The Culinary Institute of America

Dec 07 2024 500 ep. 5 mins 698
The Culinary Institute of America Podcast artwork

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

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Vegan Charcuterie Board

Dec 07 2024 5 mins  
Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You

Loaded Smashed Potatoes

Dec 06 2024 1 mins  
Get the Loaded Smashed Potatoes recipe here!

Vegetarian “Scallops” of Celeriac with Saffron Sauce

Dec 05 2024 2 mins  
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 2 mins  
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 2 mins  
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 12 mins  
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 10 mins  
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.

Assorted Mushrooms at Vanderlyle Restaurant in Cambridge, UK

Nov 30 2024 13 mins  
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

Interview with Chef Alex Rushmer of Vanderlyle in Cambridge, UK

Nov 29 2024 20 mins  
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 produ

Hen of the Woods Mushrooms at Oliveira Kitchen, London

Nov 28 2024 3 mins  
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