Inside the Plant-Forward Kitchen: New York

Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary series, we explore the markets and restaurants of New York with the chefs who are on the leading edge of this culinary mega-trend.

We talk to Chef Amanda Cohen, a pioneer in the plant-forward movement at her restaurant Dirt Candy. We meet Chef Daniel Humm, who discusses how he transformed his world-famous restaurant, Eleven Madison Park, into a fully vegan establishment. We’ll experience the Middle Eastern creations of Shukette, traditional Iranian and Persian food at Sofreh, organic Queens diner fare at Golden Diner, and Southern Soul Food cooking at Cadence. We visit two Mexican restaurants, Cosme and Oxomoco, where the chefs combine Mexican gastronomy with locally grown New York produce. Finally, we leave New York to see how plant-forward principles can be scaled at high volume foodservice, when we head to the University of Massachusetts-Amherst with Chef Alexander Ong.

Watch the full documentary and find recipes at: https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen

Inside the Plant-Forward Kitchen: California

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 begin in Los Angeles and talk to Wolfgang Puck, Chef Suzanne Goin of A.O.C., and we visit Kismet, Cafe Gratitude, and Malibu Farm Restaurant.

Heading north to California’s Bay Area, we meet with three-Michelin-star Chef Kyle Connaughton of SingleThread Farm and Chef Heena Patel of Besharam in San Francisco. So join us “Inside the Plant-Forward Kitchen” as we take a lesson in creative cooking from California chefs who are on the leading edge of this culinary mega-trend.

https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen/

Exploring the Best in American BBQ

From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider’s tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow’s BBQ, along with Snow’s owner, Kerry Bexley, will share their secret recipe for success.

Through this series of video interviews and recipe demonstrations, viewers will learn the secrets of low-and-slow, time-and-temperature cooking, along with the specific techniques that create award-winning barbecue in competitions, kitchens, and backyards.

“As a chef, it’s interesting to consider smoke as an ingredient, to learn about the careful techniques used to achieve just the right quality of the smoke flavor, and just the right amount of smoke,” said Unilever Food Solutions Corporate Executive Chef, Einav Gefen, who participated in the filming of the program.

Winner of two James Beard Awards, the CIA’s World Culinary Arts video series explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Introduced in 2004, this digital media initiative is part of the family of global food and flavor discovery programs from the CIA, including the college’s flagship Worlds of Flavors® International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at: https://www.ciaprochef.com/wca/americanbbq/

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Introducing The Plant-Forward Certification Program

The Plant-Forward Certification Program is an online culinary training and certification course. Developed through a partnership between The Culinary Institute of America, Google, and Lobster Ink, the program offers a comprehensive video series and online curriculum. Designed to prepare food professionals, culinary students, and cooking enthusiasts for the transition to sustainable, plant-based cuisine, the courses provide in-depth training on plant-forward cooking techniques and principles.

For more information,

visit https://lobsterink.com/solution/content/culinary/plant-forward-kitchen/

A Culinary Tour of Taiwan

From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets, steaming bao, and other street food favorites to the ultra-modern menus at Andre Chiang’s RAW, where next generation chefs re-interpret classic Taiwanese flavors, join us on The Culinary Institute of America’s tantalizing tour of Taiwan. We reveal the lesser-known flavors of this Asian region that is attracting diners from around the world. Our guides to Taiwan are television host and street food guru K.F. Seetoh, the Founder and organizer of the International Street Food Congress, and Joan, Taiwanese food expert and blogger for Hungry Girl in Taipei.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/taiwan/

A Passion for Pizza: Documentary on the Masters of Italian Pizza

The Culinary Institute of America’s latest documentary series explores one of the world’s most beloved foods: pizza. A Passion for Pizza presents a fascinating journey to the birthplace of pizza in southern Italy to discover the kitchens of pizza superstars: the master pizzaioli, men and women, who aim for nothing less than perfection.

In this documentary series you’ll learn the difference between Roman pizza and the Neapolitan type. You’ll see shopkeepers selling long sheets of pizza by weight and hear the back story of pizza fritta, at one time the most popular type in Naples. You’ll also hear from two influential pizza authorities in New York—one a veteran, the other a newcomer—who have cult followings of their own.

A Passion for Pizza, filmed on location in Naples, Rome, and New York City, follows pizza experts, some of them third-generation pizzaioli, who believe that great pizza can be a transcendent experience. They may differ in their methods, but they share an obsession, a single-minded focus on each element of the dish from the flour to the water to the type of wood in the oven.

The series takes you on a tour of the world’s best pizza flour mill at Caputo; to Masardona, a Naples establishment specializing in pizza fritta; and inside Rome’s famous Fucina pizzeria, where chef-owner Edoardo Papa shows you perfected Roman-style thin and crisp pizza. A Passion for Pizza delves deep into this captivating, delicious world. Videos in this documentary series include:

• Roscioli’s Famous Roman-Style Pizza
• Roman Style Pizza versus Neapolitan Style Pizza at Giulietta Pizzeria
• The Best Flour in the World for Making Pizza
• Pizza Mastery at Pizzeria Sorbillo
• Neapolitan-style Pizza Perfection at La Notizia

The video series was produced as part of the CIA Digital Media’s Baking and Pastry Excellence program. The CIA’s Digital Media team has won two James Beard Awards for Best Webcast. View the module at: https://www.youtube.com/playlist?list=PLVtTKvDDq_hvWjZ51grrcPioivyMd4Gvk

Baja, California Culinary Arts Documentary Series

The Culinary Institute of America presents the latest segment of its World Culinary Arts Video Series: Baja California, now streaming online. During this tasty trip, the CIA reveals the classic dishes of this Mexican region that has recently become a world-class food and wine destination. Savoring the Best of World Flavors: Baja California is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. The documentary explores the internationally celebrated restaurants, street food stalls, and markets of Tijuana, Ensenada, Valle de Gaudalupe, Todos Santos, Los Cabos, and San Diego. Leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.

The region known as “Baja” has become a culinary hotspot where international diners enjoy exceptional street food and innovative fine dining. This video documentary series includes a tour of Tijuana’s most celebrated street food stalls, as well as a visit to Sabina Bandera’s famed seafood cart, La Guerrerense, where she demonstrates the quintessential Baja-style fish taco. Doña Esthela of La Cocina de Doña Esthela in Valle de Guadalupe shows us a number of her signature dishes that earned the title of “Best Breakfast in the World” by FoodieHub in 2015.

The videos in this series include recipe demonstrations by such luminaries as Chef Sheyla Alvarado at TrasLomita, Chef Drew Deckman at Deckman’s, Chef Diego Hernandez at Corazón de Tierra, Chef Roberto Alcocer at Malva, Javier Plascencia at Finca Altozano and Jazamango, Chef Miguel Angel Guerrero at La Esperanza Baja Med, CIA graduate Chef Enrique Olvera at Manta, and Chef Edgar Palau at Benno.

The documentary program also explores how the city of San Diego, CA adapts the Mexican traditions of Baja for American menus, with visits to Galaxy Tacos, Corazón de Torta Food Truck, and Romesco Restaurant.

Your guide to Baja California is W. Scott Koenig, food and culture writer of the blog A Gringo in Mexico, and author of Seven Days in The Valle: Baja California’s Wine Country Cuisine. “Mexico is having ‘a moment’ on the world culinary stage, and Baja California cuisine is the most exciting thing happening in Mexico right now,” says Koenig. “Baja California cuisine doesn’t have the same age-old rules as Oaxaca, Puebla, or Michoacan. Here, the chefs are free to experiment and create new dishes that combine elements from Mexico, Asia, and Europe. And they use only the freshest, most hyper-local ingredients.”

He adds, “It was an honor to bring Baja’s top talent together with The Culinary Institute of America. This project promises to be the most comprehensive English-language documentary ever produced on Baja California cuisine.”

Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Launched in 2004, this digital media initiative is an outgrowth of the entire family of world flavor programs from the CIA, including the college’s flagship Worlds of Flavor® International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at www.ciaprochef.com/WCA.

The World Culinary Arts program is made possible by the generous support of Unilever Food Solutions.

Baja, California Documentary Series Trailer:

Download recipes and watch the full series at http://www.ciaprochef.com/wca/baja/ On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. "Savoring the Best of World Flavors: Baja" is the 14th installment of The Culinary Institute of America's World Culinary Arts series.

Thailand: A World Culinary Arts Documentary

The Culinary Institute of America presents the latest segment of its World Culinary Arts Video Series focusing on the cuisines of Thailand, now streaming online. During this tasty trip, the CIA reveals the classic dishes of this Asian region that delight diners around the world. “Savoring the Best of World Flavors: Thailand” is the 13th installment in the series. The documentary explores the kitchens, night markets, and restaurants of Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.

The program’s expert guide to Thailand is award-winning chef and cookbook author Ian Kittichai, one of the country’s best-known celebrity chefs. Chef Kittichai takes viewers through this land of culinary brilliance, showing diners that Thai food is so much more than just Pad Thai.

The documentary includes recipe demonstrations by Chef Kittichai at his Bangkok restaurant Issaya Siamese Club, a trip to Thailand’s Nonthaburi Market with Chef McDang, and interviews with the innovative chefs at Bo.lan and nahm. It also features an exploration of Thailand’s unique northern flavors and dishes at the Four Seasons Chiang Mai’s Rim Tai Kitchen.

“As always, it was a pleasure to work with The Culinary Institute of America. I am really happy that this documentary highlights a variety of Thai cuisines, regions, markets, restaurants, and chefs,” said Chef Kittichai. “It’s great that we were able to show more than just central Thai cuisine, which tends to be what Americans are exposed to. It was quite special to film in Chiang Mai in such beautiful surroundings with local Northern Thai chefs and also to be able to highlight some Southern Thai dishes in the program.”

Winner of two James Beard Awards, the CIA’s World Culinary Arts program explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Launched in 2004, this digital media initiative is an outgrowth of the family of world flavor programs from the CIA, including the college’s flagship Worlds of Flavors International Conference & Festival. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions.

The World Culinary Arts program is made possible by the generous support of Unilever Food Solutions.

This is the promotional trailer of the World Culinary Arts documentary on Thailand. https://youtu.be/DzUr6jXy_ds

Preview of CIA documentary on Thai Cuisine