Beyond the Plate

Chef Alex Guarnaschelli is a recurring judge on several Food Network prime-time series, such as Chopped, and has joined the ranks of Kitchen Stadium Iron Chefs. She has worked in Michelin-starred restaurants in Paris, for some of the best chefs in the U.S. and is currently the Chef of Butter Restaurant in NYC. She has two cookbooks, is an avid social media user (leaving her followers drooling over her food descriptions), and still finds the time to give back to those in need.

Chef Mark Rosati walks you through one of his favorite dishes of all time- a recipe he’s been on a five-year quest to perfect- his Bolognese sauce. Mark discusses his trials and tribulations in trying to master this dish; sharing plenty of tips and tricks along the way. If you missed Rosati’s full episode, check out Season 2/Episode 005 from last week.

Chef Mark Rosati is the Culinary Director of Shake Shack. At last count, there were 168 Shake Shack locations around the globe. Rosati joined the modern day “roadside” burger stand team at the original Madison Square Park location as a Manager in the summer of 2007. Since then, he has gone on to help develop menu items for all of their locations throughout the United States and abroad. He is the co-author of the book Shake Shack: Recipes & Stories.

Robert Irvine walks you through a recipe out of his book Fit Fuel; Whole Roast Chicken with Orange Steamed Beets. He says this dish is simple yet flavorful. If you missed Irvine’s full episode, check out Season 2/Episode 003 from last week.

Robert Irvine is a chef, fitness authority, and philanthropist. He is a tireless supporter of our veterans, giving back to those who defend our freedoms. He’s had multiple shows on Food Network, including "Dinner: Impossible" and "Restaurant: Impossible." Irvine has authored three books and has a digital magazine. In 2014, he founded The Robert Irvine Foundation to support the veterans and veteran causes. Robert gives of his time by attending troop rallies and by touring regularly with the USO.

Giada De Laurentiis walks you through one of her favorite pasta dishes, Mezzi Rigatoni with Corn and Spicy Sausage. She says this is a fast weeknight meal and one of her go-to pastas when she entertains at home (her daughter Jade loves it, too!). If you missed Giada’s full episode, check out Season 2/Episode 001 from last week.

Chef Giada De Laurentiis is an Emmy Award winning television personality, New York Times Bestselling Author, "TODAY" correspondent, "Food Network Star" judge, and restaurateur. In addition to her many businesses, Giada is also incredibly generous with her time. Her philanthropic work includes Learning Gardens, being an ambassador for Stand Up 2 Cancer and the Melanoma Research Alliance, and supporting Alex’s Lemonade Stand, a non-profit which raises money and awareness of childhood cancer causes.

Join Kappy as he takes a few minutes to introduce Season 2 of Beyond the Plate. During this introductory episode, you’ll hear some inside scoop on this globally recognized event from the festival's founder, Lee Brian Schrager. The main visionary for this event, Lee is the Senior Vice President, Communications & Corporate Social Responsibility at Southern Glazer’s Wine and Spirits and is responsible for creating both the Food Network & Cooking Channel South Beach and New York City Wine & Food Festivals.

Chef José Andrés is a culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty. In this episode, he walks you through how to make Paella Valenciana. Andrés says paella “is one of the best, most traditional dishes in the history of Spanish cooking and one of the best dishes in the world.” If you missed Andrés’ full episode, check out Ep

Season 1 finale: Chef José Andrés is an internationally recognized culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. Andrés has been named one of Time Magazine’s “100 Most Influential People,” awarded “Outstanding Chef” by the James Beard Foundation, and President Obama honored him with the National Humanities Medal. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty.