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The Culinary Institute of America
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Jackfruit Biryani at Terrassen Cafe in Hyderabad, India
The Culinary Institute of America
2023 Worlds of Flavor: Growth of a New and Personal Mexican/
The Culinary Institute of America
Grilled Eggplant Flatbread
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Interview with Chef Emerson Amelio de Oliveira of Oliveira K
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Olive Oil in the Plant-Forward Kitchen Interview Series: Ale
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CIA Meal Plan: Introduction
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Interview with Chef Alex Ong from UMass-Amherst Dining
The Culinary Institute of America
Shake, Rattle, and Churn: The History of Making Butter
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Corn Tomato Tlayudas at Cosme
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Anarbij with Cauliflower Steak at Sofreh
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CIA New York Freshman Residence Hall Tour
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Menus of Change 2023: Food is Care
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Cauliflower Risotto with Seared Scallops
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CIA Mediterranean Cuisine—Housing #shorts
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Fat Washed Ponzu and Beurre Blanc Sauce
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CIA Mediterranean Cuisine—Hands-on Learning #shorts
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Kimchi Master Lee Ha Yeon Makes Three Kimchis
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Sake Tapioca Pudding with Fresh Fruit
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Lou Dorfsman’s Gastrotypographicalassemblage at CIA
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Yellowtail Ceviche with Avocado
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The Food World’s Best Career Fair
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Vietnamese Veal Lettuce Cups with Green Mango
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Restaurants at the CIA in New York
The Culinary Institute of America
Pesto alla Trapanese: Sicilian-style Pesto
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Mediterranean Grain Bowl with Chermoula, Zaalouk, and Tuna
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2021 Global Plant-Forward Culinary Summit: Cocktail Shake-Al
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Hazelnut Dragees with Atelier Crenn Pastry Chef Juan Contrer
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2020 Menus of Change: Picadillo with Susan Feniger and Toni
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Grape Kombucha
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Surprise! Student Receives CIA Acceptance News in Person
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Proud Parents Applaud the CIA Experience
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How to Make Orange-Chipotle Chicken Wings
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Interview with David Toutain, of Paris Restaurant David Tout
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CIA Student Living Her Dream Thanks to El Sueño Scholarship
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Careers in Food Media & Communications Panel at the CIA
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Interview with Prin Polsuk, Head Chef, nahm; Bangkok
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Address of Welcome, CIA Graduation Sept. 5, 2014
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Graduation Speaker: Dr. Maricel Presilla
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Thai Curry Chicken and Red Grape Salad
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Green Grape and Wild Rice Salad with Sherry Vinaigrette, Toa
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Bachelor's Global Cuisines and Cultures Trip to China
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Nick Valenti talks about "The CIA Advantage"
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The Traditional Dishes of Yue Shen Zhai Restaurant
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Angelo Sosa '97, Chef, Restaurateur, and Author
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CIA Students Win ACF Northeast Competition
The Culinary Institute of America
Frito Misto of Grapes, Fennel, and Lemons
The Culinary Institute of America
