2021-05

Chef Claus Henrikson of Denmark‘s Dragsholm Slot castle

Much of Soren Wiuff’s asparagus ends up in the nearby kitchens of Claus Henrikson, head chef at the local castle, Dragsholm Slot. Henriksen, a former sous chef at Noma, oversees the dining and catering operations for this 800 year-old castle, just an hour’s drive from Copenhagen.
Get Scandinavian Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.

Lamb Tartare with Chef Haim Cohen at Yaffo

Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.  
Get the Recipe and watch a video with closed captioning here!:
http://www.ciaprochef.com/wca/israel/   

Chef Magnus Ek of Oaxen Krog and Oaxen Slip in Stockholm

Chef Magnus Ek is the chef and owner of Oaxen Krog and Oaxen Slip in Stockholm. Over the past five years, Oaxen Krog has been named one the world’s top 50 restaurants by Restaurant magazine. Chef Magnus Ek's cooking relies heavily on wild plants and ingredients from local farms. In this demonstration, Chef Ek shows us some wild herbs has foraged.
 
Get Recipes and watch the full series with closed captioning here!:
www.CIAprochef.com/WCA.

Eggplant Cannelloni with Chef Haim Cohen at Yaffo

Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us how he makes Eggplant Cannelloni Baked in Tomato Sauce.
 
Get the Recipe and watch a video with closed captioning here!:https://www.youtube.com/watch?v=PJvq8ykTKOo

Chef Sayan Isaksson of Restaurant Esperanto in Stockholm

Sayan Isaksson is the soft-spoken chef behind the bold flavors at Restaurant Esperanto in Stockholm.  The Thailand-born, Swedish-raised Isaksson skillfully marries Asian flavors with traditional Scandinavian ingredients.  In this demonstration, Chef Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips and fresh daikon.
Get Scandinavian Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.

Ouzeria Restaurant with Chef-Owner Avivit Priel

Chef Avivit Priel of Ouzeria restaurant in Tel Aviv shares the passion behind her favorite dishes on Ouzeria’s Medeiterranenan-influenced menu. Watch her create small plates, including eggplant carpaccio, roasted beet ravioli with feta, and lamb kebab with tomato confit “senia.”
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/   

Chef Niklas Ekstedt of Ekstedt Restaurant in Stockholm

After a series of distinguished apprenticeships at El Bulli, The Fat Duck, and The French Laundry, Chef Niklas Ekstedt opened restaurants Niklas in Helsingborg, Sweden, and Ekstedt in Stockholm. At Ekstedt, he does all his cooking over an open fire pit using only cast-iron pots and tools. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of hay to this dish of sweetbreads with corn and summer truffle.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.

Ishtabach Restaurant with Chef Oren Sasson-Levy

After formal culinary training, Chef Oren Sasson-Levy of Ishtabach restaurant in Jerusalem decided to devote his talents to making shamburak—an oblong, meat-filled Kurdish turnover his grandmother used to make him as a child. Chef Sasson-Levy opened his restaurant Ishtabach, a double entendre meaning “the man is a cook,” and a Kaddish prayer meaning “may God be praised.” At his popular Jerusalem restaurant, Chef Sasson-Levy shows us the many variations of shamburak he produces each day.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/