The Culinary Institute of America

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s finest beef at Majang Meat Market. She grills the beef on a table top pine charcoal grill, and eats her grilled meat wrapped in lettuce and topped with garlic, green onion, sesame oil and pickles. Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and Korean barbecue demonstration at Korea’s Mayfield Hotel. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and Korean barbecue demonstration at Korea’s Mayfield Hotel. Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

Korean Royal Court Cuisine was enjoyed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, shows us the twelve dishes served as a part of a traditional meal. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Korean Royal Court Cuisine was enjoyed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, shows us the twelve dishes served as a part of a traditional meal. Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes. Find recipes and the full series at: http://www.ciaprochef.com/wca/ Download Podcast Video

Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days. Find recipes and the full series at: http://www.ciaprochef.com/wca/ 

Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days. Find recipes and the full series at: http://www.ciaprochef.com/wca/  Download Podcast Video

Chef Ian Kittichai prepares a Thai dessert made with dehydrated potatoes: Potato, Winter Squash and Taro Root Dumplings with Tapioca Pearls, Toasted Sesame and Coconut Syrup. For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/

Chef Ian Kittichai prepares a Thai dessert made with dehydrated potatoes: Potato, Winter Squash and Taro Root Dumplings with Tapioca Pearls, Toasted Sesame and Coconut Syrup. For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/ Download Podcast Video

Chef Ian Kittichai prepares a ceviche with the flavors of Southeast Asia. To the yellow fin tuna he adds toasted coconut, peanuts, shallot, fresh diced ginger and lime, beetle leaf, and palm sugar. He tops lattice potatoes with the tuna mixture for an elegant and unique appetizer. For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/

Chef Ian Kittichai prepares a ceviche with the flavors of Southeast Asia. To the yellow fin tuna he adds toasted coconut, peanuts, shallot, fresh diced ginger and lime, beetle leaf, and palm sugar. He tops lattice potatoes with the tuna mixture for an elegant and unique appetizer. For more potato videos, go to: http://www.ciaprochef.com/potatoes/videos/ Download Podcast Video

So sandwich fans, here is a recipe demonstrated by chef Adam Busby showcasing how to make a delicious slider with juicy Jubilees tomatoes, creamy aioli sauce, and a fresh tomato tapenade. Perfect for serving at your next party or enjoying anytime. Recipe at: http://ciaprochef.com/naturesweet/recipe16/ Download Podcast Video

So sandwich fans, here is a recipe demonstrated by chef Adam Busby showcasing how to make a delicious slider with juicy Jubilees tomatoes, creamy aioli sauce, and a fresh tomato tapenade. Perfect for serving at your next party or enjoying anytime. Recipe at: http://ciaprochef.com/naturesweet/recipe16/