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PODCAST

The Culinary Institute of America

Videos from The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

arts food

All Episodes

02:32

Grilled Eggplant Flatbread

The Culinary Institute of America ·

2024/12/04

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!

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02:27

Vegan BLT

The Culinary Institute of America ·

2024/12/03

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!

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12:15

A Chef’s Reflections on Britain’s Plant-Forward...

The Culinary Institute of America ·

2024/12/02

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!

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10:14

Seasonal Salad at Vanderlyle Restaurant in Cambridge, UK

The Culinary Institute of America ·

2024/12/01

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

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13:26

Assorted Mushrooms at Vanderlyle Restaurant in...

The Culinary Institute of America ·

2024/11/30

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

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20:22

Interview with Chef Alex Rushmer of Vanderlyle in...

The Culinary Institute of America ·

2024/11/29

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!

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03:00

Hen of the Woods Mushrooms at Oliveira Kitchen, London

The Culinary Institute of America ·

2024/11/28

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!

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04:18

White and Green Asparagus at Oliveira Kitchen, London

The Culinary Institute of America ·

2024/11/27

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!

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14:11

Interview with Chef Emerson Amelio de Oliveira of...

The Culinary Institute of America ·

2024/11/26

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,

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04:59

Grilled Zucchini with Heritage Tomatoes and Peas at...

The Culinary Institute of America ·

2024/11/25

Watch the full documentary and find recipes here!

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05:51

Smoked Eggplant with Pumpkin Seeds and Tahini at...

The Culinary Institute of America ·

2024/11/24

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!

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15:08

Interview with Chef Rishim Sachdeva of Tendril, London

The Culinary Institute of America ·

2024/11/23

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!

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10:11

White Asparagus “Bouillabaisse” at Gauthier Soho in...

The Culinary Institute of America ·

2024/11/22

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!

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11:22

Green Asparagus with Peas at Gauthier Soho in London

The Culinary Institute of America ·

2024/11/21

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!

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12:38

Interview with Chef Alexis Gauthier of Gautier Soho...

The Culinary Institute of America ·

2024/11/20

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

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04:45

Hummus with Baharat Crunch at Bubula Spitalfields...

The Culinary Institute of America ·

2024/11/19

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!

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06:21

Eggplant with Curry Leaf Crunch at Bubula...

The Culinary Institute of America ·

2024/11/18

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!

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07:45

Interview with Marc Summers of Bubula Spitalfields...

The Culinary Institute of America ·

2024/11/17

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!

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09:59

Tomatoes with Scallop Roe at Bibi Restaurant in London

The Culinary Institute of America ·

2024/11/16

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!

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06:25

Smoked Kohlrabi at Bibi Restaurant in London

The Culinary Institute of America ·

2024/11/15

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!

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