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Season 1
The premiere episode sees Pickens exploring the art of ice sculpting at Okamoto Studios in Queens, NY. Okamoto Studios has provided sculptures for cocktail bars, bar mitzvahs, and events like New York Fashion Week since 2003.
The premiere episode sees Pickens exploring the art of ice sculpting at Okamoto Studios in Queens, NY. Okamoto Studios has provided sculptures for cocktail bars, bar mitzvahs, and events like New York Fashion Week since 2003.
1x2
How Medieval Times Serves 1300 Chicken Dinners in 30 Minutes
Episode overview
On today's episode of How to Make It, chef Katie Pickens is at Medieval Times, where somehow they are able to feed up to 1350 people in under 30 minutes.
On today's episode of How to Make It, chef Katie Pickens is at Medieval Times, where somehow they are able to feed up to 1350 people in under 30 minutes.
On this episode of How to Make It, chef Katie Pickens is learning to bend glass into neon signs at Brooklyn Glass.
On this episode of How to Make It, chef Katie Pickens is learning to bend glass into neon signs at Brooklyn Glass.
1x4
How Fine Dining Waiters Learn to Move Across the Dining Room
Episode overview
On this episode of How To Make It, Chef Katie Pickens is in Boston to meet up with Rachel Cossar, a former ballet dancer who is using her talents to help restaurants improve their service.
On this episode of How To Make It, Chef Katie Pickens is in Boston to meet up with Rachel Cossar, a former ballet dancer who is using her talents to help restaurants improve their service.
On this episode of How To Make It, chef Katie Pickens is turning ocean water into fancy salt with Steve, of Amagansett Sea Salt.
On this episode of How To Make It, chef Katie Pickens is turning ocean water into fancy salt with Steve, of Amagansett Sea Salt.
On today's episode of How To Make It, Chef Katie Pickens is at Salty Road, learning to make banana salt water taffy.
On today's episode of How To Make It, Chef Katie Pickens is at Salty Road, learning to make banana salt water taffy.
1x7
How Hyper-Realistic Cakes Are Sculpted and Decorated at Cake Power
Episode overview
As a former line cook, Katie Pickens has grown accustomed to quick-fire results and immediate satisfaction. Making hyper-realistic cakes is quite the opposite! The proposed cake is first
.. show full overview
As a former line cook, Katie Pickens has grown accustomed to quick-fire results and immediate satisfaction. Making hyper-realistic cakes is quite the opposite! The proposed cake is first drafted out on a drawing board then made into stencils from every angle. This is before the initial cake construction and covering; all of these steps priming the cake to transform into art. A background in art, drawing, sculpting and of course, pastry seem to come in handy for this task - none of which she has much experience in. As she's guided through the process by Kate Sullivan of Cake Power, her appreciation for the skills required to pull this off increase dramatically.
On today's episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted.
On today's episode, chef Katie Pickens is at Maruhide in California, one of the countries top sea urchin processors. Once in, Katie learns how uni is de-shelled, cleaned and sorted.
On today's episode of How to Make It, chef Katie Pickens is at Roloff Manufacturing Company, learning the whole process of making cast iron pans.
On today's episode of How to Make It, chef Katie Pickens is at Roloff Manufacturing Company, learning the whole process of making cast iron pans.
1x10
How Fishermen Are Fighting to Control the Asian Carp Population
Episode overview
On today's episode of How to Make It, chef Katie Pickens is out on the water learning about the process of fishing and selling Asian Carp, one of the greatest threat to American lakes.
On today's episode of How to Make It, chef Katie Pickens is out on the water learning about the process of fishing and selling Asian Carp, one of the greatest threat to American lakes.
Marshallberg Farm is producing some of the only Russian sturgeon caviar in America, and today chef Katie Pickens is learning how it goes from fish to tin.
Marshallberg Farm is producing some of the only Russian sturgeon caviar in America, and today chef Katie Pickens is learning how it goes from fish to tin.
1x12
How Olive Oil Is Farmed and Processed at the Country's Biggest Producer
Episode overview
On today's episode of How to Make It, chef Katie Pickens is at California Olive Ranch, the biggest producer of olive oil in America.
On today's episode of How to Make It, chef Katie Pickens is at California Olive Ranch, the biggest producer of olive oil in America.
On today's episode of How to Make It, chef Katie Pickens is at the Brazilian steakhouse, Fogo de Chão, learning what goes into their endless skewers of meat.
On today's episode of How to Make It, chef Katie Pickens is at the Brazilian steakhouse, Fogo de Chão, learning what goes into their endless skewers of meat.
On today's episode of How to Make It, chef Katie Pickens is at Jasper Hill Farms making Winnimere cheese.
On today's episode of How to Make It, chef Katie Pickens is at Jasper Hill Farms making Winnimere cheese.
1x15
How Benton's Turns 12,000 Pounds of Pork Belly into Bacon Every Week
Episode overview
On today's episode of How to Make It, chef Katie Pickens is at Benton's, a world-famous bacon maker.
On today's episode of How to Make It, chef Katie Pickens is at Benton's, a world-famous bacon maker.
1x16
What It Takes to Feed Over 3000 Animals a Day at the San Diego Zoo Safari Park
Episode overview
On today's episode of How to Make It, Katie Pickens is at the San Diego Zoo Safari Park learning how the wide variety of species are fed.
On today's episode of How to Make It, Katie Pickens is at the San Diego Zoo Safari Park learning how the wide variety of species are fed.
1x17
What It Takes to Farm 10,000 Oysters a Week in Freezing Temperatures
Episode overview
This week chef Katie Pickens learns about farming three types of oysters from the frigid waters of Scarborough, Maine.
This week chef Katie Pickens learns about farming three types of oysters from the frigid waters of Scarborough, Maine.
Chef Katie Pickens heads to the Frito-Lay factory, and learns about their meticulous process for developing chip flavors.
Chef Katie Pickens heads to the Frito-Lay factory, and learns about their meticulous process for developing chip flavors.
Chef Katie Pickens works with Delta Air Lines chefs to develop and package their dishes on the ground at Gate Gourmet, taking into consideration how their flavors will change once served in the air.
Chef Katie Pickens works with Delta Air Lines chefs to develop and package their dishes on the ground at Gate Gourmet, taking into consideration how their flavors will change once served in the air.
On this episode of How to Make It, host Katie Pickens visits Mill Scale Metalworks to learn how the brothers behind the brand build custom smokers for some of Austin's biggest names in barbecue.
On this episode of How to Make It, host Katie Pickens visits Mill Scale Metalworks to learn how the brothers behind the brand build custom smokers for some of Austin's biggest names in barbecue.
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