@smedeiros_
let me take you around the world with food
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New Hire: Rocco‘s New Head Chef Samantha Medeiros Moved to Melbourne for Work-Life Balance
New Hire: Rocco‘s New Head Chef Samantha Medeiros Moved to Melbourne for Work-Life Balance
Rocco's Bologna Discoteca welcomes new head chef - hospitality | Magazine
Rocco's Bologna Discoteca welcomes new head chef - hospitality | Magazine
Not 9 to 5 Docuseries
Not 9 to 5 Docuseries
KML’s Top-30-Under-30 award winners have raised the bar for industry success - Foodservice and Hospitality Magazine
KML’s Top-30-Under-30 award winners have raised the bar for industry success - Foodservice and Hospitality Magazine
KML: The 2022 TOP-30-UNDER-30 Winners
KML: The 2022 TOP-30-UNDER-30 Winners
MENU Magazine Article - Chef's Spotlight
MENU Magazine Article - Chef's Spotlight
Samurai Media Feature
Samurai Media Feature
Culinary battle champion and world traveler Chef Sam Medeiros is an expert at plating personal experiences with travel memories.
KIND Magazine - Chef Sam Medeiros’ Greek Inspired Elote
KIND Magazine - Chef Sam Medeiros’ Greek Inspired Elote
Human's of the Kitchen Feature
Human's of the Kitchen Feature
Chef Collective Battle Results - F&H Article
Chef Collective Battle Results - F&H Article
TORONTO — On Monday night at Boehmer restaurant, Toronto chef Sam Medeiros took home the champion title at The Chef Collective Toronto Battle presented by Ontario Beef. In addition to bragging rights, chef Medeiros won two round-trip […]
Chef's Collective Promo 2022
Chef's Collective Promo 2022
Beloved Toronto chefs are getting together to battle it out and create two unique dishes with a secret ingredients in one hour!
SHARP Magazine - MICHELIN Guide Toronto: The City’s Top Chefs Share Their Predictions
SHARP Magazine - MICHELIN Guide Toronto: The City’s Top Chefs Share Their Predictions
The Toronto Michelin Guide winners will be announced on September 13th 2022. We ask the city's top chefs who should take home the stars
At The Pass Article with Toronto Restaurants
At The Pass Article with Toronto Restaurants
🕒 7.5 min read Currently Sous Chef, La Palma Formerly Black Sheep Restaurant Group (Hong Kong), Lulu Hazard (Grignan, France), Mercatto and Richmond Station (Toronto). Favourite dish to make right now I’ve been focusing a lot on eating earlier in the day,
Blog Post for American Sweet Potato "Sweet Potato Magic: The Ultimate Ingredient for Holiday Feasts"
Blog Post for American Sweet Potato "Sweet Potato Magic: The Ultimate Ingredient for Holiday Feasts"
From sweet potato gnocchi or hash to innovative dessert applications, sweet potatoes are culinary game-changers.
Taste Toronto Recipes
Taste Toronto Recipes
Club House for Chefs - Behind the Line
Club House for Chefs - Behind the Line
Downsize Menu, Upsize Flavour & Flow with Chef Samantha Medeiros at La Palma
Anova - Rack of Lamb with Jalapeño Chimichurri, Green Grapes, and Tahini-Yogurt Sauce
Anova - Rack of Lamb with Jalapeño Chimichurri, Green Grapes, and Tahini-Yogurt Sauce
Anova - Olive Oil-Poached Cod with Herbed Potatoes, Capers, Lemon, and Nori Recipe
Anova - Olive Oil-Poached Cod with Herbed Potatoes, Capers, Lemon, and Nori Recipe
I love olive oil-poached fish, but it’s often not a technique I get to enjoy at home. In order to properly poach something in fat, it needs to be completely (or at least mostly) submerged. Which means I’d be using a lot of olive oil just for a single use. But by cooking your fish sous vide in oil, you’ll be able to enjoy the flavour and tenderness of the traditional cooking method while using a fraction of the olive oil! Since I had my Precision Cooker out, I decided to make my whole lunch sous vide. I started by cooking my potatoes while I prepared my fish and sauce, then while the fish cooked, I finished assembling the dish. This is such a quick and easy lunch with minimal setup, and it makes it easy for home cooks to cook like a professional chef at home.
Anova Sous Vide Confit Duck Legs Recipe
Anova Sous Vide Confit Duck Legs Recipe
I have always cooked with sous vide in a restaurant setting, but now more than ever it is super simple and affordable to cook like we do in a professional kitchen — at home. I wanted to plan a delicious dinner for a day off, but didn’t want to prep for days in advance or dirty a million dishes. I planned to make duck leg confit with sunchoke purée and orange roasted beets. To make everything easier, I used the Anova Precision Cooker to confit the duck overnight. It’s as easy as setting it and forgetting it, and always gives consistent precise results every time. (It’s also nice to not have to worry about leaving the oven on overnight.) Since I already had the Precision Cooker out, I also made the beets and the sunchoke purée in the circulator at the same time, so everything came together all at once.
Chef Stories Interview with Kenzie Osbourne
Chef Stories Interview with Kenzie Osbourne
Garland Canada Culinary Competition Semi Finals Clip - RC Show 2022
Garland Canada Culinary Competition Semi Finals Clip - RC Show 2022
CTV News Live Segment - PEI Shellfish Competition
CTV News Live Segment - PEI Shellfish Competition
Watch the latest local news from Nova Scotia, New Brunswick, Prince Edward Island, and Newfoundland and Labrador.
"How We Holiday" Campaign with PC Insider's Project
"How We Holiday" Campaign with PC Insider's Project
Buffalo Spree Article by Ivy Knight
Buffalo Spree Article by Ivy Knight
Our Kitchen Passport Account
Our Kitchen Passport Account
My Fire Master's Episode - Serious Flame Game
My Fire Master's Episode - Serious Flame Game
Instagram Live "Souvenir" with Origin Travels
Instagram Live "Souvenir" with Origin Travels
Instagram Live with The Full Plate Chefs Series
Instagram Live with The Full Plate Chefs Series
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