Understanding Thai Cuisine with Chef Einav Gefen The Culinary Institute of America 2026-09-22 | Understanding Thai Cuisine with Chef Einav Gefen
Chef Heena Patel Make Patras at Besharam Restaurant in San Francisco The Culinary Institute of America 2023-10-05 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenHeena Patel is the chef and co-owner of Besharam in San Francisco. Chef Patel shows us the secrets to making patras, fried hoja santa leaves, served with micro greens, peanut chutney, and crunchy masala peanuts. “Patras” means “palm leaf layers” and is an Indian dish of fried leaves stuffed with a spiced chickpea flour batter. Her mom used to make the dish using taro leaves, but at her restaurant Chef Heena Patel uses hoja santa leaves.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Roasted Brussels Sprouts, Cauliflower, and Butternut Squash with Baked Teriyaki Tofu The Culinary Institute of America 2023-10-04 | Chef Toni Sakaguchi from the Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables!Get the recipe at: plantforwardkitchen.org/recipe-roastedveggies-with-bakedtofu—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
2023 Global Plant-Forward Culinary Summit: Plant-Forward Lessons from Korea The Culinary Institute of America 2023-10-03 | Seminar B-1: Plant-Forward Lessons from Korea: Tradition Meets Innovation in Fun, Bold, and Creative WaysChef, restaurateur, television and podcast host, and entrepreneur Esther Choi’s goal is to introduce everyone to Korean food and culture and to get them to fall in love with it. To that end, her menus at mŏkbar, mŏkbar Brooklyn and Midtown, and gastropub Ms. Yoo—named after her grandmother—feature restaurant-ready versions of traditional family recipes that have garnered her critical acclaim. In this session, Chef Choi builds on the innately healthy traditions of Korean food with fun, bold, and creative plant-based takes on traditional dishes, sharing the unique and special flavors and techniques that Korean cuisine is known for with inspiration to enliven your own menus.Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York City) Esther Choi (Chef-Owner, mŏkbar, Ms. Yoo; New York City) @mokbar.nyc and @msyoo.nycSponsored by Pulmuone Foods USA—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Grilled Lotus Root and Shishito Peppers with Chef Jinah Chang at Base is Nice The Culinary Institute of America 2023-10-02 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at: plantforwardkitchen.org/koreaJinah Chang is chef and owner of Base is Nice Restaurant in South Korea where vegetables are the star of the menu. She prepares grilled lotus root and shishito peppers with a sesame sauce along with two types of rice.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Worlds of Flavor 2022: Influences from Ghana to London and Jamaica to Los Angeles The Culinary Institute of America 2023-09-29 | Seminar 1: Culture and Storytelling: Influences from Ghana to London and Jamaica to Los AngelesInspired by their culinary heritage, these chefs will share how they’ve designed dining experiences that bring traditional flavor discovery and history to new communities. Sharing their culinary roots through menu development, atmosphere, and storytelling, they’ve created immersive concepts that celebrate the influences of Ghanaian and Jamaican cuisine. Join them to discuss strategies for winning over new markets with unique diasporic flavor journeys.• Korsha Wilson ‘07 (Writer and Host, A Hungry Society; New York City)• Rashida Holmes (Chef-Owner, Bridgetown Roti; Los Angeles, CA) • Zoe Adjonyoh (Chef and Founder, Zoe’s Ghana Kitchen; New York City)Sponsored by National Peanut BoardFor more information, visit worldsofflavor.com—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Kyle Connaughton Talks about the Origins of Three-Michelin Star SingleThread The Culinary Institute of America 2023-09-28 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenAcclaimed Chef Kyle Connaughton talks about the origins of SingleThread Farm-Restaurant-Inn, how he started his career as a chef, and some of his culinary influences. He also discusses the importance of sustainability and plant-forward cuisine.Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels. Kyle's culinary background includes Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C., as well as working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold’s Modernist Cuisine series. Kyle is professor emeritus at the Culinary Institute of America, and has developed the curriculum for the college's bachelor’s of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D. —————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Heena Patel Makes Ragda at Besharam Restaurant in San Francisco The Culinary Institute of America 2023-09-27 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenHeena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her every day. The menu is filled with dishes that she loves and that represent her personal approach to cooking.Chef Patel demonstrates how to make ragda, which is a white pea curry used in many Indian street foods. She tops the ragda with potato patties, mint and cilantro chutney, tart and spicy date and tamarind chutney, and crispy sev. —————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
2023 Global Plant-Forward Culinary Summit: Plant-Forward Lessons from Asia The Culinary Institute of America 2023-09-26 | Seminar A-1: Building Flavor the Plant-Forward Way: Lessons from Across AsiaIn this session, two dynamic chefs will illustrate the creative possibilities inherent in a plant-forward approach to the menu that showcases the complexity and depth of the global spice box. Chef Heena Patel draws culinary inspiration from memories of childhood meals and Indian celebrations like Diwali, while Chef Hinnerk von Bargen from the tastes and techniques that he experienced working in a large international hotel in Beijing and traveling widely in East and Southeast Asia. They will discuss how food connects to personal experience and finds a place on the menu and their different approaches for building flavor in recipes that span a broad range of consumer needs and desires.Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA)Heena Patel (Chef and Owner, Besharam; San Francisco, CA) Hinnerk von Bargen (Professor of Culinary Arts, CIA; San Antonio, TX) Sponsored by Unilever Food Solutions—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Bibimbap-inspired Dessert by Chef Kang Mingoo of Mingles The Culinary Institute of America 2023-09-25 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at: plantforwardkitchen.org/koreaKang MinGoo is chef and owner of the two-Michelin star restaurant, Mingles in Seoul, South Korea. Mingles aims to reinterpret Korean cuisine by serving creative dishes with seasonal Korean ingredients. In this video, Chef MinGoo prepares a dessert inspired by bibimbap. He makes ice cream made from glutinous rice pudding, garnished with fresh herbs, sesame oil, and soy sauce.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Worlds of Flavor 2022: Exploring the Afro-Latin Kitchen The Culinary Institute of America 2023-09-22 | General Session VI: Exploring the Afro-Latin KitchenThe transatlantic slave trade infused African culture into Latin America and the Spanish-speaking Caribbean in monumental ways that can clearly be seen in the evolution of its foodways. Chefs Maricel E. Presilla and Nelson German dive deep into the Afro-Latin-Caribbean kitchen and showcase the ingredients, dishes, and histories that connect those worlds.• Maureen Costura, PhD (Professor of Liberal Arts, CIA; Hyde Park, NY) • Scott Alves Barton, PhD (Chef, Author, and Assistant Professor, University of Notre Dame, Notre Dame, IN, and Adjunct Professor, CIA; Hyde Park, NY)• Maricel E. Presilla, PhD (Founder and President, Gran Cacao Company; Weehawken, NJ) • Nelson German (Chef-Owner, alaMar Kitchen & Bar and Sobre Mesa; Oakland, CA)For more information, visit worldsofflavor.com—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Heena Talks Plant-Forward Indian Cooking at Besharam Restaurant in San Francisco The Culinary Institute of America 2023-09-21 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenHeena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her every day. The menu is filled with dishes that she loves and that represent her personal approach to cooking.Besharam is a regional Gujarati restaurant in San Francisco’s Dogpatch district. Roughly translated to mean “shameless,” Besharam features Heena’s bold interpretation of the flavors and dishes that were prevalent throughout her childhood in India, playfully re-imagined within a California context.Born in Mumbai, India to parents from Gujarat, a region with a strong culinary lineage grounded in vegetarian cuisine, the kitchen was Heena’s home. While she absorbed the spices and flavors in her mother and aunt’s kitchens, her love for food was truly uncovered on the streets of Mumbai, where she devoured everything from pav bhajji to idli sambhar. When Heena relocated to London and, subsequently, California, to begin her married life with her husband (and now Besharam co-owner), Paresh Patel, she carried her passion for cooking with her. During stints at State Bird Provisions and Jardiniere, Chef Heena continued to push the boundaries of the traditional Indian recipes from her childhood, absorbing new techniques and ingredients to express her cross-cultural identity. She began garnering attention among locals with her mobile business, Rasoi, at San Francisco’s iconic Ferry Building, but still dreamt of the day when she would run her own restaurant. In 2018, an opportunity presented itself to partner with Minnesota Street Project, a contemporary art gallery space with a small restaurant space tucked within. Heena transformed the interior to reflect her vivid vision for Besharam. Eater San Francisco named Besheram the Restaurant of the Year in 2019.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Bachelor’s Global Cuisines and Cultures Trip to France The Culinary Institute of America 2023-09-20 | CIA bachelor’s degree student Shannon Buckley shares highlights from her class’s once-in-a-lifetime trip to France. During their stay, they visited tourist sites but also gained insight into important wine and food-producing regions.Learn more: https://www.ciachef.edu/global-cuisines-and-cultures-trip-france/—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
2023 Global Plant-Forward Culinary Summit: Implementing Large-Scale Plant-Forward The Culinary Institute of America 2023-09-19 | Special Presentation: A Preview: Inside the Plant-Forward Kitchen Greg Drescher (Senior Advisor, Strategic Initiatives, CIA; Sacramento, CA)Christos Dinopoulos (Vice President, Managing Director, Unilever Food Solutions North America; New York City) General Session VII: Big Changes at Big Institutions: Implementing Plant-Forward in Large-Scale FacilitiesSustainability programs across food service and healthcare are making real headway in implementing plant-forward menus for a variety of consumers in institutional settings. We’ll hear from Bon Appétit Management Company (BAMCO), who brought a team of twenty chefs to the 2019 Global Plant-Forward Culinary Summit and used that experience to create a plant-forward revolution in their cafes. While they had great success, one group of people who showed hesitation were those that frequented their grill stations, where animal products were heavily relied on. We’ll hear about how BAMCO chefs rose to the challenge and created a successful plant-based pub menu that met their customers where they were. Then, we’ll hear how UC Davis Health, which serves upwards of 6,500 meals a day, made a commitment to becoming a “farm-to-fork” empire and built and leveraged relationships with local ranchers and farmers with the goal of being able to source most of their program from within 250 miles of the hospital campus. You’ll walk away inspired by these examples of plant-forward successes and with definitive steps to implement in your own organization. Allison Righter, MSPH, RDN (Director of Health and Sustainability Programs, CIA) Terri Brownlee, MPH, LDN, RDN (Director of Nutrition and Wellness, Bon Appétit Management Company; Cary, NC) Santana Diaz (Executive Chef, UC Davis Medical Center; Sacramento, CA)—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Randy Leon Makes Root Vegetables with Green Goddess Dressing The Culinary Institute of America 2023-09-14 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenRandy Leon is the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a dish with aromatic root vegetables with green goddess dressing and pickled red onion, garnished with fennel pollen and chervil. He calls the dish Umbellifers, which is a family of plants that make umbrella-shaped flowers, and includes carrots, celery and parsley.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Randy Leon Makes Vegan Cabbage Stuffed with Apple “Sausage” The Culinary Institute of America 2023-09-13 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenRandy Leon is the head chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates how he makes cabbage rolls stuffed with apple “sausage,” with a parsnip purée, three-bean salad, and garnish of crispy parsnip chips. The vegan sausage is made with jackfruit, caramelized apple, caramelized fennel, and fennel pollen. When ground up, the jackfruit’s texture closely resembles ground pork.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
2023 Global Plant-Forward Culinary Summit: Fermentation Traditions and Trends The Culinary Institute of America 2023-09-12 | General Session V: Fermentation: Tradition and Trend and Creating Flavors of the FutureFermentation is both an ancient food preservation tradition where microbes transform raw ingredients in delicious ways—and also a technique appearing on menus across the food service industry with projected global sales reaching $846 billion by 2027. It is a creative tool to add depth and complexity to a given food by building unique flavor profiles in a range from sour to sweet without using a lot of salt, while both alleviating food waste and stretching budgets. Pioneering research on the gut microbiome now confirms what DIY fermenters and traditional fermentation cultures have known for a long time, that fermentation brings with it health benefits that we are just beginning to understand. This discussion will serve as a primer on fermentation, from its history and traditions to where science will take us in creating flavors of the future, while paying homage to the longstanding cultures that nurtured these practices. Panelists will also address how foodservice operators can incorporate this microbial process more deeply into their menus.Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York City)Jason White (Founder, Silent Labs; Tacoma, WA)Mara King (Director of Fermentation, Id Est Hospitality Group; Boulder, CO)General Session VI: Sustainable Seaweed on the Menu: Flavorful, Nutritious, Climate-Friendly Kelp is a type of edible seaweed commonly associated with Chinese, Korean, and Japanese cuisines, but the cooking traditions of Ireland, England, and Wales, and Native American tribes on the Atlantic and Pacific coasts have also incorporated it into foodways for thousands of years. There are many reasons to love climate-friendly, fast-growing kelp, including its high nutritional status, the fact that it’s good for the ocean as it removes nitrogen, phosphorus, and carbon dioxide, and for its culinary potential in the plant-forward kitchen. Kelp is an easy ingredient to cook with, can be frozen, thawed, and refrozen without losing structure, lends a meaty density to a dish when used in small amounts, and is a flavor-building tool that provides salinity and rich umami character in small doses. Harvesting wild kelp is an ancient tradition but farming it in the U.S. is a burgeoning market with the continued development of small kelp farms near the coasts showing future promise and growth. Sea-to-table advocate Chef David Standridge will demonstrate kelp’s versatility in both sweet and savory applications while talking anatomy, seasonality, sustainability, sourcing, and technique.Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA)David Standridge (Executive Chef, The Shipwright’s Daughter; Mystic, CT)—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Kim Byung-jin Makes White Pear Kimchi with Gondre Rice The Culinary Institute of America 2023-09-11 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at: plantforwardkitchen.org/koreaKim Byung-jin is the Chief Executive Chef of Gaon restaurant in Seoul, South Korea. He shows us how he makes pear kimchi with Korean thistle or “gondre” rice. Gondre is a wild thistle that grows throughout Korea in the spring and summer. He makes a white kimchi using napa cabbage then stuffs that into a hollowed-out Asian pear.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Randy Leon Makes Pasta with Oyster Mushrooms The Culinary Institute of America 2023-09-07 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenRandy Leon is the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates fresh pasta with wild oyster mushrooms, tomato confit, and white wine butter sauce, garnished with chives and fresh parmesan.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Randy Leon Makes Sunchokes with Citrus Crème Fraîche The Culinary Institute of America 2023-09-06 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenRandy Leon is the head chef at Little Pine Restaurant in Silver Lake, Los Angeles. He demonstrates his signature dish of Jerusalem artichokes that are roasted and fried, coated with white sage powder, and served with citrus crème fraîche, agave, and a garnish of pomegranate arils. Chef Randy loves the potato-like texture and artichoke flavor of the Jerusalem artichokes, also known as sunchokes. Originally founded in 2015 by musician, singer/songwriter, Moby, Little Pine’s ownership was obtained by a private partnership in August 2020. Since then, the restaurant has transformed into a casual and comfortable outdoor eatery. Chef Randy Leon came to Little Pine with many years of experience in elevated vegan dining. Chef Randy believes in great vegan food that not only looks beautiful but is packed with flavor. Chef Randy forages for wild herbs and vegetables, including mushrooms that he serves at Little Pine. Little Pine closed in 2023.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
2023 Global Plant-Forward Culinary Summit: Reviving Regional Grains The Culinary Institute of America 2023-09-05 | General Session III: Bringing Out Dynamic Flavors in Vegetable-Forward DishesAny discussion of a plant-forward menu has to start with flavor. To that end, we’ll kick off the second day of the conference with a dynamic demo from a beloved UK chef on layering flavors and textures in unique ways. Ixta Belfrage is the celebrated co-author of Ottolenghi Flavour, a food columnist for The Guardian, and most recently the author of the acclaimed new cookbook Mezcla, which takes flavors from around the world and combines them in exciting and delicious ways. Ixta works from instinct and imagination, combined with a lot of testing, to create vibrant and deeply satisfying vegetable-forward dishes, and she’ll show us how different techniques bring out incredible flavors in even the most overlooked vegetables.Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) Ixta Belfrage (Cookbook Author and Recipe Developer; London, UK) General Session IV: Reviving Regional Grain Systems from Farm to Final ProductHumans first began eating cereal crops about 75,000 years ago in western Asia, and they are a food staple in almost every culture on Earth. Yet as we think about sustainable food systems today and efforts to “eat local,” grains have frequently been an afterthought. Why is this? In this session, we will address this question while deepening our understanding of the steps being made towards reviving small-scale grain economies across the country, from the point of view of the pioneering people who are making true strides in bringing nutritious, delicious, climate-friendly products to our tables. We’ll delve into this expansive, diverse world of cereals and their myriad culinary possibilities while learning how food and beverage professionals can support their regional whole grain economy and make these ingredients appealing to consumers.Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) Roxana Jullapat (Pastry Chef and Baker, Friends & Family; Los Angeles, CA) Luke Peterson (Organic Regenerative Farmer, A-Frame Farm; Dawson, MN)Dave McLean (Owner, Admiral Maltings; Alameda, CA)Dan Saladino (BBC Food Journalist and Presenter, Radio 4, The Food Programme; Cheltenham, UK)—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Iliana Loza Makes a Vegan Stuffed Eggplant at Kismet Restaurant The Culinary Institute of America 2023-08-30 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenIliana Loza is the sous chef at Kismet Restaurant in Los Angeles. Here she demonstrates a vegan dish: eggplant stuffed with walnuts and a Fresno chile sofrito, topped with a black mint condiment and preserved mandarin oranges. She loves how the soft creamy eggplants pair so well with the crunch of the walnut filling and floral mint topping for an unexpected and beautiful dish.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
2023 Global Plant-Forward Culinary Summit: Biodiversity of our Foodways The Culinary Institute of America 2023-08-29 | The Global Plant-Forward Culinary Summit, presented by the Culinary Institute of America, is a deep dive into culinary and menu R&D strategy, building on the work of CIA’s Menus of Change initiative and inspired by the global cultures focus of our long-running Worlds of Flavor International Conference and Festival series. This summit coincides with our Plant-Forward Kitchen education and digital media initiative which will continue to drive CIA content development in the months and years to come. Don’t miss this “think tank” gathering and flavor odyssey bringing together leading chefs, authors, business leaders, innovative suppliers, and trend spotters. Learn more at: plantforwardkitchen.org/gpfcsSessions from the 2023 Global Plant-Forward Culinary Summit include:Welcome and Overview Tom Bensel ’76 (Managing Director, CIA California Campus, Napa, CA)Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) Rupa Bhattacharya (Executive Director, Strategic Initiatives Group, CIA; New York City) General Session I: A Call to Action: The Critical Importance of Biodiversity and the Safeguarding of Diverse Flavors and FoodwaysThousands of varieties of wheat have been recorded, yet few are in existence today. The same goes for fruits, vegetables, livestock, and the rest of the foods that we eat. Agricultural biodiversity—the genetic diversity of seeds, cultivated plants, and farmed and domesticated animals and their related wild species—has declined greatly due to industrialization, loss of land, climate change, changing tastes, and more. Today, sixty percent of the world’s food is based on three cereals: wheat, rice, and corn, threatening future food supplies and nutrition security. With the homogenization of our food system, we also lose tastes, aromas, and textures—and the memories and identities associated with them—as well as ingredients, techniques, and dishes that offer potential to make our menus infinitely more nuanced, delicious, and engaging. Yet, there is hope. BBC food journalist Dan Saladino will share his decades-long tour of the world’s disappearing foods and the stories of the people who are risking everything to save them, offering a call to action for all of us to care about these foods and act to save them.Jennifer Breckner (Director of Programs and Special Projects, Strategic Initiatives Group, CIA; Napa, CA) Dan Saladino (BBC Food Journalist and Presenter, Radio 4, The Food Programme; Cheltenham, UK) General Session II: A Plant-Forward Legacy: Reclaiming FoodwaysChef Keisha Griggs will talk about how Trinidadian food is greatly influenced by West Indian culture, how jackfruit plays into her Caribbean-inspired menus at her Houston businesses, Ate Kitchen and Bocage Catering, and why it’s important for her to connect with African-American food producers whose products are the center of her cuisine. Then we'll hear from Bay Area chef Crystal Wahpepah, an enrolled member of the Kickapoo nation of Oklahoma, born and raised in Oakland, California on Ohlone land. She is on a mission to reclaim Native foodways and to educate people on the health benefits of these tribal-based cuisines. She will share how she engages tribal communities across America at her restaurant, Wahpepah’s Kitchen, sourcing ingredients from Native farmers and producers across the country, and in the menu she has created there.Bettina Makalintal (Senior Reporter, Eater.com; New York City) @eaterKeisha Griggs (Owner and Executive Chef, Ate Kitchen + Bocage Catering; Houston, TX) Crystal Wahpepah (Chef-Owner, Wahpepah’s Kitchen; Oakland, CA)—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Korean Pickles with Chef Cho Heesuk The Culinary Institute of America 2023-08-28 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at: plantforwardkitchen.org/koreaChef Cho Heesuk from Hansikgonggan restaurant in Seoul shows us a number of traditional Korean pickles. She explains the three foundational techniques for fermenting vegetables in Korea, using soy sauce, soybean paste, and gochujang. Known as the “Godmother of Korean cuisine,” Chef Che Hee Sook was named Best Female Chef at the Asia’s 50 Best Restaurants 2020. She is known for bringing traditional Korean cuisine into the fine dining world stage. Her Michelin-starred restaurant Hansikgonggan, which is temporarily closed, reinterprets and celebrates traditional Korean dishes.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Sarah Hymanson Makes a Persimmon Salad at Kismet Restaurant The Culinary Institute of America 2023-08-24 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenSarah Hymanson is the chef and co-owner of the restaurant, Kismet, in Los Angeles, known for its dishes layered with Middle Eastern flavors and plant-forward, local ingredients. She demonstrates a chocolate persimmon salad with shallots, lemon, fried capers, and fried rosemary.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Sarah Hymanson and Iliana Loza Talk Plant-forward Cooking at Kismet, Los Angeles The Culinary Institute of America 2023-08-23 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenChef and Co-Owner of Kismet, Sarah Hymanson, and Sous Chef Iliana Loza, discuss plant-forward cuisine, sustainability, and the future of cooking. They also discuss finding those deeper flavor profiles and how to make vegetables shine. Sara Kramer and Sarah Hymanson are the chefs and owners of the popular Los Angeles restaurant, Kismet. They were named the 2017 Chefs of the Year by Eater, only two years after the two Brooklynites arrived in L.A. Kismet immediately earned high praise—especially from the late restaurant critic Jonathan Gold, who launched it into the echelon of his must-try list.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Grilled Mushroom Bibimbap The Culinary Institute of America 2023-08-22 | Get the Grilled Mushroom Bibimbap recipe at: plantforwardkitchen.org/mushroom-bibimbapBibimbap is one of the best-known Korean dishes. The name of the dish means “mixed cooked rice” and features crisped rice topped with colorful seasoned vegetables, Korean marinated beef, an egg, and a dollop of gochujang. In this vegetarian version, we make grilled mushroom bibimbap! This bibimbap is as beautiful as it is delicious and is packed with flavor, color, and texture.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Kimchi Master Lee Ha Yeon Makes 3 Kimchis The Culinary Institute of America 2023-08-21 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at plantforwardkitchen.org/koreaKimchi Master Lee Ha Yeon shows us how to make three different classic kimchis: red kimchi with napa cabbage, white kimchi with napa cabbage and a red kohlrabi kimchi. She discusses the ingredients and techniques used in the fermentation process, as well as the health benefits of kimchi. She demonstrates her kimchi recipes from the Museum Kimchikan in Seoul, South Korea, a museum dedicated the history, regional varieties, and cultural importance of kimchi.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Seizan Dreux Ellis Makes Dish, “I Am Liberated,” at Cafe Gratitude The Culinary Institute of America 2023-08-17 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenSeizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular salad called, “I Am Liberated” made with kelp noodles, arugula, basil hempseed pesto, cashew ricotta, kalamata olives, green olives, heirloom tomatoes, and brazil nut parmesan. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Seizan Dreux Ellis Makes Dish, “I Am Confident,” at Cafe Gratitude The Culinary Institute of America 2023-08-16 | Watch the full documentary and find plant-forward recipes at plantforwardkitchen.org/inside-the-plantforward-kitchenSeizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular autumn and winter dish called, “I Am Confident”—a roasted cauliflower steak served with almond romesco sauce, coconut yogurt, hazelnut dukkah, and a tapenade of sundried tomatoes, kalamata olives, and green olives. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time. —————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Spicy Mushroom and Lamb Meatballs with Fenugreek Curry Sauce The Culinary Institute of America 2023-08-15 | Get the Mushroom Meatball recipe at plantforwardkitchen.org/mushroom-lamb-meatballsYour guests will love these Indian-inspired Spicy Mushroom and Lamb Meatballs with Fenugreek Curry and Cilantro Mint Chutney. These tender, spicy meatballs with rich, creamy, and aromatic curry and tangy chutney are a crowd favorite.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan The Culinary Institute of America 2023-08-14 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at plantforwardkitchen.org/koreaThe Venerable Jeong Kwan Seunim is a nun at the Chunjinam Hermitage Baekyangsa Temple in Jangseong, South Korea. She visited the Culinary Institute of America at Copia in Napa to make her dish of fried tofu, seaweed, potato, and lotus root chips with sweet and sour sauce. She brought some special items with her from her temple and also used vegetables she found growing in the gardens at Copia to make her dish.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Worlds of Flavor 2022: Reframing the African Diaspora The Culinary Institute of America 2023-08-11 | General Session VIII: Reframing our Relationship with the African DiasporaHistorically, Africa has been a site for global extraction—of people, culture, and raw materials—and that legacy permeates the food system. On this final day of programming, panelists discuss the historical context of this damaging relationship and put forth a new framework through which to approach the cultural contributions of Africa and its diaspora.• Thérèse Nelson (Program Advisory Committee Chair—Worlds of Flavor 2022, CIA; and Founder, Black Culinary History; New York City)• Stephen Satterfield (Founder and CEO, Whetstone Media; Atlanta, GA) • Selassie Atadika (Founder and Chef, Midunu; Ghana) • Simeon Hall Jr. (Chef-Owner, Simeon Hall Restaurant Management Group; Nassau, Bahamas) • Benjamin “BJ” Dennis IV (Gullah Geechee Chef and Personal Caterer; Charleston, SC)For more information, visit worldsofflavor.com—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Seizan Dreux Ellis Talks about Vegan Dishes at Cafe Gratitude The Culinary Institute of America 2023-08-10 | Watch the full documentary and find plant-forward recipes at: plantforwardkitchen.org/inside-the-plantforward-kitchenSeizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. Here he talks about the origins and objectives of Cafe Gratitude, their approach to plant-based cuisine, how to best bring out flavors in produce, and naming all of their dishes with positive affirmations. He also addresses the benefits of a plant-forward diet, from health and wellness to the environment. Chef Seizan Dreux Ellis oversees the development and execution of the organic, plant-based menu at all Cafe Gratitude restaurants in Southern California. After spending eight years in Venice, Italy apprenticing in kitchens, Dreux returned to San Francisco, working as executive chef for the original Cafe Gratitude restaurant for four years. He then moved to Los Angeles as corporate chef of Cafe Gratitude in Southern California, bringing his health-based, flavor-driven cuisine to a wider audience. In 2017 Seizan received lay ordination in the Soto Zen lineage of Shunryu Suzuki Roshi at the San Francisco Zen Center where he continues his Buddhist practice.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
CIA Online Master’s Degree in Wine and Beverage Management The Culinary Institute of America 2023-08-09 | A major percentage of profits in the restaurant industry is driven by wines, spirits, beers, and other beverages, so expertise in these areas is in high demand. With CIA’s master’s degree in Wine and Beverage Management, you’ll gain that expertise and so much more. In this video, food and beverage leaders praise our advanced wine degree program, and faculty members share how it will develop your palate and grow your beverage knowledge. With this master’s degree, you’ll be fully prepared to innovate, inspire, and succeed in this dynamic profession.Learn more: https://www.ciachef.edu/cia-online-wine-management-masters-degree-program/—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Portobello Tacos Al Pastor The Culinary Institute of America 2023-08-08 | Get the Portabella Tacos Al Pastor recipe at: plantforwardkitchen.org/mushroom-tacos-al-pastorTacos al pastor is a Mexican street food with Lebanese roots. These beloved tacos most likely evolved from shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Tacos al pastor in Mexico are made using pork roasted on a spit, but in this version, we make a plant-forward version: Portobello Tacos Al Pastor.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Plant-based Buddhist temple cooking with the Venerable Jeong Kwan Seunim The Culinary Institute of America 2023-08-07 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at plantforwardkitchen.org/koreaThe Venerable Jeong Kwan Seunim is a Buddhist nun, selected as one of the Plant-Forward Global 50 by Eat Forum and the Culinary Institute of America and known as “The Philosopher Chef” by The New York Times. She shows us three different tofu dishes and talks to us about Buddhist temple cooking and sustainable eating practices. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed down based on the foundation of Buddhist philosophy. Although first and foremost a Buddhist nun, not a chef, she has had great opportunities to be involved in Buddhist temple food cooking practices ever since she became a nun at the age of 17. Jeong Kwan Seunim, appearing in Chef’s Table Season 3 by Netflix, has been featured in the screening of the 2017 Berlin Film Festival in the category of documentary film series. Since then, much of her philosophical wisdom in temple food cooking and eating practices have been spread out to the world. The Chunjinam hermitage, at Baekyangsa monastery, has received a great number of visitors who travel there from around the world, seeking to learn from Jeong Kwan Seunim. Jeong Kwan Seunim became the recipient of the prestigious Asia’s 50 Best Restaurants Icon Award 2022.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Bartender Ignacio Murillo makes a Golden Beet Cocktail, The Sunshine at A.O.C. Restaurant The Culinary Institute of America 2023-08-03 | Watch the full documentary and find plant-forward recipes at plantforwardkitchen.org/inside-the-plantforward-kitchenIgnacio Murillo is the talented bartender at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on seasonal availability. Here, he shows us one of his favorite fall cocktails he calls, “The Sunshine.” The secret ingredient? A homemade beet liqueur made with golden roasted beets, turmeric, orange juice, brandy, vodka, water, and sugar. To that, he adds tequila blanco, lime juice, and homemade chile de árbol bitters. Murillo’s cocktails are delicious, inspired concoctions that are a perfect pairing with Chef/Owner Suzanne Goin’s seasonal market menu offerings at the legendary A.O.C. Wine Bar and Restaurant. —————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
CIA Alma Mater The Culinary Institute of America 2023-08-02 | CIA: https://www.ciachef.eduCIA for Enthusiasts Programs: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Turkey and Mushroom Kebabs The Culinary Institute of America 2023-08-01 | Get the Turkey and Mushroom Kebabs recipe at plantforwardkitchen.org/turkey-mushroom-kebabsThese Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are made using ground beef, these kababs are made using a blend of ground turkey and mushrooms. The mushrooms boost the nutritional profile of the kebabs while giving them a succulent texture and umami flavor. —————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Jun Lee Makes Barley Risotto with Cuttlefish at SOIGNÉ in Seoul The Culinary Institute of America 2023-07-31 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at plantforwardkitchen.org/koreaJun Lee ’10, executive chef and owner of the two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corvina Flakes, and Barley Tea Clam Broth. Recognizing how his diners might find a rice dish too commonplace for a fine dining experience, Chef Lee makes the risotto with barley, rice, white wine, and pine nut puree for a slightly nutty flavor. He adds barley tea as a broth as a nod to the traditional Korean flavor palette and to add something familiar and comforting to the dish.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Worlds of Flavor 2022: Black Foodways The Culinary Institute of America 2023-07-28 | General Session IX: Next Steps: Black Foodways and Lessons for the FutureWorlds of Flavor, Africa and the World has examined the many ways that foodways have traveled from Africa across the Atlantic. This panel looks to the future and strategizes how to take this mission-based work and move forward in more intentional ways. Panelists will discuss efforts to create a common culinary language, promoting African and African diasporic dishes and ingredients, efforts to bring more visibility and compensation to African and Black farmers, and how chefs can be agents of change.• Thérèse Nelson (Program Advisory Committee Chair—Worlds of Flavor 2022, CIA; and Founder, Black Culinary History; New York City)• Korsha Wilson ’07 (Writer and Host, A Hungry Society; New York City)• Pierre Thiam (Chef-Owner, Teranga, and Founder, Yolélé; New York City, and El Cerrito, CA) • Matthew Raiford ’98 (Chef-Farmer, Gilliard Farms; Brunswick, GA)• Maricel E. Presilla, PhD (Founder and President, Gran Cacao Company; Weehawken, NJ)Concluding Remarks• Rupa Bhattacharya (Executive Director, Strategic Initiatives and Industry Leadership, CIA; New York City) • Jennifer Breckner (Director of Programs and Special Projects, CIA; Napa, CA) For more information, visit worldsofflavor.com—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Bartender Ignacio Murillo makes a Bartlett Sour Cocktail at A.O.C. Restaurant The Culinary Institute of America 2023-07-27 | Watch the full documentary and find plant-forward recipes at plantforwardkitchen.org/inside-the-plantforward-kitchenIgnacio Murillo is the bartender extraordinaire at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on seasonal availability. He shows us a favorite fall cocktail—the Bartlett Sour made with bourbon and poached pears. This drink contains a pear and white wine purée spiced with cinnamon, clove, and bay leaves. Next, he adds an orgeat syrup with almonds, water, and sugar. Combine that with bourbon, garnish with a beautiful dehydrated pear slice, and… voilà! The Bartlett Sour! Murillo’s cocktails are delicious, inspired concoctions that are a perfect pairing with Chef/Owner Suzanne Goin’s seasonal market menu offerings at the legendary A.O.C. Wine Bar and Restaurant. —————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
The History of the Culinary Institute of America (CIA) The Culinary Institute of America 2023-07-26 | For more than seven decades, the Culinary Institute of America has been setting the standard for excellence in professional culinary education—and truly changed the way the world looks at food. Learn how CIA has inspired excellence throughout the food world by leading the way: in the education of students, in the elevation of the culinary profession, through the innovation of thought leadership, and through collaborations on critical food and industry issues.Learn more: https://www.ciachef.edu/our-story/—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Mushroom and Chicken Larb The Culinary Institute of America 2023-07-25 | Get the Mushroom and Chicken Larb recipe at plantforwardkitchen.org/mushroom-chicken-larbLarb is a boldly flavored Thai salad traditionally made with minced pork or chicken, paired with a tangy lime dressing, and served with lettuce leaves for scooping. In this plant-forward version of the recipe, we use a blend of minced mushrooms and chicken. The spicy, savory, tart, and zingy flavors of this refreshing and incredibly delicious salad really pack a punch!—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Suzanne Goin demos her dish, The Farmers Plate, at A.O.C. Restaurant The Culinary Institute of America 2023-07-20 | Watch the full documentary and find plant-forward recipes at plantforwardkitchen.org/inside-the-plantforward-kitchenSuzanne Goin demonstrates her signature dish called “The Farmer’s Plate.” Made exclusively with seasonal produce available at the farmer’s market, this is one of the most popular dishes at her restaurant, A.O.C. It features red curry squash, green beans, peppers, carrots, tomatoes, and summer squash, romanesco, a chickpea puree, walnut muhammara, and a dollop of burrata. It is seasoned with lemon and olive oil, layered with dandelion, and served with grilled toast.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Advanced Wine, Beverage, and Hospitality Concentration The Culinary Institute of America 2023-07-19 | In today’s restaurants, a major percentage of profits is driven by wines, spirits, beers, and other beverages, so expertise in these areas is in demand throughout the industry. With the CIA’s Advanced Wine, Beverage, and Hospitality concentration, you’ll spend an entire semester in the legendary Napa Valley wine country, learning the principles of pairing wine and beverages with foods while exploring successful business practices of managing beverage and hospitality service programs. This concentration is available to select CIA bachelor’s degree students.Learn more: https://www.ciachef.edu/advanced-wine-beverage-and-hospitality-bachelors-degree-concentration/—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Vegetarian Mushroom Bánh Mì The Culinary Institute of America 2023-07-18 | Get the Vegetarian Mushroom Bánh Mì recipe at plantforwardkitchen.org/mushroom-banh-miA banh mi is Vietnam's version of a baguette sandwich and is beloved the world over. In this plant-forward version of the recipe, the sandwich is filled with a Southeast Asian-inspired mushroom coconut pâte, roasted mushrooms, pickled vegetables, and herbs. The meaty sweet and spicy roasted mushrooms, savory mushroom pâte, tangy crunchy pickled vegetables, and refreshing aromatic herbs make this incredibly flavorful sandwich one of the best the world has to offer!—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ in Seoul The Culinary Institute of America 2023-07-17 | Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at plantforwardkitchen.org/koreaJun Lee ’10, executive chef and owner of the two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Sea Snails with Three Seaweeds. The seaweeds are topped with an abalone tartare. This is served as an amuse bouche.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
American Lamb and Sustainability The Culinary Institute of America 2023-07-14 | American sheep ranchers and their livestock are the unlikely heroes fighting climate change. Learn from American sheep producers how properly grazing these ruminants provides a holistic approach to land management, fights wildfires, and is a natural alternative to herbicides and pesticides in vineyard and orchard production.Find recipes and learn more about American Lamb at ciaprochef.com/americanlamb—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA for Enthusiasts: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
Chef Suzanne Goin talks Plant-Forward Cuisine at A.O.C. Restaurant The Culinary Institute of America 2023-07-13 | Watch the full documentary and find plant-forward recipes at plantforwardkitchen.org/inside-the-plantforward-kitchen.Renowned Chef Suzanne Goin discusses the original concept behind her restaurant, A.O.C, which she opened twenty years ago. She discusses her origins as a chef, including her first ever restaurant job when she was in college in Rhode Island, her job at Campanile, and how writing a letter to Alice Waters wound up landing her a coveted job at Chez Panisse. She explains how she came to embrace rustic farm-to-table cuisine, and the importance of forging symbiotic relationships with local farmers. Native Los Angeles chef, restaurateur, and cookbook author Suzanne Goin is celebrated as one of the country's most talented and innovative contemporary chefs. Goin has been nominated for eight James Beard Foundation Awards, winning the coveted national award in 2016. Her culinary style takes an original approach to American and French traditions she mastered through extensive training. As a restaurateur, she runs three fine dining restaurants in the Los Angeles area: A.O.C., Lucques, and Tavern.—————————————————————————————————————————————————————CIA: https://www.ciachef.eduCIA Food Enthusiast Programs: ciafoodies.comCIA at Copia: ciaatcopia.comCIA ProChef: ciaprochef.comFounded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
