The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

The Culinary Institute of America is a arts podcast hosted by Unknown Host, with 500 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

Unknown Host hosts The Culinary Institute of America, a arts show with 500 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #784

  K-12 Menu Tips: Elevating School Meals with Japanese Street Food Trends

  Jul 11, 20267 min

  Did you know that over 30 million students rely on school lunches every day? According to Tufts University, school meals are often the most nutritious source of food a student receives all day. But how do you keep these essential meals exciting while staying nutritionally compliant and on budget? In this presentation, Evelyn Pham, Kikkoman Marketing Specialist, shares actionable insights for K-12 school foodservice operators. Learn how to navigate school lunch budgets, meet USDA guidelines, and introduce vibrant flavor trends that appeal to diverse student bodies. 🍱 What's in this video: Expert strategies for balancing school foodservice budgets and nutrition. A look at current K-12 flavor trends and student preferences. A step-by-step culinary demonstration putting these tips into action! 🔥 The Recipe: Inspired by the vibrant flavors of Japanese street food culture, watch as we prepare an Orange Chicken Yakitori Bento with Cucumber Sunomono—a delicious, compliant, and kid-approved menu idea. 👉 Get the full recipe here: https://kikkomanusa.com/foodservice/recipes/orange-chicken-yakitori-skewer-bento/

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  Episode #782

  Financiers Recipe | French Almond Cakes

  May 20, 20262 minS0

  <p>Financiers are classic French almond cakes made with brown butter, eggs, almond flour, and almond paste. Traditionally baked in small rectangular molds that resemble gold bars, they’re prized for their rich, nutty flavor, moist crumb, and delicately crisp edges. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, California, shows how to make financiers elevated with two seasonal variations: chai and Anjou pear. These refined yet simple cakes are perfect for dessert, afternoon tea, or an elegant addition to any pastry spread.</p> <p>Find the recipe at: https://www.ciaprochef.com/almonds/financiers</p>

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  Episode #783

  Fluffy Almond Brioche Tarts with Pear & Almond Frangipane

  May 19, 20263 minS0

  <p>These fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced almonds. Perfectly warm and comforting, they’re ideal for brunch, dessert, or anytime you want a little indulgence.</p> <p>Pastry Chef Chloe Hodgman from The Girl & The Fig in Sonoma shows us how to make these mini almond brioche tarts. The rich, custard-like frangipane adds depth and elegance, while the almond aroma makes these tarts truly irresistible.</p> <p>Find the recipe at: https://www.ciaprochef.com/almonds/briochetart</p>

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  Episode #781

  Almond Choux au Craquelin Filled with Espresso Mascarpone Mousse

  May 18, 20263 minS0

  <p>Choux au craquelin is a classic French pastry—think of it as an elevated cream puff, finished with a thin, sweet, cookie-like crust that bakes up crisp and crackly. Its name translates roughly to “cracker cream puff,” a nod to its signature crunch. Chloe Hodgman, pastry chef at The Girl & The Fig in Sonoma, shares her recipe for this elegant dessert. The choux is topped with an espresso almond flour craquelin before baking, then filled with a decadent chocolate stracciatella espresso mascarpone mousse. The result is a showstopping, special-occasion dessert—crispy on the outside, light and airy on the inside...

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  Episode #780

  Almond Biscotti 3 Ways: Earl Grey, White Chocolate Cranberry, and Hot Honey

  May 17, 20264 minS0

  <p>Crisp and dunkable, almond biscotti are classic Italian cookies beloved for their crunchy texture and nutty flavor. One of the best things about biscotti is how customizable they are—once you master the base dough, the variations are endless. Pastry Chef Chloe Hodgman of The Girl & The Fig in Sonoma, California, walks us through how to make almond biscotti three delicious ways: fragrant Earl Grey, sweet-tart White Chocolate Cranberry, and a bold, unexpected Savory Hot Honey version. Whether you’re baking to gift, to entertain, or just to dunk into your morning coffee, these biscotti have a flavor for ever...

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