How Chef James Kent Perfected Grilled Chicken at Michelin-Starred Crown Shy — Plateworthy

array(10) { [0]=> object(stdClass)#4573 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "X2jakwIVLbY" ["related_video_title"]=> string(90) "How a Legendary Chef Runs One of the World's Most Iconic Restaurants — Mise En Place" ["posted_time"]=> string(19) "5 лет назад" ["channelName"]=> string(5) "Eater" } [1]=> object(stdClass)#4546 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "klfxQuXT66s" ["related_video_title"]=> string(71) "We Put 19 Cameras in a Michelin-Starred Restaurant | Bon Appétit" ["posted_time"]=> string(21) "2 года назад" ["channelName"]=> string(12) "Bon Appétit" } [2]=> object(stdClass)#4571 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "R9Q-WpxxATs" ["related_video_title"]=> string(89) "Il pollo al forno in un 2 stelle Michelin francese con Giuliano Sperandio - Le Clarence**" ["posted_time"]=> string(19) "5 лет назад" ["channelName"]=> string(15) "Italia Squisita" } [3]=> object(stdClass)#4578 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "E-KshIyOCY0" ["related_video_title"]=> string(104) "How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America — Mise En Place" ["posted_time"]=> string(21) "3 года назад" ["channelName"]=> string(5) "Eater" } [4]=> object(stdClass)#4557 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "tIelvxkFZGA" ["related_video_title"]=> string(84) "Вот Почему Я ПЕРЕСТАЛ Покупать ДОРОГИЕ Стейки" ["posted_time"]=> string(25) "2 месяца назад" ["channelName"]=> string(25) "Егор Тарнакин" } [5]=> object(stdClass)#4575 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "lMRcaEngbf8" ["related_video_title"]=> string(90) "NYC’s Best New Steakhouse is a Seafood Restaurant | On The Line | Bon Appétit" ["posted_time"]=> string(27) "5 месяцев назад" ["channelName"]=> string(12) "Bon Appétit" } [6]=> object(stdClass)#4570 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "wIeI6WvFYTI" ["related_video_title"]=> string(62) "Хамон /Jamon  |  Как это делается" ["posted_time"]=> string(21) "3 года назад" ["channelName"]=> string(25) "Веселый ветер" } [7]=> object(stdClass)#4580 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "kUcTjV7wGrw" ["related_video_title"]=> string(105) "How a Master Chef Runs a Critically-Acclaimed Restaurant on Top of a NYC Skyscraper — Mise En Place" ["posted_time"]=> string(21) "3 года назад" ["channelName"]=> string(5) "Eater" } [8]=> object(stdClass)#4556 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "AMQMYvESRpc" ["related_video_title"]=> string(92) "Amazing 2 Michelin star WHOLE CHICKEN ON THE SPIT at restaurant Colette De Vijvers, Averbode" ["posted_time"]=> string(21) "3 года назад" ["channelName"]=> string(11) "wbpstarscom" } [9]=> object(stdClass)#4574 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "c1HE6bgmbsM" ["related_video_title"]=> string(104) "No Stoves, No Ovens, All Live Fire: A Day With the Sous Chef at Osito | On The Line | Bon Appétit" ["posted_time"]=> string(21) "2 года назад" ["channelName"]=> string(12) "Bon Appétit" } }