At Wolfgang Puck at Hotel Bel-Air, Bolanos is cooking, for example, grilled Marcho Farms veal chop; Dover sole with black trumpet mushrooms and sweet and sour shallots; black truffle pot pie with Jidori chicken; and New Zealand venison with braised red cabbage, chestnut puree and Marasca cherries. Right now, we are focused on offering light and approachable food that people can relate to. Dried ghost chile peppers. You can make syrups out of it or even flavored salts.
Chef of the Moment: Hugo Bolanos, the ‘naked’ chef of Hotel Bel-Air
The Naked Chef - Wikipedia
It originally ran for three series plus three Christmas specials , and was produced by Optomen Television for the BBC. The show was Oliver's television debut,  and was noted for its use of jumpy, close-up camera work, and the presenter's relaxed style  —for example, Oliver would tear up herbs rather than chopping. The programme was credited with inspiring men to cook due to Oliver's "blokey" approach. Each episode took its theme from a social situation or event in Oliver's life, such as a hen night or babysitting. In series 1 and 2 except the Christmas specials , Jamie was filmed cooking at his home paid for by the BBC.
If you want to know more about this talented chef, as well as what is his current net worth, than keep on reading our article. Probably one of the most recognizable names and faces all over the world, especially in the food department, Jamie Oliver is an English chef and restaurateur. No votes so far! By the time he was 11, he could outdo the kitchen staff with his chopping skills.
I remember going fishing with grandfather when I was about seven years old — we used to catch trout, take it home and cook it immediately. There is nothing like a plainly cooked piece of trout, but the addition of thyme makes for a subtle and refreshing combination. The last time I cooked this I used lemon thyme from my window box and it was gorgeous — the thyme complements the flavor of trout, which, as far as fish goes, has quite an earthy, gamey taste.