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Explore endless menu possibilities with videos from the Chefs from The Culinary Institute of America. Recipes and more videos online at www.CIAprochef.com.

Videos from The Culinary Institute of America


    • May 31, 2025 LATEST EPISODE
    • weekdays NEW EPISODES
    • 5m AVG DURATION
    • 944 EPISODES


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    Latest episodes from The Culinary Institute of America

    Mexican Chocolate and Almond Butter Toffee

    Play Episode Listen Later May 31, 2025 5:21


    This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee. Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

    Caramelized Almond and Almond Butter Bonbons

    Play Episode Listen Later May 30, 2025 6:13


    These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef's home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps. Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons

    Vegan Alfajores de Maizena Cookies

    Play Episode Listen Later May 29, 2025 3:17


    Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel. Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores

    Smoked Almond Butter and Peach Bourbon Chocolates

    Play Episode Listen Later May 28, 2025 3:53


    These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist. Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/

    Vegan Double Decker Fudge with Candied Almonds

    Play Episode Listen Later May 27, 2025 3:54


    This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge. Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge

    Introduction to Almond Butter and Chocolate Master Class

    Play Episode Listen Later May 26, 2025 1:10


    Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter. Learn more and find recipes at: https://www.ciaprochef.com/almondbutter

    Interview with Antonia Trichopoulou, University of Athens

    Play Episode Listen Later May 19, 2025 9:12 Transcription Available


    Antonia Trichopoulou, nutrition epidemiologist from Academy of Athens, is a pioneer in the study of the health effects of the Mediterranean diet and has even been called the mother of the Mediterranean Diet. She is a Professor Emerita of the School of Medicine of the University of Athens and the President of the Hellenic Health Foundation. She was also a member of the Academy of Athens and the Federation of European Nutrition Societies, serving as its president. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen  

    Interview with Maria Loi, chef and TV host of The Life of Loi: Mediterranean Secrets

    Play Episode Listen Later May 18, 2025 9:30 Transcription Available


    International ambassador of Greek gastronomy, Mediterranean Diet and Longevity Expert, Celebrity Chef Maria Loi reflects on her relationship to Olive Oil through her love of cooking, Greek heritage, and rural upbringing. We learn the most unexpected ways to celebrate Olive Oil in day to day life. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Samantha Dorsey, McEvoy Ranch

    Play Episode Listen Later May 17, 2025 16:16 Transcription Available


    Samantha Dorsey, President of McEvoy Ranch, shares insights about the 550-acre certified organic property in Petaluma, California. The ranch, founded by Nan McEvoy, specializes in extra virgin and flavored olive oils while promoting sustainability and soil health. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Rosa Vano, Castillo De Caneno

    Play Episode Listen Later May 16, 2025 10:20 Transcription Available


    Rosa Vano is the owner and commercial manager of Castillo De Caneno, a Virgin Olive Oil producer in the south of Spain. She explores the vast and important industry growth she has witnessed during her career in Olive Oil; from flavor profiles, varietals, and geographical expansion. Learn why Rosa urges consumers to think about their health first when considering sustainability. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Professor Rosa Lamuela, University of Barcelona

    Play Episode Listen Later May 15, 2025 7:56 Transcription Available


    Professor Rosa Lamuela of University of Barcelona talks antioxidants, the distinction between different kinds of Olive Oil and analyzes varieties of fat. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Maria Raquel Lucas, University of Evora

    Play Episode Listen Later May 14, 2025 13:14 Transcription Available


    Maria Raquel Lucas, Professor, University of Evora, Breaks down the logistics of Olive Oil production, quality and sustainability. She dissects the meaning of ‘sustainability' through the intersection of soil, water efficiency, energy and waste management and human resource management. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Kiki Zinoviadou, Perrotis College

    Play Episode Listen Later May 13, 2025 9:18 Transcription Available


    Kiki Zinoviadou, Dean of Perrotis College and food scientist tells us about the increase in demand for Olive Oil and the potential for further expansion into sustainability efforts through changes in packaging and regenerative agriculture. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen  

    Interview with Joseph Profaci, North American Olive Oil Association

    Play Episode Listen Later May 12, 2025 11:59 Transcription Available


    Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste and sustainability. He explains why he believes education and consumer awareness is essential to the future of Olive Oil. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Jehangir Mehta, Chef and Sustainability Consultant

    Play Episode Listen Later May 11, 2025 19:16 Transcription Available


    Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through the lens of versatility and mindfulness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Javier Fernandez Salvador, UC Davis Olive Center

    Play Episode Listen Later May 10, 2025 15:43 Transcription Available


    Join us in a conversation with Director of the UC Davis Olive Center, Javier Fernandez Salvador who discusses the ethos of the International Olive Conference and why he believes Olives are an important crop for the future of humanity. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Ricardo Gucci, University of Pisa

    Play Episode Listen Later May 9, 2025 19:41 Transcription Available


    Olive Growing Specialist and Professor of Fruit Tree Science Ricardo Gucci joins us in a discussion about Polyphenolics, accessibility and sustainability of Olives. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Abederraouf Laajimi, International Olive Council

    Play Episode Listen Later May 8, 2025 10:39 Transcription Available


    Deputy Executive Director of the International Olive Council, Abderraouf Laajimi believes Olive Groves are part of a solution to climate change impact. Learn why: Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Interview with Alexandra Kicenik Devarenne, Extra Virgin Alliance

    Play Episode Listen Later May 7, 2025 14:54 Transcription Available


    Join Alexandra Kicenik Devarenne in conversation about olive oil. Alexandra is the director of Extra Virgin Alliance, the specialty section of the North American Olive Oil Association, working with olive oil producers and experts to foster appreciation and create value in the market for authentic extra virgin olive oil. Devarenne provides an academic perspective on sustainability and the future of consumer awareness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Caramelized Almond & Almond Butter Bonbons

    Play Episode Listen Later Apr 12, 2025 6:13 Transcription Available


    These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef's home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps. Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons

    Mexican Chocolate and Almond Butter Toffee

    Play Episode Listen Later Apr 11, 2025 5:21 Transcription Available


    This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee. Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

    Smoked Almond Butter & Peach Bourbon Chocolates

    Play Episode Listen Later Apr 10, 2025 3:53 Transcription Available


    These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist. Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/

    Vegan Double Decker Fudge

    Play Episode Listen Later Apr 9, 2025 3:54 Transcription Available


    This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge. Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge

    Vegan Alfajores de Maicena Cookies

    Play Episode Listen Later Apr 8, 2025 3:17


    Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel. Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores

    Introduction: Almond Butter and Chocolate Master Class

    Play Episode Listen Later Apr 7, 2025 1:10 Transcription Available


    Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter. You will learn the inspiration and technique behind the confections they developed, including Caramelized Almond and Almond Butter Bonbons, Mexican Almond Roca infused with chili oil, Double Decker Fudge, Smoked Almond and Bourbon Peach Chocolates, and Almond Butter and Chocolate Alfajores de Maicena. Learn more and find recipes at: https://www.ciaprochef.com/almondbutter

    Chickpea Flour Khandvi Rolls in Hyderabad, India

    Play Episode Listen Later Feb 16, 2025 7:30


    Indian food historian, Jonty Rajagopalan, and her friend, Rashmi share their recipe for khandvi, a beloved Gujarati snack made from chickpea flour. The process starts with creating a gluten-free chickpea flour batter, with buttermilk, ginger chili paste, and spices. Constant stirring is essential to achieve a smooth, thick consistency. After cooking, the mixture cools before being shaped on the kitchen countertop. The dough is then cut, rolled, and topped with spices to create soft, melt-in-your-mouth treats. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

    Vegan Charcuterie Board

    Play Episode Listen Later Dec 7, 2024 5:12 Transcription Available


    Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You don't need to make an entirely vegan board like this one, but adding just some of these plant-based elements to a traditional charcuterie board makes it much more plant-forward and unique for your guests. Get the Vegan Charcuterie Board recipe here!

    Loaded Smashed Potatoes

    Play Episode Listen Later Dec 6, 2024 1:59 Transcription Available


      Get the Loaded Smashed Potatoes recipe here!

    Vegetarian “Scallops” of Celeriac with Saffron Sauce

    Play Episode Listen Later Dec 5, 2024 2:57 Transcription Available


    This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests. Get the Vegetarian “Scallops” of Celeriac recipe here!

    Grilled Eggplant Flatbread

    Play Episode Listen Later Dec 4, 2024 2:32 Transcription Available


    This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of flavors on this flatbread offer a nice balance of earthy flavors and creamy textures. This flatbread can be served as an individual entree or also as a shared starter. Get the Grilled Eggplant Flatbread recipe here!

    Vegan BLT

    Play Episode Listen Later Dec 3, 2024 2:27 Transcription Available


    A traditional BLT‘s perfect balance of salty, savory bacon; creamy mayo; sweet and acidic tomato; and crunchy lettuce and bread has made it a beloved sandwich. Now vegans and vegetarians don't have to miss out! This vegan BLT is made using vegan mayonnaise, and by replacing bacon with flavorful portobello mushroom bacon. Get the Vegan BLT recipe here!

    A Chef's Reflections on Britain's Plant-Forward Restaurant Scene

    Play Episode Listen Later Dec 2, 2024 12:15 Transcription Available


    Chef Rudy Smith, corporate chef at Unilever Food Solutions, reflects on London's plant-forward restaurant scene. He thinks that American chefs can learn a lot about better integrating plant-forward dishes into our menus and employing a greater level of skill and technique in vegetable prep like the Brits do. Watch the full documentary and find recipes here!

    Seasonal Salad at Vanderlyle Restaurant in Cambridge, UK

    Play Episode Listen Later Dec 1, 2024 10:14 Transcription Available


    Alex Rushmer is chef and owner of Vanderlyle in Cambridge, England, a restaurant that serves a plant-forward tasting menu inspired by the seasons. He demonstrates a seasonal salad, using ingredients grown within a five-mile radius of the restaurant. The base of the salad is a plant-based saffron mayonnaise, and the ingredients that comprise the salad itself change on a daily basis. In this version, he uses wild asparagus, thumbelina cucumbers, French breakfast radishes, hakurei turnips, and fermented radicchio. He dresses the salad with a smoked hazelnut and sherry vinaigrette. Watch the full documentary and find recipes here!

    Assorted Mushrooms at Vanderlyle Restaurant in Cambridge, UK

    Play Episode Listen Later Nov 30, 2024 13:26 Transcription Available


    Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining restaurant that works directly with farmers, growers and producers to create plant-forward, ingredient-centric dishes. Chef Rushmer shows us how he makes his dish of assorted mushrooms, which includes pickled shiitake, a ricotta and black truffle-stuffed morel, glazed king oyster mushrooms, and a mushroom reduction sauce. Watch the full documentary and find recipes here!  

    Interview with Chef Alex Rushmer of Vanderlyle in Cambridge, UK

    Play Episode Listen Later Nov 29, 2024 20:22 Transcription Available


    Alex Rushmer is chef and owner of Vanderlyle restaurant in Cambridge, England. Vanderlyle is a relaxed fine-dining restaurant that works directly with farmers and growers to create produce-centric dishes that ebb and flow through the seasons. Chef Rushmer opened Vanderlyle in 2019, and offers a daily-changing menu rooted in sourcing and cooking local, ethical, and sustainable produce. Watch the full documentary and find recipes here!

    Hen of the Woods Mushrooms at Oliveira Kitchen, London

    Play Episode Listen Later Nov 28, 2024 3:00 Transcription Available


    Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest in the State of Rondônia. His restaurant, Oliveira Kitchen, in London features local ingredients in global cuisines, with flavors inspired by the chef's Amazonian roots. In this dish, he makes purple Okinawan sweet potato gnocchi with hen of the woods mushrooms, also known as maitake, along with a ponzu sauce.  Watch the full documentary and find recipes here!  

    White and Green Asparagus at Oliveira Kitchen, London

    Play Episode Listen Later Nov 27, 2024 4:18 Transcription Available


    Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest, in the town of Ji-Paraná, and State of Rondônia, Porto Velho. Here shows us two asparagus dishes at his restaurant Oliveira Kitchen, London: a main dish with white asparagus, graviola and celeriac purée, black truffle, and smoked potato mousse as well as a starter dish with green asparagus, confit tomatoes, and a carrot and cupuaçu mousse. Watch the full documentary and find recipes here!

    Interview with Chef Emerson Amelio de Oliveira of Oliveira Kitchen, London

    Play Episode Listen Later Nov 26, 2024 14:11 Transcription Available


    Chef Emerson Amelio de Oliveira was born and raised in the Brazilian Amazon Rainforest, in the town of Ji-Paraná, and the of State of Rondônia, Porto Velho. He witnessed catastrophic deforestation and shrinking of the planet's largest carbon capture system year after year, to serve global food production. He was trained in classic European cuisines and traveled the world in search of ideas and concepts, before opening Oliveira Kitchen in London. Chef Emerson strives to create a sustainable kitchen, serving a plant-based menu that doesn't use gas or coal for cooking. Watch the full documentary and find recipes here!

    Grilled Zucchini with Heritage Tomatoes and Peas at Tendril Restaurant, London

    Play Episode Listen Later Nov 25, 2024 4:59 Transcription Available


      Watch the full documentary and find recipes here!

    Smoked Eggplant with Pumpkin Seeds and Tahini at Tendril Restaurant, London

    Play Episode Listen Later Nov 24, 2024 5:51 Transcription Available


    Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and herbs. He chars the eggplant for about 40 minutes until it's perfectly smoky, soft, and creamy. He then peels and opens up the eggplant, and adds an extra layer of smoky crispness by torching the flesh. Watch the full documentary and find recipes here!

    Interview with Chef Rishim Sachdeva of Tendril, London

    Play Episode Listen Later Nov 23, 2024 15:08 Transcription Available


    Chef Rishim Sachdeva believes that the key to convincing people to adopt plant-forward eating habits is starting with the highest-quality fresh produce and perfecting the technique of preparing them. Tendril is Sachdeva's “mostly vegan” restaurant in London's Soho district. Having worked at restaurants like Chiltern Firehouse and The Fat Duck, Chef Sachdeva is inventive and deliberately non-conformist with his dishes. Watch the full documentary and find recipes here!  

    White Asparagus “Bouillabaisse” at Gauthier Soho in London

    Play Episode Listen Later Nov 22, 2024 10:11 Transcription Available


    At Gauthier Soho restaurant in central London, Chef Alexis Gauthier serves traditional French cuisine, on an entirely plant-based menu. In his dish of white asparagus with baby zucchini and vegan “bouillabaisse,” he creatively showcases the flavors of both the land and sea, treating  the white asparagus like a delicate white fish, and serving it with a bouillabaisse-inspired sauce infused with seaweed. Watch the full documentary and find recipes here!

    Green Asparagus with Peas at Gauthier Soho in London

    Play Episode Listen Later Nov 21, 2024 11:22 Transcription Available


    Chef Alexis Gauthier of Gauthier Soho restaurant in central London serves traditional French cuisine—that is entirely plant-based. In this video, he shares his techniques for bringing out the best in asparagus in a dish he describes as encapsulating spring: green asparagus with olives, peas, pea shoots, and a green pea puree. Watch the full documentary and find recipes here!  

    Interview with Chef Alexis Gauthier of Gautier Soho in London

    Play Episode Listen Later Nov 20, 2024 12:38 Transcription Available


    Chef Alexis Gauthier of Gauthier Soho is located in Soho, London, in a Regency townhouse. Gauthier Soho is a traditional fine-dining French restaurant serving all vegan fare. Chef talks about growing up in the south of France, being the first restaurant in London to create an all-vegetable tasting menu in the late 90s, and cooking techniques to bring the most out of vegetables. Since becoming vegan in 2014, Chef decided he no longer wanted his restaurant to profit from serving animals. He saw the pandemic shutdown as an opportunity to transition the restaurant to being 100% plant-based. Watch the full documentary and find recipes here!

    Hummus with Baharat Crunch at Bubula Spitalfields Restaurant in London

    Play Episode Listen Later Nov 19, 2024 4:45 Transcription Available


    Chef Ben Rand of Bubula Spitalfields in east London prepares his signature hummus with a date and baharat crunch. Baharat is a Middle Eastern spice blend with cardamom, nutmeg, cumin, cloves, and cinnamon. He fries shallots and adds dates, Baharat, Aleppo chili, and tamari to the hot oil. This is used as the umami-rich topping for the hummus. Watch the full documentary and find recipes here!

    Eggplant with Curry Leaf Crunch at Bubula Spitalfields Restaurant in London

    Play Episode Listen Later Nov 18, 2024 6:21 Transcription Available


    Ben Rand is executive chef of Bubula Spitalfields restaurant in East London. He shares how he makes grilled eggplant with peanut sauce and a fried shallot and curry leaf crunch, marinating the grilled and peeled eggplant overnight in a sauce of vegan dashi, miso paste, and tamari. To cut down on food waste, he blends candied peanuts with the leftover marinade, and uses it as the sauce on top of the eggplant. Watch the full documentary and find recipes here!  

    Interview with Marc Summers of Bubula Spitalfields Restaurant in London

    Play Episode Listen Later Nov 17, 2024 7:45 Transcription Available


    Marc Summers is founder and CEO of Bubula Spitalfields restaurant in East London. This vegetarian Middle Eastern restaurant has a menu designed for sharing. The name Bubula means “darling” in Yiddish, and is what Summers and his grandmother used to call each other. He hopes to bring the feeling of comfort, care, and generosity he felt at his grandmother's house to his restaurant. Watch the full documentary and find recipes here!

    Tomatoes with Scallop Roe at Bibi Restaurant in London

    Play Episode Listen Later Nov 16, 2024 9:59 Transcription Available


    Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London, which serves plant-forward, modern Indian cuisine. Chef Sharma demonstrates several preparations of locally-grown tomatoes, dressed in smoked scallop roe and green mango powder, alongside house-made ricotta infused with dried mint and nigella seeds. Watch the full documentary and find recipes here!

    Smoked Kohlrabi at Bibi Restaurant in London

    Play Episode Listen Later Nov 15, 2024 6:25 Transcription Available


    Bibi restaurant is located in the Mayfair borough of London, and serves plant-forward modern Indian cuisine in a fine-dining setting. Chetan Sharma,chef and owner of Bibi, and demonstrates kohlrabi nimbu pani, folding petals of smoked kohlrabi to form a rose and serving it with pineberries, kaji lemon ceviche, a jalapeño and egg white emulsion, puffed quinoa, and citrus leaf chaat masala. Watch the full documentary and find recipes here!

    Interview with Chef Chetan Sharma of Bibi Restaurant in London

    Play Episode Listen Later Nov 14, 2024 10:05 Transcription Available


    Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London. Bibi features an Indian-inspired and produce-led menu that Chef Sharma describes as accessible fine dining. Chef Sharma talks about starting to cook at age 17, working in Michelin-starred restaurants, and how his PhD in physics helps him run a restaurant. Bibi opened in 2021, and is named after Chef Sharma's two grandmothers called “bibi,” which means “lady of the house.” Watch the full documentary and find recipes here!

    White Asparagus Bavoise at Pied à Terre in London

    Play Episode Listen Later Nov 13, 2024 3:13 Transcription Available


    Executive Head Chef Philip Kearsey, of Michelin-starred Pied à Terre restaurant in London, shares how he makes his vegan dish of white asparagus Bavoise with pickled green strawberries, hazelnuts and nasturtium. Watch the full documentary and find recipes here!

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