CIA Professor Scott Allmendinger offers his foot notes for those looking to break into food product development.

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Bartender Ignacio Murillo at AOC Restaurant Wine Bar in West Hollywood shows us how he makes his cocktail, “The Sunshine” with beet liqueur, lime juice, and chile de árbol bitters. This documentary was produced thanks to the generous support of @unileverfs_na.
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Watch Chef Kang MinGoo of two-Michelin star restaurant, Mingles, in Seoul, South Korea reinterpret Bibimbap as a dessert. This documentary was produced thanks to the generous sponsorship of @PulmuoneUS. Watch the full documentary at bit.ly/3N5gSUF

This plant-forward version of a banh mi sandwich is filled with a mushroom coconut pâte, roasted mushrooms, pickled vegetables and herbs. This video was produced by The Culinary Institute of America as an industry service to the Mushroom Council.
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As a professor in CIA’s master’s in Food Business program, Brooke Golden teaches students everything they need to know about branding and getting your product to stand out on shelf.

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This grilled mushroom bibimbap is as beautiful as it is delicious, and is packed with flavor, color and texture. This video was produced by The Culinary Institute of America as an industry service to the Mushroom Council
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Drawing on his relationships throughout multiple industries, Phil Colicchio shows students in the master’s in Food Business program that building a successful restaurant venture truly takes a village.

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Watch Chef Kim Byung-jin of Gaon restaurant in Seoul, South Korea make a beautiful dish of white kimchi stuffed inside a hollowed out Asian pear. This documentary was produced thanks to the generous sponsorship of @PulmuoneUS. Watch the full documentary at bit.ly/43zkbJd

Watch 3-michelin star Chef Kyle Connaughton make onigiri at SingleThread Farm - Restaurant - Inn! This documentary was produced thanks to the generous support of @unileverfs_na.
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Drawing on her expertise as a designer for food companies and software providers alike, Kyleigh Wawak teaches students in CIA’s master’s in Food Business program the creative problem-solving skills they need to succeed.

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A classic and beloved tapas dish from Northern Spain, these crushed new potatoes with aioli and romesco sauce are a crowd-pleaser. The nutty, sweet, and earthy romesco is nicely balanced with the creamy garlicky aioli. Olive News
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Try these delicious Middle Eastern-inspired turkey and cremini mushroom kebabs served with herby grain salad and yogurt tahini sauce! This video was produced by The Culinary Institute of America as an industry service to the Mushroom Council.
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This recipe for blackened yellowtail is inspired by the classic Cajun dish. This video was produced by the CIA as an industry service to Japan’s Ministry of Agriculture and Fisheries. #TasteofJapan
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Drawing on her extensive experience leading innovation for large brands and start-ups, Jaimi St. John gives students in CIA’s master’s in Food Business program the tools they need to build sustainable food systems.

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From aioli to zalouk, one of the greatest culinary gifts of the Mediterranean region is a whole collection of olive oil-based sauces. Learn about the world of sauces that the Mediterranean has to offer! Olive News
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Watch Chef Mica Talmor of Pomella stuff flaky bourek with spicy American lamb merguez sausage. This video was produced by the CIA as an industry service to Sunit Soom. American Lamb Board #americanlamb #OaklandEats #OaklandFood #OaklandRestaurants #EatOakland
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Chef Cho Heesuk from Hansikgonggan restaurant in Seoul, shows us a number of traditional Korean fermentation techniques. This documentary was produced thanks to the generous sponsorship of @PulmuoneUS. Watch the full documentary at bit.ly/3qloIRr

As a researcher and a professor, Dr. Scott Alves Barton is interested in a critical perspective of food systems and the way we make choices within them.

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We all know Genovese-style pesto, but what about its Sicilian cousin, Pesto alla Trapanese? Pesto alla Trapanese is a bright and fresh Sicilian pesto made with tomatoes, basil, garlic, almonds, chiles and olive oil. Olive News
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This Mushroom and Cauliflower Bolognese swaps out ground beef with richly flavored mushrooms and cauliflower. This video was produced by The Culinary Institute of America as an industry service to the Mushroom Council
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