The Culinary Institute of America

Chef Vinay Kumar shows us how to prepare Kerala Jackfruit Curry: Chakka Aviyal. "Chakka" means jackfruit in Malayalam, a language spoken in Kerala, and "Aviyal" is a popular curry dish from Kerala. Chef Vinay prepares his recipe at Coconut Lagoon at CGH Experience Hotels in Kumarakom, India. This dish reflects the vibrant plant-forward culinary traditions of the Kuttanad region in Southern India.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Join Chef Vinay Kumar At the Coconut Lagoon in Kumarakom, India, as he explains how to prepare this South Indian classic dish: Kumarakom Green Lentil Dal. This dish is made using a blend of split green lentil, bananas, jaggery, cashews, raisins and black sesame seeds, and ginger.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Coconut Moilee is a dish with history that dates back to the 16th century. Chef Vinay Kumar at Marari Beach in Kerala, India tells us about how the dish was originally developed to appeal to the tastes of Portuguese traders who couldn’t tolerate the spices of Indian cuisine. The dish is believed to have been created by a local woman named Moily, who diluted a curry with coconut milk. The Portuguese were so pleased that they named the dish after her, and versions of the dish are now popular throughout India, Malaysia, and Singapore.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Chef Vinay Kumar shows us how to prepare Ridge Gourd Pollichathu at the beautiful CGH Earth Marari Beach property, in Kerala, India. A ridge gourd is known for its nutritional benefits, and resembles a cucumber or zucchini with ridges. The ridge gourd is marinated in spices, then cooked with a masala sauce wrapped in a banana leaf.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Moringa, also known as a drumstrick tree, is known for its nutritious leaves and pod-like vegetables. At Marari Beach, in Kerala, India, we learn how to make Muringakka Nirachu Kettiyathu. This dish is made by blanching and pan frying stuffed moringa pieces. Dressed with yogurt, chili, fried moringa leaves and crispy papadam.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

At the historic Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, Chef Deepak Sundaram shows us how to prepare Padavalanga Thoran, a sauté of snake gourd and red spinach. A thoran is a dry vegetable dish from Northern Kerala that combines vegetables, spices, and grated fresh coconut. The thoran is served alongside rice and curry.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

The southern Indian state of “Kerala” literally means “the house of coconut” and fittingly, Kerala's culinary traditions are deeply rooted in the use of coconut. Join Chef Deepak Sundaram at Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, on this cooking demonstration of Kumbalanga Paal Curry, a dish made with ash gourd, mango and coconut.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

At her cooking school in Fort Kochi, India, Nimmy Paul shows us how to prepare Kerala Okra Mappas, a dish she learned how to make from her mother. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. She starts by sautéing onions, garlic, ginger and curry leaves. She toasts masala curry paste, adds coconut milk, and gently simmers the okra. She finishes the dish with coconut cream.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Prepare a nutritious banana blossom thoran with Nimmy Paul, who teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. Thoran is a dry, stir-fried dish of vegetables and coconut from South India. In this dish, Nimmy Paul shows us how to utilize all parts of the banana blossom– the petals, the baby immature bananas, and the heart– stir fried with curry leaves and spices.

Watch the full documentary and find recipes here!

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Chef Nimmy Paul demonstrates 'conscious cooking' in her demonstration of Availas Pavakka Perapattichathu. Nimmy Paul teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. In this dish she cooks bitter melon in a clay pot with Malabar tamarind, freshly grated coconut, shallots, green chili, curry leaves, and coconut oil.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Just outside of Fort Kochi, in the southern state of Kerala, India, cooking school teacher, Nimmy Paul, shows us how to prepare eggplant molee. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. A molee is a creamy, coconut-based stew, originating from the Kerala region of Southern India, typically featuring a blend of spices, coconut milk, curry leaves. In this flavorful vegan dish, she simmers together whole black peppercorns, cinnamon, cardamom, cloves, garlic, ginger, chili, eggplant, tomatoes and coconut cream.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Chef Nimmy Paul reflects on the culinary ethos that has informed her career as a cooking teacher in Kerala, India. She has dedicated her life to showing her students and guests the nuances of south Indian cooking at her cooking school, Nimmy & Paul, where she focuses almost entirely on plant-based dishes.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts – not only delicious, pickles are a functional food!

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

At vegan eatery, Terrassen Cafe in Hyderabad, India, owner Brinda Poojary, shows us how they make their vegan flatbread. Topped with vegan cashew cheese, tomato sauce, mushrooms, and tofu, Brinda wanted to create a vegan pizza just as delicious as any meat and dairy pizza out there

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

At Simply South Restaurant in Hyderabad, India, Master Chef Chalapathi Rao shows us his millet dumplings and curry. Millet is a gluten-free ancient grain. The millet flour is cooked into a paste with ghee, then formed into balls. These are served with a curry of lentils and greens.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Join the team at Google’s Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally made by slow-cooking meat, lentils, and spices, popular in South Asia, the Middle East, and Central Asia. This vegetarian version of haleem replaces the meat with a mix of vegetables, and uses whole grain millet to replace polished grains.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Google’s Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of carrots and beets to make vegetable kofta. Kofta are a type of meatball found in South and Central Asia, the Middle East, and North Africa. In this more healthful version, the kofta is baked rather than fried, and made with a blend of spiced vegetables in place of ground meat.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

The dining services at the Google campus in Hyderabad, India, promote balanced food choices that emphasize a plant-forward diet inspired by India's culinary heritage. Google focuses on intuitive healthy options, sustainable hydration, and healthier cooking practices. It prioritizes local produce and bold flavors while striving for zero waste. Chaitanya Uppaluri and Sebastian Schwitzer from the culinary team at Google bring us behind the scenes of the Hyderabad Google campus kitchens to give us an inside look at Google’s food choice architecture.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Discover the rich culinary heritage of south India and the power of plant-forward cuisine as we learn about the ingredients and dishes that make this region unique. Join us on a journey through "The Plant-Forward Kitchen: South India” as we explore the kitchens of Kerala and Telangana.

Kerala is located in the southwest corner of India on the Malabar Coast, famous for its tropical palm tree-lined beaches and canals. Known as the "Land of Spices," Kerala played a key role in the spice trade with Europe as well as with many ancient civilizations. We also explore the capital city of Hyderabad in the inland state of Telangana. We learn about the emblematic dishes of Hyderabadi cuisine, also known as Deccani cuisine.

From street food, restaurants, home kitchens, and even the high volume dining services at Google’s Hyderabad campus, we will learn how the region is known for its use of rice, coconut milk, tamarind, curry leaves, and a complex blend of spices. We will meet some of the passionate chefs who are leading the charge in southern India’s plant-based dining, and who will show us innovative techniques to elevate your own culinary skills.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.

Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.

Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons

Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel.

Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores

These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist.

Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/

This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge.

Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge

Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter.

Learn more and find recipes at: https://www.ciaprochef.com/almondbutter

Antonia Trichopoulou, nutrition epidemiologist from Academy of Athens, is a pioneer in the study of the health effects of the Mediterranean diet and has even been called the mother of the Mediterranean Diet. She is a Professor Emerita of the School of Medicine of the University of Athens and the President of the Hellenic Health Foundation. She was also a member of the Academy of Athens and the Federation of European Nutrition Societies, serving as its president.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

International ambassador of Greek gastronomy, Mediterranean Diet and Longevity Expert, Celebrity Chef Maria Loi reflects on her relationship to Olive Oil through her love of cooking, Greek heritage, and rural upbringing. We learn the most unexpected ways to celebrate Olive Oil in day to day life. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Samantha Dorsey, President of McEvoy Ranch, shares insights about the 550-acre certified organic property in Petaluma, California. The ranch, founded by Nan McEvoy, specializes in extra virgin and flavored olive oils while promoting sustainability and soil health. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Rosa Vano is the owner and commercial manager of Castillo De Caneno, a Virgin Olive Oil producer in the south of Spain. She explores the vast and important industry growth she has witnessed during her career in Olive Oil; from flavor profiles, varietals, and geographical expansion. Learn why Rosa urges consumers to think about their health first when considering sustainability.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Professor Rosa Lamuela of University of Barcelona talks antioxidants, the distinction between different kinds of Olive Oil and analyzes varieties of fat. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Maria Raquel Lucas, Professor, University of Evora, Breaks down the logistics of Olive Oil production, quality and sustainability. She dissects the meaning of ‘sustainability’ through the intersection of soil, water efficiency, energy and waste management and human resource management. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Kiki Zinoviadou, Dean of Perrotis College and food scientist tells us about the increase in demand for Olive Oil and the potential for further expansion into sustainability efforts through changes in packaging and regenerative agriculture. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste and sustainability. He explains why he believes education and consumer awareness is essential to the future of Olive Oil. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through the lens of versatility and mindfulness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Join us in a conversation with Director of the UC Davis Olive Center, Javier Fernandez Salvador who discusses the ethos of the International Olive Conference and why he believes Olives are an important crop for the future of humanity. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Olive Growing Specialist and Professor of Fruit Tree Science Ricardo Gucci joins us in a discussion about Polyphenolics, accessibility and sustainability of Olives. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Deputy Executive Director of the International Olive Council, Abderraouf Laajimi believes Olive Groves are part of a solution to climate change impact. Learn why: Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Join Alexandra Kicenik Devarenne in conversation about olive oil. Alexandra is the director of Extra Virgin Alliance, the specialty section of the North American Olive Oil Association, working with olive oil producers and experts to foster appreciation and create value in the market for authentic extra virgin olive oil. Devarenne provides an academic perspective on sustainability and the future of consumer awareness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.

Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.

Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.

Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee

These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist.

Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/

This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge.

Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge

Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel.

Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores

Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter.

You will learn the inspiration and technique behind the confections they developed, including Caramelized Almond and Almond Butter Bonbons, Mexican Almond Roca infused with chili oil, Double Decker Fudge, Smoked Almond and Bourbon Peach Chocolates, and Almond Butter and Chocolate Alfajores de Maicena.

Learn more and find recipes at: https://www.ciaprochef.com/almondbutter

Indian food historian, Jonty Rajagopalan, and her friend, Rashmi share their recipe for khandvi, a beloved Gujarati snack made from chickpea flour. The process starts with creating a gluten-free chickpea flour batter, with buttermilk, ginger chili paste, and spices. Constant stirring is essential to achieve a smooth, thick consistency. After cooking, the mixture cools before being shaped on the kitchen countertop. The dough is then cut, rolled, and topped with spices to create soft, melt-in-your-mouth treats.

Watch the full documentary and find recipes here!

https://www.plantforwardkitchen.org/india

Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You don’t need to make an entirely vegan board like this one, but adding just some of these plant-based elements to a traditional charcuterie board makes it much more plant-forward and unique for your guests.

Get the Vegan Charcuterie Board recipe here!

Alex Rushmer is chef and owner of Vanderlyle in Cambridge, England, a restaurant that serves a plant-forward tasting menu inspired by the seasons. He demonstrates a seasonal salad, using ingredients grown within a five-mile radius of the restaurant. The base of the salad is a plant-based saffron mayonnaise, and the ingredients that comprise the salad itself change on a daily basis. In this version, he uses wild asparagus, thumbelina cucumbers, French breakfast radishes, hakurei turnips, and fermented radicchio. He dresses the salad with a smoked hazelnut and sherry vinaigrette.

Watch the full documentary and find recipes here!

Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining restaurant that works directly with farmers, growers and producers to create plant-forward, ingredient-centric dishes. Chef Rushmer shows us how he makes his dish of assorted mushrooms, which includes pickled shiitake, a ricotta and black truffle-stuffed morel, glazed king oyster mushrooms, and a mushroom reduction sauce.

Watch the full documentary and find recipes here!

Alex Rushmer is chef and owner of Vanderlyle restaurant in Cambridge, England. Vanderlyle is a relaxed fine-dining restaurant that works directly with farmers and growers to create produce-centric dishes that ebb and flow through the seasons. Chef Rushmer opened Vanderlyle in 2019, and offers a daily-changing menu rooted in sourcing and cooking local, ethical, and sustainable produce.

Watch the full documentary and find recipes here!

Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest in the State of Rondônia. His restaurant, Oliveira Kitchen, in London features local ingredients in global cuisines, with flavors inspired by the chef’s Amazonian roots. In this dish, he makes purple Okinawan sweet potato gnocchi with hen of the woods mushrooms, also known as maitake, along with a ponzu sauce.

Watch the full documentary and find recipes here!

Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest, in the town of Ji-Paraná, and State of Rondônia, Porto Velho. Here shows us two asparagus dishes at his restaurant Oliveira Kitchen, London: a main dish with white asparagus, graviola and celeriac purée, black truffle, and smoked potato mousse as well as a starter dish with green asparagus, confit tomatoes, and a carrot and cupuaçu mousse.

Watch the full documentary and find recipes here!

Chef Emerson Amelio de Oliveira was born and raised in the Brazilian Amazon Rainforest, in the town of Ji-Paraná, and the of State of Rondônia, Porto Velho. He witnessed catastrophic deforestation and shrinking of the planet’s largest carbon capture system year after year, to serve global food production. He was trained in classic European cuisines and traveled the world in search of ideas and concepts, before opening Oliveira Kitchen in London. Chef Emerson strives to create a sustainable kitchen, serving a plant-based menu that doesn’t use gas or coal for cooking.

Watch the full documentary and find recipes here!

Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and herbs. He chars the eggplant for about 40 minutes until it’s perfectly smoky, soft, and creamy. He then peels and opens up the eggplant, and adds an extra layer of smoky crispness by torching the flesh.

Watch the full documentary and find recipes here!

Chef Rishim Sachdeva believes that the key to convincing people to adopt plant-forward eating habits is starting with the highest-quality fresh produce and perfecting the technique of preparing them. Tendril is Sachdeva’s “mostly vegan” restaurant in London’s Soho district. Having worked at restaurants like Chiltern Firehouse and The Fat Duck, Chef Sachdeva is inventive and deliberately non-conformist with his dishes.

Watch the full documentary and find recipes here!

At Gauthier Soho restaurant in central London, Chef Alexis Gauthier serves traditional French cuisine, on an entirely plant-based menu. In his dish of white asparagus with baby zucchini and vegan “bouillabaisse,” he creatively showcases the flavors of both the land and sea, treating the white asparagus like a delicate white fish, and serving it with a bouillabaisse-inspired sauce infused with seaweed.

Watch the full documentary and find recipes here!

Chef Alexis Gauthier of Gauthier Soho is located in Soho, London, in a Regency townhouse. Gauthier Soho is a traditional fine-dining French restaurant serving all vegan fare. Chef talks about growing up in the south of France, being the first restaurant in London to create an all-vegetable tasting menu in the late 90s, and cooking techniques to bring the most out of vegetables. Since becoming vegan in 2014, Chef decided he no longer wanted his restaurant to profit from serving animals. He saw the pandemic shutdown as an opportunity to transition the restaurant to being 100% plant-based.

Watch the full documentary and find recipes here!

Chef Ben Rand of Bubula Spitalfields in east London prepares his signature hummus with a date and baharat crunch. Baharat is a Middle Eastern spice blend with cardamom, nutmeg, cumin, cloves, and cinnamon. He fries shallots and adds dates, Baharat, Aleppo chili, and tamari to the hot oil. This is used as the umami-rich topping for the hummus.

Watch the full documentary and find recipes here!

Ben Rand is executive chef of Bubula Spitalfields restaurant in East London. He shares how he makes grilled eggplant with peanut sauce and a fried shallot and curry leaf crunch, marinating the grilled and peeled eggplant overnight in a sauce of vegan dashi, miso paste, and tamari. To cut down on food waste, he blends candied peanuts with the leftover marinade, and uses it as the sauce on top of the eggplant.

Watch the full documentary and find recipes here!

Marc Summers is founder and CEO of Bubula Spitalfields restaurant in East London. This vegetarian Middle Eastern restaurant has a menu designed for sharing. The name Bubula means “darling” in Yiddish, and is what Summers and his grandmother used to call each other. He hopes to bring the feeling of comfort, care, and generosity he felt at his grandmother’s house to his restaurant.

Watch the full documentary and find recipes here!

Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London, which serves plant-forward, modern Indian cuisine. Chef Sharma demonstrates several preparations of locally-grown tomatoes, dressed in smoked scallop roe and green mango powder, alongside house-made ricotta infused with dried mint and nigella seeds.

Watch the full documentary and find recipes here!

Bibi restaurant is located in the Mayfair borough of London, and serves plant-forward modern Indian cuisine in a fine-dining setting. Chetan Sharma,chef and owner of Bibi, and demonstrates kohlrabi nimbu pani, folding petals of smoked kohlrabi to form a rose and serving it with pineberries, kaji lemon ceviche, a jalapeño and egg white emulsion, puffed quinoa, and citrus leaf chaat masala.

Watch the full documentary and find recipes here!

Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London. Bibi features an Indian-inspired and produce-led menu that Chef Sharma describes as accessible fine dining. Chef Sharma talks about starting to cook at age 17, working in Michelin-starred restaurants, and how his PhD in physics helps him run a restaurant. Bibi opened in 2021, and is named after Chef Sharma’s two grandmothers called “bibi,” which means “lady of the house.”

Watch the full documentary and find recipes here!

Executive Head Chef Philip Kearsey of Michelin-starred Pied à Terre restaurant, in London, shares how he makes his dish,”Textures of Lion’s Mane.” The lion’s mane mushroom is served grilled, fried, powdered, pickled, shaved, roasted, and simmered to bring out its different flavors and textures. The lion’s mane is plated with a barley and pine nut porridge, barley chips, sea herbs, and Madeira cream.

Watch the full documentary and find recipes here!

David Moore is a restaurateur and owner of Pied à Terre Restaurant in West London. Pied à Terre is a Michelin-starred restaurant focusing on local British produce, prepared using French cooking techniques with a modern twist. David Moore talks about his dynamic career in the hospitality industry and working with the all-star chefs of Britain’s restaurant scene through the decades.

Watch the full documentary and find recipes here!

King Cook is chef and owner of King Cookdaily in Shoreditch, East London. Here, he shows us his dish inspired by larrp, the national dish of Laos, in the kitchen of his plant-based take-out restaurant. He calls his version a Lao Bowl. To make his vegan version, he replaces traditional chicken with crumbled seitan and sliced mushrooms and uses vegan fish sauce. The key to the nutty flavor is topping the dish with ground toasted rice.

Watch the full documentary and find recipes here!

King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on Southeast Asia. Chef Cook talks about taking inspiration from Thai street food, growing up helping his dad in pub and hotel kitchens, and working in Michelin-starred restaurants. He reconnected with his Buddhist roots and became vegan, then transitioned his restaurant to a plant-based menu. As a graffiti artist, King Cook drew his own menu board, painted the interior of his restaurant, and spray painted the exterior of his restaurant in graffiti.

Watch the full documentary and find recipes here!

Edit restaurant serves a plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Located in east London’s Hackney borough, Edit’s mission is to challenge traditional thinking and wasteful practices in the food industry. Elly Ward is founder of Edit restaurant and introduces us to the restaurant’s dish of asparagus. Chef Anna Bolechowska and Cheyenne Cunney show us how she prepares the asparagus, seared in butter and served with crispy fried asparagus skins, almond crumbles, and tahini chili sauce.

Watch the full documentary and find recipes here!

Edit restaurant, in the heart of east London’s Hackney borough, serves modern British fare with local, seasonal, and sustainable produce at the center of every plate. Elly Ward, the founder of Edit, introduces us to the restaurant’s dish of chicken of the woods mushrooms. Chefs Anna Bolechowska and Cheyenne Cunney demonstrate how the dish comes together, with chicken of the woods mushrooms, strikingly hued purple potatoes, summer squash “roses,” chimichurri, and pickled garlic buds.

Watch the full documentary and find recipes here!

Edit restaurant in East London features a modern British plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Its founder, restaurateur Elly Ward’s background is actually in architecture. She talks about the marriage of her two passions—extending the sustainable ethos from the restaurant’s food to its interiors. In designing the restaurant, she used recycled steel and copper, sustainable cork, and salvaged “imperfect” terracotta tiles to create a striking, rustic interior.

Watch the full documentary and find recipes here!

Inside the Plant-Forward Kitchen: London is the third installment of an educational video series produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting plant-forward cuisines around the world. In this chapter, we explore the markets and restaurants of London and Cambridge, UK.

Among the featured chefs are David Moore and Chef Phil Kearsey of Michelin-starred restaurant, Pied à Terre. Chef Alexis Gauthier dishes on his trailblazing decision to remove all animal products from his restaurant, Gauthier, and Chef King Cookdaily tells us about his Buddhist roots being the inspiration behind his plant-based takeout menu.

From Chef Emerson Amelio de Oliveira’s zero waste philosophy to the eco-friendly restaurant design of Elly Ward’s, Edit; to Marc Summers of Bubula Spitalfields, who loves surprising his customers with just how delicious vegetables can be—our tour of London’s plant-forward kitchens will surprise and inspire you.

Watch the full documentary and find recipes here !

One of Chef Mark Miller’s favorite Japanese meals is
tonkatsu, and here he shows us a new twist on this classic dish. In place of
traditional pork, he uses a brined rack of lamb that he breads in panko and
serves with tonkatsu sauce. He serves the lamb on top of a refreshing and
colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute
of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.

Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a Savoy Tiered Cake Pan Set. The cake set is named after the type of cake baked in it, the Biscuit de Savoie, and was made in France between 1950 - 1970. Biscuit de Savoie (also known as Savoy cake) is a traditional French sponge cake that originated in the Savoy region of France. Comprising six tinned steel fluted cake pans, the cakes would have been served stacked on top of one another as a statement dessert to impress guests and celebrate holidays and birthdays.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a copper and brass turbotiere pan from France, dating from 1950 – 1970. Turbotiere pans were designed specifically to poach a whole turbot, a type of flatfish. Turbotieres, like this one here, are still available today but are mostly replaced by stainless steel sauté pans or hotel pans in the modern kitchen.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a copper and iron daubiere, dating from 1780 – 1810 in France, when people used to cook their meals in a hearth.

A daubiere is a type of rectangular pot that has a unique lid with an ingenious purpose. The lid allows the cook to nestle the pot into an open flame in the hearth and place hot embers on top. The embers simulate the surrounding heat of an oven to braise food for hours in a gentle cooking process. Today, daubieres have been replaced with cast iron Dutch ovens and braisers, which serve a similar function.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a George Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866 – 1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma Founder’s personal collection. The exhibit includes a collection of terrines, dating from the 1700s through the 1900s.

A terrine refers both to the dish it’s baked in, and to the dish itself. The literal translation of “terrine” in French is "large earthenware pot.” Terrine dishes were frequently crafted in the likeness of animals, meant to depict the main ingredient contained within the terrine itself, with shapes ranging from lambs, boars or pigs, ducks, geese, and other game birds. The museum’s French Covered Hare Paté Terrine, dates from 1790-1830, and was used to serve Terrine Au Lapin, or rabbit terrine.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit’s collection of butter churners, includes an example from an American Shaker community, dating from 1850 – 1890. This butter churn uses a plunge-like agitator paddle to make the butter. Even with several helping hands, making butter in a churn like this one was a very laborious and lengthy process.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of early examples of food choppers.

One hundred years before food processors became ubiquitous in American home kitchens, there were ingenious hand-cranked food choppers to help cooks cut meat and vegetables. Examples from our collection include the Starrett meat and vegetable chopper from 1877, as well as the cast iron and steel Enterprise Vegetable Slicer made in Philadelphia between 1876 - 1900. We owe a debt of gratitude to these ingenious creations for paving the way for the convenient food processors we enjoy today.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of copper water urns.

By the end of the 18th century, in the homes of the upper and the middle classes of England, no dining room was complete without a silver or copper urn. They were used to hold clean water for drinking, or to hold ice or ice water for chilling foods, which were to be served cold during a meal. Copper urns ranged in style, from purely functional to imposing and decorative Neoclassical designs.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of duck presses from France, dating from 1910 - 1945. Also known as a canardière in French, a duck press is used to prepare canard à la rouennaise, or "duck in blood sauce," an iconic dish in classic French cuisine and the epitome of extravagant tableside service.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a variety of porcelain cow creamers dating from the 1870s through the 1970s.

The collection’s early examples of cow creamers are quite realistic, depicting lifelike cows with intricate, hand-painted features. During the Victorian era, cow creamers took on a more quirky aesthetic, with exaggerated expressions or humorous poses. In the 1900s, a more modern aesthetic took hold, as we can see in the museum’s simple white Apilco cow creamer. Chuck Williams discovered this cow creamer during a trip to France in 1960, and began selling them in his Williams Sonoma store to great success. In fact, he is credited with starting a white cow creamer fad across the United States.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The museum is free and open to the public, and celebrates the craftsmanship, beauty, and diversity of cookware and kitchen tools. The CIA is delighted to be the recipient and steward of these spectacular and fascinating pieces of culinary history. Throughout the museum, you’ll have an opportunity to see and hear the stories behind some of the items in the exhibit. We can’t wait to share it with you!

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

Sev Puri is a popular Indian street food, full of sweet, spicy, and tangy flavors. The sev, a crunchy garnish, is paired with the puri, crispy crackers that get all sorts of tasty toppings. Chef Toni Sakaguchi from The Culinary Institute of America uses mangos at various stages of ripeness in this recipe. The puri are topped with a mixture of Mango Tamarind Chutney, Green Chili Chutney, sev, cayenne, and cilantro.

Get the recipe and watch the video with closed captions here !

The flavor of a mango has been described as a mixture of peaches, oranges and pineapple. This video explores how mangos make the perfect pair with many spices, herbs, nuts, fruits, vegetables, condiments, proteins and spirits. Because mangos are indigenous to so many cultures, they are naturally a part of the cuisines in the countries where they grow. Mangos are popular in street food and on restaurant menus throughout Thailand, Philippines, Vietnam, Brazil, India, Mexico, Caribbean Islands and everywhere mango trees thrive.

Find mango recipes and more here !

Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango’s texture and flavor by using various cooking techniques and working with mangos at various stages of ripeness. Unripe (also referred to as green) or ripe — mangos make perfect menu partners all year-round.

You can mix and match mangos with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Exploring the many ways in which mango can be prepared, opens many doors creatively. You can use mango across the menu, and take consumers on a culinary adventure!

Find mango recipes and more here !

Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 years ago, and has now come to be one of the most popular fruits in the world. Learn all about the history and origin of mangos, from how and where they grow, mango nutrition, and the most common varieties available.

Find mango recipes and more here !

A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors.

Get the Black Bean Tlayuda recipe here !

These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for bringing out the earthy and sweet flavor of the carrots. He makes the masa with carrot broth, fills the tamales with roasted carrots and chiles, and serves the tamales with a carrot and habañero coulis.

Get the Roasted Carrot Tamales recipe here !