The Culinary Institute of America

Thai Tartlets with Chef Ian Kittichai

Chef Ian Kittichai shows us how to make Lime Stone Tartlets with Raw Tuna, Beetle Leaf, Minced Lime, and Toasted Coconut at his restaurant, Issaya Siamese Club in Bangkok. To make the batter for the crispy tartlet shells, Chef Ian uses lime stone water for its alkaline qualities.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/  

Interview with Chef Ian Kittichai, Issaya Siamese Club, Bangkok

Ian Kittichai is an award-winning chef and author, and one of Thailand’s best-known celebrity chefs. He has written several cookbooks, including Issaya Siamese Club, and oversees several restaurants in New York, Thailand, Barcelona and Mumbai. He strives to show diners that Thai food is more than just Pad Thai and curries. We talk to him about his background and outlook on Thai cuisine at his restaurant, Issaya Siamese Club in Bangkok.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/  

A Tour of Thailand’s Nonthaburi Market with Chef McDang

Chef McDang takes Einav Gefen, executive chef for Unilever Food Solutions, on a tour of Bangkok’s Nonthaburi Market, located on the outskirts of Bangkok. They buy some special ingredients at the market and enjoy them served at nearby Suan Aharn Nat Pob Restaurant, one of Chef McDang’s favorite Nonthaburi spots. He also shows us how to properly eat Thai food with a spoon and rice.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/  

Understanding Thai Cuisine with Chef Einav Gefen

Einav Gefen, executive chef for Unilever Food Solutions, shares her perspectives on understanding Thai cuisine, balancing bold ingredients, and how Thai flavors can translate to American menus. 
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/WCA/thailand/  

A Food Tour of Thailand

On this tasty trip to Thailand, we reveal the classic dishes of this Asian region that delight diners around the world. “Savoring the Best of World Flavors: Thailand” is the 13th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the kitchens, night markets, and restaurants of Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Television host and Thai Master Chef Ian Kittichai and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this land of culinary brilliance. They lend their dynamic personalities and culinary know-how to this exciting series.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/thailand/

Adapting Baja’s Cuisine in San Diego

Einav Gefen, corporate executive chef for Unilever Food Solutions talks about the adaptation of Baja’s cuisine on menus in San Diego. With visits to San Diego hot spots Romesco restaurant, Corazón de Torta, and Galaxy Taco, she reflects on respect for Baja’s ingredients and culinary authenticity.
Get recipes and watch the full series here.
 

Romesco Restaurant, San Diego

Luis Peña, co-owner and operator of Romesco restaurant in San Diego, talks to us about serving Mediterranean-inspired Mexican food, which he calls “Mexiterranean.” The chef shows us their signature dishes Baja Rock Fish with Achiote sauce, Pineapple Sauce, Shishito Peppers, Ash; and Grilled Octopus with Cauliflower Puree, Guacamole, and Ash.
Get recipes and watch the full series here.

Corazón de Torta Food Truck in San Diego

Chef Jose “Joe” Rodrigo Figueroa Sanchez and Owner Antonio “Tony” Ley, talk to us about their “Mexican grandma cooking” that they serve from their Corazón de Torta Food Truck in San Diego. The chef runs food trucks in both Baja and San Diego, and shows us his Meatball Torta with Chipotle Tomato Sauce, Roasted Cauliflower Mole Tacos, and Crispy Tacos with Chicken Birria.
Get recipes and watch the full series here.