The Culinary Institute of America
Episodes
Friday Jan 22, 2021
China: Part 13: Chef Yu Bo’s Creative Demonstrations
Friday Jan 22, 2021
Friday Jan 22, 2021
Yu Bo’s restaurant is a triumph of imagination and skill. Chef Yo Bo and his assistants demonstrate some of the creative dishes he serves at his world renowned restaurant.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Thursday Jan 21, 2021
China: Part 15: Beijing’s Cuisine of Emperors
Thursday Jan 21, 2021
Thursday Jan 21, 2021
China’s last emperor abdicated in 1912, but one can still eat like an emperor in Beijing, capital of the People’s Republic. With his guide K. F. Seetoh, we visit a 250-year-old restaurant whose founders had the rare privilege of delivering meals to the Forbidden City.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Wednesday Jan 20, 2021
China: Part 24: An Introduction to the Cuisine of Hong Kong
Wednesday Jan 20, 2021
Wednesday Jan 20, 2021
For adventurous palates, Hong Kong is one of the most rewarding destinations on earth. Here, a diner finds the best of Cantonese cuisine as well as expert renditions of regional cooking from all over the mainland. To supply all these discriminating cooks, Hong Kong’s food merchants scramble to locate ingredients beyond compare.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA6
Tuesday Jan 19, 2021
China: Part 32: A Visit to a Hong Kong Culinary School
Tuesday Jan 19, 2021
Tuesday Jan 19, 2021
With its booming restaurant industry, Hong Kong has an insatiable need for trained cooks. Young people who want to enter the culinary world have another educational option at Hong Kong’s Hospitality Industry Training and Development Centre, a sister program to the Chinese Cuisine Training Institute but with a Western focus.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Monday Jan 18, 2021
China: Part 12: A Sichuanese Banquet with Chef Yu Bo
Monday Jan 18, 2021
Monday Jan 18, 2021
No visit to the Sichuan region would be complete without experiencing a formal banquet. Yu Bo is one of China’s most talented culinarians. He serves a parade of little dishes—many rich in symbolism and presented in elegant serving pieces—leaving no doubt that the Sichuan table ranks among the world’s most sophisticated.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Sunday Jan 17, 2021
Sunday Jan 17, 2021
The food served at Beijing’s Yue Shen Zhai Restaurant today is probably very close to what the emperors might have eaten. A Yue Shen Zhai chef shows us how to make a simmered beef dish with a mix of spices that demonstrates the area’s Muslim influences.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Saturday Jan 16, 2021
A Peruvian Harvest Feast: The Pachamanca
Saturday Jan 16, 2021
Saturday Jan 16, 2021
The Incas considered the fertile valley of the Urubamba River to be a sacred place. One legend claims that the sun refreshes itself at night in the chilly waters underneath the river. The lush grasslands of this high plateau support sheep and grain production, and the mountain backdrop provides the ideal setting for an authentic pachamanca, or Andean pit roast. Usually undertaken at harvest time, as a thank-you to Pacha Mama, or Mother Earth, a full-scale pachamanca, is a major endeavor that engages the entire community. For his visiting American guests, Chef Pio Vasquez of El Huacatay restaurant in the town of Urubamba has orchestrated a pachamanca out of season, on a friend’s farm in the picturesque Sacred Valley.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Friday Jan 15, 2021
Cooking in the Peruvian Andes
Friday Jan 15, 2021
Friday Jan 15, 2021
The majestic Peruvian Andes stretch the length of Peru and have witnessed the rise and fall of many civilizations. By 3000 BC, highlanders were cultivating a wide range of crops in this difficult landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and quinoa. Potatoes provide the foundation of the Andean diet, and varieties number in the thousands. A stroll through the Cusco market provides a glimpse of the tantalizing potato options: at some stalls, the selections extend almost as far as the eye can see.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA