The Culinary Institute of America

Doña Esthela of La Cocina de Doña Esthela, Valle de Guadalupe

Doña Esthela is a beloved fixture of Valle de Guadalupe and chef owner of La Cocina de Doña Esthela. In 2015, FoodieHub named La Cocina de Doña Esthela the "Best Breakfast in the World," bringing this self-taught cook international acclaim. She shows us how she makes her famous borrego, gorditas rellenas, and corn pancakes.
Get the Recipe and watch the full series with closed captioning here!:
https://youtu.be/uTjPRNauMsM

Phil Gregory, Winemaker and owner, Vena Cava, Valle de Guadalupe

Phil Gregory, winemaker and owner of Vena Cava, talks about inviting Chef Diego Hernandez to open Corazón de Tierra, and growing grapes in Baja’s Valle de Guadalupe.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/

Chef Diego Hernandez, Corazón de Tierra, Valle de Guadalupe

Chef Diego Hernandez from Corazón de Tierra in Valle de Guadalupe, talks about working with the bounty of Baja’s products, and growing his own vegetables at his farm. He shows Einav Gefen, corporate executive chef at Unilever Food Solutions his dish of Roasted Beets with Garlic Sauce, Dried Hibiscus, Sheep’s Milk Cheese, Hollyhock Petals, and Gremolata. Next he prepares Abalone with Roasted Celery Root and White Mole. The mole is made from sous vide daikon, beef fat, rosemary, marjoram, soaked fresh almonds, and serrano chiles.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/

Chef Drew Deckman, Deckman’s, Valle de Guadalupe

We visit the open air, wood-fired kitchen of Deckman’s, and talk to Chef-owner Drew Deckman about connecting with local producers. He shows us how he prepares Grilled Whole Sardines with Cabbage and Smoked Tomatoes. Deckman’s Grilled Quail with Black Beans, Pickled Radish, Purslane, Chorizo and Pumpkin Seed Powder and Pipian Sauce has become the restaurant’s signature dish. Lastly, he shows us   one of his favorite dishes: Striped Bass with Asparagus, Tomatoes, Fried Espazote, Clams, and Birria Sauce.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/

Chef Sheyla Alvarado at TrasLomita, Valle de Guadalupe

Chef Sheyla Alvarado at TrasLomita talks about creating the quintessential smoky flavors of Baja cuisine. She starts by showing Einav Gefen, corporate executive chef of Unilever Food Solutions how to make Black Aguachile from charred onion, serrano chiles, tortillas, and chiles de arbol pureed with fresh cucumber and lime juice. She serves this intense smoky sauce with raw shrimp, watermelon radish, cucumber, avocado crema, cilantro and garlic blossoms. Next, she prepares Suckling Pig Tacos with Grilled Tomatillo, Pickled Red Onion, and Avocado Crema.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/

Tijuana Street Food

While Tijuana earned a reputation for being a salty, even dangerous town with more of a bar culture than a food scene, the city is reinventing itself and is well worth visiting just for its delicious street food. Our guide Fernando Acosta, president of the Association of Food Trucks, shows us that delicious and inexpensive street food can be enjoyed throughout the city in a casual and social atmosphere. We make a stop at Mariscos Ruben to taste ceviches and aguachiles that won owner Mirtha Rodríguez Vega “best street food in the world” during the 2016 Street Food Congress in Manila. We visit the taco institution, Taquería Franc, then continue to Telefónica Gastro Park to explore Tijuana’s hipster food truck scene.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/

A Food Tour of Baja, Mexico

On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Mexican culinary historian Ruth Alegria and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this region of culinary creativity.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/   
 

A Cook’s Tour of Japan’s Markets

The best place to begin any study of Japanese gastronomy is to visit one of Japan’s many food markets. This video will take you on a walking tour of the Nishiki Market in Kyoto and the Tsukiji Market in Tokyo The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA/Japan/