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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

05:33

Chef Kim Byung-jin Makes White Pear Kimchi

The Culinary Institute of America ·

2023/06/22

Kim Byung-jin is the Chief Executive Chef of Gaon restaurant in Seoul, South Korea. In this video, he shows us how he makes white kimchi stuffed inside an Asian pear. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

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03:58

Korean Pickles with Chef Cho Heesuk

The Culinary Institute of America ·

2023/06/21

Chef Cho Heesuk from the Michelin-starred restaurant Hansikgonggan, located in Seoul, shows us a number of traditional Korean pickles. She explains the three foundational techniques for fermenting vegetables in Korea: soy sauce, soy bean paste, and gochujang. Known as the “Godmother of Korean cuisine,” Chef Che Hee Sook was named Best Female Chef as part of Asia’s 50 Best Restaurants of 2020. She is known for bringing traditional Korean cuisine onto the fine dining world stage. Watch the full Asian

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06:28

Kimchi Master Lee Ha Yeon Makes 3 Kimchis

The Culinary Institute of America ·

2023/06/20

Kimchi Master Lee Ha Yeon shows us how to make three different classic kimchis: red kimchi with napa cabbage, white kimchi with napa cabbage, and a red kohlrabi kimchi. She discusses the ingredients and techniques used in the fermentation process, as well as the health benefits of kimchi. She prepares these recipes in the Museum Kimchikan in Seoul, South Korea, which is dedicated to the history, regional varieties, and cultural importance of kimchi. Watch the full Asian Plant-Forward Kitchen: Korea

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07:34

Tofu Noodles with the Buddhist Nun Jeong Kwan

The Culinary Institute of America ·

2023/06/19

The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. During a visit to The Culinary Institute of America’s Global Plant-Forward Culinary Summit, she madeKorean tofu jang dressing, tofu noodles, and garden vegetables that she gathered at the gardens at The CIA at Copia. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

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05:00

Fried Tofu, Seaweed, and Vegetables with the Buddhist...

The Culinary Institute of America ·

2023/06/18

The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. She visited The Culinary Institute of America at Copia in Napa to make her dish of fried tofu, seaweed, potato and lotus root chips with sweet and sour sauce. She combined special items brought from her temple with vegetables she growing in Copia’s gardens to make her dish. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at

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06:15

Plant-based Buddhist temple cooking with the...

The Culinary Institute of America ·

2023/06/17

The Venerable Jeong Kwan Seunim, dubbed “The Philosopher Chef” by The New York Times, is a Buddhist nun and renowned expert on Korean temple cuisine. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed down based on the foundation of Buddhist philosophy. Although first and foremost a Buddhist nun, not a chef, she has been cooking at her hermitage ever she became a nun at the age of 17. Jeong Kwan Seunim was featured in a 2017 screening of her

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06:38

Chef Jun Lee Makes Barley Risotto with Cuttlefish at...

The Culinary Institute of America ·

2023/06/16

Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corvina Flakes, and Barley Tea Clam Broth. Chef Lee prepares this elegant risotto with barley, rice, white wine, and pine nut puree to impart a slightly nutty flavor. He adds barley tea as a broth as a nod to the traditional Korean flavor palette and to add something familiar and comforting to the dish. Watch the full Asian Plant-Forward Kitchen: Korea

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05:41

Chef Jun Lee Makes Sea Snails with Seaweed at SOIGNÉ...

The Culinary Institute of America ·

2023/06/15

Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes sea snails with three seaweeds. The seaweed is topped with an abalone tartare. This is served as an amuse bouche. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea

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07:16

Chef Jun Lee Makes Ssam at SOIGNÉ in Seoul

The Culinary Institute of America ·

2023/06/14

Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes a variation on a South Korean favorite, ssam. “Ssam” means “wrapped,” and traditionally refers to meat, such as pork or beef, wrapped in a lettuce leaf. He serves his ssam as the starter for his guests, presented in a crispy tart shell with couscous salad, egg, garlic aioli, and micro herbs. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at

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27:16

Iconic Korean Ingredients with Chef Jun Lee of SOIGNÉ...

The Culinary Institute of America ·

2023/06/13

We talk to Jun Lee ’10, executive chef and owner of restaurant, SOIGNÉ, in Seoul, about iconic Korean ingredients including barley rice, barley tea, seaweeds, and kimchi. SOIGNE is a two Michelin-starred restaurant with a theater-like dining experience, and a menu that changes every 3 months. Jun Lee graduated from The Culinary Institute of America in 2010. While at the CIA, Lee worked at Thomas Keller’s three Michelin-starred Per Se, where he met Per Se head chef Jonathan Benno, whom he later

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02:02

Welcome to the Asian Plant-Forward Kitchen: Korea

The Culinary Institute of America ·

2023/06/12

Welcome to the Asian Plant-Forward Kitchen, a first-of-its-kind educational video curriculum initiative, produced by The Culinary Institute of America and Pulmuone. The series documents the best of plant-forward culinary traditions in Asia. First stop: Korea. In many ways, Korean cuisine is uniquely suited to the plant-forward movement. Korean culinary history encompasses an immense collection of vegetable dishes. In this part of Asia, Buddhist monks and nuns introduced elaborate vegan temple

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01:49

Indian-Spiced Tofu with Pear Chutney and Spinach Sauce

The Culinary Institute of America ·

2023/06/11

Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make this delicious Indian-inspired tofu dish: seared tofu with pear chutney and spicy spinach sauce. You will love the creamy spinach sauce combined with the meaty tofu and pop of tangy chutney inside! Nasoya’s Extra Firm Tofu is the protein-packed star ingredient and lends itself to many other international dishes like this one. Get the Indian-Spiced Tofu with Pear Chutney and Spinach Sauce recipe!

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01:21

Roasted Brussels Sprouts, Cauliflower, and Butternut...

The Culinary Institute of America ·

2023/06/10

Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables! Get the

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01:24

Vegan Enchiladas with Tofu, Black Beans, and Zucchini

The Culinary Institute of America ·

2023/06/09

These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week! Get the Vegan Enchiladas with Tofu, Black Beans, and Zucchini recipe here!

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01:16

Vegetarian Sloppy “Bos”

The Culinary Institute of America ·

2023/06/08

This sloppy "bo" is a fun, delicious, and vegetarian twist on sloppy joes. In place of ground meat in tomato sauce, this sandwich is filled with a plant-based tofu Bolognese sauce. Made with super-firm tofu, Nasoya Plantspired’s Classic Bolognese Sauce has the same meaty texture of ground beef, making it an ideal replacement for any animal protein. Rich and satisfying, this healthy spin on sloppy joes delivers the same great taste even meat lovers will enjoy! Get the Vegetarian Sloppy “Bos”recipe

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01:48

Loaded Sweet Potato with Caramelized Kimchi and Tofu...

The Culinary Institute of America ·

2023/06/07

These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency. For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. It’s the perfect addition to a loaded sweet potato! Get the

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01:14

Korean BBQ Dumplings with Kale and Spicy Chogochujang...

The Culinary Institute of America ·

2023/06/06

These vegan pan-fried Korean BBQ dumplings are served with spicy chogochujang mayo and delicious kale and mushroom salad. Made with Nasoya Korean BBQ Dumplings, you will love the combination of the sweet and savory dumplings, spicy, creamy mayo, and crunchy salad. Enjoy! Get the Korean BBQ Dumplings recipe!

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01:54

Mediterranean Cauliflower Eggroll with Harissa...

The Culinary Institute of America ·

2023/06/05

These Mediterranean eggrolls with chermoula-roasted cauliflower are served with a deliciously spicy harissa dipping sauce. Crispy and flaky on the outside with a savory, aromatic filling on the inside, these eggrolls are made with Nasoya Vegan Egg Roll Wraps. Your guests will love these Mediterranean eggrolls as a fun and tasty shared appetizer. Get the Mediterranean Cauliflower Eggroll recipe here!

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01:21

Molletes with Crumbled Tofu, Refried Black Beans,...

The Culinary Institute of America ·

2023/06/03

These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic! Get the Molletes with Crumbled Tofu recipe here!

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01:18

Spicy Glazed Pan-Fried Tofu

The Culinary Institute of America ·

2023/06/03

You’ll love the sweet, spicy, and umami-packed flavors of this tasty pan-fried tofu! Chef Toni Sakaguchi from The Culinary Institute of America shows us how to prepare perfectly crispy tofu using Nasoya’s Organic Super Firm High Protein Tofu, which she tosses in cornstarch before pan-frying. Simple and absolutely delicious, you will love this spicy glazed pan-fried tofu! Get the Spicy Glazed Pan-Fried Tofu recipe!

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