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



Published
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
Talent:
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


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