World Culinary Arts

Jamaican Soups at Howie’s

It might seem odd that a tropical country would have a tradition of hot, hearty soups and richly flavored slow-cooked stews, but Jamaicans relish these steamy one-pot meals that are a part of their culinary heritage. Howie’s in Middle Quarters is a showcase for some of Jamaica’s classic stews.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Seafood at Little Ochie’s

While jerk is a hallmark of Jamaican cooking, much of the island’s cuisine is based on its bounty of seafood. At Edward “Blackie” Christian’s restaurant, Little Ochie’s, in Manchester on the south coast, locals and tourists alike sit in one of the beached fishing boats and feast on grunts, goat fish, jacks, snapper, parrot fish, shrimp and spiny lobster that is prepared in one of the ten different ways that he’s developed. He shares some, but not all of his secrets with us.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Jerk

Perhaps no Caribbean food is more widely known than Jamaica’s jerk. Jeremy McConnell at Scotchie’s, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaican Patties at Coronation Market

Ambulatory vendors stroll through the market selling nibbles to treat market goers and market vendors alike. Filled with meats, seafood, spices or cheese, patties are an iconic Jamaican street food with roots in the English Cornish pastie.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Jamaica’s Coronation Market

Coronation Market in downtown Kingston is also known as “the stomach of Jamaica.” The cacophony of the market is the first thing that assails the visitor in this bustling warren of produce vendors. Vendors, called “higglers” in Jamaica, arrive on weekends and swell the market beyond capacity, selling their calabaza, okra, and a wide range of root vegetables.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Introduction to World Culinary Arts: Israel

From Jerusalem’s bustling Machane Yehuda market, where we’ll sample the colorful bounty of the Mediterranean and the Middle East, to the culinary magic of Hakosem, one of Tel Aviv’s favorite casual eateries, where patrons snack on sizzling shwarma and falafel fresh from the fryer, join us on this culinary tour of Israel!
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/wca/israel/

Machneyuda Restaurant in Jerusalem with Chef Uri Navon

Machneyuda Restaurant is one of the most popular restaurants in Jerusalem. All ingredients served there are sourced from the nearby Machne Yehuda Market, which is where the restaurant gets its name. Chef Uri Navon shows us a number of their dishes, which all have millennia of history behind them.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/   

Introduction to the Cuisine of the Scandinavia

From Copenhagen, the epicenter of the New Nordic cuisine, to a tranquil island in the Swedish archipelago… From the primitive wood-fired ovens in a celebrated Stockholm restaurant, to the prolific asparagus farms of Denmark’s Lammefjord peninsula, join The Culinary Institute of America on a tour of the cuisine of the Scandinavia.
Get Scandinavian Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/wca/scandinavia/