Chef Jet talks about his multiple Guinness World Records for Large Format Food.
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Chef Jet talks about his multiple Guinness World Records for Large Format Food.
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Jet discusses the validity of online restaurant reviews.
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Jet prepares iguana for Discovery Channel‘s “Naked and Afraid.”
Chef Jet explains the proper use of wasabi and soy sauce when enjoying sushi.
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What’s up with Molecular Gastronomy? Fad or here to stay?
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Simmering this time is Chef Jet‘s tipping guidelines and thoughts on better restaurants now not taking reservations.
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We’re talking the best in classic, premium ice cream novelties…
In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.
Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park! Maybe that can change…
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Chef Jet gives Travis his perspective, and tips, on dining at communal tables.
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Chef Jet and Travis discuss their favorite cuisines with a few practical tips along the way.
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Chef Jet suggests crowd-pleasing Super Bowl food that will generate rave reviews from the guests.
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