World Culinary Arts

Chef Heinz van Holzen, Restaurant Bumbu Bali Benoa, Bali

On the next stop of our tour of Indonesian sate, we visit Chef Heinz van Holzen at his Restaurant Bumbu Bali Benoa, in Tanjung, Bali. Originally born in Switzerland, Chef van Holzen has lived in Bali since 1990, and is a Balinese cuisine cookbook author, and owner of a restaurant and cooking school. He shows us how to make a flavorful and aromatic minced duck sate. 
Recipes at http://www.ciaprochef.com/WCA/
 

Lima’s Destination Dining: from Humble to Haute

Lima is Peru’s capital, its commercial hub, its beating heart. More than a third of the country’s population lives in Lima, 11 million people whose appetites and ethnic diversity nourish an especially lively dining scene. Limeños like to eat, a fact evident on the street, where vendors sell the skewered and grilled meats called anticuchos and Andean corn on the cob, known as choclo, with its plump white kernels.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA  

Puerto Rican Empanadillas de Jueyes Part 2

Marí Dolores de Jesús, who goes by her nickname Lula, shows us how she prepares Puerto Rican Empanadillas de Jueyes at her roadside stand, El Buren de Lula.
For recipes, visit www.ciaprochef.com/WCA7

Puerto Rican Empanadillas de Jueyes Part 1

Loiza is a town on the north coast that is the African heart of Puerto Rico. Another of Puerto Rico’s traditional delights are empanadillas de jueyes. These banana leaf-wrapped treats are typical of the town of Loiza, and are prepared from land crabs that have been fed a diet of bread and coconut. They’re available in several small restaurants, but the woman who is the acknowledged master of empanadillas is Marí Dolores de Jesús, nicknamed Lula. At her small roadside spot, El Buren de Lula, we watch as she prepares them.
For recipes, visit www.ciaprochef.com/WCA7

Introduction to Jamaican Cuisine

In Jamaica, Africa meets up with Spain and England to create a vibrant cuisine. The Maroon peoples, the escaped slaves of the Spaniards who headed for the Blue Mountains when the English arrived, created what is today’s jerk, and the English Cornish pasty is a close cousin to Jamaica’s classic street treat, the meat patty.
For recipes, visit www.ciaprochef.com/WCA7

Edo and Kansai Sush

Yousuki Imada is one of Tokyo’s sushi chefs and the proprietor of Sushi Kyubei restaurant. Chef Imada has been making Tokyo-style sushi for over 47 years. Shirou Komaki is the chef at Sushiman restaurant in Osaka, where he makes Oshi Zushi. A type of sushi that’s pressed in a wooden block. Watch these master chefs create sushi. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors." Download recipes from the DVD at: http://www.ciaprochef.com/WCA5/index.html

Savoring the Best of World Flavors: Sicily and Vietnam

From the vivid street markets of Vietnam, perfumed with tropical fruits…to sun-warmed Sicily and the coastal town of Trapani, where seafood couscous is the signature dish…the world of food takes us places beyond imagining. For a chef, every journey brings new tastes, new ingredients, new skills and inspiration. The more we see, the more we grow. Travel with Mai Pham, a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Meet Ciccio Sultano, Sicily’s acclaim Michelin-starred chef and your guide to the finest Sicilian ingredients. Witness the preparation of an elaborate caponata, the Sicilian eggplant dish, at the hands of chef Carmelo Chiaramonte. Then see another expert’s approach at a farmhouse inn near Siracusa as one of the island’s best home cooks makes the dish her own way. Fasten your seat belt for a whirlwind tour of the world’s best tables. “Savoring the Best of World Flavors: Sicily and Vietnam” is the third edition of The Culinary Institute of America’s World Culinary Arts DVD Series: a first-of-its-kind DVD reference library documenting the “gold standards” of world cuisine. In this edition, we’ll explore the markets and hidden kitchens of Vietnam and Sicily, with local food authorities providing background and history, while leading chefs demonstrate key techniques in step-by-step detail.
Watch the full series and find recipes at http://www.ciaprochef.com/wca/

Exploring the Cuisine of Istanbul

Istanbul by night. A sparkling city steeped in history, a glistening jewel on the Bosphorus. By day, this great metropolis greets visitors with grand bazaars and glorious spice markets… with wide, open-air plazas and serpentine back streets. The only city in the world that straddles two continents, Istanbul is literally where East meets West.
In its famed restaurant kitchens, chefs perpetuate a culinary tradition that integrates remnants of the palace cooking from the days of the Ottoman Empire with the wisdom of home cooks, guardians of many of Turkey’s best recipes. The city’s prime spot on the spice route between Asia and Europe made Istanbul—the former Constantinople—the richest city of its day. Its architectural wealth remains breathtaking, exemplified in the minarets and soaring domes of the sacred Blue Mosque.
For the food traveler, Istanbul provides a steady stream of temptations. Street vendors tempt passersby with boreks (Buh Reks) and baklava and, for the adventurous, juicy tripe sandwiches. But in its restaurants, both modest and grand, diners can experience the breadth of Turkish cuisine, a seamless fusion of East and West.