Episodes

Wednesday Nov 27, 2024
White and Green Asparagus at Oliveira Kitchen, London
Wednesday Nov 27, 2024
Wednesday Nov 27, 2024
Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest, in the town of Ji-Paraná, and State of Rondônia, Porto Velho. Here shows us two asparagus dishes at his restaurant Oliveira Kitchen, London: a main dish with white asparagus, graviola and celeriac purée, black truffle, and smoked potato mousse as well as a starter dish with green asparagus, confit tomatoes, and a carrot and cupuaçu mousse.
Watch the full documentary and find recipes here!

Tuesday Nov 26, 2024
Interview with Chef Emerson Amelio de Oliveira of Oliveira Kitchen, London
Tuesday Nov 26, 2024
Tuesday Nov 26, 2024
Chef Emerson Amelio de Oliveira was born and raised in the Brazilian Amazon Rainforest, in the town of Ji-Paraná, and the of State of Rondônia, Porto Velho. He witnessed catastrophic deforestation and shrinking of the planet’s largest carbon capture system year after year, to serve global food production. He was trained in classic European cuisines and traveled the world in search of ideas and concepts, before opening Oliveira Kitchen in London. Chef Emerson strives to create a sustainable kitchen, serving a plant-based menu that doesn’t use gas or coal for cooking.
Watch the full documentary and find recipes here!

Monday Nov 25, 2024
Monday Nov 25, 2024
Watch the full documentary and find recipes here!

Sunday Nov 24, 2024
Smoked Eggplant with Pumpkin Seeds and Tahini at Tendril Restaurant, London
Sunday Nov 24, 2024
Sunday Nov 24, 2024
Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and herbs. He chars the eggplant for about 40 minutes until it’s perfectly smoky, soft, and creamy. He then peels and opens up the eggplant, and adds an extra layer of smoky crispness by torching the flesh.
Watch the full documentary and find recipes here!

Saturday Nov 23, 2024
Interview with Chef Rishim Sachdeva of Tendril, London
Saturday Nov 23, 2024
Saturday Nov 23, 2024
Chef Rishim Sachdeva believes that the key to convincing people to adopt plant-forward eating habits is starting with the highest-quality fresh produce and perfecting the technique of preparing them. Tendril is Sachdeva’s “mostly vegan” restaurant in London’s Soho district. Having worked at restaurants like Chiltern Firehouse and The Fat Duck, Chef Sachdeva is inventive and deliberately non-conformist with his dishes.
Watch the full documentary and find recipes here!

Friday Nov 22, 2024
White Asparagus “Bouillabaisse” at Gauthier Soho in London
Friday Nov 22, 2024
Friday Nov 22, 2024
At Gauthier Soho restaurant in central London, Chef Alexis Gauthier serves traditional French cuisine, on an entirely plant-based menu. In his dish of white asparagus with baby zucchini and vegan “bouillabaisse,” he creatively showcases the flavors of both the land and sea, treating the white asparagus like a delicate white fish, and serving it with a bouillabaisse-inspired sauce infused with seaweed.
Watch the full documentary and find recipes here!

Thursday Nov 21, 2024
Green Asparagus with Peas at Gauthier Soho in London
Thursday Nov 21, 2024
Thursday Nov 21, 2024
Chef Alexis Gauthier of Gauthier Soho restaurant in central London serves traditional French cuisine—that is entirely plant-based. In this video, he shares his techniques for bringing out the best in asparagus in a dish he describes as encapsulating spring: green asparagus with olives, peas, pea shoots, and a green pea puree.
Watch the full documentary and find recipes here!

Wednesday Nov 20, 2024
Interview with Chef Alexis Gauthier of Gautier Soho in London
Wednesday Nov 20, 2024
Wednesday Nov 20, 2024
Chef Alexis Gauthier of Gauthier Soho is located in Soho, London, in a Regency townhouse. Gauthier Soho is a traditional fine-dining French restaurant serving all vegan fare. Chef talks about growing up in the south of France, being the first restaurant in London to create an all-vegetable tasting menu in the late 90s, and cooking techniques to bring the most out of vegetables. Since becoming vegan in 2014, Chef decided he no longer wanted his restaurant to profit from serving animals. He saw the pandemic shutdown as an opportunity to transition the restaurant to being 100% plant-based.
Watch the full documentary and find recipes here!

The Culinary Institute of America's Video Collection
The CIA brings you recipe demonstration videos and documentaries exploring world cuisines. We collaborate with some of the greatest chef talent in the food world, and we’ve won multiple James Beard Awards for our work in food video content. For recipes, and to find all videos with closed captions, visit https://www.ciaprochef.com/