The Culinary Institute of America

Falafel Hakosem with Chef Ariel Rosenthal

Chef Ariel Rosenthal from Hakosem in Tel Aviv shows us how he makes his famous falafel. The goal is to make falafel that’s crispy on the outside and smooth and creamy on the inside. He serves his falafel tucked inside of pillowy pita, hummus, crushed garlic, roasted eggplant, cabbage salad, pickles, onions, tehina, and amba, a pickled mango sauce.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/wca/israel/   

Classic Danish Smørrebrød

Poul Eriksen is the affable proprietor of restaurant Grøften, located in Copenhagen's world famous Tivoil gardens. Groften specializes in smørrebrød, Denmark’s famous open-faced sandwiches.
Find recipes, more information and videos with closed captioning here!:
www.CIAprochef.com/WCA.

Mashya Restaurant with Chef Yossi Shitrit

Chef Yossi Shitrit’s restaurant Mashya in Tel Aviv brings fine dining to ancient regional cooking. He prepares traditional Maghreb cuisine from the Arabic Galilean kitchen and wants every bite to represent the DNA of Israel and the Mediterranean.  
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/wca/israel/   

A Tour of Noma with Chef René RedzepiT

Noma chef René Redzepi is widely known for his work in developing what is now called New Nordic cuisine: a way of cooking and eating focused on local, seasonal ingredients, traditional foods, and artisanal production. Chef Redzepi tells us about the changes to the kitchen and what’s next for the restaurant… and, the industry.
Get Scandinavian Recipes and watch the full series with closed captioning at:
 www.CIAprochef.com/WCA.

Erez Komarovsky’s Cooking School with Chef Erez Komarovsky

Join a master class in Israeli plant-forward cooking with Chef Erez Komarovsky at his cooking school in the beautiful hills of Matat, Israel. He shows us how to make simple fennel with olive oil and sautéed Swiss chard.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/   

The Nordic Food Lab

Floating in Copenhagen's harbor, just steps away from the doors of Noma, is The Nordic Food Lab. Part research station, part test kitchen, the converted house-boat is a dedicated workspace for the Lab’s experiments with local ingredients from the Nordic region. On board the Nordic Food Lab, Director Michael Bom Frøst and researcher Josh Evans, show us of some of their latest work. Find recipes and watch the series with closed captioning at: www.CIAprochef.com/WCA.

Classic Arab Chicken Masachan with Chef Nof Atamna-Ismaeel

A molecular biologist and the winner of Israel’s MasterChef cooking show, Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab chicken dish at her home in Baka al-Garbiya in the Haifa district of Israel. Chicken Masachan involves poaching chicken in olive oil with aromatic Persian limes. The chicken is then shredded and served on top of flatbread.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/

Christian Puglisi of Restaurant Relae in Copenhagen

Italian-born Chef Christian Puglisi of restaurant Relae in Copenhagen has a Michelin star, and a place on the world's fifty best restaurants list. Both Chef Puglisi and his restaurant partner, Kim Rossen, formerly worked at Noma. Chef Puglisi shows us how he prepares a spring salad with egg foam and gel.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.