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June 3, 2022

Professional chef Chris Scott from the Institute of Culinary Education and home cook Beth are trading fish and chips recipes and hitting the kitchen. We set Beth up with $220 worth of ingredients and Chris’s recipe while sending a more modest but still respectable $19 worth of goods back the other way. Food scientist Rose dialed in to lend Beth some expert advice while chef Chris worked some magic to improvise his way up to gourmet. Which fish and chips are you pairing with a pint?

Keep up with chef Chris at @chefchris512
Follow Beth on Instagram at @bethdimino
Rose is on Instagram at @rosemarytrout_foodscience
Follow The Institute of Culinary Education at @iceculinary

Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Jared Hutchinson
Talent: Chris Scott
Talent: Beth Dimino

Sr. Culinary Director: Carrie Parente
Producer: Isabel Alcantara
Culinary Producer: Kelly Janke
Culinary Associate Producer: Kim Klatzkin
Line Producer: Jennifer McGinity
Associate Producer: Alicia Aswat
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Lauren Pruitt
Audio: Amelia Palmer
Production Assistant: Kayla Zimmerman

Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

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