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# 601 "Cheesy Beef"
Compared to other cuts, tenderloin is relatively low in fat. That is, until Chef Paul gets his paws on it and creates Sautéed Tenderloin of Beef with Herbed Blue Cheese Crust & Brown Stock. As a public service, cooking novice Tom, who typically doesn’t eat red meat, tastes the cheesy beef creation and pronounces it perfect. Hidden cameras, though, catch Tom with his fingers crossed before he dives into meat-free side dishes: Anna Potatoes and Sautéed Mustard Greens.
Cooking Key Focus: Penn College School of Hospitality student Errol Bell highlights blue cheese.
# 602 "Bayou Breakfast"
Despite cereal’s status as America’s most popular breakfast food, Chef Paul bans Tom’s favorite morning grain for Plantation French Toast with Strawberry and Mint Syrups and Bayou Shrimp Scrambled Eggs. The cooking novice overcomes his initial disappointment to savor his first French toast experience since home economics class in sixth grade. Chef Paul attributes Tom’s eventual exuberance to a missing sixth-grade ingredient: Frangelico.
Cooking Key Focus: Penn College School of Hospitality student Rachel Hall focuses on omelets.
# 603 "Sweet Tooth Sensations"
After an extensive search for strawberries at a grower’s market, Chef Paul and cooking novice Tom create three unforgettable, easy-to-make desserts: Chocolate Cheesecake, Emily’s Famous Strawberry Cheesecake and Chocolate-Covered Strawberries. Tom, a very picky eater, thoroughly enjoys the sweet sensations but remains upset at Chef Paul for not allowing him to buy “breakfast on a stick” at the grower’s market.
Cooking Key Focus: Penn College School of Hospitality student Elizabeth Brown reviews chocolate.
# 604 "Down with Duck"
An incredulous Chef Paul recovers from Tom’s “startling” revelation that a duck’s quack has no echo to prepare two succulent entrées: Roasted Duck with Rosemary and Orange and Sautéed Duck Breast with Fruit & Vegetables. Despite the traumatic experience of “cleaning” a duck and placing an orange inside of it, cooking novice Tom declares the duck dishes delicious instead of hiding behind the side dish of the day: Wild Rice Pilaf.
Cooking Key Focus: Penn College School of Hospitality student Errol Bell prepares duck confit.
# 605 "Tasty Tarts"
Chef Paul takes Tom on an educational field trip to the grocery store to prove there are more cheese choices than American and Swiss. Back in the kitchen, the esteemed chef proves his point by preparing three wonderful cheese-inspired appetizers: Zucchini Saga Blue Tart, Fontina & Tomato Tart and Toasted French Bread with Brie & Fruit. As for Tom, the cooking novice is pleased the grocery store visit netted him a piping-hot soft pretzel.
Cooking Key Focus: Penn College School of Hospitality student Rachel Hall makes tart dough.
# 606 "Fisherman's Special"
Traumatized by the “stare” of fresh trout, cooking novice Tom eventually composes himself to help master angler Chef Paul prepare a Fisherman’s Feast: Sautéed Trout with Red Lentil, Garden Vegetable & Bacon Ragout and Steamed Halibut with French Garlic Vegetable Stew. Initially, Chef Paul is reluctant to accept the “master fisherman” title. But after witnessing Tom’s reaction to the trout, Chef Paul realizes that, compared to Tom, he is a master.
Cooking Key Focus: Penn College School of Hospitality student Elizabeth Brown showcases lentils.
# 607 "Lumberjack Cookout"
Chef Paul and Tom try to prove that two guys who don’t own one saw and wear polo shirts can call themselves “lumberjacks” when grilling Cedar-Planked Salmon and Churrasco Steak, Chimichurri Sauce and preparing a Quinoa Salad with Herbed Papaya. While the food tastes amazing, cooking novice Tom destroys the lumberjack mystique when he expresses profound fear of all the pepper Chef Paul puts in the Chimichurri Sauce.
Cooking Key Focus: Penn College School of Hospitality graduate Jay Harter distinguishes between Quinoa & Millet.
# 608 "Fiesta Time"
It’s a day of enlightenment for cooking novice Tom as he finally figures out why his grilled cheese sandwich has never won the Recipe Cravings Contest: the recipe has to be good! Chef Paul vividly illustrates that point by making the contest-winning dish, Drunken Fiesta. After realizing his grilled cheese isn’t up to snuff, Tom takes solace in the dessert of the day, Sabayon with Fresh Fruit. Fortunately, he doesn’t dip into the Drunken Fiesta.
Cooking Key Focus: Penn College School of Hospitality student Errol Bell prepares Sabayon.
# 609 "Chef Paul's Prized Poultry"
Thanks to Chef Paul, Tom realizes that it’s possible to prepare chicken without grilling or frying. It’s truly an eye-opener for the cooking novice as Chef Paul makes Herb-Infused Roast Chicken. Initially reluctant to grant the entrée the status of his favorite grilled chicken sandwich, Tom eventually admits that Chef Paul’s chicken and side dishes—Mushroom Risotto and Garlic Rosemary Roasted Vegetables—are prized recipes. Chef Paul is still blushing.
Cooking Key Focus: Penn College School of Hospitality student Rachel Hall reveals types of chicken.
# 610 "Simmering Soups"
At a grocery store, Chef Paul prohibits Tom from entering the canned soup aisle to expose the cooking novice to dried beans. Considering he’s consumed 423 cans of tomato soup, Tom doesn’t appreciate the ban on cans. However, after retreating to the kitchen, Chef Paul works wonders and transforms Tom into a soup from scratch supporter with two tasty creations: Roasted Red Bell Pepper Soup and Pinto Bean Soup.
Cooking Key Focus: Penn College School of Hospitality student Elizabeth Brown differentiates between sweet and hot peppers.
# 611 "Classic Casserole"
Since his lone casserole experience is tuna casserole, cooking novice Tom is worried that Chef Paul’s casserole will be “boring.” To Tom’s great surprise, Chef Paul creates an exciting casserole: Cassoulet of Lamb, Duck & Sausage with White Beans. Even the side dish—Braised Curly Cabbage and Leeks—tastes good to Tom. However, Tom’s clumsy compliment to Chef Paul doesn’t sound good. Who wants their food to “electrify” guests?
Cooking Key Focus: Penn College School of Hospitality student Errol Bell clarifies butter.
# 612 "Amazing Apple Pies"
A quick trip to a fruit farm yields plenty of juicy apples and a near-arrest as Chef Paul “accidentally” places apple baskets in his mini-van for the ride home. Fortunately, Tom convinces his cohort that the baskets belong to the fruit farm before the esteemed chef is farmed out to law enforcement. Once in the kitchen, Chef Paul makes two pies so good that cooking novice Tom believes they should be declared illegal: Three-Apple Pie and Sour Cream Apple Pie.
Cooking Key Focus: Penn College School of Hospitality student Rachel Hall assembles piecrust.
# 613 "Spectacular Stuffed Pork"
Despite being compared to Tom’s favorite pork dish, a hot dog, Chef Paul insists that no showing off is necessary to make his entrée of the day: Roast Pork Loin Stuffed with Sun-Dried Yellow Tomatoes. Chef Paul proves his point with ease as he prepares the memorable stuffed pork along with side dishes Collard Greens and Confetti Barley. Cooking novice Tom enjoys the pork creation, but longs for a bun and some mustard.
Cooking Key Focus: Penn College School of Hospitality student Elizabeth Brown works with greens.
# 614 "Chef Paul Burgers"
Insisting that his burgers are the best, the esteemed chef conquers a grill and a courtyard to reveal the secrets of Chef Paul’s Hamburgers as well as two other cookout creations: Grilled Scallop Kebabs and Forbidden Rice Salad. Tom is dutifully impressed with the finished result, but the cooking novice’s endorsement doesn’t carry too much weight since he’s used to frozen veggie burgers and baked potatoes on the grill.
Cooking Key Focus: Penn College School of Hospitality graduate Jay Harter showcases rice.