4 Levels of Cacio e Pepe: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Stephen, home cook Joseph, and professional chef Saúl Montiel from Cantina Rooftop- to make us a warm and cheesy cacio e pepe. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which cacio e pepe makes you say “molto bene?”

Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Level 1- Stephen Hamilton
Level 2- Joseph Ciaravalli
Level 3 - Chef Saul Montiel
Food Scientist: Rosemary Trout

Sr. Culinary Director: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina Zito
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Video Copy ad Recipe Editor: Vivian Jao

Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub

Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Be the first to comment