At The Culinary Institute of America, we believe that plant-forward eating is one of the biggest culinary trends underway in America and in global foodservice. That means cooking and eating in a way that emphasizes and celebrates, but is not limited to, plant-based foods. We find inspiration for plant-forward menus from farms and chef-grower collaborations. And one of the most interesting facets of my job is the exposure it affords me to chefs, ingredients, and recipes from around the globe. I’m always learning something new, and gleaning recipe inspiration, and this latest project is no exception. …Read more
Crunchy, crisp and refreshing, Saku Saku is arguably one of the most versatile vegetables in Japanese cooking. It's also one of the healthiest! It's important to understand the health benefits of the foods we put in our bodies, and we hope here at the Oishii Nippon Project that sharing this type of information will help you choose healthier options the next time you're thinking about what to grow in your garden or pick up from the market. …Read more
Today Chris takes us to his farm, San Benito roots in Hollister, CA to breakdown Zuccurì growing. Sometimes it can be hard to gauge how your plants are doing and what to do if they need some assistance. Chris gives us tips on how to check on plant health and production and how to mitigate issues in the garden or field. …Read more
In this video, Chris takes us through Negi cultivation and shows us how to get the most out of our Negi crop. We learn the importance of giving Negi attention throughout the growing cycle and Chris...