The Culinary Institute of America

This hot pastrami-style  burger with smoked gouda and sauerkraut on a marbled rye bun is a fun take on a classic pastrami sandwich. Ground veal is mixed with classic pastrami spices, like coriander, mustard, paprika, and brown sugar. Level up your sandwich game with this tasty burger. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europ...

This Mesquite-smoked veal shank with bean salad and cornbread topped with marrow honey butter makes for an impressive family-style entrée. A shank is perfect for low and slow cooking, and also provides a rich marrow can be whipped into the honey butter, creating a show-stopping dish certain to wow your guests. This video was produced by The Culinary Institute of America as an industry service to t...

This Berbere-Spiced Roasted Rack of Veal with sweet potato peanut puree, gomen, and shiro is inspired by the flavors of Ethiopia. Berbere is a classic Ethiopian spice blend that includes red chili, fenugreek, coriander, cardamom, and allspice, which perfectly complements the roasted veal rack. This comforting, hearty dish will take your guests on a flavor adventure. This video was produced by The...

This unique dish combines tingling Szechuan peppercorns with a smoky grilled veal porterhouse chop, blistered five-spice Italian peppers, and sweet, roasted figs stuffed with creamy goat cheese. The European veal porterhouse chop is tender, perfect for grilling, and has a striking presentation on the plate. This video was produced by The Culinary Institute of America as an industry service to the...

These Vietnamese-inspired lettuce cups are filled with grilled veal, a refreshing and crisp green mango salad, and a tangy chili-lime vinaigrette. The eye-of-round cut lends itself well to grilling and slicing, so is ideal for this recipe. Add this dish to your appetizer repertoire to give your guests a fresh, globally-inspired option. This video was produced by The Culinary Institute of America a...

European veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb filling. Paired with Delicata squash, Tokyo turnips, and a Tapenade Coulis, your guests will love the beautiful presentation of this veal roulade! This video was produced by The Culinary Institute of America as an industry service to the Trusted Vea...

Korean tacos have firmly established themselves as a trend with staying power. These Bulgogi tacos with Asian pear kimchi salsa are made using tender veal top round. Sweet, spicy, and savory, your guests will love this take on Korean tacos! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Korean Bulgogi Tacos reci...

Here, Darrell Corti discusses the essential olive oils for a well-stocked kitchen and how different cultures use and think about olive oil. Frank Corti And Gino Corti started Corti Brothers in 1947 with a mission to expand the culinary experiences of their Sacramento neighbors. Son, Darrell Corti of Corti Brothers was made a Cavaliere, the Italian equivalent of knighthood, by the Italian governmen...

In this interview, Nancy Harmon Jenkins discusses making her own olive oil, what olive oils she has in her kitchen, the joy of bitter oils, and how to pair the right olive oil with a dish. Nancy Harmon Jenkins is a nationally known food writer who has traveled the world looking for the connection between who we are and what we eat. She is the author of many books, the latest of which is The New Me...

In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece. Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel serie...

In this interview, María José San Román discusses the role of olive oil in Spanish cuisine, the importance of sustainability, and her love of frying foods in olive oil.  María José San Román is the co-owner and executive chef of GRUPO GOURMET in Alicante Spain. With a collection of five restaurants, including her landmark restaurant, Monastrell, for which she was first awarded a prestigious Michel...

In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor. Anissa Helou (www.anissas.com) is a chef, food writer, journalist, broadcaster, consultant and blogger focusing on the cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. Born and raised betwe...

Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the Jame...

In this interview, Mercedes Fernández Albaladejo discusses the health benefits of olive oils, different categories of olive oils, factors that go into olive oil varieties, pairing the right olive oil with the right dish, and more! Mercedes Fernández Albaladejo works for the executive secretariat of the International Olive Council (IOC), the United Nations-brokered international commodity organizat...

In this Olive Oil Master Class, Mercedes Fernández Albaladejo gives us an overview of olive oil technical standards of quality and flavor insights for chefs and culinary professionals. Mercedes Fernández Albaladejo works for the executive secretariat of the International Olive Council (IOC), the United Nations-brokered international commodity organization for olives and olive oil. After qualifying...

In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience.  Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods,...

In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar. Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under...

In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece. Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for...

In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish. Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in Dec...

In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant. Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with veget...

In this interview, Rolando Beramendi discusses high quality olive oil and American consumers and diners. Rolando Beramendi is the founder of the Italian food importer Manicaretti. His products, cooking classes, and culinary expertise have been praised by Ina Garten, Alice Waters, Mario Batali, Thomas Keller, and Nancy Silverton. He splits his time between New York, San Francisco, and Florence. Thi...

In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu. Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Barto...

In this interview, Chef Mehmet Gürs discusses the role of olive oil in Turkish cuisine.  Mehmet Gürs is the chef and owner of 10 successful restaurants in Istanbul, Turkey, including the unique Mikla. He was credited by many as being the one “kicking off the contemporary restaurant scene in Istanbul” when he returned from the U.S. to start his first restaurant in 1996. His company, the Istanbul Fo...

In this interview, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budget.  Rafi Taherian ’95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the...

In this interview, Naama and Assaf discuss using olive oil to elevate dishes by creating great flavor profiles, as well as the role of olive oil in Middle Eastern and Israeli cuisine. Naama Tamir was born and raised in the city of Rehovot in Israel, and moved to New York in 2000 after her mandatory Israeli Defense Force service. Naama studied philosophy and psychology at Hunter College while moonl...