The Culinary Institute of America

Did you know that over 30 million students rely on school lunches every day? According to Tufts University, school meals are often the most nutritious source of food a student receives all day. But how do you keep these essential meals exciting while staying nutritionally compliant and on budget?
In this presentation, Evelyn Pham, Kikkoman Marketing Specialist, shares actionable insights for K-12 school foodservice operators. Learn how to navigate school lunch budgets, meet USDA guidelines, and introduce vibrant flavor trends that appeal to diverse student bodies.
🍱 What's in this video:
Expert strategies for balancing school foodservice budgets and nutrition.
A look at current K-12 flavor trends and student preferences.
A step-by-step culinary demonstration putting these tips into action!
🔥 The Recipe: Inspired by the vibrant flavors of Japanese street food culture, watch as we prepare an Orange Chicken Yakitori Bento with Cucumber Sunomono—a delicious, compliant, and kid-approved menu idea.
👉 Get the full recipe here: https://kikkomanusa.com/foodservice/recipes/orange-chicken-yakitori-skewer-bento/

Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular molds that resemble gold bars, they’re prized for their rich, nutty flavor, moist crumb, and delicately crisp edges. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, California, shows how to make financiers elevated with two seasonal variations: chai and Anjou pear. These refined yet simple cakes are perfect for dessert, afternoon tea, or an elegant addition to any pastry spread.
Find the recipe at: https://www.ciaprochef.com/almonds/financiers

These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced almonds. Perfectly warm and comforting, they’re ideal for brunch, dessert, or anytime you want a little indulgence.
Pastry Chef Chloe Hodgman from The Girl & The Fig in Sonoma shows us how to make these mini almond brioche tarts. The rich, custard-like frangipane adds depth and elegance, while the almond aroma makes these tarts truly irresistible.
Find the recipe at: https://www.ciaprochef.com/almonds/briochetart

Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond flour craquelin before baking, then filled with a decadent chocolate stracciatella espresso mascarpone mousse. The result is a showstopping, special-occasion dessert—crispy on the outside, light and airy on the inside, with rich espresso and chocolate flavors in every bite.
Find the recipe at: https://www.ciaprochef.com/almonds/chouxaucraquelin

Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customizable they are—once you master the base dough, the variations are endless. Pastry Chef Chloe Hodgman of The Girl & The Fig in Sonoma, California, walks us through how to make almond biscotti three delicious ways: fragrant Earl Grey, sweet-tart White Chocolate Cranberry, and a bold, unexpected Savory Hot Honey version. Whether you’re baking to gift, to entertain, or just to dunk into your morning coffee, these biscotti have a flavor for every occasion.
Find the recipe at: https://www.ciaprochef.com/almonds/biscotti

What is Gen Z craving on campus? Discover the latest global cuisines and "gateway flavors" driving college and university foodservice trends in this episode of "Cooked or Cooking."
In this video, Renee Wege (Strategist and Senior Publications Manager at Datassential) shares exclusive menu analysis data from her presentation, “Emerging Global Cuisines and Gateway Flavors for Gen Z.” Learn how to leverage data to keep dining hall menus competitive and exciting for today's students.
Inside the Video:
Gen Z Flavor Profiles: What students are searching for right now.
Menu Analysis: Data-driven insights into emerging global cuisines.
Culinary Demo: Watch Chef Nathaniel Malone and Chef Andrew Hunter transform data into a practical application with a BBQ Pad See Ew recipe demonstration.
Resources:
Get the BBQ Pad See Ew recipe: https://kikkomanusa.com/foodservice/recipes/bbq-pad-see-ew/
Explore more videos & recipes: https://www.ciaprochef.com/kikkoman/

Todai-ji, a UNESCO World Heritage Site in Nara, Japan, is one of the country’s most iconic Buddhist temple complexes—home to the world’s largest bronze Buddha statue, the legendary Great Buddha. Surrounded by the friendly wild deer of Nara Park, CIA students explore this historic site on a personal tour led by a Buddhist monk, gaining unique insight into Japan’s unique history, aesthetics, and religion. This temple excursion was a part of CIA’s Japanese Cuisine Concentration, where students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/

Sennichimae Doguyasuji in Osaka, Japan, is a renowned shopping district for everything culinary. CIA students explore the vibrant streets, discovering artisanal Japanese knives and learning what makes these handcrafted tools so special, from their precision to their centuries-old craftsmanship. This shopping excursion was a part of CIA’s Japanese Cuisine Concentration, where students spent 10 unforgettable days exploring Tokyo, Kyoto, and Osaka.
Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/