Top Chef making waves
Chef Hung shows how it's done
- Duration 4:15
- Date Apr 1, 2012
Chef Hung shows how it's done
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While in season three of -- is his show he won the coveted title of top chef.
And now he's living his dream working the kitchen -- a New York's hottest.
New York city's hottest seafood restaurants here to show us a thing or two about gourmet cooking.
Even if you're on a budget is top -- champion.
Hung -- nice to see this place has I don't want to show they can so obviously tough times right now people cutting back on some of them -- bare necessities and obviously gas prices through the group and if you wanna eat healthy and you -- -- eat well you can do on a budget you brought some great dishes scripts here's some -- we have a catch the whole snapper with solitude rituals.
Look at -- style lobster which in -- it's going in and how opinions.
Here's the same and belly -- you using such assaults this all of ridiculously expensive today but not that is not -- good Chinatown.
It's -- cheaper because it's almost cheaper than hope hope price sales of go to markets go to markets and -- -- lower prices that are going to the big names right because you get for much cheaper at.
Wholesale prices you -- it's its.
Stephan with him when all approves all of us schools chief and officers.
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- On the she want flaming on incentive gleaming eyes by a flank steak marinated quell that slice it -- -- more -- -- that if anything you so.
-- you -- group going east China town I've.
Different markets like that you also -- make some Smart substitutions.
On credit conditions don't know you from beef don't buy the most expensive cut if you've never cooked a rate don't buy it.
One of the things your famous for top chef of course was cutting -- chicken super -- how did you learn how to do that.
I forgot to -- as though the nine years though and not -- wielding a knife yeah that's.
You do it up a playtime.
So before you cut into the chicken I want you to show -- -- -- to try to see if I can compete with you -- on the show why did they have you do what you won that competition by a landslide among the other contestants on top -- hard.
It was hard but not even anyone was even close to you one that.
A -- to walk me through what you do before you do it.
Is that an entitlement whatever to express -- get very very sharp knife and -- you have separate the legs to the press up to the wings though.
And then cut to pieces that you that you want.
Okay we have some dramatic music you have any music I don't care it's dramatically can be something gave likes Celine Dion he hasn't been -- -- with the bill.
I'll listen music you're gonna do it and we're gonna put up -- over the summertime you can see how quickly you can actually do this chicken how many -- getting -- -- says okay on -- Marcus is well here's here's a little video of you doing on the show.
-- And I.
But I thought you -- -- fun.
It's it was a massive size to -- off.
Suddenly looks like -- acceptance of travel to slow down to the wings off.
The choice and not slowing down so -- there hasn't been delayed opening.
You'll -- force isn't written into the joints.
Manage your time mills in slow -- there detritus.
Are just ready to start that clock and could provide enough.
Slow and gentle.
-- -- -- -- Good video looks like -- -- -- Yeah right and down -- that I center right between.
On the other side.
-- -- Very -- not bad.
Her pocket and yes I think my -- looks better that your.
They've done anything to keep it together because I -- a good job at that made me about a cut my hand shift chip -- great to see this morning how can people find out more restaurant.
How where and thirteenth street and ninth avenue and the Meatpacking District you become your New York City go and see shipment to see you think is so much.
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