Episodes
12 hours ago
12 hours ago
Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town, and shows us how he makes a vegan chili crisp wedge salad. He delights in taking a traditionally creamy dish and transforming it into a vegan creation, and this salad is no exception. He tops the iceberg lettuce wedges with vegan ranch dressing, vegan blue cheese, mushroom bacon, diced tomatoes, and a generous amount of chili crisp.
Watch the full documentary and find recipes here!
2 days ago
2 days ago
Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town and shows us how he makes a Mushroom Reuben Quesadilla. He uses Swiss cheese, sauerkraut, and mushroom pastrami. Making the mushroom pastrami is a 3-day process. Portabella mushrooms are cured overnight, drained, roasted, chopped, and smoked for 2 days.
Watch the full documentary and find recipes here!
3 days ago
3 days ago
Momofuku alum, Samuel Yoo, is a rising star and chef/owner of Golden Diner in New York City’s China Town. Fusing his fine dining background with a reverence for traditional American diner fare, Golden Diner serves Latin, Chinese, Greek and “Brooklyn vegan” inspired cuisines. Samuel Yoo talks about techniques for making vegetables shine, and how eating in Queens diners in his childhood influenced his menu.
Watch the full documentary and find recipes here!
4 days ago
4 days ago
Chef Mike Pyers is chief culinary officer at three-Michelin-starred restaurant, Eleven Madison Park, and shows us how he makes silken tofu with tomato and anise hyssop. He makes the tofu in-house using locally produced soymilk. The tofu sets in a steam box for 5 minutes, then is topped with tomato confit, fresh tomatoes, Calabrian chilies, and anise hyssop.
Watch the full documentary and find recipes here!
5 days ago
Sunflower Salad at Eleven Madison Park
5 days ago
5 days ago
Chef Josh Hardnen, creative culinary director at Eleven Madison Park in Manhattan, shows us how he makes sunflower salad with beans and epazote. The dish utilizes all parts of a sunflower blossom. The core of the sunflowers have an artichoke-like flavor and texture, and are cooked in saffron and white wine. The petals are served three ways: baked, fermented, and fresh.
Watch the full documentary and find recipes here!
6 days ago
6 days ago
Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The World’s 50 Best Restaurants in 2017. In 2021, Eleven Madison Park famously transitioned to a plant-based menu. Chef Daniel Humm talks about how shutting down the restaurant during the pandemic gave him time to think about his legacy, and the impact a plant-based menu would have on the culinary world. He reflects on the challenges of preparing, cooking, and presenting vegetables, and his continued passion to change diner perceptions about plant-based eating.
Watch the full documentary and find recipes here!
7 days ago
Corn Tamales at Dirt Candy
7 days ago
7 days ago
Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. She tops the puree with a corn tamale steamed inside of a corn mold.
Watch the full documentary and find recipes here!
Friday Apr 19, 2024
Zucchini Spring Roll Rangoon at Dirt Candy
Friday Apr 19, 2024
Friday Apr 19, 2024
Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts with a salad of torn zucchini, squash blossoms, and bamboo, dressed in vegan fish sauce and lime juice. She creates a wanton-like shell by frying a zucchini dusted in cornstarch. The crispy zucchini shell is filled with a creamy puree of zucchini and squash blossom.
Watch the full documentary and find recipes here!
The Culinary Institute of America's Video Collection
The CIA brings you recipe demonstration videos and documentaries exploring world cuisines. We collaborate with some of the greatest chef talent in the food world, and we’ve won multiple James Beard Awards for our work in food video content. For recipes, and to find all videos with closed captions, visit https://www.ciaprochef.com/