The Culinary Institute of America

Situated on a tranquil island in the Stockholm archipelago, Chef Morten Carlson of Fjäderholmarna Krog demonstrates the classic smörgåsbord dish, gravlax. Download Podcast Video

On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways. Find recipes at www.CIAprochef.com/WCA.

On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

In the world of Swedish cooking, Chef Gert Klötzke has few peers. A professor of gastronomy at Sweden’s Umeå University, a member of the Swedish Bocuse d´Or Academy, the gastronomic advisor for the Nobel Awards dinner, and a noted cookbook author, Chef Klötzke explains the traditions of a classic smorgasbord and the culture of Sweden’s schnapps and aquavit. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

In the world of Swedish cooking, Chef Gert Klötzke has few peers. A professor of gastronomy at Sweden’s Umeå University, a member of the Swedish Bocuse d´Or Academy, the gastronomic advisor for the Nobel Awards dinner, and a noted cookbook author, Chef Klötzke explains the traditions of a classic smorgasbord and the culture of Sweden’s schnapps and aquavit. Find recipes at www.CIAprochef.com/WCA.

In the world of Swedish cooking, Chef Gert Klötzke has few peers. A professor of gastronomy at Sweden’s Umeå University, a member of the Swedish Bocuse d´Or Academy, the gastronomic advisor for the Nobel Awards dinner, and a noted cookbook author, Chef Klötzke explains the traditions of a classic smorgasbord and the culture of Sweden’s schnapps and aquavit. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

In the Oster-Malma game preserve in Sweden’s Södermanland, we meet Torsten Mörner, an avid hunter, veterinarian, conservationist, and former president of the Swedish Hunters Association. Torsten is joined by fellow hunter Pontus Eriksson as they discuss hunting for boar, moose, ducks, pheasants, wild sheep and deer. Find recipes at www.CIAprochef.com/WCA.   Download Podcast Video

In the Oster-Malma game preserve in Sweden’s

In the Oster-Malma game preserve in Sweden’s Södermanland, we meet Torsten Mörner, an avid hunter, veterinarian, conservationist, and former president of the Swedish Hunters Association. Torsten is joined by fellow hunter Pontus Eriksson as they discuss hunting for boar, moose, ducks, pheasants, wild sheep and deer. Find recipes at www.CIAprochef.com/WCA.   Download Podcast Video

For a closer look at some of Sweden’s lesser known ingredients, we visit Lena Engelmark Embertsén, from Högtorp Gård, who is packaging up some of Sweden’s wildest flavors. We will also take a lesson from Swedish cheese-maker Claes Jürss,from Jürss Mejeri in Sörmland. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

For a closer look at some of Sweden’s lesser known ingredients, we visit Lena Engelmark Embertsén, from Högtorp Gård, who is packaging up some of Sweden’s wildest flavors. We will also take a lesson from Swedish cheese-maker Claes Jürss,from Jürss Mejeri in Sörmland. Find recipes at www.CIAprochef.com/WCA.

For a closer look at some of Sweden’s lesser known ingredients, we visit Lena Engelmark Embertsén, from Högtorp Gård, who is packaging up some of Sweden’s wildest flavors. We will also take a lesson from Swedish cheese-maker Claes Jürss,from Jürss Mejeri in Sörmland. Find recipes at www.CIAprochef.com/WCA. Download Podcast Video

As the wine and spirits director for a prominent restaurant group, Gretchen Thomas travels the world looking for those little "pieces of passion" that make a wine unique and qualified to be on her menu. Without her education at The Culinary Institute of America (CIA), Gretchen would never have been introduced to wine or found her career path. If you're not sure what you want to do in the culinary industry, Gretchen says, you'll figure it out when you're at the CIA. Download Podcast Video

As the wine and spirits director for a prominent restaurant group, Gretchen Thomas travels the world looking for those little "pieces of passion" that make a wine unique and qualified to be on her menu. Without her education at The Culinary Institute of America (CIA), Gretchen would never have been introduced to wine or found her career path. If you're not sure what you want to do in the culinary industry, Gretchen says, you'll figure it out when you're at the CIA.