The Culinary Institute of America
Episodes
Saturday May 01, 2021
Scandinavian Pickled Herring with CIA Chef Lars Kronmark
Saturday May 01, 2021
Saturday May 01, 2021
On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
Friday Apr 30, 2021
Swedish Smorgasbord with Chef Gert Klötzke
Friday Apr 30, 2021
Friday Apr 30, 2021
In the world of Swedish cooking, Chef Gert Klötzke has few peers. A professor of gastronomy at Sweden’s Umeå University, a member of the Swedish Bocuse d´Or Academy, the gastronomic advisor for the Nobel Awards dinner, and a noted cookbook author, Chef Klötzke explains the traditions of a classic smorgasbord and the culture of Sweden’s schnapps and aquavit.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
Thursday Apr 29, 2021
Nordic Ingredients: Sweden’s Cheese and Wild Flavors
Thursday Apr 29, 2021
Thursday Apr 29, 2021
For a closer look at some of Sweden’s lesser known ingredients, we visit Lena Engelmark Embertsén, from Högtorp Gård, who is packaging up some of Sweden’s wildest flavors. We will also take a lesson from Swedish cheese-maker Claes Jürss,from Jürss Mejeri in Sörmland.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
Wednesday Apr 28, 2021
Sweden’s Wild Game with Torsten Mörner
Wednesday Apr 28, 2021
Wednesday Apr 28, 2021
In the Oster-Malma game preserve in Sweden’s Södermanland, we meet Torsten Mörner, an avid hunter, veterinarian, conservationist, and former president of the Swedish Hunters Association. Torsten is joined by fellow hunter Pontus Eriksson as they discuss hunting for boar, moose, ducks, pheasants, wild sheep and deer.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.