I’ve started working on the second season of Secrets of a Chef with Hubert Keller, he of the budding restaurant empire which includes the Michelin rated Fleur de Lys here in San Francisco. While the first season of this public television show was very successful, the second season promises to be even better. The recipe segments shot in the Jeriko winery tasting room look terrific, and Chef Keller looks happy and relaxed on camera. And the recipes-Tagine of Chicken, Venison Chops, Lamb Shanks-look delicious, and Chef Keller’s gentle delivery will give any viewer the confidence to try them at home.
If you live within reach of KQED, will be re-running the first season of Secrets of a Chef. When I know when it’ll be back on the schedule, I let you know.