BACK TO INDEX | NEXT CHEF Offering fine French cuisine to his devoted Phoenix clientele for over a decade, Christopher Gross continues to update the classics with modern American ingenuity at his restaurants Christopher's and Christopher's Bistro. First entering the professional kitchen as a teenager simply to earn money for a new bike, Christopher ended up falling in love with his role behind the stove. From Phoenix's Adams Hotel to Los Angeles to Europe and back again, Christopher talked his way into some of the greatest kitchens around the globe, including Chez Albert in Paris and L'Orangerie in L.A. Now a renowned chef himself, Christopher still travels abroad searching for unusual culinary techniques and creative new ideas. In the program IN JULIA'S KITCHEN WITH MASTER CHEFS, Christopher Gross demonstrates some recipes with foreign flair, including Alder-Smoked Loin of Beef and a Middle Eastern side dish called Fareki and Harissa.  Alder-Smoked Loin of Beef with Red Wine and Shallot Sauce  Fareki  Harissa  Potato-Thyme Wafers  Chocolate Tower With Fresh Berries