The Culinary Institute of America

Google’s Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of carrots and beets to make vegetable kofta. Kofta are a type of meatball found in South and Central Asia, the Middle East, and North Africa. In this more healthful version, the kofta is baked rather than fried, and made with a blend of spiced vegetables...

The dining services at the Google campus in Hyderabad, India, promote balanced food choices that emphasize a plant-forward diet inspired by India's culinary heritage. Google focuses on intuitive healthy options, sustainable hydration, and healthier cooking practices. It prioritizes local produce and bold flavors while striving for zero waste. Chaitanya Uppaluri and Sebastian Schwitzer from the cul...

Discover the rich culinary heritage of south India and the power of plant-forward cuisine as we learn about the ingredients and dishes that make this region unique. Join us on a journey through "The Plant-Forward Kitchen: South India” as we explore the kitchens of Kerala and Telangana. Kerala is located in the southwest corner of India on the Malabar Coast, famous for its tropical palm tree-lined...

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on...

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos...

Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decaden...

These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In thes...

This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her veg...

Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter. Learn...

Antonia Trichopoulou, nutrition epidemiologist from Academy of Athens, is a pioneer in the study of the health effects of the Mediterranean diet and has even been called the mother of the Mediterranean Diet. She is a Professor Emerita of the School of Medicine of the University of Athens and the President of the Hellenic Health Foundation. She was also a member of the Academy of Athens and the Fed...

International ambassador of Greek gastronomy, Mediterranean Diet and Longevity Expert, Celebrity Chef Maria Loi reflects on her relationship to Olive Oil through her love of cooking, Greek heritage, and rural upbringing. We learn the most unexpected ways to celebrate Olive Oil in day to day life. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive...

Samantha Dorsey, President of McEvoy Ranch, shares insights about the 550-acre certified organic property in Petaluma, California. The ranch, founded by Nan McEvoy, specializes in extra virgin and flavored olive oils while promoting sustainability and soil health. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists a...

Rosa Vano is the owner and commercial manager of Castillo De Caneno, a Virgin Olive Oil producer in the south of Spain. She explores the vast and important industry growth she has witnessed during her career in Olive Oil; from flavor profiles, varietals, and geographical expansion. Learn why Rosa urges consumers to think about their health first when considering sustainability. Find recipes, video...

Professor Rosa Lamuela of University of Barcelona talks antioxidants, the distinction between different kinds of Olive Oil and analyzes varieties of fat. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-...

Maria Raquel Lucas, Professor, University of Evora, Breaks down the logistics of Olive Oil production, quality and sustainability. She dissects the meaning of ‘sustainability’ through the intersection of soil, water efficiency, energy and waste management and human resource management. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil expert...

Kiki Zinoviadou, Dean of Perrotis College and food scientist tells us about the increase in demand for Olive Oil and the potential for further expansion into sustainability efforts through changes in packaging and regenerative agriculture. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes,...

Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste and sustainability. He explains why he believes education and consumer awareness is essential to the future of Olive Oil. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scie...

Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through the lens of versatility and mindfulness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantfo...

Join us in a conversation with Director of the UC Davis Olive Center, Javier Fernandez Salvador who discusses the ethos of the International Olive Conference and why he believes Olives are an important crop for the future of humanity. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, vide...

Olive Growing Specialist and Professor of Fruit Tree Science Ricardo Gucci joins us in a discussion about Polyphenolics, accessibility and sustainability of Olives. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-o...

Deputy Executive Director of the International Olive Council, Abderraouf Laajimi believes Olive Groves are part of a solution to climate change impact. Learn why: Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil...

Join Alexandra Kicenik Devarenne in conversation about olive oil. Alexandra is the director of Extra Virgin Alliance, the specialty section of the North American Olive Oil Association, working with olive oil producers and experts to foster appreciation and create value in the market for authentic extra virgin olive oil. Devarenne provides an academic perspective on sustainability and the future of...

These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos...

This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on...

These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In thes...