achieving a michelin star status is a goal which many chefs work hard towards now this profession is still tends to be dominated by men but now the number of female chefs achieving michelin stars is on the rise here in germany twenty seven year old yulia cum has reached this status as the country's youngest female chef she works her magic at a restaurant near clones so we went along to find out what inspires her call unary creations. beneath the mint yogurt foam are scallops resting on a bed of eggplant mousse. lamb with chickpeas crunch pistachio pomegranate cream and a persian lemon sauce. tuna and a chinese and pastry pockets and finally a dessert of olives and chocolate. germany's youngest female michelin star chef often adds an oriental touch to the dishes she creates. a fascination with arab culture and cuisine began when she was a child which was not so long ago given that she's now just twenty eight. immunity what if we'd not always gone to the orient on holiday perhaps i wouldn't be so interested in all these countries perhaps i would have trained to be a chef who knows that

the youngest chef in germany to having three michelin stars i'm sure she will often eventually but. at the break you'll be a comp is going just about anything is possible. and miley we round off the show with a trip to portugal's advantageous to region south of the capital is that now this area is called portugal's garden since a huge part of it is covered by cork plantations and farmland now alan tasia is full of surprises including ancient roman ruins lots of wildlife and a sweeping atlantica coast which i got to experience personally on a recent trip there. this is one of portugal's best kept secrets. in that region its long and solitary beaches stretch as far as the eye can see. the area isn't commercially developed and is often overlooked by european tourists. a big draw on alan tasia is observing dolphins in estuary off the atlantic coast. about twenty seven dolphins reside here. those with patience and sturdy sea legs just might get a chance to see them on a special boat tour. a . very special border. because it's the only place in portugal where. watching for a resident. ver

two restaurants with three michelin stars.or female, had ever attained, and for many years, lyon's most famous chef. her influence runs right through every kitchen that's come since, and her graduates carry on her recipes and her traditions. this was one of hers, a signature. >> daniel: for the next hour, you keep putting hot bouillon like this. the most miserable thing is when the bladder explode. >> anthony: it's never a good thing when a bladder explodes. >> daniel: as the chicken cook, the bladder start to really expand. you have to talk to your bladder. >> anthony: i do all the time, believe me. please hold up, please hold up. not here. people are looking. wait till you get in between cars. a rather luxurious sauce of more, much more, black truffle and generous amounts of foie gras and triple cream. [ blender whirring ] perfect. nice milkshake. slightly pink around the legs but cooked through. the flesh perfumed by the generous slices of truffle. who gets to eat like this? we do. >> daniel: how is it, tony? >> anthony: it

germany's youngest female michelin star chef often adds an oriental touch to the dishes she creates. a fascination with arab culture and cuisine began when she was a child which was not so long ago given that she's now just twenty eight. as of immunity what if we had not always gone to the orient on holiday perhaps i wouldn't be so interested in all these countries perhaps i would have trained to be a chef who knows good manners what i saw there is that grandmothers and mothers would drive chilies on the roofs of their houses and grind them and invest a lot of love that's what we do in our kitchen we cook with love otherwise we could not survive that's what sensitize just recently wrote a few. words that the restaurant in the fifteenth century mirthful car from west of cologne she became

but in the kitchen he has an international team of staff all of whom have worked in michelin starredrestaurants and various parts of the world. it has repeatedly awarded the capacity and i'm a stamp. indicating good value for money. to put you through for me. when i put the. interior design at its best check out our you tube channel detail interior design stunning ideas spectacular buildings and d.i.y. tutorials on home to correction we'll take you inside the most beautiful european homes show you the latest in furniture fabrics and accessories subscribe and don't miss out. on you tube. and before we go we want to let you in on the winner of this week's draw no earlier in the week we've asked you to write in and tell us what your favorite summer activity is and lots of you send in your photos from vacation. to king adventures in the u.s. . there to playing in the mud. not slime but mud and now one is our winning part of this week from jorge mendez cost us from mexico so thanks to your hay and your kids and congratulations you have won yourself an exclusive one of a kind your own max

the only mexican restaurant with michelin star. >> you started making really interesting mexican foodome up with idea to open a mexican restaurant and i told him, come on. i never cook mexican food for restaurant. i started cooking for six months at home every single day trying to do different things. >> right. >> and finally, we open a mexican restaurant. >> and you got a michelin star. >> four years in a row. >> nice. >> both are fantastic but tonight, we are eating korean. pork neck bone soup with rice cakes, pork belly, kimchi and spicy radish and then kimchi and oysters. >> so this dish right here, it's the dish from three years ago. literally came back to korea. >> how old were you? >> 19 to america, 6. >> raised orthodox jew? you still with the program? >> not at all. i'm eating pork. >> that's tough, koreans with pork. >> didn't have much. kimchi was like shunned from my household because it stunk up the whole one and it's not kosher either but now i make korean style ramen and then matzo ball ramen. raised jewish. i can't help it. us cooks gravitate to what our dna is. >> so

to it's a different artistic role and a different market and us dashed in and i'm either finds a michelinon the tube once you've had a number one of course you want another ones or to say you're addicted sounds negative but sure it's a motivation. at the same time of course there are more and more business aspects creeping in just in this business has picked him it. sounds similar also known as the father has also had a range of international here at. once it's leash basically i do electronic dance music and it's us he and i get a lot of influences from different directions like pop and rock i even used to play a country influenced song. i work with other artists because i can't sing and i'm not a good instrumentalist. brylin made it sound similar has taken his summary beats melodies and live performances to the top of the charts but to do that he had to shelve his dream of studying art and give up his job as a pastry chef. today as al a fireman he spends every summer on tour sometimes playing three shows in twenty four hours. and i'm trying my neck at the start of my career i didn't know

lend a hand to preparing the ravioli filled with seebach phone and p pureed the chef may have to michelin stars but preparing this league in menu was a challenge and his team spent a month trying out recipes like this one for mentored radishes. to operate with unique view the challenge is to get an explosion of tastes and colors we need to make sure that the colors don't fade green needs to be a noticeable green even green or after cooking on the inside there needs to be something enjoyable sometimes with being in cooking it's a little dry it's not so enjoyable because everything is just there to replace animal protein. at seven pm the guests arrive this evening will cost them one hundred fifty euros perhaps many of the guests are artists themselves others simply want to try something new the hosts have a clear mission my purpose was to make people more conscious while the soul of the idea here is still this yes we stimulated to eat more aware by using cutlery and issue where that is strange it's unusual. behind the scenes head chef alexander got here and us team of fourteen make the fina

form of genocide and i accuse i q's created it kind of government for by a measurement of it the michelin low bar leisure more of the elementary know that these will be flat and to rescue the human lives my approach is not what. i do not use i understand as you say i knew you have made your position very clear i wonder when when when the italian government and that the multis government and other governments of the front line the greek government for instance when those governments on the front line of immigration say we cannot come. and the a you the way the a you distributes migrants is unfair and as far as that concerned the e.u. has not responded well if the e.u. doesn't take notice of those arguments on this country's right to try to force the issue in this way i will do all right i because i think that the present european the legislation and the president the or c. should of the minister of interior says is against the human rights is in violation of the definition of the laws and i asked the prime minister that and prime minister not to stay behind the seat of the things the respo

had three star michelin listened when junior n.h.s. staff spoke out how they started listening when ordinary families raise concerns instead of treating them as troublemakers many of those deaths would not have happened can willie's father john was just sixty eight when he was sent to the hospital to recover after breaking his hip he wasn't in perfect health but the bottom line is he wasn't going in. he wasn't going there to die he never came out alive it was a ghostly corner because everybody seemed must have been on the opiates and it's not like you know was on the bus or it was like walking to somewhere. and i only used the wrong word but your knowledge is right it was already a morgue the government said it will respond in detail later this year but the relatives of those who died many elderly themselves want lessons to be learned and charges brought as soon as possible the al-jazeera portsmouth now instagram has launched a new mobile app dedicated to hosting user generated videos for up to an hour long the i.g. t.v. app will featu

. >> anthony: chef james syhabout earned his michelin star in san francisco. >> james: this is the firstng i eat. get off the plane and i -- i'm just gonna find some khao piak sen. >> anthony: he learned to cook from his mother, and never looked back, until recently. >> james: that's crispy pork, sliced pork. >> anthony: blood cake? >> james: blood cake in it. >> anthony: beef broth? >> james: beef broth, yeah. ah, it's like steaming hot. >> anthony: james' family, like many, fled the fighting in laos and the communist takeover that followed it. >> james: mmm! >> anthony: nowadays, things are looking up a bit and some like james are returning,. >> james: oh man, this is, like, so homey. takes you to a place, takes me to a place. >> anthony: what's it like being back and having, it's only your second time, but what's it like? >> james: oh, man it's like home. more and more. i, i totally get it, like when mom's -- i want to go back home. i want to go back home. that's a common thing, you know? refugees from laos, live in the states for a couple years. once their children have their own car

had three star michelin listened when junior n.h.s. staff spoke out how they started listening when ordinary families raise concerns instead of treating them as troublemakers many of those deaths would not have happened can we please father john was just sixty eight when he was sent to the hospital to recover after breaking his hip he wasn't in perfect health but bought more on using wasn't going in. he wasn't going methadone he never came out alone. it was ghostly coral because everybody change must have been on the opiates and it's not in a walk in the bus or it was like walking to somewhere. along the only use the wrong word but not a g.'s roy it was already a move. the government said it will respond to detail later this year but the relatives of those who died many elderly themselves what lessons to be learned and charges brought as soon as possible the al-jazeera ports. macedonia's parliament has approved a deal to rename the country and a twenty seven year disagreement with greece the preliminary agreement with greece to rename

he's the co-owner and sommelier at the michelin-starred restaurant nobelhart & schmutzig in kreuzbergman wines pair best with a utilitarian treat like currywurst -- fried pork sausage smothered in ketchup and a dusting of curry powder. now how did this become a beloved dish, i have no idea. >> billy: it's a lot of flavor, it's spicy, it's fat, it's salt, it's roasted. then you have fries with it. it's -- >> anthony: oh, i understand why people eat it. alcohol. >> billy: exactly. yes. but at the end, it's a very cheap thing, you know? you get two sausage with fries with a beer. ten euros. >> anthony: oh, so like a quick workers' lunch? >> billy: yes. >> anthony: so what wine would you suggest with this? >> billy: we should try a glass of champagne. there's a place in berlin where they serve currywurst with champagne. >> anthony: really? >> billy: yeah, yeah, yeah. champagne always works, obviously. >> anthony: yeah, i like this, it's a good match. >> billy: super. >> anthony: this is a cool place where you could come see movies like this. the film premiered in berlin in 1927, presentin

but this is not your basic french fries and french onion soup - chef nico earned a michelin star at hismer location in the city's laurel heights neighborhood. here in jackson square - there are few tables but the ambience is oh-la-la. dishes like this fresh snapper crudo or this - baby strawberry tart - are served up seasonally. menues are prix fix - meaning you can delve into a number of divine dishes... and maybe indulge into a prettycocktail like this negroni with hints of the sea... or this black magic number called le chat noir. simone is the bartender who creates cocktails ever bit as pretty as what comes out of the kitchen. chef nico and his wife andrea want their new neighbors to love it as much as they do. chances are they will. (vicki) if you have a restaurant, cafe or bar that you would like to see featured on 'dine and dish'... you can send an email to dine and dish at kron 4 dot com .... or dish at kron 4 to dine and send an email you can dish'... on 'dine and see featured would like to that you cafe or bar restaurant, if you have a (vicki) (vicki) if you have a restaurant,

>> it's an extra tight squeeze when you have to dress like the michelin tire man. >> we want you to get-an-hour car. >> okay, the moment of truth -- can i fit in that teeny, tiny space? >> first thing, steering wheel is coming off. >> uh-huh. >> next thing is, put a leg all the way over and into the seat. there you go. put your hand here and on your other side so you can let yourself down slowly. >> so i'm fitting. i'm fitting. >> you got it. >> i did! there were doubters among the crew that thought i couldn't do this. >> you don't have much room between your head right there. now imagine having a helmet on, a hans device, and gloves on. >> you know what i wish i had on? a blood-pressure cuff because my heart is racing. i can only imagine the thrill that you have at the start of that race. >> august 14th, 2016, the weather at the bonneville salt flats clear and dry, 97 degrees. ♪ as danny rockets across the desert floor, he's hoping to break the current land-speed record in a piston-powered vehicle, 437 miles an hour. but is his 50-year-old strange inheritance up to the bonneville chall

that's -- that's salt cod for you anglos. [ david hums ] >> anthony: i'm all swollen up like the michelin. hotel/motel time for me. ♪ ♪ ♪ raindrops on roses and whiskers on kittens ♪ ♪ bright copper kettles and warm woolen mittens ♪ ♪ brown paper packages tied up with strings ♪ ♪ these are a few of my favorite things ♪ ♪ ♪ ♪ these are a few of my favorite things ♪ theseare heading back home.y oil thanks to dawn, rescue workers only trust dawn, because it's tough on grease yet gentle. i am home, i am home, i am home ♪ >> anthony: how canadian is quebec? are they truly one entity or two? this is a question that has been wrestled with for some time. quebec is certainly part of canada, but in many ways, th cuurally, spiritually, and linguistically, it's very much anotheing tirely. there's a lot of history, much of it contentious. go back far enough and you get a clearer picture of why. the french arrived on the shores of quebec city in the early 16th century, but succumbed to the military might of great britain in the mid-18th. thus began a gradual but steady persecution of all things french.

but this is not your basic french fries and french onion soup - chef nico earned a michelin star at his location in the city's laurel heights neighborhood. here in jackson square - there are few tables but the ambience is oh-la-la. dishes like this fresh snapper crudo or this - baby strawberry tart - are served up seasonally. menues are prix fix - meaning you can delve into a number of divine dishes... and maybe indulge into a prettycocktail like this negroni with hints of the sea... or this black magic number called le chat noir. simone is the bartender who creates cocktails ever bit as pretty as what comes out of the kitchen. chef nico and his wife andrea want their new neighbors to love it as much as they do. chances are they will. in san francisco, vicki liviakis, kron 4 news. (pam) if you have a restaurant, (pam) if you have a restaurant, cafe or bar that you would like to see featured on 'dine and dish'... you can send an email to our vicki liviakis at dine and dish at kron 4 dot com .... or fill out the submission form on our website. you can also check out our 'dine and dish' fa

i'm talking, of course, about chef eric ripert, of such three-star michelin restaurants as new york'sme to china, eric. >> eric: thank you. >> anthony: first time to the mainland? >> eric: yes, and i'm very surprised already about, uh, what i see in the city here. i was expecting, like, uh, kind of a gigantic chinatown that we have in new york. >> anthony: that's some racist shit right there, i'm telling you. >> eric: no, very surprising the streets, they're very clean, just, it almost looks like a european city. >> anthony: except for the air. the air quality, i mean, maybe you've noticed that haze -- >> eric: yeah, it's like a -- >> anthony: that's not, that's not good. >> eric: but i'm definitely out of my comfort zone. >> anthony: really? >> eric: for sure, yeah. >> anthony: oh, good. well, i'm hungry, you hungry? >> eric: yeah. >> anthony: noodles, that's where you should start around here. chengdu is famous for little spots like this. don don. named after a much-beloved chengdu noodle snack. oh, yeah. now we're talking. >> eric: i've never been good -- >> anthony: really? >> eri

, gérald passédat, the extremely demanding chef-owner of le petit nice -- marseille's only three michelinfisherman, actually. won't be long. it depends what the mediterranean sea will offer to us. >> eric: so it's a long liner, tony. >> anthony: and how long is the line? >> eric: well, he says he has about, today, 300 hooks. >> anthony: so he basically lays it out at night? comes back, pulls it in. >> eric f: yeah. and pick it up. yeah. >> eric: now, we have to pull everything back. how many people fish like you in marseille? >> eric f: with the long line? >> eric: yes, in this type of work. [ eric f: speaking french ] >> eric: wow. in marseille it's only five guys. five fishermen who are working like him. >> anthony: wow. >> eric: you know he has 300 hooks. ♪ >> gerald: i think he's arriving. he's arriving. ♪ >> anthony: this must be the twelfth fishing scene. no, i must have done 20 fishing scenes in my life and i think, i think i had one good day out of all of them. other than that it's been one humiliating goat rodeo after another. ordinarily, our typical fishing scene actually would

. >> reporter: we know several michelin star chefs are bringing their offshoots to sfo and those restaurants are expected to open in the international terminal at the beginning of august. live at sfo, susie steimle, kpix5. >>> workers in several bay area cities will get a raise sunday. san francisco's minimum wage will jump from 14 to $15 an hour. emeryville's wage will hit 15.69. in belmont the minimum wage will jump $2 to $12.50. san leandro and milpitas will also see bumps. >>> caregivers at a santa rosa hospital who helped victims of the wildfires there say they need help saving their jobs. >> what do we want? >> no layoffs! plans to lay off more than a ma >> workers at santa rosa memorial hospital today protested plans to lay off more than 50 employees. a majority of them are nursing assistants who feed and bathe patients. many of them say they worked oc wildfire -- caring for patients during the october wildfires. >> i got evacuated in the morning, same morning we got a text saying come over and help. i left what i was doing. i came to the hospital to help these patients. c.e.o. says >

but this is not your basic french fries and french onion soup - chef nico earned a michelin star at hisocation in the city's laurel heights neighborhood. here in jackson square - there are few tables but the ambience is oh-la-la. dishes like this fresh snapper crudo or this - baby strawberry tart - are served up seasonally. menues are prix fix - meaning you can delve into a number of divine dishes... and maybe indulge into a prettycocktail like this negroni with hints of the sea... or this black magic number called le chat noir. simone is the bartender who creates cocktails ever bit as pretty as what comes out of the kitchen. chef nico and his wife andrea want their new neighbors to love it as much as they do. chances are they will. they will. (vicki) if you have a restaurant, cafe or bar that you would like to see featured on 'dine and dish'... you can send an email to our vicki liviakis at dine and dish at kron 4 dot com .... or fill out the submission form on our website. you can also check out our 'dine and dish' facebook page. (vicki) that wraps up kron 4 news at 5.(granti) ken way

the prestigious michelin guide says the book expands the definition of soul food and gives a glimpseod morning and welcome to "the dish." >> good morning. i'm a little star struck as you're talking about me. i did all this? >> absolutely. what are we looking at here? >> potato croquettes. my dad would love to see those. and chickpea southland beans and blueberry fried pie, my absolute favorite in the entire book. >> you've always been interested in food. >> always. my family -- i mean every single holiday was always at our house and birthday parties and we would cook so much food. the only requirement for people to come over is make sure they brought a delicious dish. if it wasn't that good, you could not come back. is honest to goodness the way it is. that's how we brought people together as family. we always discussed food and how great a dish could be and how we wanted to celebrate each other in that manner. >> it was also rooted in the frugality of your parents. >> my dad wouldn't throw anything away p potato croquettes is a perfect example. you cannot make mashed potatoes for fo