The Culinary Institute of America

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.

Stuffed Eggplant with Chef Nof Atamna-Ismaeel

Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab dish, eggplant stuffed with rice, walnuts, mint, garlic, red pepper paste, pomegranate molasses, cumin, black pepper, Aleppo pepper, and olive oil.  She simmers the eggplants in sumac water, rose petals, mint and other spices.  
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/   

Chef Jeppe Foldager of the Alberto K Restaurant in Copenhagen

At just 27 years old, Jeppe Foldager is one of Copenhagen’s youngest culinary masters. The winner of the 2013 Bocuse d’Or Silver Award, Foldager is the head chef at the acclaimed Alberto K Restaurant in Copenhagen. Here in the restaurant’s kitchen, Foldager demonstrations how to make Scandinavian Black Lobster with Caviar and Spring vegetables.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.

Maamoul Date Cookies with Chef Nof Atamna-Ismaeel

Nof Atamna-Ismaeel shows Chef Einav Gefen traditional Arab cookies, called maamoul. The cookies are made from semolina, flour, sugar, butter, nutmeg, cinnamon, and stuffed with dates.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/   

Denmark Farmer and Forager Søren Wiuff

Søren Wiuff is a farmer on Denmark’s fertile Lammefjord peninsula. He supplies many of the country’s top restaurants with potatoes, leeks, lettuce, cabbage, herbs and his main specialty-- asparagus.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.

Tuna Tartare with Chef Haim Cohen at Yaffo

Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us an Israeli take on Tuna Tartare. He adds smoky eggplant, sour cream, chili flakes, salt and olive oil to the minced raw tuna.
Get the Recipe and watch a video with closed captioning here!:
http://www.ciaprochef.com/wca/israel/   

Chef Claus Henrikson of Denmark‘s Dragsholm Slot castle

Much of Soren Wiuff’s asparagus ends up in the nearby kitchens of Claus Henrikson, head chef at the local castle, Dragsholm Slot. Henriksen, a former sous chef at Noma, oversees the dining and catering operations for this 800 year-old castle, just an hour’s drive from Copenhagen.
Get Scandinavian Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.

Lamb Tartare with Chef Haim Cohen at Yaffo

Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.  
Get the Recipe and watch a video with closed captioning here!:
http://www.ciaprochef.com/wca/israel/