The Culinary Institute of America

Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi.
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Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.
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Xochimilco is known for its 100-mile network of canals. A World Heritage Site, these canals are remnants of Mexico’s pre-Hispanic past in what used to be an extensive lake and canal system that connected settlements of the Valley of Mexico. Today, locals and tourists alike enjoy Xochimilco as a peaceful respite from the bustle of Mexico City, riding on colorful boats called trajineras around the canals and system of artificially-made islands called chinampas. The chinampas are now home to a number of farms growing organic produce. Here to guide us through the canals and take us on a farm tour are Ruth Alegria and Ricardo Rodriguez, CEO and General Director of De La Chinampa, an organization promoting organic farming and ecological restoration of Xochimilco.
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Chef Jorge Vallejo of Quintonil shows us a signature dish of sardine in a green sauce, with purslane, arbequina olive oil, cactus, oyales herbs, white onion, serrano, and cilantro oil.
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Chef Jorge Vallejo is chef-owner of Quintonil, which opened in 2012 and has since become a top dining destination in Mexico City, and landed him a spot on The World’s 50 Best Restaurants list. Chef Vallejo worked at noma, and under Enrique Olvera at Pujol for three years. Chef Vallejo creates unique dishes that show his passion for sourcing local and ancient Mexican ingredients while using modern cooking techniques.
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Chef Daniel Ovadia is the young and ambitious owner of an empire of acclaimed restaurants. Inspired by his travels around Mexico, Chef Ovadia’s cuisine focuses on traditional recipes and native ingredients that he playfully transforms by creative culinary techniques. His menu shows his deeply rooted respect for perfection of traditional recipes and his ability to express his life and roots through food.
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Chef Edgar Nuñez is pushing the boundaries of modern Mexican gastronomy at his restaurant Sud777, which is on the list for Latin America's 50 Best Restaurants. Sourcing much of his produce at Xochimilco, his creative menu celebrates seasonal and indigenous Mexican products.
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A native of Mexico City, Enrique Olvera graduated from The Culinary Institute of America in 1997, and is the chef-owner of Pujol, Eno Petrarca, and Eno Virreyes, in Mexico City, Maíz de Mar in Playa del Carmen, and Cosme in New York City. Chef Olvera’s reinterpretation of Mexico’s popular recipes as well as his experimentation with contemporary and millennia-old culinary techniques, has brought him fame well beyond the nation’s borders. Pujol has steadily climbed Restaurant Magazine’s World’s 50 Best Restaurant list—a first for a Mexican restaurant with a Mexican chef—reaching number 16 in 2015. Chef Olvera’s culinary philosophy has been defined by his deep exploration of Mexico’s universe of ingredients, and gastronomic techniques and traditions.
Get recipes and watch the full series here!