4 Levels of Empanadas: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur Stephen, home cook Alicia, and professional chef Adriana Urbina from the Institute of Culinary Education - to make us their favorite empanadas. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which one are you reaching for first?

Director: Debra Remstein
Director of Photography: Jeremy Harris
Editors: Manolo Moreno
Talent -
Level 1- Stephen Hamilton
Level 2- Alicia Cabral
Level 3 - Chef Adriana Urbina
Food Scientist: Rosemary Trout
Producer:Tyre Nobles
Culinary Producer: Mallary Santucci
Associate Culinary Producer - Katrina
Culinary Assistant - Stevie Stewart
Director of Talent: Cynthia Simpson
Line Producer: Jennifer McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Operator: Lucas Young
Audio: Austin Rumsey
Post Production Supervisor: Stephanie Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Video Copy and Recipe Editor: Vivian Jao



ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

[muse]

"I don't want to cook anything for 24 hours, but I appreciate those who do". Steven pretty much sums up what I was thinking lol

[mr.nobody]

I would love to see the chefs tasting each other dishes

[tepmurt]

Okay here's hoping Stephen puts an entire cheesecake in his empanada

[ClassicalMMAChef]

This is the first episode in forever where the level 3 chef stuck to the traditional recipe and actually made the best dish by leap and bounds. We need to see her as a regular here!

[lvalentine]

I love Level 3 not because it’s fancy but because everything’s authentic to her home (and the baller move of dropping the empanadas into the oil with her hand like nothing)

[nata]

I like how all the chefs in this episode are respective of each other's methods and ingredients. It's such healthy positivity

[nardinadeleon]

“I don’t want to cook anything for 24 hours but I appreciate those who do”
Stephen’s a real one, because that’s me 😂

[Callithyia]

So nice to see Stephen again! Hope life is treating you well! Loved being introduced to Alicia and Chef Urbina, and Rose as always is delightfully brilliant and an icon of elegant style.

[thisuniquechica]

Is it just me? The editing here is slower and spends more time with each chef before switching. I love it! Easier to follow and we can learn more about each method. Thank you!

[aceofspades]

One of my favorite traditions with my Colombian father is to make homemade empanadas together. Chef Adriana gave us some great ideas to level up our guiso. Thank you!

[BigIrishLug]

The level 1 Chef (Stephen) visually killed this challenge. Congrats on the great job & have a champion day.

[revreames]

When Alicia said she was giving off lunch lady vibes... that was the most true thing she said all day. She 100% felt like a lunchlady

[NDrockingIt]

I loved this twist, I was expecting the L3 chef to make Argentinian empanadas. Like Chef Adriana I'm also Venezuelan, I've never met anyone who makes their dough from scratch just like she did! It must be SO much crispier than the precooked corn meal because the dough is not as homogenic, I think I'm gonna try her method. Thank you for posting this!

[Camila-etzk]

OMGG this is the first time ever I see a venezuelan chef in such a global platform and not just that but she’s also making one of our traditional foods. I was so excited and it looked so yummyyy

[MegaFortinbras]

Usually, I don't care for the level 1 recipes, because the level 1 chefs tend to take too many short cuts. In this case, the only short cut that Stephen took was the store-bought dough, which is OK by me.

[lerinconv]

THANK YOU FOR THIS! I am Venezuelan and love your videos and having a plate from my country as a Level 3 is something that I will never forget.

[cesaraugustoojeda]

Thank you SO much for showing different styles of empanadas and not just the traditional mexican ones. I am from Venezuela and it irks me that people don't know the different variations we have of empanadas throughout latin america. In Chile, empanadas are baked and with flour instead of corn, in argentina the style is different, so is in the caribbean and so on. I believe the venezuelan ones are the only ones that are deep fried (maybe i'm wrong).

[estefaniaaabs]

I really love how you introduce Chef Adriana's empanadas. I'm Venezuelan too, and I feel proud watching our traditional empanadas recipe here! Everyone should try it out.

[SpektakOne]

Stephen’s yellow empanadas have me craving some Jamaican patties right about now…

[edgarquijas]

The return of my favorite level 1 chef, he did great