The Culinary Institute of America

On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Mexican culinary historian Ruth Alegria and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this region of culinary creativity. Download recipes and watch the full series at http://www.ciaprochef.com/wca/baja/     

Chef Rebecca Peizer from The Culinary Institute of America prepares a healthful and delicious Seared Salmon with Great Northern White Beans, Butternut Squash and Winter Greens with Citrus Green Tea Dressing.  Go to recipe page: http://www.ciaprochef.com/northarvest/SalmonwithWhiteBeans

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian recipe: Chard Leaves Stuffed with Cannellini Beans, Roasted Peppers Baked in Spicy Tomato Sauce. Go to recipe page: http://www.ciaprochef.com/northarvest/StuffedChardLeaveswithBeans

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian Oaxaca-Style Black Bean Soup. The Pasilla Oaxaqueño chiles make this soup uniquely Oaxacan. Go to recipe: http://www.ciaprochef.com/northarvest/BlackBeanSoup

Chef Rebecca Peizer from The Culinary Institute of America prepares a hearty and delicious Cranberry Bean and Wheat Berry Salad with Asiago Cheese, Roasted Beets, Cucumbers, Pistachios and Tarragon Mint Vinaigrette. Go to recipe: http://www.ciaprochef.com/northarvest/BeanandWheatBerrySalad

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make the classic Mexican breakfast dish, Huevos Rancheros with Refried Beans, Tomatillo Salsa and Ranchero Sauce. Go to recipe: http://www.ciaprochef.com/northarvest/HuevosRancheros

We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

At Four Seasons Chiang Mai’s Rim Tai Kitchen, Executive Chef Stéphane Calvert, Thai Cuisine Chef “An” Anchalee Luadkha, and Assistant Chef Instructor “Tor” Suwattana Boonyara Hananusorn, prepare Chiang Mai’s most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped with crispy fried noodles for a deliciously flavored and textured dish. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Cab Moo Pad Prig Thai Dum: Stir-Fried Crispy Pork Rind with Black Pepper Sauce. The dish’s use of black pepper reflects the region’s Chinese influence.   Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Executive Chef Stéphane Calvert and Thai Cuisine Chef “An” Anchalee Luadkha at Four Seasons Chiang Mai’s Rim Tai Kitchen, prepare Pla Sturgeon Nam Prik Ong. This is a northern Thai dish made with a pungent curry paste, salted shrimp paste, pounded sour tomatoes, and chiles. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Stéphane Calvert, Executive Chef at Four Seasons Chiang Mai, talks to us about traditions of Northern Thai cooking. He takes us on a tour of their aromatic herb garden, and to Rim Tai Kitchen, a Thai cooking school, where Chef “An” Anchalee Luadkham prepares Gaeng Hang Lay Gai Korat. This is a Northern Thai chicken ginger curry dish typically served on special occasions, such as weddings and holidays. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

We talk to Chef Prin Polsuk at nahm Restaurant at Como Metropolitan Bangkok about two of his favorite dishes: Coral Catfish Curry with Sand Ginger, and Peppercorns; and Stir-fried Beef with Chili, Holy Basil and Cumin Leaves. Prin Polsuk is head chef of nahm Bangkok, named the number one restaurant in Asia in the San Pellegrino Asia’s 50 Best Restaurants Awards and number 13 in the San Pellegrino World’s 50 Best Restaurants. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

At Bangkok’s Issaya Cooking Studio, Chef “Ann” Pavita Sae-Chao shows us how to make Southern Thai Curry with Minced Pork, and discusses the special flavors of the southern Thailand, including its famous heat.   Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

At Bangkok’s Issaya Cooking Studio, Chef “Ann” Pavita Sae-Chao shows Einav Gefen, executive chef for Unilever Food Solutions, how to make Stir-Fried Shrimp with Salted Shrimp Paste and Bitter Beans. This dish is a classic recipe of southern Thailand, with bitter beans being a prized ingredient only available in February – early April. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/  

Chef “Ann” Pavita Sae-Chao is the Executive Chef at Chef Ian Kittichai’s international food and beverage consulting firm, Cuisine Concept Co., and has made many appearances on Iron Chef Thailand, Iron Chef America, and Iron Chef Japan. At Issaya Cooking Studio in Bangkok, a Thai culinary education center, she demonstrates several classic southern Thai recipes. She shows Einav Gefen, executive chef for Unilever Food Solutions, how to make a southern Thai-style curry with barracuda and rice noodles. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/