The Culinary Institute of America

View Top 200 Chart

Back to Rankings Page

Arts
**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

Latest Episodes:

Loaded Smashed Potatoes Dec 06, 2024

Show notes

Get the Loaded Smashed Potatoes recipe here!

Vegetarian “Scallops” of Celeriac with Saffron Sauce Dec 05, 2024

Show notes

This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests.

Get the Vegetarian “Scallops” of Celeriac recipe here!

Grilled Eggplant Flatbread Dec 04, 2024

Show notes

This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of flavors on this flatbread offer a nice balance of earthy flavors and creamy textures. This flatbread can be served as an individual entree or also as a shared starter.

Get the Grilled Eggplant Flatbread recipe here!

Vegan BLT Dec 03, 2024

Show notes

A traditional BLT‘s perfect balance of salty, savory bacon; creamy mayo; sweet and acidic tomato; and crunchy lettuce and bread has made it a beloved sandwich. Now vegans and vegetarians don’t have to miss out! This vegan BLT is made using vegan mayonnaise, and by replacing bacon with flavorful portobello mushroom bacon.

Get the Vegan BLT recipe here!

A Chef’s Reflections on Britain’s Plant-Forward Restaurant Scene Dec 02, 2024

Show notes

Chef Rudy Smith, corporate chef at Unilever Food Solutions, reflects on London’s plant-forward restaurant scene. He thinks that American chefs can learn a lot about better integrating plant-forward dishes into our menus and employing a greater level of skill and technique in vegetable prep like the Brits do.

Watch the full documentary and find recipes here!

Seasonal Salad at Vanderlyle Restaurant in Cambridge, UK Dec 01, 2024

Show notes

Alex Rushmer is chef and owner of Vanderlyle in Cambridge, England, a restaurant that serves a plant-forward tasting menu inspired by the seasons. He demonstrates a seasonal salad, using ingredients grown within a five-mile radius of the restaurant. The base of the salad is a plant-based saffron mayonnaise, and the ingredients that comprise the salad itself change on a daily basis. In this version, he uses wild asparagus, thumbelina cucumbers, French breakfast radishes, hakurei turnips, and fermented radicchio. He dresses the salad with a smoked hazelnut and sherry vinaigrette.

Watch the full documentary and find recipes here!

Assorted Mushrooms at Vanderlyle Restaurant in Cambridge, UK Nov 30, 2024

Show notes

Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining restaurant that works directly with farmers, growers and producers to create plant-forward, ingredient-centric dishes. Chef Rushmer shows us how he makes his dish of assorted mushrooms, which includes pickled shiitake, a ricotta and black truffle-stuffed morel, glazed king oyster mushrooms, and a mushroom reduction sauce.

Watch the full documentary and find recipes here!

Interview with Chef Alex Rushmer of Vanderlyle in Cambridge, UK Nov 29, 2024

Show notes

Alex Rushmer is chef and owner of Vanderlyle restaurant in Cambridge, England. Vanderlyle is a relaxed fine-dining restaurant that works directly with farmers and growers to create produce-centric dishes that ebb and flow through the seasons. Chef Rushmer opened Vanderlyle in 2019, and offers a daily-changing menu rooted in sourcing and cooking local, ethical, and sustainable produce.

Watch the full documentary and find recipes here!

Hen of the Woods Mushrooms at Oliveira Kitchen, London Nov 28, 2024

Show notes

Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest in the State of Rondônia. His restaurant, Oliveira Kitchen, in London features local ingredients in global cuisines, with flavors inspired by the chef’s Amazonian roots. In this dish, he makes purple Okinawan sweet potato gnocchi with hen of the woods mushrooms, also known as maitake, along with a ponzu sauce.

Watch the full documentary and find recipes here!

White and Green Asparagus at Oliveira Kitchen, London Nov 27, 2024

Show notes

Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest, in the town of Ji-Paraná, and State of Rondônia, Porto Velho. Here shows us two asparagus dishes at his restaurant Oliveira Kitchen, London: a main dish with white asparagus, graviola and celeriac purée, black truffle, and smoked potato mousse as well as a starter dish with green asparagus, confit tomatoes, and a carrot and cupuaçu mousse.

Watch the full documentary and find recipes here!

Our TOPPODCAST Picks

Follow Us

Stay Connected

The Culinary Institute of America

Related Podcasts

Links

Stay Connected