The Culinary Institute of America

Browsing the early morning catch at Copenhagen's fish market is Chef Lars Kronmark, a native of Denmark and an instructor at The Culinary institute of America. Joining Lars Chef Kronmark is Bo Jacobson, television host, cookbook author, and chef owner of Restaurationen, a classic Danish restaurant in the heart of Copenhagen.
Get Scandinavian Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/wca/scandinavia/

Friday night dinner is the most popular Shabbat meal. Maya Yosefi from Maya catering invites us to her home and shows Unilever Food Solutions’ Corporate Executive Chef Einav Gefen a number of her favorite Shabbat dishes.
Get the Recipe and watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/israel/   

Chef Rasmus Kofoed’s restaurant Geranium, in Copenhagen, uses local and biodynamic products in innovative and playful dishes that engage all the senses. Both chef and restaurant are highly decorated: Geranium holds two Michelin stars, and Chef Kofoed is a three-time Bocuse d’Or winner. In this demonstration, Chef Kofoed prepares a dish with rhubarb, spring flowers and crystallized thyme.
Get Scandinavian Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/wca/scandinavia/

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/   

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.

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/   

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.

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/