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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

09:55

Interview with Chef Gustavo Garnica at Cosme

The Culinary Institute of America ·

2024/05/09

Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant that serves contemporary cuisine rooted in Mexican flavors and traditions, while celebrating local ingredients from the Hudson Valley. In this interview, Chef Garnica talks about the plant-forward menu at Cosme, respecting ingredients, and the relationships he has forged with local producers and farmers. Watch the full documentary and find recipes here!

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02:28

Grilled Maitaike Tacos at Oxomoco

The Culinary Institute of America ·

2024/05/08

Chef Emilio Cerra shows us how he makes grilled maitake mushroom tacos at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He par-cooks the maitakes in mushroom broth, then grills them over a wood-fired grill. He tops the tacos with herbed ricotta, the grilled maitake, maitake soy butter, and some sous vide egg yolk salsa. Watch the full documentary and find recipes here!

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02:04

Carrot Tostadas at Oxomoco

The Culinary Institute of America ·

2024/05/07

Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He shows us how he makes a tostada topped with various carrot preparations. He tops the tostada with coconut yogurt, grilled and braised carrots, blanched and marinated carrots, carrot habañero salsa, and finally dressed raw carrots. Watch the full documentary and find recipes here!

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09:19

Interview with Chef Emilio Cerra at Oxomoco

The Culinary Institute of America ·

2024/05/06

Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in the Greenpoint neighborhood of Brooklyn. Oxomoco opened in 2018, and earned a Michelin star in 2019. In this interview, Chef Emilio talks about inspiration for their modern Mexican wood-fired menu, and how he opened the restaurant with his friends from middle school. Watch the full documentary and find recipes here!

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03:32

Vegan Southern Fried Lasagna at Cadence

The Culinary Institute of America ·

2024/05/05

Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us how she makes vegan southern fried lasagna. Greens grew up eating traditional lasagna and wanted to serve lasagna with a southern twist on her menu. The lasagna is filled with pine nut ricotta, and a rich red wine Bolognese. She plates the lasagna with tomato basil sauce.Watch the full documentary and find recipes here!

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03:23

Vegan Palm Cake at Cadence

The Culinary Institute of America ·

2024/05/04

Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us a fun vegan dish inspired by a crab cake. She makes a palm cake with chickpeas, hearts of palm, seaweed, and aquafaba as a binder. Chef Shenarri plates the palm cake with spicy slaw and tops it with vegan chipotle aioli. Watch the full documentary and find recipes here!

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10:57

Interview with Chef Shenarri Greens at Cadence

The Culinary Institute of America ·

2024/05/03

Shenarri Greens is at the vanguard of vegan cooking in America. Her vegan soul food menu at Cadence in New York City, where she is executive chef, combines the flavors of her Virginia upbringing with her passion for sustainable dining. Chef Greens has earned James Beard Award semifinalist nods for Emerging Chef in 2022 and Best Chef: New York State in 2023. In this interview, she talks about her career path, and how her vegan cooking is helping change the industry. Watch the full documentary and

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04:58

Melitzanosalata at Shukette

The Culinary Institute of America ·

2024/05/02

Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemon juice and olive oil. Chef Madeleine serves the dip as a shared appetizer with freshly baked breads and crudité. Watch the full documentary and find recipes here!

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04:27

Shukette’s Signature Salad

The Culinary Institute of America ·

2024/05/01

Chef Madeleine Lais, assistant culinary director at Shukette restaurant in New York, shows us Shukette’s signature salad. The hearty salad features grilled radicchio, mixed greens, figs, toasted walnuts, and a date vinaigrette. Watch the full documentary and find recipes here!

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09:09

Interview with Chef Ayesha Nurdjaja of Shukette

The Culinary Institute of America ·

2024/04/30

Chef Ayesha Nurdjaja is a James Beard Award Finalist and serves a Middle Eastern menu at Shukette restaurant in New York. Her plant-forward dishes draw on the rustic, vibrant flavors found throughout Morocco and Tunisia. Born and raised in Brooklyn, Ayesha is the daughter of an Indonesian father and Italian mother. She talks about her culinary influences, and her penchant for taking inspirations from classic dishes with unique flavorful ingredients. Watch the full documentary and find recipes

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09:35

A’ash Reshteh at Sofreh

The Culinary Institute of America ·

2024/04/29

Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a’ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is made with beans, lentils, noodles, herbs, the liquid from strained yogurt, and liquid whey. The a’ash reshteh is topped with mint oil, more liquid whey and onion chips. Watch the full documentary and find recipes here!

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12:25

Anarbij with Cauliflower Steak at Sofreh

The Culinary Institute of America ·

2024/04/28

Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes anarbij with cauliflower steak. Anarbij is a fragrant stew from northern Iran, made with an abundance of herbs, pomegranate molasses, onion, and ground walnuts. She serves the stew as a hearty vegan entrée at her restaurant plated in a shallow bowl and topped with a grilled cauliflower steak brushed with pomegranate molasses. Watch the full documentary and find recipes here!

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12:12

Interview with Chef Nasim Alikhani of Sofreh

The Culinary Institute of America ·

2024/04/27

Nasim Alikhani is chef/owner of celebrated Persian restaurant, Sofreh, in Brooklyn. Growing up in Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. When she departed after the revolution, it was by re-creating the dishes of her youth that she was able to feel connected to home. It took Nasim 25 years to realize her dream of opening a restaurant, and, in the summer of 2018 at age 59, she opened Sofreh to great critical

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04:12

Chili Crisp Wedge Salad a la “Fat Choi” at Golden Diner

The Culinary Institute of America ·

2024/04/26

Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town, and shows us how he makes a vegan chili crisp wedge salad. He delights in taking a traditionally creamy dish and transforming it into a vegan creation, and this salad is no exception. He tops the iceberg lettuce wedges with vegan ranch dressing, vegan blue cheese, mushroom bacon, diced tomatoes, and a generous amount of chili crisp. Watch the full documentary and find recipes here!

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04:19

Mushroom Reuben Quesadilla at Golden Diner

The Culinary Institute of America ·

2024/04/25

Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town and shows us how he makes a Mushroom Reuben Quesadilla. He uses Swiss cheese, sauerkraut, and mushroom pastrami. Making the mushroom pastrami is a 3-day process. Portabella mushrooms are cured overnight, drained, roasted, chopped, and smoked for 2 days.Watch the full documentary and find recipes here!

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07:05

Interview with Chef Sam Yoo at Golden Diner

The Culinary Institute of America ·

2024/04/24

Momofuku alum, Samuel Yoo, is a rising star and chef/owner of Golden Diner in New York City’s China Town. Fusing his fine dining background with a reverence for traditional American diner fare, Golden Diner serves Latin, Chinese, Greek and “Brooklyn vegan” inspired cuisines. Samuel Yoo talks about techniques for making vegetables shine, and how eating in Queens diners in his childhood influenced his menu. Watch the full documentary and find recipes here!

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03:47

Silken Tofu with Tomatoes at Eleven Madison Park

The Culinary Institute of America ·

2024/04/23

Chef Mike Pyers is chief culinary officer at three-Michelin-starred restaurant, Eleven Madison Park, and shows us how he makes silken tofu with tomato and anise hyssop. He makes the tofu in-house using locally produced soymilk. The tofu sets in a steam box for 5 minutes, then is topped with tomato confit, fresh tomatoes, Calabrian chilies, and anise hyssop. Watch the full documentary and find recipes here!

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06:01

Sunflower Salad at Eleven Madison Park

The Culinary Institute of America ·

2024/04/22

Chef Josh Hardnen, creative culinary director at Eleven Madison Park in Manhattan, shows us how he makes sunflower salad with beans and epazote. The dish utilizes all parts of a sunflower blossom. The core of the sunflowers have an artichoke-like flavor and texture, and are cooked in saffron and white wine. The petals are served three ways: baked, fermented, and fresh. Watch the full documentary and find recipes here!

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29:33

Interview with Chef Humm at Eleven Madison Park

The Culinary Institute of America ·

2024/04/21

Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The World’s 50 Best Restaurants in 2017. In 2021, Eleven Madison Park famously transitioned to a plant-based menu. Chef Daniel Humm talks about how shutting down the restaurant during the pandemic gave him time to think about his legacy, and the impact a plant-based menu would have on the culinary world. He reflects on the challenges of preparing, cooking, and

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03:27

Corn Tamales at Dirt Candy

The Culinary Institute of America ·

2024/04/20

Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. She tops the puree with a corn tamale steamed inside of a corn mold.Watch the full documentary and find recipes here!

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