The Culinary Institute of America Videos from The Culinary Institute of America

Shenarri Greens is at the vanguard of vegan cooking in America. Her vegan soul food menu at Cadence in New York City, where she is executive chef, combines the flavors of her Virginia upbringing with her passion for sustainable dining. Chef Greens has earned James Beard Award semifinalist nods for Emerging Chef in 2022 and Best Chef: New York State in 2023. In this interview, she talks about her career path, and how her vegan cooking is helping change the industry.
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Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemon juice and olive oil. Chef Madeleine serves the dip as a shared appetizer with freshly baked breads and crudité.
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Chef Madeleine Lais, assistant culinary director at Shukette restaurant in New York, shows us Shukette’s signature salad. The hearty salad features grilled radicchio, mixed greens, figs, toasted walnuts, and a date vinaigrette.
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Chef Ayesha Nurdjaja is a James Beard Award Finalist and serves a Middle Eastern menu at Shukette restaurant in New York. Her plant-forward dishes draw on the rustic, vibrant flavors found throughout Morocco and Tunisia. Born and raised in Brooklyn, Ayesha is the daughter of an Indonesian father and Italian mother. She talks about her culinary influences, and her penchant for taking inspirations from classic dishes with unique flavorful ingredients.
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Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a’ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is made with beans, lentils, noodles, herbs, the liquid from strained yogurt, and liquid whey. The a’ash reshteh is topped with mint oil, more liquid whey and onion chips.
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Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes anarbij with cauliflower steak. Anarbij is a fragrant stew from northern Iran, made with an abundance of herbs, pomegranate molasses, onion, and ground walnuts. She serves the stew as a hearty vegan entrée at her restaurant plated in a shallow bowl and topped with a grilled cauliflower steak brushed with pomegranate molasses.
Watch the full documentary and find recipes here!