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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

25:27

Olive Oil in the Plant-Forward Kitchen Interview...

The Culinary Institute of America ·

2022/12/17

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

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20:02

Olive Oil in the Plant-Forward Kitchen Interview...

The Culinary Institute of America ·

2022/12/16

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

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23:54

Olive Oil in the Plant-Forward Kitchen Interview...

The Culinary Institute of America ·

2022/12/15

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

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23:14

Olive Oil in the Plant-Forward Kitchen Interview...

The Culinary Institute of America ·

2022/12/14

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

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01:21

Baked Sweet Potato stuffed with Goat Cheese, Roasted...

The Culinary Institute of America ·

2022/12/12

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!

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01:56

Chimichurri Chicken and Green Grape Skewers with...

The Culinary Institute of America ·

2022/12/11

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

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01:01

Spicy Green Grape Margarita

The Culinary Institute of America ·

2022/12/10

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

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01:19

Peanut Butter Toast with Maple-Pepper Bacon and...

The Culinary Institute of America ·

2022/12/09

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

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01:54

Oatmeal with Granola, Maple-Roasted Red Grapes and...

The Culinary Institute of America ·

2022/12/08

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

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01:51

Braised Vegetables served with Black and White Tahini...

The Culinary Institute of America ·

2022/12/07

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.

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02:14

Sweet Potato Tagine with Chermoula and Apricot Couscous

The Culinary Institute of America ·

2022/12/06

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

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01:16

Charred Cabbage with Creamy Turkish Tarator and...

The Culinary Institute of America ·

2022/12/05

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

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01:36

Mediterranean Falafel Bowl

The Culinary Institute of America ·

2022/12/04

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,

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01:48

Chickpea Socca with Smoky Eggplant Tapenade and...

The Culinary Institute of America ·

2022/12/03

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

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01:06

Shaved Fennel Salad with Artichokes and Garoxa Cheese

The Culinary Institute of America ·

2022/12/02

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

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01:14

Salmorejo: Spanish Tomato Bread Soup

The Culinary Institute of America ·

2022/12/01

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

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02:01

Paella Mixta

The Culinary Institute of America ·

2022/11/30

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

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01:36

Provencal Tartine: Grilled Bread Topped with Ratatouille

The Culinary Institute of America ·

2022/11/29

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.

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02:17

Ful Medames: Egyptian Fava Bean Stew with Matbucha

The Culinary Institute of America ·

2022/11/29

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

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02:03

Merguez American Lamb Roll with Date Chutney

The Culinary Institute of America ·

2022/09/28

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

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