Cooking With Angus

Cooking With Angus

PERTH
(Season 1, Episode 12)
The chef ends his journey in Scotland with a visit to the fair city of Perth. There his students learn from the World Champion Scotch Pie title-holders, Murrays Bakers. The crew also discovers how haggis is made at DG Lindsay & Sons, a local butcher shop.
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LOCH LEVEN
(Season 1, Episode 11)
The Highlands of Scotland await Chef Angus as his GRCC students follow his journey to Loch Leven Seafood Cafe where they discover fresh shellfish from the local sea loch.
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EDINBURGH
(Season 1, Episode 10)
The chef travels to Edinburgh Scotland. Visiting the Balmoral he and his GRCC students discover food from a Michelin star restaurant. They also explore the city and grab some traditional Scottish street food on the go.
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PASTA
(Season 1, Episode 9)
Chef Angus, joined by his GRCC students, travels to the Puglia region of Italy. From huge factory pasta to fresh handmade pasta, Chef and his students discover much about this quintessentially Italian food.
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SEAFOOD
(Season 1, Episode 8)
Chef Angus travels with his students to Southern Italy. After visiting the coast and discovering raw sea urchins, octopus cooked the old way and a fish market, the crew speaks with some fisherman just coming in from their day out to sea. Then, the girls get a chance to cook mackerel and sea bass with a couple incredible chefs.
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MOZZARELLA
(Season 1, Episode 7)
Chef Angus, joined by his GRCC students, travels to the Puglia region of Italy. Together they discover the popular cheese called Mozzarella. From the farm to the cellar and finally to the table, the students learn everything that makes this particular cheese special.
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OLIVE OIL
(Season 1, Episode 6)
Chef Angus travels with his students to Southern Italy. While in Puglia, they discover olive tree farms, an olive oil factory and have the chance to work with a world class chef on a couple dishes finished with olive oil.
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PERUGIA
(Season 1, Episode 5)
Chef Angus travels with his students to Grand Rapids' sister city, Perugia. After learning about the city's chocolate, wine and truffles, Angus and the girls travel to the Puglia region and discover Alberobello.
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ASTI & MODENA
(Season 1, Episode 4)
Chef Angus tells his students about his travels to Asti and Modena, Italy. After learning about culinary education in the Asti region, the chef discovers balsamic vinegar, the amazing ingredient found in Modena.
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PARMA
(Season 1, Episode 3)
Chef Angus tells his students about his travels to Parma, Italy. After learning the intricate process of making prosciutto, the chef discovers the richness of Parmigiano Reggiano.
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GELATO
(Season 1, Episode 2)
Chef Angus tells his students about his travels to Bibione, Italy. Alongside Chef Gabriele from Zenith Cafe, we learn how to make the best gelato in Italy. After a visit to the vineyard where Chef Gabriele buys most of his wine, GRCC culinary students have the chance to experience Bibione.
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VENICE
(Season 1, Episode 1)
Chef Angus tells his students about his travels to Venice, Italy. He connects with Chef Gabriele at Restaurant Skorpios. Discovering seafood, spaghetti carbonara, pizza Italiano and gnocchi. Next, the chef visits Venice with Gabriele and learns about its culinary treasures.
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ABOUT THE SHOW
Cooking With Angus ia a 12-part series featuring Grand Rapids Community College’s Secchia Institute for Culinary Education. The show airs at 11:30 a.m. Sundays on WZZM-13 and follows one of GRCC’s chef instructors and two GRCC students as they learn about food preparation first-hand in Italy and Scotland.

Want to know more? Check out the press kit:
Cooking With Angus Electronic Press Kit