Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.
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I'm not even a vegetarian or vegan, but that salad looks so delicious!
not often vegetarian salads make my mouth water. Weeeeeeeeee Cheffff!
Wish i could have this
I’m vegetarian but it still looks good ❤
Una consulta xque donde se resibe los añimentos no se han lavados antes de almacenar hay estan fallado este material
The passion n appreciation is on display is awesome. I share a passion for food n culture n learning n traveling, Italy seems beautiful and want to visit 1 day. Wow
l'equilibre parfait! précis,réfléchis, bon,beau,frais,assiette magifique,une symphonie, ou tout n'est que ordre et harmonie! bravo chef martin! admiration, inspiration+++++🥰👍❤❤❤❤
Pour une fois c’est pas mal.mais pour le radis faut mettre du radis noir où rajouter du raifort à la crème. Et les herbes aneth ciboulette on est bien d’accord ! Un petit peu de baies roses écrasée entre les mains et un soupçon de mignonnettes ou de poivres 5 baies concassées, et citron vert ou kumbawa rapé pour la finition ! Par contre le pain nous ne savons pas quel genre ! Cela manque de précision quand même 🇺🇸💪🏻🇫🇷🥳
what does israel have to do with shakshuka
Hi chef
Good falafel is so rare like diamonds
Thanks for such excellent and simple explanation! Could I use the convection current part for my course? It is the best explanation I’ve ever seen.
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I am grateful for my Cretan ancestral heritage.
Comment peut-on dire que c’est une shackshuka? C’est faux !c’est un mensonge et une arnaque ! Façon shackshuka oui et ce serai plus honnête ! Copieurs! Vous avez pas d’idées en Amérique ! Manque de leadership culinaire ?😂
Eleven Madison Park is fabulous. I could live off of their “butter”.
Okay.
Zero appeal.. just masturbating on a plate.
One of my elderly clients is of 1/4 Peruvian origin, her parents moved back to China before she was born but now she still has families in Peru. She used to visit Peru once in a few years back when she was not too old for global travels
Mais fais un beurre citron monté pour la sauce ! Minimum ! Pour 1 masse de jus de citron tu met 1 masse d’eau,dans une russe,tu porte à ébullition et tu met 1 masse de beurre bien froid qui est égal à la somme de masse 1+masse2.tu refais bouillir et quand les 3 masses sont bien homogènes et donnes un mélange laiteux tu retire du feu un coup de girafes,un coup de sel poivre ! Et un petit peu de kumbawa rapé! Voilà ton beurre citron monté!❤
It's an honor to have such beautiful content! Thank you for your time Chef! ❤🙏
Cutee!
Seriously, who comes up with that kinda stuff?? 😅😅😅
Dont destroy indian dosa
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Thank you for sharing your story, Chef.
Permission to use your video for educational purposes will give credit afterwards
This looks delicious. I purchased a fresh bag of Ras El Hanout mix last week...perfect timing. Chermoula is like crack - very addicting. I think it's very cool (and responsible) that your program has evolved to be more plant forward. A lot of restaurants in my area (chicago) are focusing more on plant forward menus. Even as a carnivore, I'll pick a vegetarian dish over meat because the flavors sound interesting or the cooking technique is new. I look forward to future CIA graduates cooking up some killer plant-featured meals.
Il faut du raz el hanout pour un tagine,de la coriandre fraîche,d’la cannelle ! Et initialement il n’y pas de semoule avec le tagine! Si tu le fais présente une semoule nature et une semoule mélangée cannelle en poudre et sucre glace! Moi je dis ça c’est pour partager!sinon la recette est plutôt sympa!merci🫵👍
That place is super nice and one of the first upon arrival ❤️
The most successful chef in NYC! What a legend !
Very dedicated, philosophical and insightful. I don't believe his philosophy about Vegetables in context with a Changing planet. The Planet will always keep changing. Man was & is a Carnivore. Red Meat is extremely beneficial to your body, in terms of Vitamins.
❤it must be very salty! How do you make fermented soy been powder, 😊
Good morning,handsome guy #2😤😭
Everything looks so delicious
Lmaoooo the yam he held look funny
In mechweya salad there is no lemon juice no cumin only salt peper coriander peper carvi no parcely and you must cut to become as a creamy salad not a julienne cut for the ingredients I hope it will help + harissa is tunisian not north african sauce
Harissa is Tunisian not a north african sauce
very cool presentation. looks delicious.
He didn't name it but there's also mugwort. It's the bushy green in the corner. Koreans love it. It grows through concrete in street corners in US NE even NYC.
Looking for very tasty and yummy and healthy and unique recipe ❤🎉best wishes for you 😊God bless you 😋 thanks for sharing 👍
Thanks for your sharing 😊 😊
Atlas named this place as having the best tacos, my experience with Mexican food in Texas is a big disappointment 3:28
Great tips
Wow❤❤
This is actually relaxing to watch. Very interesting!
Everything looks amazing ❤hope to visit some day!