The Culinary Institute of America

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Purchasing and Receiving Mangos May 22, 2024

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From orchard to plate, let's explore how mangos are grown, harvested, packaged, properly stored and ripened. It takes about 4 months for a mango to mature on the tree, at which time they are harvested by hand. Learn more about how mangos are harvested, packed, and shipped around the world, as well as using mangos in every stage of ripeness.

Find mango recipes and more here!

Mango Origins May 21, 2024

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Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 years ago, and has now come to be one of the most popular fruits in the world. Learn all about the history and origin of mangos, from how and where they grow, mango nutrition, and the most common varieties available.

Find mango recipes and more here!

Silken Tofu Bowl with Roasted Mushrooms and Winter Greens May 19, 2024

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This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he changes toppings based on seasonally available produce.

Get the Silken Tofu Bowl recipe here!

Black Bean Tlayuda May 18, 2024

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A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors.

Get the Black Bean Tlayuda recipe here!

Kimchi Bowl May 17, 2024

Show notes

This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal.

Get the Kimchi Bowl recipe here!

Roasted Carrot Tamales May 16, 2024

Show notes

These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for bringing out the earthy and sweet flavor of the carrots. He makes the masa with carrot broth, fills the tamales with roasted carrots and chiles, and serves the tamales with a carrot and habañero coulis.

Get the Roasted Carrot Tamales recipe here!

Jian Bing at UMass-Amherst Dining May 15, 2024

Show notes

Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins, cilantro, and sometimes a protein—in this case, plant-based bolgogi beef. The crepes are cooked with a drizzle of hoisin sauce and sriracha and can be enjoyed as a hand-held to-go item.

Here to show us how to make jiang bing are Chef Emei Luo, the head cook of Asian Programs, with Chef Alex Ong, director of culinary excellence, at the University of Massachusetts-Amherst. This is a popular made-to-order item at Worcester Dining Commons for the students of UMass.

Watch the full documentary and find recipes here!

Middle Eastern Platter at UMass-Amherst Dining May 14, 2024

Show notes

This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of Massachusetts-Amherst student dining. Bob Bankert, Executive Chef at the university’s dining services, shows us how to make the dish. He likes to offer the students a customizable topping, which, for this dish, is sumac onions and pickled watermelon radish.

Watch the full documentary and find recipes here!

Interview with Chef Alex Ong from UMass-Amherst Dining May 13, 2024

Show notes

Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forward cooking to a high volume setting. He serves more than 50,000 meals a day at four dining halls. While 6% of the students are vegan and 70% are omnivores, Chef Alex Ong strives to serve all students with sustainable meals full of colorful vegetables. His plant-forward menus are performing well, and Princeton Review has awarded University of Massachusetts-Amherst “best campus dining in the United States” seven years in a row.

Watch the full documentary and find recipes here!

A Chef’s Tour of New York’s Union Square Greenmarket May 12, 2024

Show notes

Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera’s two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme.

Watch the full documentary and find recipes here!

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