Three chefs from Winnipeg ditch their stable jobs in search of edible explorations in Asia.
Chefs Run Wild
From Indonesia to the Jungles of Borneo, the chefs experience Christmas far away from home.
From one city to another, the chefs move through markets and food stalls sampling and learning how to make new dishes with the locals.
The chefs get a taste of just how exotic the Filipino cuisine is and the list of ingredients just might make you squeamish!
The chefs celebrate the end of their epic six-month journey with stinky tofu and duck heads. They also overcome the language barriers and visit the Great Wall.
The boys from Chefs Run Wild share the most gruesome and exciting parts of their journey in this web exclusive, only on Travel + Escape.
In this candid behind-the-scenes exclusive with T+E Senior Editor Gariné Tcholakian, the stars of Chefs Run Wild dish the goods on what it was like to make a wild travel show and travel across Southeast Asia for 6 months. JOIN THE LIVE CONVERSATION with Chad, Clayton and Lyndon on TWITTER @TravelandEscape ~ Follow #ChefsRunWild
Hotel or homestay? Experience the difference when T+E’s Chefs Run Wild heads to Can Tho, Vietnam.
Get your Buddha on and experience one of Cambodia’s most refreshing celebrations with Chefs Run Wild’s Chad Klyne.
Enjoyed last night’s episode of Chefs Run Wild? Here’s Chad with an extra behind-the-scene scoop about Laos, honeycombs and hangovers – and the thrill of the wildly unexpected.
There are a few food meccas in Asia, but one of the world’s best lies on the island of Penang, according to Chefs Run Wild’s Chad Klyne.
What’s it like to witness the customs and rituals of Malaysia’s yearly Thaipusam Festival? Find out as Clayton shares the experience from the shoot on Chefs Run Wild.
Chef’s Run Wild’s Chad, Clayton and Lyndon climb Mount Bromo and discover themselves amidst the most picturesque, cloud-covered view point imaginable. “It was almost as if it were a dream atop the most beautiful mountain, surrounded by lush trees and a view of what seemed like a different planet,” says Chad.
What’s it like to discover Bali’s juiciest roasted suckling pig when you’re starving, tired and on a tight budget? You’re about to find out.
Woken up by a 5 a.m. call to prayer, Chad is led through the back streets of Indonesia’s Jogjakarta, where the three chefs become eyewitness guests to the Islamic Festival of Sacrifice.
Sometimes the most memorable moments of a journey are far from what you would expect them to be.
It was a warm summer’s day, as we sat on the patio having a beer in Takapuna, Auckland, planning another travel adventure — one that was to become an epic, wild journey through Southeast Asia.
Three chefs from Winnipeg, Chad and Clayton Klyne and Lyndon Wiebe, ditch their stable jobs in search of edible explorations in Asia. Tuesdays 8 ET/ 5 PT on Travel+Escape.