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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


    • Jan 9, 2023 LATEST EPISODE
    • weekdays NEW EPISODES
    • 4m AVG DURATION
    • 738 EPISODES


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    Latest episodes from The Culinary Institute of America

    Soy and Whiskey Rib Eye with Grilled Asian Pears and Bacon Bread Pudding

    Play Episode Listen Later Jan 9, 2023 2:11 Transcription Available


    Try this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you're your guests a meal they won't find elsewhere. The tender veal rib eye is gently cooked sous vide in soy sauce, whiskey, and pineapple juice before getting seared in butter for service. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Soy and Whiskey Rib Eye recipe here! 

    Hot “Pastrami” and Smoked Gouda Burger on Marbled Rye Bun

    Play Episode Listen Later Jan 8, 2023 1:14 Transcription Available


    This hot pastrami-style  burger with smoked gouda and sauerkraut on a marbled rye bun is a fun take on a classic pastrami sandwich. Ground veal is mixed with classic pastrami spices, like coriander, mustard, paprika, and brown sugar. Level up your sandwich game with this tasty burger. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Hot “Pastrami” Burger recipe here!  

    Smoked Veal Shank with Bean Salad, and Marrow Honey Butter Cornbread

    Play Episode Listen Later Jan 7, 2023 1:49 Transcription Available


    This Mesquite-smoked veal shank with bean salad and cornbread topped with marrow honey butter makes for an impressive family-style entrée. A shank is perfect for low and slow cooking, and also provides a rich marrow can be whipped into the honey butter, creating a show-stopping dish certain to wow your guests. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Smoked Veal Shank recipe here!

    Berbere-Spiced Roasted Rack of Veal, Sweet Potato Peanut Puree, Gomen, Shiro

    Play Episode Listen Later Jan 6, 2023 2:01 Transcription Available


    This Berbere-Spiced Roasted Rack of Veal with sweet potato peanut puree, gomen, and shiro is inspired by the flavors of Ethiopia. Berbere is a classic Ethiopian spice blend that includes red chili, fenugreek, coriander, cardamom, and allspice, which perfectly complements the roasted veal rack. This comforting, hearty dish will take your guests on a flavor adventure. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Berbere-Spiced Roasted Rack of Veal recipe here!

    Szechuan Peppercorn Porterhouse, Goat Cheese-Stuffed Figs, and Blistered Peppers

    Play Episode Listen Later Jan 5, 2023 1:17 Transcription Available


    This unique dish combines tingling Szechuan peppercorns with a smoky grilled veal porterhouse chop, blistered five-spice Italian peppers, and sweet, roasted figs stuffed with creamy goat cheese. The European veal porterhouse chop is tender, perfect for grilling, and has a striking presentation on the plate. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Szechuan Peppercorn Porterhouse recipe here!  

    Vietnamese Veal Lettuce Cups

    Play Episode Listen Later Jan 4, 2023 1:39 Transcription Available


    These Vietnamese-inspired lettuce cups are filled with grilled veal, a refreshing and crisp green mango salad, and a tangy chili-lime vinaigrette. The eye-of-round cut lends itself well to grilling and slicing, so is ideal for this recipe. Add this dish to your appetizer repertoire to give your guests a fresh, globally-inspired option. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Vietnamese Veal Lettuce Cups recipe here!     

    Veal Roulade with Tapenade Coulis, Squash and Turnips

    Play Episode Listen Later Jan 3, 2023 2:19 Transcription Available


    European veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb filling. Paired with Delicata squash, Tokyo turnips, and a Tapenade Coulis, your guests will love the beautiful presentation of this veal roulade! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Veal Roulade recipe here!

    Korean Bulgogi Tacos, Asian Pear Kimchi Salsa

    Play Episode Listen Later Jan 2, 2023 1:38 Transcription Available


    Korean tacos have firmly established themselves as a trend with staying power. These Bulgogi tacos with Asian pear kimchi salsa are made using tender veal top round. Sweet, spicy, and savory, your guests will love this take on Korean tacos! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Korean Bulgogi Tacos recipe here! 

    Olive Oil in the Plant-Forward Kitchen Interview Series: Darrell Corti of Corti Brothers

    Play Episode Listen Later Jan 1, 2023 28:16 Transcription Available


    Here, Darrell Corti discusses the essential olive oils for a well-stocked kitchen and how different cultures use and think about olive oil. Frank Corti And Gino Corti started Corti Brothers in 1947 with a mission to expand the culinary experiences of their Sacramento neighbors. Son, Darrell Corti of Corti Brothers was made a Cavaliere, the Italian equivalent of knighthood, by the Italian government for his efforts in promoting Italian products to America. Darrell was an early champion of local olive production, and serves as chairman of the Los Angeles County Fair's International Extra Virgin Olive Oil Competition. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

    Olive Oil in the Plant-Forward Kitchen Interview Series: Nancy Harmon Jenkins

    Play Episode Listen Later Dec 31, 2022 23:33 Transcription Available


    In this interview, Nancy Harmon Jenkins discusses making her own olive oil, what olive oils she has in her kitchen, the joy of bitter oils, and how to pair the right olive oil with a dish. Nancy Harmon Jenkins is a nationally known food writer who has traveled the world looking for the connection between who we are and what we eat. She is the author of many books, the latest of which is The New Mediterranean Diet Cookbook (2008). She is also the author of Cucina del Sole: A Celebration of Southern Italian Cooking (2007); The Essential Mediterranean (2003); Flavors of Tuscany (1998); Flavors of Puglia (1997); and the highly acclaimed original version of the Mediterranean Diet Cookbook (1994). Formerly a staff writer with The New York Times, today Ms. Jenkins contributes to a number of publications, including The New York Times, Food & Wine, Eating Well, and Saveur. During the past 15 years she has led many food and wine tours to Sicily, northern Spain, Tuscany-Umbria, and other Mediterranean regions for The Culinary Institute of America. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Olive Oil in the Plant-Forward Kitchen Interview Series: Diane Kochilas

    Play Episode Listen Later Dec 30, 2022 26:26 Transcription Available


    In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece. Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel series on public television. She is consulting chef at Committee Restaurant, a meze concept in Boston and has worked with many of the top Greek restaurants in North America. Every summer, she runs the Glorious Greek Cooking School on her native island, Ikaria, a Blue Zone, renowned for the longevity of its inhabitants. Kochilas's latest book is My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours, (St. Martin's Press). Her previous book, Ikaria: Food, Life and Longevity from the Island where People Forget to Die (Rodale, fall 2014), won an IACP Award for Best Cookbook, International Category; the 2015 Books for a Better Life Award by the MS Society; and was nominated for an Art of Eating award. She has authored more than 18 cookbooks in both English and Greek, including another IACP winner, The Glorious Foods of Greece, and The Greek Vegetarian. Diane has worked with several universities around the United States to bring healthy Greek cuisine to student dining, including UMass Amherst, Harvard, and Yale. She divides her time between New York City, Boston, the Greek island of Ikaria, and Athens. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: María José San Román

    Play Episode Listen Later Dec 29, 2022 22:02 Transcription Available


    In this interview, María José San Román discusses the role of olive oil in Spanish cuisine, the importance of sustainability, and her love of frying foods in olive oil.  María José San Román is the co-owner and executive chef of GRUPO GOURMET in Alicante Spain. With a collection of five restaurants, including her landmark restaurant, Monastrell, for which she was first awarded a prestigious Michelin star in 2013 and La Taberna del Gourmet, winner of the National Award for Best Bar in Spain, she blends Mediterranean tradition with creative innovation to bring classic Spanish ingredients to the contemporary restaurant table. Maria José's cuisine is based on a philosophy and vision that celebrates the bounty and flavor of local ingredients with distinctive style. Recognized as both Spain's Queen of Saffron and a leading authority on extra-virgin olive oil, she is renowned as an international ambassador of Spanish culinary excellence. Her cuisine pays homage to a wide range of classic flavors from her Spanish coastal roots including extra virgin olive oil, rice, seafood and saffron. GRUPO GOURMET ALICANTE (www.grupo-gourmet.com), a gastronomic project founded in 1975, includes restaurants Monastrell, La Taberna del Gourmet, La Vaquería, Tribeca, La Terraza del Gourmet and Taller de pan, each celebrating distinctively Spanish gastronomy and contributing to Alicante's status as one of the top hospitality centers of Spain.  This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

    Olive Oil in the Plant-Forward Kitchen Interview Series: Anissa Helou

    Play Episode Listen Later Dec 29, 2022 19:15 Transcription Available


    In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor. Anissa Helou (www.anissas.com) is a chef, food writer, journalist, broadcaster, consultant and blogger focusing on the cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. Born and raised between Beirut, Lebanon, and Mashta el-Helou, Syria, she knows the Mediterranean as only a well-traveled native can. Anissa is the author of numerous award-winning cookbooks, including Sweet Middle East; Levant; The Fifth Quarter, an Offal Cookbook; Modern Mezze; Savory Baking from the Mediterranean; Mediterranean Street Food; Café Morocco; and Lebanese Cuisine, which was a finalist for the prestigious Andre Simon awards and chosen as one of the Los Angeles Times' favorite books in 1998. Lebanese Cuisine remains the classic and most comprehensive work on this increasingly popular cuisine. Her new book, Feast: The Food of the Islamic World, was published to great acclaim by Ecco in May 2018. It has been short-listed for the very prestigious Art of Eating award and was on “Best of the Year” lists in numerous publications. It has also won the James Beard Foundation award in the International category and was nominated for the IACP awards in the General and International categories. An accomplished photographer and intrepid traveler, she runs culinary tours to various Mediterranean countries and also teaches cooking classes. Anissa was the featured chef in the travel/cooking Show, Al Chef Yaktachef (meaning the chef discovers), shown on Abu Dhabi TV in 2010. She has also featured as one of the judges/mentors to a team of chefs in Taste Arabia, which aired on Al Nahar TV in Egypt and OSN all over the Arab world and was one of the guest judges in the final of one of the series of Top Chef Arabia. She was also listed in 2013 in Arabian Business as one of the 100 Most Powerful Arab Women and on the 500 Most Influential Arabs. Anissa was also the first ever chef-in-residence in Leighton House during their Nour festival in November 2011. In 2013 she helped a group of Egyptian entrepreneurs open Koshari Street in Covent Garden, where they serve her gourmet version of Koshari, the ultimate Egyptian street food. Koshari Street was chosen by the Financial Times as one of London's five best street foods. She is no longer associated with Koshari Street and she now divides her time between Sicily, where she will eventually have a teaching kitchen, and London.  In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

    Olive Oil in the Plant-Forward Kitchen Interview Series: Harold McGee

    Play Episode Listen Later Dec 28, 2022 22:46 Transcription Available


    Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world's most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010 This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.  Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

    An Olive Oil Master Class with Mercedes Fernández Albaladejo

    Play Episode Listen Later Dec 25, 2022 42:37


    In this Olive Oil Master Class, Mercedes Fernández Albaladejo gives us an overview of olive oil technical standards of quality and flavor insights for chefs and culinary professionals. Mercedes Fernández Albaladejo works for the executive secretariat of the International Olive Council (IOC), the United Nations-brokered international commodity organization for olives and olive oil. After qualifying and working as a doctor, she joined the IOC where she was initially in charge of overseeing IOC-funded scientific research. Since 2005, she has headed the Standardization and Research Unit, which is responsible for developing and updating standards and methods for the physicochemical and sensory analysis of olive products in partnership with experts and specialist agencies and for harmonizing product standards in line with the objectives of the International Olive Oil and Table Olive Agreement. The focus of her work is on quality control, fair international trading, consumer rights protection, and fraud prevention. She liaises actively with international standards agencies and participates as a speaker in international congresses and seminars besides writing publications and articles on olive oil and table olives. (Madrid, Spain) This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Jean Xavier Guinard and Gemma Pasquali

    Play Episode Listen Later Dec 24, 2022 52:00 Transcription Available


    In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience.  Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods, and how they affect food choices and consumer behavior. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Daniel Olivella of Barlata Tapas Bar

    Play Episode Listen Later Dec 23, 2022 18:03 Transcription Available


    In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar. Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill before becoming the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, specializing in Catalan cuisine. He was named a “Rising Star Chef of the Year” in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district of Austin, TX. His book Catalan Food, was published by Clarkson Potter in September 2018. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Aglaia Kremezi

    Play Episode Listen Later Dec 22, 2022 21:26 Transcription Available


    In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic's food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food & Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy's Degustibus, the French Culinary Institute, and many other U.S. cooking schools. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Chef Kyle Connaughton of Single Thread

    Play Episode Listen Later Dec 21, 2022 24:24 Transcription Available


    In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish. 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. In 2018, SingleThread received the Miele “One to Watch” award from World's 50 Best Restaurants. Kyle's culinary background includes 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. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Shirel Berger, Opa Restaurant

    Play Episode Listen Later Dec 20, 2022 33:25 Transcription Available


    In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant. Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing her to the fine and unique art of cooking with vegetables. This passion led her to open her own restaurant in the heart of the Levinsky Spice Market in Tel Aviv in late September 2018. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Rolando Beramendi

    Play Episode Listen Later Dec 19, 2022 25:33


    In this interview, Rolando Beramendi discusses high quality olive oil and American consumers and diners. Rolando Beramendi is the founder of the Italian food importer Manicaretti. His products, cooking classes, and culinary expertise have been praised by Ina Garten, Alice Waters, Mario Batali, Thomas Keller, and Nancy Silverton. He splits his time between New York, San Francisco, and Florence. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants

    Play Episode Listen Later Dec 18, 2022 25:06 Transcription Available


    In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu. Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

    Olive Oil in the Plant-Forward Kitchen Interview Series: Mehmet Gürs of Mikla

    Play Episode Listen Later Dec 17, 2022 25:27 Transcription Available


    In this interview, Chef Mehmet Gürs discusses the role of olive oil in Turkish cuisine.  Mehmet Gürs is the chef and owner of 10 successful restaurants in Istanbul, Turkey, including the unique Mikla. He was credited by many as being the one “kicking off the contemporary restaurant scene in Istanbul” when he returned from the U.S. to start his first restaurant in 1996. His company, the Istanbul Food & Beverage Group, is at the forefront of the culinary world in Turkey. He is most known for his recent introduction of the visionary “New Anatolian Kitchen.” In this new approach, traditional and true “noble” products are treated with the utmost respect while being transformed with a blend of new and ancient techniques. Years of extensive research and a dedicated creative process together with a team of chefs, a full-time anthropologist, villagers, mothers, and grandfathers have resulted in an extensive network and a deep knowledge of the traditional habits, products, and techniques of the area. The result has been a successful cooperation between the keepers of the land and the chefs in the city.  This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

    Olive Oil in the Plant-Forward Kitchen Interview Series: Rafi Taherian, Yale Hospitality

    Play Episode Listen Later Dec 16, 2022 20:02 Transcription Available


    In this interview, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budget.  Rafi Taherian '95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the food industry that have created a benchmark reputation in dining services for one of the most prominent institutions of higher learning. Since 2008, he has guided the continued development of Yale Hospitality's sustainability initiatives and robust culinary concepts by merging principles of a healthy, plant-based Mediterranean diet with an operational approach that promotes regionally-based and sustainable food systems. Yale Hospitality serves more than 15,000 meals per day with a staff of 840. Rafi's organization is comprised of three operational divisions with shared business and administrative support and an annual budget of $55 million. Before joining Yale, Rafi was the executive director of dining at Stanford University. Prior, he held various management positions in the hospitality industry. As an undergraduate, he studied architecture at Università Iuav di Venezia in Italy and later earned a hospitality degree at The Culinary Institute of America in Hyde Park, NY. Rafi has received numerous awards for his vision and leadership, including the Food Service Director of the Year award in 2013, the Illuminating Excellence and Leadership award from Premier (one of the industry's largest procurement organizations) in 2014, and Yale University's Seton Elm-Ivy Award in 2016. That year, Rafi was also awarded both the Silver and the Gold Plate Awards by the International Foodservice Manufacturers Association (IFMA). (New Haven, CT) – master bio doc July 2018. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

    Olive Oil in the Plant-Forward Kitchen Interview Series: Naama & Assaf Tamir, Lighthouse

    Play Episode Listen Later Dec 15, 2022 23:54 Transcription Available


    In this interview, Naama and Assaf discuss using olive oil to elevate dishes by creating great flavor profiles, as well as the role of olive oil in Middle Eastern and Israeli cuisine. Naama Tamir was born and raised in the city of Rehovot in Israel, and moved to New York in 2000 after her mandatory Israeli Defense Force service. Naama studied philosophy and psychology at Hunter College while moonlighting in the hospitality industry. In 2011, along with her brother-partner Assaf Tamir, they opened Lighthouse, a socially and environmentally progressive restaurant. In August 2016 they opened their second location, Lighthouse Outpost. Naama is a producer for the Umami Food and Art Festival, chair of sustainability practices and green initiatives for BaBar, and contributor to the No Free Lunch sustainability platform. Naama also consults for the Fair Kitchens Initiative, and contributes to the James Beard Foundation Impact Program. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen   

    Olive Oil in the Plant-Forward Kitchen Interview Series: Ana Sortun, Oleana Restaurant and Sofra Bakery

    Play Episode Listen Later Dec 14, 2022 23:14 Transcription Available


    In this interview, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Spanish cuisine.  Ana Sortun is the executive chef and co-owner of Oleana Restaurant and Sofra Bakery and Café, in Cambridge, MA. She is also the co-owner of Sarma Restaurant in Somerville, MA, which is modeled after a Turkish meyhane or meze restaurant. Ana, a native of Seattle, graduated from La Varenne École de Cuisine de Paris in 1989 and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Times. She was named Best Chef: Northeast by the James Beard Foundation in 2005 for bringing Middle Eastern flavors into the mainstream through her passion for Turkish cooking, spices, and her husband's (Chris Kurth of Siena Farms) fresh, organic vegetables. A 2015, 2016, 2017, 2019, and, most recently, a 2020 James Beard “Outstanding Chef” semi-finalist, among her many accomplishments, solidifies her as a leader in the industry.  She is the author of two cookbooks—Spice: Flavors of the Eastern Mediterranean (William Morrow, 2006), and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick, Ten Speed Press, 2016).  This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

    Baked Sweet Potato stuffed with Goat Cheese, Roasted Red Grapes, Walnuts and Thyme

    Play Episode Listen Later Dec 12, 2022 1:21 Transcription Available


    This baked sweet potato stuffed with goat cheese, roasted red Grapes from California, walnuts and thyme is vegetarian comfort food. Your guests will love the combination of creamy, whipped goat cheese, sweet-tart roasted red grapes, and savory walnuts. This video was produced by The Culinary Institute of America as an industry service for Grapes from California. Get the Baked Sweet Potato recipe here!

    Chimichurri Chicken and Green Grape Skewers with Green Grape Chimichurri Sauce

    Play Episode Listen Later Dec 11, 2022 1:56 Transcription Available


    These Grilled Chicken & Green Grape Skewers are served with a vibrant green grape chimichurri sauce. Adding Grapes from California to the skewers provides a juicy taste and texture to complement the spiced chicken. Chimichurri is an herbaceous sauce that originated in Argentina, and is now beloved the world over. Grapes are a fabulous carrier for these flavors and add body to the chimichurri. This video was produced by The Culinary Institute of America for Grapes from California Get the Chimichurri Chicken recipe here!

    Spicy Green Grape Margarita

    Play Episode Listen Later Dec 10, 2022 1:01 Transcription Available


    For a refreshing margarita with a twist try this Spicy Green Grape Margarita! To make this drink, Chef Toni Sakaguchi from The Culinary Institute of America blends frozen green Grapes from California and jalapeños. She then rims the margarita glass with chili-lime seasoning and adds a garnish of frozen green grapes, a lime wedge and a slice of jalapeño. It's fruity sweet, tart, spicy, and refreshing and sure to be a hit on your bar menu! This video was produced by The Culinary Institute of America for Grapes from California. Get the Spicy Green Grape Margarita recipe here!

    Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes

    Play Episode Listen Later Dec 9, 2022 1:19 Transcription Available


    Here's a fun new take on peanut butter and jelly: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! Roasting Grapes from California caramelizes their natural sugars, intensifies their flavor, and makes them almost jam-like. Adults and kids alike will enjoy this fun, sophisticated take on PB&J—perfect for breakfast or brunch service! This video was produced by The Culinary Institute of America as an industry service for Grapes from California. Get the Peanut Butter Toast recipe here!

    Oatmeal with Granola, Maple-Roasted Red Grapes and Fresh Green Grapes

    Play Episode Listen Later Dec 8, 2022 1:54 Transcription Available


    This upgraded oatmeal bowl is topped with crunchy, seedy granola, maple-roasted red grapes, and fresh green grapes for a pleasing burst of flavor and texture. This dish is packed with fiber, whole grains, and antioxidants. The Maple-Roasted Grapes from California add sweetness, depth of flavor, and color to our dish, while the green add bright flavor accents. Your guests will love this comforting, delicious, and beautiful breakfast bowl. This video was produced by The Culinary Institute of America as an industry service for Grapes from California. Get the Oatmeal with Granola recipe here!

    Braised Vegetables served with Black and White Tahini Sauces

    Play Episode Listen Later Dec 7, 2022 1:51 Transcription Available


    This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, sweet peppers, and earthy black garlic. This light but comforting dish can be served as a delicious vegan entree. Get the recipe here!   This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Sweet Potato Tagine with Chermoula and Apricot Couscous

    Play Episode Listen Later Dec 6, 2022 2:14 Transcription Available


    This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée. Get the Tagine recipe here! Get the Chermoula Vinaigrette recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.  

    Charred Cabbage with Creamy Turkish Tarator and Pomegranate Molasses

    Play Episode Listen Later Dec 5, 2022 1:16 Transcription Available


    Tarator is a Middle Eastern sauce that is delicious with meats, vegetables, and seafood — or just on its own dipped with pita! Recipes differ from country to country. In Lebanon and Syria, tarator refers to a sauce that contains tahini, while Turkish tarator refers to a walnut sauce.  In this recipe, we are preparing a Turkish-inspired Tarator recipe — a creamy, sharp dip made with walnuts, garlic, lemon, vegetables and day-old bread (or breadcrumbs). It is served with wedges of smoky charred cabbage, toasted nuts, pomegranate arils, and a drizzle of tart pomegranate molasses and extra virgin olive oil. Get the Charred Cabbage with Tarator recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Mediterranean Falafel Bowl

    Play Episode Listen Later Dec 4, 2022 1:36 Transcription Available


    This healthy Mediterranean Falafel Bowl is packed with produce, and is a fun way to serve falafel. Chef Rebecca Peizer from the Culinary Institute of America shows us her Israeli mom's recipe for making falafel. First, she soaks chickpeas overnight, then places the chickpeas, onions, parsley, cilantro and spices in a food processor. The falafel balls are fried in Extra Virgin Olive Oil and served with romaine lettuce, orzo salad, Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, pita, and a drizzle of tahini sauce. This Mediterranean Falafel Bowl is a very hearty and filling entrée salad that's packed with protein and produce! Get the Mediterranean Falafel Bowl recipe here! Get the tahini sauce recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Chickpea Socca with Smoky Eggplant Tapenade and Wilted Spinach

    Play Episode Listen Later Dec 3, 2022 1:48 Transcription Available


    Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer. Get the Chickpea Socca recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Shaved Fennel Salad with Artichokes and Garoxa Cheese

    Play Episode Listen Later Dec 2, 2022 1:06 Transcription Available


    This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. Tossed with lemon juice and an extra virgin olive oil with an intense green fruitiness, this unique salad is a wonderful addition to any menu. Get the Shaved Fennel, Artichoke Salad recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Salmorejo: Spanish Tomato Bread Soup

    Play Episode Listen Later Dec 1, 2022 1:14 Transcription Available


    Salmorejo is the lesser-known Andalusian cousin of gazpacho— it's thicker, smoother, creamier, and super simple to make! This purée of tomatoes, bread, garlic, and vinegar is garnished with sliced egg, crispy fried chorizo (with a little of the rendered fat), a drizzle of olive oil, a dust of black pepper, and some grilled bread. Perfect for a hot summer night, this refreshing tomato bread soup will have your guests feeling like they're in southern Spain.  Get the Salmorejo recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.    

    Paella Mixta

    Play Episode Listen Later Nov 30, 2022 2:01 Transcription Available


    This Paella Mixta is a fun, shareable, one-pan meal that will wow your guests when it arrives at the table. This classic Spanish dish includes chorizo, pork, chicken, mussels, clams, artichokes and peas. Serve the paella in the same paella pan it was cooked in, garnished with lemon juice, lemon wedges, chopped parsley and a drizzle of extra virgin olive oil. Get the Paella Mixta recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Provencal Tartine: Grilled Bread Topped with Ratatouille

    Play Episode Listen Later Nov 29, 2022 1:36 Transcription Available


    Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goat Cheese. A drizzle of ripe fruity olive oil to finish this dish enhances the flavors of the vegetables. This dish is really the essence of summer! Get the Provencal Tartine recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Ful Medames: Egyptian Fava Bean Stew with Matbucha

    Play Episode Listen Later Nov 29, 2022 2:17 Transcription Available


    Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juice. The dish is traditionally enjoyed for breakfast in Egypt and many other Middle Eastern countries.  Matbucha is a sauce popular around the Eastern Mediterranean and Middle East, made with red peppers, tomatoes, and aromatics cooked in olive oil. Matbucha can be served at room temperature or warm as part of mezze. Put Ful medames and matbucha together and you get a match made in heaven! Topped with shallots, parsley, a lemon wedge, a drizzle of extra virgin olive oil, and grilled lavash, and you have a fabulous plant-forward breakfast, main course, or shared appetizer that will spice up your menu. Get the Ful Medames recipe here! Get the Matchuba recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

    Merguez American Lamb Roll with Date Chutney

    Play Episode Listen Later Sep 28, 2022 2:03 Transcription Available


    Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she makes Merguez Lamb Roll with Date Chutney. While Chef Jammir enjoys highlighting locally produced foods like lamb on her menu, she wants her dishes to showcase authentic world flavors. Merguez is a North African sausage traditionally made with lamb. In this recipe, she wraps spiced American Lamb patties in pastry dough for an elevated twist on an English meat pie. Served with a sweet and savory date chutney, this dish was a fan favorite on her restaurant menu. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Merguez American Lamb Roll recipe here!

    Sorghum-Glazed American Lamb Chop

    Play Episode Listen Later Sep 27, 2022 1:42 Transcription Available


    Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Sorghum-Glazed American Lamb Chop recipe here!  

    Pomegranate Glazed American Lamb Shank with Creamed Kale

    Play Episode Listen Later Sep 26, 2022 1:58 Transcription Available


    This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shanks into the most tender, succulent, fall-off-the-bone meat, while also creating a luxurious sauce. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, loves pairing lamb with tart and fruity pomegranate in this dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.  Get the Pomegranate Glazed American Lamb Shank recipe here! 

    Smoked Leg of American Lamb with Toum

    Play Episode Listen Later Sep 25, 2022 1:51 Transcription Available


    Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Smoked Leg of American Lamb recipe here!

    American Lamb Paprikash with Hand-cut Pappardelle Pasta

    Play Episode Listen Later Sep 24, 2022 2:06 Transcription Available


    This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in  stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the American Lamb Paprikash recipe here!

    Red Red Stew: Ghanaian Red Bean Stew with Fried Plantains

    Play Episode Listen Later Jun 21, 2022 1:26 Transcription Available


    Red Red is a spicy bean stew from Ghana that gets its name from its red ingredients: red kidney beans, red tomatoes, and red dende oil, which is a fragrant, bright red oil from the fruit of the African Oil Palm. Red Red is now a beloved stew all around West Africa and the Caribbean with many regional variations. It's about time American diners got to know this great dish. You will love the tropical flavors of this delicious stew! Get the Red Red Stew: Ghanaian Red Bean Stew with Fried Plantains recipe here!  

    Three-Bean Bunny Chow

    Play Episode Listen Later Jun 20, 2022 1:47 Transcription Available


    Bunny Chow is a delicious, popular dish from South Africa that's a little like a curry bread bowl. Watch Chef Rebecca Peizer at The Culinary Institute of America make this stew using aromatic spices and great northern beans, red kidney beans, and black beans. Get the Bunny Chow recipe here! 

    White Bean Soup with Swiss Chard, Butternut Squash and Farro

    Play Episode Listen Later Jun 19, 2022 1:53 Transcription Available


    This White Bean Soup with Swiss Chard, Butternut Squash and Farro, is a full of healthy produce and packed with fiber and protein-rich white kidney beans. You can make this soup in a pressure cooker, slow-cooker, Instant-Pot or on a stovetop—whatever you use, this soup is very easy-to-make and super delicious! This soup is the perfect healthy comfort food for a cold winter or fall day! Get the White Bean Soup with Swiss Chard, Butternut Squash and Farro recipe!        

    White Bean Hummus

    Play Episode Listen Later Jun 18, 2022 1:36 Transcription Available


    In this White Bean Hummus recipe, Chef Rebecca Peizer at The Culinary Institute of America uses white beans instead of chickpeas. She infuses the hummus with subtle lemon and garlic flavors. Chef Rebecca also shares the secret to making the hummus extra fluffy! Get the White Bean Hummus recipe here!

    Bean and Cheese Breakfast Casserole

    Play Episode Listen Later Jun 17, 2022 1:11 Transcription Available


    This hearty breakfast casserole combines protein-rich black beans and eggs with flavorful cheddar cheese, sundried tomatoes, and fresh basil. This breakfast casserole is a great way to start your day! Get the Bean and Cheese Breakfast Casserole recipe here!     

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