04:59

Melitzanosalata at Shukette

03:42

Welcome to the Chuck Williams Museum

09:10

Interview with Chef Ayesha Nurdjaja of Shukette

04:28

Shukette’s Signature Salad

56:47

2024 Global Plant-Forward Culinary Summit: Meat-and-Dairy-Free Cooking

12:26

Anarbij with Cauliflower Steak at Sofreh

50:15

CIA International Student Info Session and Baking Demonstration

09:36

A’ash Reshteh at Sofreh

07:35

Tofu Noodles with the Buddhist Nun Jeong Kwan

04:13

Chili Crisp Wedge Salad at Golden Diner

12:13

Interview with Chef Nasim Alikhani of Sofreh

01:06

Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese

07:06

Interview with Chef Sam Yoo at Golden Diner

01:04:00

CIA Master’s in Wine and Beverage Management Faculty Panel Discussion

04:20

Mushroom Reuben Quesadilla at Golden Diner

06:09

Chef Song Jeong Eun’s Organic Fare at Flower Blossom on the Rice

01:29

Green Shakshuka with New Mexico Chiles

06:02

Sunflower Salad at Eleven Madison Park

03:48

Silken Tofu with Tomato and Anise Hyssop at Eleven Madison Park

03:53

Tofu Noodles Stir-fried with Vegetables

01:32

New Mexico Pizza: Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, and Pecans

01:36

Moroccan Green Vegetable Tagine

29:34

Interview with Chef Humm at Eleven Madison Park

03:28

Corn Tamales at Dirt Candy

09:43

Hot Pot with Vegetables and Stuffed Tofu

02:21

Zucchini Spring Roll Rangoon at Dirt Candy

01:33

New Mexico Chile, Corn and Cheddar Pudding

06:55

Interview with Chef Michaela Duke at Dirt Candy

11:58

Interview with Chef Amanda Cohen at Dirt Candy

01:40

Mushroom Katsu

04:04

Introduction to Inside the Plant-Forward Kitchen: New York

01:14

Food is Your Future—Start with an Advantage

03:32

Grilled Lamb Chops with Watermelon Molasses

04:16

Watermelon Stack Cake

05:39

Instagram Takeover with Sustainable Food Systems Master’s Student JB Douglas

03:02

Sabich with Watermelon Salad and Watermelon Rind “Amba”

01:52

Melonchelada Cocktail

03:54

CIA New York Freshman Residence Hall Tour

01:06:19

Menus of Change 2023: Food is Care

11:56

A Day in the Life of a CIA Master’s Student: Leigh Fairbrass

03:10

Pecan Delight Ice Cream Sundae

01:07:09

Menus of Change 2023: Plant-Forward Culinary Training

01:36

Cauliflower Risotto with Seared Scallops

53:13

Menus of Change 2023: Investing in the Future of our Food System

02:15

Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce

01:18:18

Menus of Change 2023: Building a Better Burger

01:21

Cauliflower and Eggplant Adobo

02:41

Fat Washed Ponzu and Beurre Blanc Sauce

03:23

Sweet Potato Gnocchi with Pecan Ricotta

01:16:13

Menus of Change 2023: Building Demand for Plant-Forward and Aquatic Foods

03:40

One Filling, Three Dishes: Stuffed Eggplant, Tacos and Empanadas

02:20

Congratulations—You Did It!

03:26

Squash Tart with Pecan Brittle and Candied Bacon

02:55

Rice Paper “Chimichangas”

01:47:03

Menus of Change 2023: How to Help Customers Want Healthy, Sustainable Foods

01:45

Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa

02:32

Grilled American Lamb Shawarma

02:14:57

Worlds of Flavor 2022: Jamaican Cuisine

02:18

Flatbread with Roasted Mushroom Sausage and Red Peppers

01:43

Surprise! You’ve Been Accepted to CIA!