The Culinary Institute of America

Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love. Recipe at: http://www.ciaprochef.com/northarvest/recipe18/ Download Podcast Video

If you are looking to add some gluten-free options to your menu, this rice noodle salad is a delicious and healthy option. Chef Andrew Hunter demonstrates how to make this dish using gluten-free rice noodles and colorful and crispy vegetables. The vinaigrette is made with Kikkoman gluten-free soy sauce, rice vinegar, lime juice and oil. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.Download Podcast Video

If you are looking to add some gluten-free options to your menu, this rice noodle salad is a delicious and healthy option. Chef Andrew Hunter demonstrates how to make this dish using gluten-free rice noodles and colorful and crispy vegetables. The vinaigrette is made with Kikkoman gluten-free soy sauce, rice vinegar, lime juice and oil. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

If you are looking to add some gluten-free options to your menu, this rice noodle salad is a delicious and healthy option. Chef Andrew Hunter demonstrates how to make this dish using gluten-free rice noodles and colorful and crispy vegetables. The vinaigrette is made with Kikkoman gluten-free soy sauce, rice vinegar, lime juice and oil. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Chef Andrew Hunter demonstrates how to make bánh mì, a Vietnamese sandwich made with a French baguette. Traditionally the sandwich is filled with pork or pate, but in this version, Chef Andrew uses beef marinated in Kikkoman sweet soy glaze. A sriracha mayonnaise keeps the sandwich creamy, moist and spicy, while finishing the sandwich with a drizzle of lime ponzu sauce gives it a citrus soy kick. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Chef Andrew Hunter demonstrates how to make bánh mì, a Vietnamese sandwich made with a French baguette. Traditionally the sandwich is filled with pork or pate, but in this version, Chef Andrew uses beef marinated in Kikkoman sweet soy glaze. A sriracha mayonnaise keeps the sandwich creamy, moist and spicy, while finishing the sandwich with a drizzle of lime ponzu sauce gives it a citrus soy kick. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.Download Podcast Vide

Chef Andrew Hunter demonstrates how to make bánh mì, a Vietnamese sandwich made with a French baguette. Traditionally the sandwich is filled with pork or pate, but in this version, Chef Andrew uses beef marinated in Kikkoman sweet soy glaze. A sriracha mayonnaise keeps the sandwich creamy, moist and spicy, while finishing the sandwich with a drizzle of lime ponzu sauce gives it a citrus soy kick. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Chef Jet Tila from Pakpao Thai in Dallas, demonstrates how to make sliders filled with tonkatsu, tonkastu sauce, shredded cabbage and sriracha mayonnaise. To make the tonkatsu, he dredges a pork shoulder steak with kara-age and panko, then fries the pork until golden brown. He stuffs bao, or Chinese buns, with the tonkatsu and adds Kikkoman tonkastu sauce balanced with creamy and spicy sriracha mayonnaise. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

Chef Jet Tila from Charleston Gastropub demonstrates how to make sliders filled with tonkatsu, tonkastu sauce, shredded cabbage and sriracha mayonnaise. To make the tonkatsu, he dredges a pork shoulder steak with kara-age and panko, then fries the pork until golden brown. He stuffs bao, or Chinese buns, with the tonkatsu and adds Kikkoman tonkastu sauce balanced with creamy and spicy sriracha mayonnaise. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.Download Podcast Video

Chef Jet Tila from Pakpao Thai in Dallas, demonstrates how to make sliders filled with tonkatsu, tonkastu sauce, shredded cabbage and sriracha mayonnaise. To make the tonkatsu, he dredges a pork shoulder steak with kara-age and panko, then fries the pork until golden brown. He stuffs bao, or Chinese buns, with the tonkatsu and adds Kikkoman tonkastu sauce balanced with creamy and spicy sriracha mayonnaise. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

The Culinary Institute of America’s Chef Bill Briwa demonstrates how to make BLT sliders, using soy-candied bacon, micro greens, sundried tomatoes, and gougéres as the bread. To make the sweet and savory glaze for the bacon, he mixes together two parts sugar with one part Kikkoman low-sodium soy sauce. Gougéres are savory cream puff pastry with cheese mixed into the batter instead of sugar. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

The Culinary Institute of America’s Chef Bill Briwa demonstrates how to make BLT sliders, using soy-candied bacon, micro greens, sundried tomatoes, and gougéres as the bread. To make the sweet and savory glaze for the bacon, he mixes together two parts sugar with one part Kikkoman low-sodium soy sauce. Gougéres are savory cream puff pastry with cheese mixed into the batter instead of sugar. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.Download Podcast Video

The Culinary Institute of America’s Chef Bill Briwa demonstrates how to make BLT sliders, using soy-candied bacon, micro greens, sundried tomatoes, and gougéres as the bread. To make the sweet and savory glaze for the bacon, he mixes together two parts sugar with one part Kikkoman low-sodium soy sauce. Gougéres are savory cream puff pastry with cheese mixed into the batter instead of sugar. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video

The Culinary Institute of America’s Chef Tod Kawachi demonstrates how to make a flatbread pizza topped with oxtail, Kikkoman hoisin sauce, summer vegetables and fromage blanc. Chef Tod uses rich and succulent oxtail braised with the umami-rich hoisin sauace. This meat and sauce mixture forms the base of the pizza. To balance these rich flavors, Chef Tod adds fresh and bright vegetables, including asparagus, corn, and red onions. He also tosses baby arugula with rice vinegar to top off the pizza with a peppery and acidic finish. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com.Download Podcast Vide

The Culinary Institute of America’s Chef Tod Kawachi demonstrates how to make a flatbread pizza topped with oxtail, Kikkoman hoisin sauce, summer vegetables and fromage blanc. Chef Tod uses rich and succulent oxtail braised with the umami-rich hoisin sauace. This meat and sauce mixture forms the base of the pizza. To balance these rich flavors, Chef Tod adds fresh and bright vegetables, including asparagus, corn, and red onions. He also tosses baby arugula with rice vinegar to top off the pizza with a peppery and acidic finish. This video series was created by the Culinary Institute of America as an industry service for Kikkoman USA. Recipes and more information can be found online at www.CIAprochef.com. Download Podcast Video