Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors.

Go to recipe: http://www.ciaprochef.com/northarvest/IndianBeanPatties

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Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer.  

Go to recipe: http://www.ciaprochef.com/northarvest/Paratha

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Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.

Go to recipe: http://www.ciaprochef.com/northarvest/Fattoush

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Jamaican Jerk Baked Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne.

Go to recipe: http://www.ciaprochef.com/northarvest/JamaicanJerkBakedBeans

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Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo.

Go to recipe: http://www.ciaprochef.com/northarvest/SpanishWhiteBeans

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Causa, a Peruvian cold potato salad, using roasted purple and gold potatoes. He flavors the pureed potatoes with aji amarillo and tops the causa with an avocado, tomato and chilie “ceviche.”

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares potato "Scallops" topped with a Mediterranean sauce of capers and tomatoes. He uses waxy red potatoes to make the scallops, because they hold their shape through the searing process.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Lo Mein using shaved Yukon Gold Potato “noodles” with sesame, soy sauce, chili and scallion.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Foodservice operators, nutritionists and media convened at The Culinary Institute of America at Greystone campus to learn about innovative ways to cook with potatoes.

Recipes at http://www.ciaprochef.com/potatoes/videos/

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Born in Flers, in southern Normandy, David Toutain is the grandson of farmers. At 20, he got a position at the Arpège restaurant just as Alain Passard was turning towards a vegetable-oriented cuisine. Within a year David became Alain Passard’s under head chef. He later went to Spain (Mugaritz), and New York (Corton). His son’s birth in 2010 brought him back in France. He joined the Agapé Substance, an avant-garde restaurant with fine cuisine made out of authentic fresh top quality produce. In January 2015, one year after opening Restaurant David Toutain, he received his first Michelin star and opened Identi-T next to his restaurant, a place to welcome groups and meetings.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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Pierre Hermé is internationally recognized for his revolutionary pastry-making. He is the youngest person to be named France's Pastry Chef of the Year, and is also the only pastry chef to be honored with a Chevalier of Arts and Letters. Vogue named Pierre Hermé "the Picasso of Pastry". Pierre Hermé opened Maison Pierre Hermé Paris in 1997, and now has locations in Europe, Asia and the Middle East. In this video we watch a demonstration of his Venus Cake: Quince and Apple Cake with Rose English Custard Cream.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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Pierre Hermé is internationally recognized for his revolutionary pastry-making. He is the youngest person to be named France's Pastry Chef of the Year, and is also the only pastry chef to be honored with a Chevalier of Arts and Letters. Vogue named Pierre Hermé "the Picasso of Pastry". Pierre Hermé opened Maison Pierre Hermé Paris in 1997, and now has locations in Europe, Asia and the Middle East.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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Pierre Gagnaire is one of the enduring icons of French gastronomy and after 40 years still one of France’s most imaginative and well respected chefs. Gagnaire, began his cooking career at the age of fourteen, studying under Paul Bocuse in Lyon, and Alain Senderens in Paris, before assuming the role of chef at his family’s restaurant, Le Clos Fleury in St. Etienne. Today, Gagnaire oversees a portfolio of restaurants that bear his name with locations in Tokyo, Dubai, Seoul, Hong Kong, and Las Vegas. We sit down for an interview with Chef Gagnaire at his flagship restaurant in Paris at the Hotel Balzac off the Champs Elysee.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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For a modern makeover of a classic French pastry, we make a stop at L'éclair de Génie in Paris. Here, in one of his stylish Paris boutiques, pastry chef Christophe Adam has reimagined the éclair, updating the oblong, cream-filled pastry with vibrant colors and bold flavors. Beneath the glass of a jeweler’s case, Adam’s eclairs tempt customers with alluring flavors like citron, pecan, salted caramel, hazelnut, and yuzu.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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In 2015, Chef Yannick Alléno was named “Chef of the Year” by the prestigious French restaurant guide Gaullt & Millau, and his Parisian restaurant, Pavillon Ledoyen was awarded three Michelin stars by the Michelin France Guide. Apart from all of the critical acclaim he’s received, Chef Alleno is known for his innovations in modern sauce making techniques, creating richly flavored sauces through a frozen extraction process known as cryo concentration. Watch Chef Alleno discuss this unique sauce making technique and prepare Striped Mullet with Squid Ink Black Pudding.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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A Culinary Tour of Paris

The birthplace of the bistro and brasserie, guardian to some of the Western world’s greatest culinary traditions, and now the nexus of a food revolution that’s changing dining trends around the globe. On this culinary tour of Paris, we’ll meet a new generation of French chefs leading the “neo-bistro” movement, stopping by the city’s hottest restaurants to sample these modern menus. Join us as we take a lesson from the heroes of haute cuisine, learning from Pierre Gagnaire, Guy Martin, Yannick Alleno, Pierre Herme, Christophe Adam, Emmanuel Ryon and more.

Watch the full series at http://www.ciaprochef.com/wca/paris/

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Beer and food together can create powerful experiences for the palate and should be an integral part of culinary education. The CraftBeer.com Beer & Food Course gives you an overview of pairing techniques, beer styles, and the important place beer serves on your menu.

More information at http://www.ciaprochef.com/beerandfood/

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Styles of Beer

Did you know there are more than 95 styles of beer? Learn all about beer styles, the history of beer, pairing beer with food, and how to properly pour and present beer at the table in the CraftBeer.com Beer & Food Course.

More information at http://www.ciaprochef.com/beerandfood/

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The CraftBeer.com Beer & Food Course was co-authored by two experts — Culinary Institute of America graduate Chef Adam Dulye and Certified Cicerone Julia Herz, Director of the Craft Beer Program at the Brewers Association. This one-of-a-kind online beer course arms the culinary professionals of tomorrow with in-depth knowledge, including information about the history of beer and beer styles, pairing beer with food, and how to properly pour and present beer at the table.

More information at http://www.ciaprochef.com/beerandfood/

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Xochimilco is known for its 100-mile network of canals. A World Heritage Site, these canals are remnants of Mexico’s pre-Hispanic past in what used to be an extensive lake and canal system that connected settlements of the Valley of Mexico. Today, locals and tourists alike enjoy Xochimilco as a peaceful respite from the bustle of Mexico City, riding on colorful boats called trajineras around the canals and system of artificially-made islands called chinampas. The chinampas are now home to a number of farms growing organic produce. Here to guide us through the canals and take us on a farm tour are Ruth Alegria and Ricardo Rodriguez, CEO and General Director of De La Chinampa, an organization promoting organic farming and ecological restoration of Xochimilco.

Download recipes and watch the full series at http://www.ciaprochef.com/WCA/MexicoCity/

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