cocktail," but Brian Flanagan doesn't hold a candle to Alexander Shtifanov, who recently showed off his tossing, catching, rolling, balancing and mixing skills for Ukraine's Got Talent. Even airborne liquids bend to this virtuoso's will, and at one stage he juggles four bottles. It's the epitome of ordering your drink shaken, not stirred.the best man to do bartender tricks.

Thomas Keller – The S.Pellegrino Lifetime Achievement Award Winner 2012

Keller

Thomas Keller – The S.Pellegrino Lifetime Achievement Award Winner 2012

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  With a presence in The World’s 50 Best Restaurants since the inaugural list 10 years ago, Thomas Keller is a true colossus of the gastronomic world. His iconic restaurant, The French Laundry in Yountville, California, effectively revolutionised American cooking, combining classical French techniques with distinctive, locally sourced quality ingredients years before such an approach became de rigueur.
  For two years The French Laundry topped the list of The World’s 50 Best Restaurants (2003, 2004) and built up global notoriety for individual dishes such as Oysters & Pearls, Salmon Cornets and Coffee & Donuts that have since become famous in their own right.
  Per Se, which opened in New York in 2004, is Keller’s ‘urban interpretation’ of The French Laundry and sets equally high standards of food and service. With two three-star restaurants on opposite coasts, Keller has passed day to day cooking responsibilities over to his respective chefs de cuisine, but his philosophy, influence and sheer presence still dominates both restaurants.
  Further afield, Keller is revered across the world by chefs and diners alike for his graciousness, collaborative nature and enduring ability to inspire culinary perfection.
  William Drew, Editor of Restaurant magazine, said: “Chef Keller has long been an inspirational figure in the restaurant world – not just to the numerous chefs that have worked under him but to many others who have tasted his wonderful food or simply admired it from afar. His restaurants’ ever-presence on the World’s 50 Best list is a testament in itself to the enduring brilliance of this most respected of culinary masters.“
  Thomas Keller commented “I am extremely honoured to have been selected to receive this year’s World’s 50 Best Restaurants Lifetime Achievement Award. But what I am most ex-cited about is the opportunity to celebrate this recognition with my friends and colleagues after the event! We’ve pushed the envelope and inspired each other through the years – we are all in this together.”

World’s Best Female Chef

The Veuve Clicquot World’s Best Female Chef award celebrates the work of an exceptional female chef whose cooking excites the toughest of critics. The award is inspired by the life and achievements of Madame Clicquot, who nearly 200 years ago, set the standard for women in business. The winner reflects Madame Clicquot’s attributes of innovation, creativity and determination.

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  Elena Arzak – 2012

  Best Female Chef

  Elena is the fourth generation of the Arzak family to head up the restaurant since it opened in 1897. In the past five years, the restaurant has consistently ranked within the top 10 of The World’s 50 Best Restaurants list and was the first Basque restaurant to be awarded three Michelin stars. A highly decorated family, Elena’s father Juan Mari Arzak was honoured with the esteemed Lifetime Achievement Award at last year’s World’s 50 Best Restaurants ceremony.
  Having learnt her craft at home, Elena expanded her horizons through extensive travel. She studied in Lucerne, Switzerland before moving through the great kitchens of Europe including Maison Troisgros, Bras and Pierre Gagnaire in France, Le Gavroche in London and El Bulli in Spain before returning to the family business.
  Elena has won international respect for her constantly evolving, cutting edge, research-based approach to cooking and experimentation with flavours. Through her single-minded dedication to Arzak and its signature Basque cuisine, Elena oversees not only a thriving restaurant but by working in tandem with her famous father, Juan Mari, has ensured that it is recognised as one of the most influential restaurants in the world today.
  

How to make pizza from scratch

Even though it has Italian roots, pizza is an American and worldwide favorite. Making your own pizza from scratch at home is not difficult and can be done with ingredients that you probably have available or are easy to find. It takes a little time to make the perfect pizza from scratch, but the result is worth it.

Things You'll Need

• 1/2 Cup of warm water
• 2 tsps of active dry yeast
• 2 Cups of flour
• 3 tbsps. of olive oil plus extra to coat the dough
• 1 tsp. of salt
• 1 tsp. of sugar
• ½ Cup of chopped onion
• 2 tbsps. of minced garlic
• 1 Cup of chopped tomatoes
• 8 ozs. of tomato sauce
• 6 ozs. of tomato paste
• Olive oil
• Oregano, basil, Italian seasoning, crushed red pepper, salt, pepper and any other spices to taste
• Homemade pizza dough
• Homemade pizza sauce
• 1 to 2 Cups of shredded mozzarella cheese
• Pizza toppings (pepperoni, sausage, mushrooms, etc.)

Instructions

Making the Dough

• 1
  Dissolve the yeast in a small bowl with the warm water. Let the yeast sit in the bowl for about five minutes and stir to finish dissolving if it does not dissolve completely.
• 2 
• Combine the flour, olive oil, salt and sugar in a large mixing bowl.
• 3
• Add water and yeast mixture to other ingredients in the mixing bowl. Use an electric mixer or a flat spoon to mix the ingredients. Mix until the dough begins to become thick. Add water if needed, but do it sparingly.
• 4
  Knead the dough. Either use a kneading hook or other attachment with an electric mixer or place the dough on a floured work surface and knead by hand until dough is smooth and elastic.
• 5
  Coat another bowl with olive oil and place the dough into the bowl to coat it with olive oil. Cover the bowl and set aside to let the dough rise, which will take an hour or two. It should double in size. Let it set in a warm but not overly hot place.
  

  Making the Sauce

  • 6
    Sauté the onion and garlic in olive oil in a large skillet or saucepan until tender.
  • 7
    Blend in tomatoes, tomato sauce and tomato paste and simmer for 15 to 20 minutes.
  • 8
    Sprinkle in salt, pepper and other spices to add flavor. There are no strict rules about how much to use, just add enough so that it tastes good to you. This is what will cause people to compliment your culinary skills.

  
  

  • 9
    Preheat oven to 400 to 450 degrees.
  • 10
    Remove the pizza dough from the bowl and place it on a floured work surface. Roll the dough in to a ball and begin to work it into a flat circle by pressing down on the middle and working the dough outward. Keep pressing it until it is ½ inch thick or to the desired diameter.
  • 11
    Brush the dough with olive oil and spoon on your pizza sauce. Use only as much sauce as you want for the pizza and save the rest. Sprinkle the mozzarella cheese over the sauce and add your toppings. Sprinkle some more cheese on top for an extra cheesy pizza.
  • 12
    Place pizza on a lightly greased baking sheet and bake for 15 minutes or until cheese is melted and the crust is crisp and golden. Check the pizza often to make sure it doesn't overcook or burn.