Archive for January 2018

At his restaurant, Issaya Siamese Club in Bangkok, Chef Ian Kittichai shows us how to make Kanom Krok: Coconut Hot Cakes Topped with Chicken, Chili Jam, Shredded Ginger and Kaffir Lime. Kanom Krok are a popular street food, and have a similar flavor profile to Thai coconut soup.

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

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Chef Ian Kittichai shows us how to make Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and Toasted Coconut at his restaurant, Issaya Siamese Club in Bangkok. To make the batter for the crispy tartlet shells, Chef Ian uses lime stone water for its alkaline qualities.

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

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Ian Kittichai is an award-winning chef and author, and one of Thailand’s best-known celebrity chefs. He has written several cookbooks, including Issaya Siamese Club, and oversees several restaurants in New York, Thailand, Barcelona and Mumbai. He strives to show diners that Thai food is more than just Pad Thai and curries. We talk to him about his background and outlook on Thai cuisine at his restaurant, Issaya Siamese Club in Bangkok.

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

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Chef McDang takes Einav Gefen, executive chef for Unilever Food Solutions, on a tour of Bangkok’s Nonthaburi Market, located on the outskirts of Bangkok. They buy some special ingredients at the market and enjoy them served at nearby Suan Aharn Nat Pob Restaurant, one of Chef McDang’s favorite Nonthaburi spots. He also shows us how to properly eat Thai food with a spoon and rice.

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

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Einav Gefen, executive chef for Unilever Food Solutions, shares her perspectives on understanding Thai cuisine, balancing bold ingredients, and how Thai flavors can translate to American menus. 

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

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A Food Tour of Thailand

On this tasty trip to Thailand, we reveal the classic dishes of this Asian region that delight diners around the world. “Savoring the Best of World Flavors: Thailand” is the 13th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the kitchens, night markets, and restaurants of Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Television host and Thai Master Chef Ian Kittichai and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this land of culinary brilliance. They lend their dynamic personalities and culinary know-how to this exciting series.

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

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The Culinary Institute of America presents Conversations at Copia – monthly held events that explore important topics impacting our everyday lives.

In this episode, we examine soil and soil health for our Dirt to Dish Weekend. Watch Alice Waters in conversation with her longtime friend and farmer, Bob Cannard, moderated by Brock Dolman of the Occidental Arts & Ecology Center.

New topics and upcoming Conversations at Copia events to be announced soon: http://www.ciaatcopia.com/

 

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