Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Joe DiPerri demonstrates how to prepare Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo and Mexican Crema. For more information about our cooking school, please visit www.ciachef.edu



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Culinary trainer Jean Michel Fraisse from the French Culinary School in Asia demonstrates how to prepare the classic French potato and leek chowder. Soup: 250g leek (white part only) 15g butter 1 litre chicken stock 250g potato, diced 100ml cream 1 tablespoon white wine vinegar salt and pepper to taste Herb Oil: 1 bunch basil, coriander or parsley 150ml olive oil



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From "An Evening with Anthony Bourdain & Eric Ripert" Part of the FOOD FOR THOUGHT celebration presented by the Indiana Humanities Council and Spirit & Place on September 30, 2010, at Clowes Memorial Hall.



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