The Culinary Institute of America

Israeli Breakfast at the Dan Accadia Hotel with Chef Golan Israel

Chef Golan Israel shows us the elaborate breakfast buffet offered at the Dan Accadia Hotel in Hertsliya, Israel. Guiding us through the varied buffet spread, Chef Israel spotlights a number of fresh and healthy breakfast dishes.
Get the Recipe and watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/israel/   

Interview with Chef Michael Solomonov of Zahav Restaurant

We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.  
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/   

Sweden’s Wild Game with Torsten Mörner

In the Oster-Malma game preserve in Sweden’s Södermanland, we meet Torsten Mörner, an avid hunter, veterinarian, conservationist, and former president of the Swedish Hunters Association. Torsten is joined by fellow hunter Pontus Eriksson as they discuss hunting for boar, moose, ducks, pheasants, wild sheep and deer.
Get Scandinavian Recipes and watch the full series with closed captioning at:  www.CIAprochef.com/WCA.  

Zahav’s Hummus Tehina with Chef Michael Solomonov

The creamy, nutty Hummus Tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor.
Get the Recipe and watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/israel/   

Introduction to Food Safety

Safety and sanitation in the foodservice industry include issues of storing foods to keep them safe from contamination, preparing foods in a way to minimize the chance of contamination, following proper cleaning protocols, and creating a workplace that is safe for food and food handlers. In this video, we’ll explore the three pathways of food contamination: pathogenic, chemical and physical contamination.
Go to the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodsafetyintro/
Downloadable Handout: An Overview of Foodborne Illnesses: https://www.ciaprochef.com/restaurantsafety/1.1.Handout_FoodborneIllnesses.pdf/

How to Keep Food Safe: Proper Handling Procedures

As soon as a restaurant operation receives food, chefs should immediately place food in refrigerated storage, freezer storage or dry storage. This video goes over how to keep foods safe, including the proper storage of food, how to properly cool liquids and solids, and how to prevent cross-contamination. 
Go to the online course: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/properhandling/
Downloadable Handout: Basics of Food Safety: https://www.ciaprochef.com/restaurantsafety/1.2Handout_FoodSafetyBasics.pdf/

Cleaning Your Professional Kitchen

A clean and orderly kitchen is a safe and professional kitchen. With rigorous and frequent cleaning procedures, you can greatly reduce the risk of foodborne illness and make your health and safety inspections a breeze. You never know when the health inspector will visit, so restaurant managers should approach everyday cleaning as if they were expecting a health inspection that same day.  This video includes demonstrations of how to properly clean ovens, oven hoods, and griddles.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/
Downloadable Handout: Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/1.3.Handout_BOHcleaningchecklist.pdf/

Spotless Pots and Pans in Your Professional Kitchen

A lot goes into keeping your commercial kitchen clean. Are you cleaning your pots and pans in the best, most efficient way? Pots and pans that cook food at high temperatures can end up with stains, burns, discoloration and baked-on messes. Don’t sentence your staff to long shifts of endless scrubbing – take a look at our tips for the best tools and techniques to clean your pots and pans. Commercial cookware is available in many different materials, each with its own advantages and disadvantages. Some materials are more delicate and prone to scratch, while others require more specialized maintenance, and if washed incorrectly, could drastically cut their useable life. It’s important to not only review what your pots and pans are made of, but also which tools your staff has to clean them.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/