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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

05:47

Chef Randy Leon Makes Vegan Cabbage Stuffed with...

The Culinary Institute of America ·

2023/04/24

Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates how he makes cabbage rolls stuffed with apple “sausage,” with a parsnip purée, three-bean salad, and garnish of crispy parsnip chips. The vegan sausage is made with jackfruit, caramelized apple, caramelized fennel and fennel pollen. When ground up, the jackfruit’s texture closely resembles ground pork. Watch the full documentary and find plant-forward recipes here!

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05:43

Chef Randy Leon Makes Pasta with Oyster Mushrooms

The Culinary Institute of America ·

2023/04/23

Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a fresh pasta with wild oyster mushrooms, tomato confit, and white wine butter sauce, garnished with chives and fresh parmesan. Watch the full documentary and find plant-forward recipes here!

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03:22

Chef Randy Leon Makes Sunchokes with Citrus Crème...

The Culinary Institute of America ·

2023/04/22

Randy Leon was the head chef at Little Pine Restaurant in Silver Lake, Los Angeles. He demonstrates his signature dish of Jerusalem artichokes that are roasted and fried, coated with white sage powder, and served with citrus crème fraîche, agave and a garnish of pomegranate arils. Chef Randy loves the potato-like texture and artichoke flavor of the Jerusalem artichokes, also known as sunchokes. Watch the full documentary and find plant-forward recipes here!

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03:31

Veggie Sushi with Wolfgang Puck and Hiroyuki Fujino...

The Culinary Institute of America ·

2023/04/21

Chef Wolfgang Puck and Chef Hiroyuki Fujino demonstrate some vegetarian sushi from the menu at his newest restaurant, Merois in West Hollywood. This vegetable sushi is no cucumber roll! Chef Hiroyuki Fujino shows us how he makes crispy sushi rice topped with braised eggplant, shiitake, carrots and beets brushed with a sweet soy miso sauce. This unique offering has become a popular dish at Merois. Watch the full documentary and find plant-forward recipes here!

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11:50

Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at...

The Culinary Institute of America ·

2023/04/20

Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and receive a seasonal, elegant, and artistically crafted meal using the best ingredients available. All of his vegetable sushi preparations are a play on traditional sushi. He makes sashimi with slow-roasted red pepper to resemble tuna, as well as avocado

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05:42

Wolfgang Puck Talks Plant-Forward Cuisine at Merois...

The Culinary Institute of America ·

2023/04/19

Wolfgang Puck talks about what inspired the vegetarian sushi on the menu at his newest restaurant, Merois in West Hollywood. He also talks about the first time he tried the produce at Chino Farms, the importance of supporting local farmers, and how there’s nothing better than fresh, local vegetables. His restaurant, Merois, sits perched atop Pendry West Hollywood, and features a sophisticated menu of global flavors with a decidedly plant-forward point of view. Watch the full documentary and find

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02:52

Introduction to Inside the Plant-Forward Kitchen: LA...

The Culinary Institute of America ·

2023/04/18

Inside the Plant-Forward Kitchen: LA and Bay Area is the first edition of a new video education series from The Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this volume, we explore the markets and farms, kitchens and restaurants of Los Angeles and the San Francisco Bay Area. We talk to Wolfgang Puck, Chef Suzanne Goin of A.O.C., Kismet, Cafe Gratitude, Malibu Farm Restaurant,

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01:00

Sake Tapioca Pudding with Fresh Fruit

The Culinary Institute of America ·

2023/03/18

Fresh fruit tops this creamy, rich and delicious tapioca made with rice milk and sake. Sake is a Japanese alcoholic beverage made from home-grown fermented rice. It can be enjoyed hot or cold and is also a delicious seasoning and is an indispensable part of the Japanese kitchen. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries. Get the Sake Tapioca Pudding with Fresh Fruit recipe here!

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00:56

Wagyu Beef Caprese Salad

The Culinary Institute of America ·

2023/03/17

This Summer Caprese Steak Salad features the classic caprese ingredients of tomato, basil and mozzarella paired with tender grilled wagyu beef. Japanese Wagyu beef is characterized by its tender texture, marbling, concentrated flavor, and its sweet, full-bodied aroma. This salad is an ideal recipe to use wagyu beef, which pairs nicely with the creamy mozzarella, sweet tomatoes and tart vinaigrette. This video was produced by The Culinary Institute of America as an industry service to Japan’s

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01:00

Rice Flour Roti with Coconut Peanut Sauce

The Culinary Institute of America ·

2023/03/16

This gluten-free roti is a delicious accompaniment to curry or other saucy dishes. Roti is an Indian flatbread usually made with wheat flour. Rice flour makes this version of roti gluten-free. Breads and cakes made using Japanese-produced rice flour have a faintly sweet aroma as well as for their unique texture —crunchy on the outside and springy on the inside. Its unique milling technology makes it easy to work with and reduces clumping. This roti is served alongside a delicious dipping sauce made

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01:00

Chicken Fried Scallop “Po Boy” with Miso Mayo

The Culinary Institute of America ·

2023/03/15

In this recipe, we give the classic po' boy an umami boost by adding miso to the mayonnaise spread and a delightful crunch by using fried Japanese scallops. The po' boy is a classic Louisiana sandwich, filled with fried seafood, tomatoes, shredded lettuce and mayonnaise—a perfect canvas for customizing with unique ingredients. Japanese scallops taste like they come from the sea without being fishy. In Japan, they are commonly enjoyed as sashimi, sushi, or served grilled in the shell. This video was

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01:00

Yellowtail Ceviche with Avocado

The Culinary Institute of America ·

2023/03/14

Looking for a light, flavorful dish? Ceviche is a Latin-American dish celebrated the world over made from fresh raw fish “cooked” in lime juice. In this recipe, fresh raw yellowtail is paired with orange and lime juices, avocado, onion and corn. Yellowtail has been gracing Japanese dinner tables for centuries, particularly in sashimi, carpaccio, poke, and ceviche. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries. Get

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01:00

Vegan “Alfredo” Pasta

The Culinary Institute of America ·

2023/03/13

This vegan alfredo sauce featuring miso, a traditional Japanese seasoning, is just as rich and creamy as traditional alfredo sauce. Replacing the heavy cream and eggs with a puree of cauliflower, rice flour, rice milk, and white miso paste gives the sauce a thick and creamy mouthfeel and umami flavor. Miso's deeply savory, umami flavor forms a foundational basis for much of everyday Japanese cooking and has garnered worldwide acclaim. Miso is made by fermenting soybeans with salt and rice malt

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01:01

Green Tea, Apple and Pear Gazpacho

The Culinary Institute of America ·

2023/03/12

Try this deliciously fresh Green Tea, Apple and Pear Gazpacho for a healthy and refreshing chilled soup. Bread, almonds, garlic, pear, apple, and olive oil are pureed with green tea for a perfect combination of earthy, sweet, tart and savory. Among the many varieties of Japanese tea, Matcha is especially unique. While most Japanese teas, such as sencha and gyokuro, retain the shape of the tealeaves, matcha is processed into a fine powder. With its pleasant umami flavor and beautiful vibrant color,

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01:00

Blackened Yellowtail

The Culinary Institute of America ·

2023/03/11

This recipe for Blackened Yellowtail is inspired by the classic Cajun dish, Blackened catfish, where fish fillets are coated in spices and pan-fried in a hot skillet. Take the fear factor out of preparing fish at home with this quick, easy, and tasty dish. Yellowtail has been gracing Japanese dinner tables for centuries in preparations including sashimi, carpaccio, poke, and ceviche. The fish is also enjoyed in cooked dishes such as shioyaki (grilled salted fish), teriyaki, and shabushabu, which

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01:00

Beet and Beef Tartare

The Culinary Institute of America ·

2023/03/10

Try a hot take on a cold dish by making beef tartare with high-quality waygu. Tartare may seem intimidating, but Chef Rebecca Peizer from The Culinary Institute of America has some tips for success. Beef tartare is a classic dish made with raw ground or minced beef often mixed with onions, capers, Worcestershire sauce, and topped with a raw egg yolk. In this version of the recipe, wagyu beef tenderloin is diced and blended with diced roasted beets. Working with high quality, impeccably fresh meat is

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01:00

Avocado Toast with Grilled Corn, Tomato and Shoyu...

The Culinary Institute of America ·

2023/03/09

Just when you think you’ve seen every possible variation of avocado toast, a new combination springs up. That’s due, in part, to its versatility. This avocado toast is topped with grilled corn, sweet tomatoes, and a savory shoyu balsamic glaze. Shoyu, or soy sauce as it is best known, is a Japanese condiment and kitchen staple made from fermented soybeans, wheat, and salt water. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and

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02:11

Soy and Whiskey Rib Eye with Grilled Asian Pears and...

The Culinary Institute of America ·

2023/01/09

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!

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01:14

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

The Culinary Institute of America ·

2023/01/08

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!

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01:49

Smoked Veal Shank with Bean Salad, and Marrow Honey...

The Culinary Institute of America ·

2023/01/07

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!

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