#SAM HYDE FLAVORFUL SMOKE HOW TO#
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Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. (Photo credit: John Barkley/CIA)ĭigital Media The Culinary Institute of America:įounded in 1946, The Culinary Institute of America is the world’s premier culinary college.

#SAM HYDE FLAVORFUL SMOKE HOW TO#

Photo 4: Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. Photo 3: Payne’s Bar-B-Q is a family-run business that’s been serving up some of the best barbecue in Memphis since 1972. that still practices the dying art of whole hog barbecue. Photo 2: Rodney Scott’s BBQ in Charleston, SC is one of few BBQ places in the U.S. Top Photo: Valentina’s Tex-Mex BBQ in Austin, TX is known for their creative blending of traditional BBQ and “Tejano” cooking. From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at: The World Culinary Arts program is made possible by the generous support of World Culinary Arts Program Partner and Premier Producer Unilever Food Solutions, and supporting sponsorship from Clemens Food Group, Tabasco®, and Memphis in May.

Introduced in 2004, this digital media initiative is part of the family of global food and flavor discovery programs from the CIA, including the college’s flagship Worlds of Flavors® International Conference & Festival.

#SAM HYDE FLAVORFUL SMOKE SERIES#

The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Winner of two James Beard Awards, the CIA’s World Culinary Arts video series explores the best in food and cooking around the world. “As a chef, it’s interesting to consider smoke as an ingredient, to learn about the careful techniques used to achieve just the right quality of the smoke flavor, and just the right amount of smoke,” said Unilever Food Solutions Corporate Executive Chef, Einav Gefen, who participated in the filming of the program. Through this series of video interviews and recipe demonstrations, viewers will learn the secrets of low-and-slow, time-and-temperature cooking, along with the specific techniques that create award-winning barbecue in competitions, kitchens, and backyards. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow’s BBQ, along with Snow’s owner, Kerry Bexley, will share their secret recipe for success. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone.

Napa, CA – The Culinary Institute of America is now streaming the latest segment of its World Culinary Arts video series-featuring the best in American BBQ-at World Culinary Arts: American BBQ is the 17th installment of the series.įrom Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider’s tour of some the best smokehouses and barbecue restaurants in America.

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