Great Chefs of the World

Watch Great Chefs of the World

  • 1998
  • 8 Seasons
  • 8.5  (36)

Great Chefs of the World was a cooking show that aired from 1982 until 1998. Produced by Janson Media, the show took viewers on a culinary tour of the finest kitchens around the world. Hosted by Mary Lou Conroy, the show featured some of the best-known chefs in the industry as they demonstrated their skills and shared their recipes.

Each episode of Great Chefs of the World was focused on a particular chef and their restaurant. The show would start with an introduction to the chef and their background before moving on to showcase some of their signature dishes. The show was shot on location in the chef's kitchen, providing an intimate look at how they worked and how their dishes were prepared.

One of the key features of the show was its international scope. Great Chefs of the World featured chefs from all over the globe, including France, Italy, Japan, and the United States. Each chef brought their own unique perspective to cooking, and viewers were treated to a wide variety of culinary styles and techniques.

Mary Lou Conroy was an excellent host for the show, providing knowledgeable and engaging commentary throughout. She had a deep passion for food and was able to convey her enthusiasm to viewers. She would often ask questions of the chefs, allowing them to explain their methods in greater detail. Her commentary was always insightful and added to the overall experience of watching the show.

The production values on Great Chefs of the World were top-notch. The show was shot on 16mm film, providing a rich and detailed image that was a far cry from the low-resolution video of many cooking shows of the era. The sound design was also of a high standard, allowing viewers to hear every sizzle and snap as the chefs worked.

One of the most impressive aspects of Great Chefs of the World was its level of access. The show was able to go behind the scenes at some of the best restaurants in the world, giving viewers an exclusive look at how top-level chefs worked. This was particularly important in an era before the internet made it possible to easily find recipes and instructional videos online. Great Chefs of the World was a key resource for people who wanted to learn about cooking at a high level.

Overall, Great Chefs of the World was an excellent cooking show that was ahead of its time. It combined high production values with an international focus and provided a unique look at the world of fine dining. Mary Lou Conroy was an excellent host, and the show featured some of the best chefs in the world. Although it was produced over two decades ago, the show is still fascinating to watch and is a valuable resource for anyone interested in learning about fine dining and culinary techniques.

Great Chefs of the World is a series that ran for 8 seasons (158 episodes) between March 14, 1998 and on Janson Media

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Seasons
Chefs: Massimo Ferrari, Jan Jorgensen, and Laurent Jeannin
18. Chefs: Massimo Ferrari, Jan Jorgensen, and Laurent Jeannin
May 4, 1998
Recipes included with this episode: Chicken Breast, Pork Tenderloin with Parma Ham, and Warm Exotic Fruit Salad. Restaurants include: Al Bersagliere in Goito, Restaurant Fakkelgaarden in Kollund, and Georges V in Paris.
Chefs: Alain Passard, Martin Bardelli, and Christian Golles
17. Chefs: Alain Passard, Martin Bardelli, and Christian Golles
May 4, 1998
Recipes included with this episode: Vegetables with Couscous, Duck Breast with Mushrooms, and Sweet Cheese Quenelles. Restaurants include: Restaurant Arpège in Paris, Indochine Restaurant in Buenos Aires, and Palais Schwarzenberg in Vienna.
Chefs: Michele Sorrentino, Georges Blanc, and Ramon Martinez Mariso
16. Chefs: Michele Sorrentino, Georges Blanc, and Ramon Martinez Mariso
May 4, 1998
Recipes included with this episode: Shrimp with Leek and Caviar, Red Mullet, and Tostada of Strawberries. Restaurants include: Antica Trattoria in Siena, Restaurant Georges Blanc in Vonnas, Abac Restaurant in Barcelona.
Chefs: Maria Salcuni, Michel Rostang, and Meinrad Neunkirchner
15. Chefs: Maria Salcuni, Michel Rostang, and Meinrad Neunkirchner
May 4, 1998
Recipes included with this episode: Tomato Soup and Calamari, Poached and Roasted Veal Knuckle, and Chocolate Bars with Sesame. Restaurants include: La Tenda Rossa in San Casciano de Val, Restaurant Michel in Paris, and Academie in Vienna.
Chefs: Gernot Hicka, Massimo Barletti, and Laurent Jeannin
14. Chefs: Gernot Hicka, Massimo Barletti, and Laurent Jeannin
May 4, 1998
Recipes included with this episode: Salzburg Fish Soup, Mandioquinha and Saffron Gnocchi, and Wild Strawberry Shortcake. Restaurants include: Hotel Goldener Hirsch in Vienna, Restaurant Trebbiano in Sao Paulo, and Georges V in Paris.
Chefs: Aimo Moroni, Siegfried Pucher, and Philippe Chapon
13. Chefs: Aimo Moroni, Siegfried Pucher, and Philippe Chapon
May 4, 1998
Recipes included with this episode: Warm Tuna Salad, Glazed Turbot, and Red Fruit Crumble. Restaurants include: Il Luogo di Aimo e Nadia in Milan, Le Ciel Restaurant in Vienna, and Restaurant Guy Savoy in Paris.
Chefs: Lucas Rive, Vincent Koperski, and Gert Sørensen
12. Chefs: Lucas Rive, Vincent Koperski, and Gert Sørensen
May 4, 1998
Recipes included with this episode: Lobster with Dutch Asparagus, John Dory with Eggplant, and Orange-Chocolate Cake. Restaurants include: Restaurant de Bokkedoorns in Haarlam, Renaissance Hotel in Sao Paulo, and Hos Gert Sørensen in Christianfeld.
Chefs: Mikkel Maarbjerg, Laurent Soliverès, and Emmanuel Bassoleil
11. Chefs: Mikkel Maarbjerg, Laurent Soliverès, and Emmanuel Bassoleil
May 4, 1998
Recipes included with this episode: Shrimp with Aniseed, Chicken and Mushrooms en Papillote, and Pears in Saffron. Restaurants include: Restaurant Kommandanten in Copenhagen, Restaurant Guy Savoy in Paris, and Roanne in Sao Paulo.
Chefs: Eric Frechon, Massimo Ferrari , and Jean-Louis Neichel
10. Chefs: Eric Frechon, Massimo Ferrari , and Jean-Louis Neichel
May 4, 1998
Recipes included with this episode: Potato Waffle with Salmon, Guinea Fowl, and French Toast with Berries. Restaurants include: Bristol Hotel in Paris, Al Bersagliere in Goito, and Neichel in Barcelona in Barcelona.
Chefs: Walter Jost, Phillipe Legendre, and Michele Sorrentino
9. Chefs: Walter Jost, Phillipe Legendre, and Michele Sorrentino
May 4, 1998
Recipes included with this episode: Brook Trout Fillet Salad, Breton Langoustines and Pasta, and Grandmother's Apple Pie. Restaurants include: Gartenhotel Tummlerhof in Seefeld, Georges V in Hotel in Paris, and Antica Trattoria Botteganova in Siena.
Chefs: Xavier Pellicer, Ezio Santin, and François Rodolphe
8. Chefs: Xavier Pellicer, Ezio Santin, and François Rodolphe
May 4, 1998
Recipes included with this episode: Tuna, Rabbit with Scallions and Garlic, and Roasted Peaches with Caramel. Restaurants include: Abac Restaurant in Barcelona, Antica Osteria del Ponte in Cassinetta di Lugagnano, and Auberge des Templiers in Les Bezards.
Chefs: Alain Passard, Pablo Massey, and Franz Augustin
7. Chefs: Alain Passard, Pablo Massey, and Franz Augustin
May 4, 1998
Recipes included with this episode: Parmesan and Truffle Fondant, Surubi with Basmati Rice, and Sponge Cake Roll. Restaurants include: Restaurant Arpège in Paris, Restaurant Massey in Buenos Aires, and Demel/K.u.K. Hofzuckerbacker in Vienna.
Chefs: Jean Michel Lorain, Ramiro Rodriquez Pardo, and Gunter Gaderbauer
6. Chefs: Jean Michel Lorain, Ramiro Rodriquez Pardo, and Gunter Gaderbauer
May 4, 1998
Recipes included with this episode: Duck Foie Gras Carpaccio, Salmon Fillets and Shrimp, and Ricotta Dumplings. Restaurants include: La Côte St. Jacques in Joigny, Restaurant Catalinas in Buenos Aires, and Villa Schratt in Bad Ischl.
Chefs: Miguel Sánchez Romera, Emmanuel Bassoleil, and Jens Peter Kolbeck
5. Chefs: Miguel Sánchez Romera, Emmanuel Bassoleil, and Jens Peter Kolbeck
May 4, 1998
Recipes included with this episode: Lemongrass Cream, Stuffed Filet Mignon, and Queen's Mango and Rhubarb Souffle with Sorbet. Restaurants include: L'Esgard Sant Andreu de in Llavaneres, Roanne in Sao Paulo, and Christie's Restaurant in Aabenraa.
Chefs: Chris Fulcher, Edwin Kats, and David Fillat
4. Chefs: Chris Fulcher, Edwin Kats, and David Fillat
May 4, 1998
Recipes included with this episode: Grilled Shrimp in Rice Paper, Poached Pigeon and Crêpes Edwin Kats, and Bitter Chocolate Cake. Restaurants include: The Old Stone Farm House in St. Thomas, La Rive in Amsterdam, and Restaurant Georges Blanc in Vonnas.
Chefs: Alain Senderens, Juan Magni, and Ferran Adriá
3. Chefs: Alain Senderens, Juan Magni, and Ferran Adriá
May 4, 1998
Recipes included with this episode: Foie Gras in Savoy Cabbage, Filet of Beef, and Coconut Foam. Restaurants include: Restaurant Lucas Carton in Paris, Hotel Los Tajibos Santa Cruz, and El Bulli in Catalunya.
Chefs: Stig Henriksen, Renata Braune, and Gilles Marchal
2. Chefs: Stig Henriksen, Renata Braune, and Gilles Marchal
May 4, 1998
Recipes included with this episode: Smoked Salmon Mousse with Asparagus, John Dory, and Citronella Cream, Wild Strawberries, and Dried Rhubarb. Restaurants include: Stig's Restaurant in Tonder, Le Chef Rouge Sao Paulo, and Bristol Hotel in Paris.
Chefs: Massimo Ferrari, Michel del Burgo, and Lucas Rive
1. Chefs: Massimo Ferrari, Michel del Burgo, and Lucas Rive
May 4, 1998
Recipes included with this episode: Pancetta-wrapped Oysters, Sea Bass and Artichoke Soup, and Cold Dutch Juniper Cream with Red Fruits. Restaurants include: Al Bersagliere Goito, Restaurant Taillevent in Paris, and Restaurant de Bokkedoorns in Haarlam.
Description
Where to Watch Great Chefs of the World
Great Chefs of the World is available for streaming on the Janson Media website, both individual episodes and full seasons. You can also watch Great Chefs of the World on demand at Amazon Prime, Amazon and Tubi TV.
  • Premiere Date
    March 14, 1998
  • IMDB Rating
    8.5  (36)