restaurant backwards. she's pioneered a new approach. >> yes. >> we are here with the pigeon, poor pigeon. that's a nice cut in this way. >> because pigeon can be tough, value tina cooks the bird two ways, ensuring it's moist and flavorful. half the pigeon is "boy erased" traditional and the other far and wide >> you never trained as a chef. >> never. >> it is something that i studied as an accountant, useful for my job but for not cooking. this is the breast. >> beautiful. >> and you put it in the sauce, marinade. >> marinade. >> soy sauce. >> yeah, and then to cook in s 0 s vide, modern technique of cooking. >> to make it moist. >> and this is easy. >> this is the easy part. for the legs.