We've prepared a list of answers to your most frequently asked questions to help you navigate In Your Kitchen and learn more about us.
Click on the links below to go directly to your area of interest:
1. How do I create an Account?
Click here to sign up for a Free account. Once you have created an account you will be able to save videos to "My Kitchen", upload your own videos, review videos, send recipes to your mobile device, and recieve updates and exciting news from In Your Kitchen..
2. How do I use My Kitchen?
To begin, click on the "Add to My Kitchen" link found on any video page. Please note that you must have registered for a My Kitchen account to save videos. If you do have an account, sign in and your selected videos will be added to your Kitchen. If you do not have an account, you must click the "Sign Up" link to register. You may also register and sign in by clicking the "My Kitchen" link at the top right of every page.
3. How do I use the video search?
To search for videos, type a keyword into the search box at the top of any page and click the "Search" button. You may search for an ingredient (chicken, beef, pasta, etc.), a type of dish (casserole, meatloaf, cookie, etc.) or an In Your Kitchen chef’s name. Be as general or specific as you like. You will receive a full list of videos associated with that keyword. You can narrow the results by selecting a specific chef, meal type, main ingredient and more from the options listed on the Advanced Search Page.
4. Recipe Difficulty Ratings and Explanations
The difficulty rating of each recipe is based on the various titles given to those working in a professional kitchen. Each title is based on the brigade system or 'Brigade de Cuisine' which was implemented in the late 19th and early 20th century by Escoffier one of the founding fathers of modern French Cuisine.
Beginners/Easy: Commis Chef
Commis Chef: an apprentice chef who works under the chef de partie to learn the responsibilities and operations of each section of the kitchen and to gain a range of culinary skills and techniques.
Intermediate/Medium: Chef de Partie
Chef de Partie: responsible for a particular area or 'station' in the kitchen and all food prepared there. In large kitchens each chef de partie may have several cooks or commis chefs under them.
Difficult/Advanced: Sous Chef
Sous Chef: deputy chef or second in command of the kitchen. The sous chef is responsible for the day to day running of the kitchen, the chef de parties and their commis chefs.
Expert: Chef de Cuisine
The chef de cuisine (head or executive chef) is responsible for the everyday operations of the kitchen and everything related to it. The chef de cuisine position requires extensive cooking experienced and knowledge and an expert level of culinary skill and cooking technique along with excellent management skills.