Chef Jon-Paul Hutchins from Le Cordon Bleu celebrate summer with tasty grains and beans
just wait for it. >> and well, i’m not going to wait for the kitchen segment. >> pretty much. >> and we’re going to get things going with the chef from the cordon blue. and a lot of people walk by this stuff and they either scratch their head or don’t know what it is. summer is the time for chips an dips and snacks. humus is huge now. i go to cosco and people buy it by the buckets, and they’re paying too much. >> it is true. even the small ones — >> they’re paying way too much. >> i was talking to the audience and i said hopefully at the end of this segment you will be so angry and furious that you have been paying that muff for humus when it is so simple to eat and it is cheap. >> how many of you actually make your own humus? raise your hand. so the rest of you eat it and buy isn’t it? >> i’m in your group. >> i told them i expect violence at the end of the segment and uprising. people
- Tags:
- BHT
