{"id":671,"date":"2013-04-24T11:21:26","date_gmt":"2013-04-24T18:21:26","guid":{"rendered":"http:\/\/blogs.kqed.org\/thisisus\/?p=671"},"modified":"2013-04-24T11:21:26","modified_gmt":"2013-04-24T18:21:26","slug":"chef-phan-takes-us-behind-the-scenes-at-the-slanted-door","status":"publish","type":"post","link":"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/","title":{"rendered":"Chef Phan Takes Us Behind the Scenes at The Slanted Door"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"http:\/\/www.youtube.com\/embed\/TP_HpOW-a0s\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>This week we are at International Culinary Center in Campbell.<br \/>\nHave we got some treats for you! First we\u2019re going to learn to make a famous french pastry with an American twist&#8230;..and plenty of chocolate.<br \/>\nWill also meet three of the finest and chefs in the Bay Area &#8211;<br \/>\nSanta Cruz\u2019s Reilly Meehan, the very<br \/>\nfirst American and the youngest person to be named \u201cThe Best Young Chef in the World,\u201d Chef Charles Phan, owner of the famed Slanted Door restaurant in San Francisco, world renowned for its home style Vietnamese cooking; and finally Richard Donnelly, one of the best Chocolatiers in the nation. Ep. 507<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week we are at International Culinary Center in Campbell. Have we got some treats for you! First we\u2019re going to learn to make a famous french pastry with an American twist&#8230;..and plenty of chocolate. Will also meet three of the finest and chefs in the Bay Area &#8211; Santa Cruz\u2019s Reilly Meehan, the very [&hellip;]<\/p>\n","protected":false},"author":11432,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[6,7,10],"tags":[44,70,74,130,132,237,287,333],"coauthors":[],"class_list":["post-671","post","type-post","status-publish","format-standard","hentry","category-food","category-full-episode","category-places","tag-best-young-chef-in-the-world","tag-chef-charles-phan","tag-chocolatiers","tag-ichard-donnelly","tag-international-culinary-center","tag-reilly-meehan","tag-slanted-door-restaurant","tag-vietnamese-cooking"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Phan Takes Us Behind the Scenes at The Slanted Door | This Is Us<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Phan Takes Us Behind the Scenes at The Slanted Door | This Is Us\" \/>\n<meta property=\"og:description\" content=\"This week we are at International Culinary Center in Campbell. Have we got some treats for you! First we\u2019re going to learn to make a famous french pastry with an American twist&#8230;..and plenty of chocolate. Will also meet three of the finest and chefs in the Bay Area &#8211; Santa Cruz\u2019s Reilly Meehan, the very [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/\" \/>\n<meta property=\"og:site_name\" content=\"This Is Us\" \/>\n<meta property=\"article:published_time\" content=\"2013-04-24T18:21:26+00:00\" \/>\n<meta name=\"author\" content=\"Becca King Reed\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Becca King Reed\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/\",\"url\":\"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/\",\"name\":\"Chef Phan Takes Us Behind the Scenes at The Slanted Door | This Is Us\",\"isPartOf\":{\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#website\"},\"datePublished\":\"2013-04-24T18:21:26+00:00\",\"dateModified\":\"2013-04-24T18:21:26+00:00\",\"author\":{\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/e28a4661d075004238d3061f89f50cf8\"},\"breadcrumb\":{\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/ww2.kqed.org\/thisisus\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chef Phan Takes Us Behind the Scenes at The Slanted Door\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#website\",\"url\":\"https:\/\/ww2.kqed.org\/thisisus\/\",\"name\":\"This Is Us\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ww2.kqed.org\/thisisus\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/e28a4661d075004238d3061f89f50cf8\",\"name\":\"Becca King Reed\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/image\/08dd8436906dc39e0ac0c4a73b4d1359\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/b26dc138528bbb9308c727c84fad0dc8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/b26dc138528bbb9308c727c84fad0dc8?s=96&d=mm&r=g\",\"caption\":\"Becca King Reed\"},\"url\":\"https:\/\/ww2.kqed.org\/thisisus\/author\/beccakingreed\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Chef Phan Takes Us Behind the Scenes at The Slanted Door | This Is Us","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/","og_locale":"en_US","og_type":"article","og_title":"Chef Phan Takes Us Behind the Scenes at The Slanted Door | This Is Us","og_description":"This week we are at International Culinary Center in Campbell. Have we got some treats for you! First we\u2019re going to learn to make a famous french pastry with an American twist&#8230;..and plenty of chocolate. Will also meet three of the finest and chefs in the Bay Area &#8211; Santa Cruz\u2019s Reilly Meehan, the very [&hellip;]","og_url":"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/","og_site_name":"This Is Us","article_published_time":"2013-04-24T18:21:26+00:00","author":"Becca King Reed","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Becca King Reed","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/","url":"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/","name":"Chef Phan Takes Us Behind the Scenes at The Slanted Door | This Is Us","isPartOf":{"@id":"https:\/\/ww2.kqed.org\/thisisus\/#website"},"datePublished":"2013-04-24T18:21:26+00:00","dateModified":"2013-04-24T18:21:26+00:00","author":{"@id":"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/e28a4661d075004238d3061f89f50cf8"},"breadcrumb":{"@id":"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/ww2.kqed.org\/thisisus\/2013\/04\/24\/chef-phan-takes-us-behind-the-scenes-at-the-slanted-door\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ww2.kqed.org\/thisisus\/"},{"@type":"ListItem","position":2,"name":"Chef Phan Takes Us Behind the Scenes at The Slanted Door"}]},{"@type":"WebSite","@id":"https:\/\/ww2.kqed.org\/thisisus\/#website","url":"https:\/\/ww2.kqed.org\/thisisus\/","name":"This Is Us","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ww2.kqed.org\/thisisus\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/e28a4661d075004238d3061f89f50cf8","name":"Becca King Reed","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ww2.kqed.org\/thisisus\/#\/schema\/person\/image\/08dd8436906dc39e0ac0c4a73b4d1359","url":"https:\/\/secure.gravatar.com\/avatar\/b26dc138528bbb9308c727c84fad0dc8?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/b26dc138528bbb9308c727c84fad0dc8?s=96&d=mm&r=g","caption":"Becca King Reed"},"url":"https:\/\/ww2.kqed.org\/thisisus\/author\/beccakingreed\/"}]}},"_links":{"self":[{"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/posts\/671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/users\/11432"}],"replies":[{"embeddable":true,"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/comments?post=671"}],"version-history":[{"count":0,"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/posts\/671\/revisions"}],"wp:attachment":[{"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/media?parent=671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/categories?post=671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/tags?post=671"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ww2.kqed.org\/thisisus\/wp-json\/wp\/v2\/coauthors?post=671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}