Get Cooking with CIA Chef Robert: Guacamole

Chef Robert Tremblay gets cooking with a definite crowd-pleaser, guacamole! Follow along from home as he takes you through the steps to make this popular dip. A major part of the education at the CIA is understanding the how’s and why’s of your ingredients. So you’ll learn all about the ingredients, techniques, and flavor profiles that make this dish complete while you watch!
Get the recipe: www.ciachef.edu/uploadedFiles...
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The Culinary Institute of America: www.ciachef.edu
The CIA at Copia: www.ciaatcopia.com
CIA Restaurant Group: www.ciarestaurantgroup.com
CIA Food Enthusiasts programs: www.ciafoodies.com
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. 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 & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

[@kjprince8750]

Orange in guac! Great idea. Thanks for sharing 🔥

[@MyPragna]

I liked d way u squeeze d lemon chef u explained so well

[@CrazyManishi]

Clear and simple, tq chef.

[@user-gh8sl7iu3y]

Looks delicious! That fork scraping against the bowl though...ouch

[@iamtheproblem13]

Hi I was wondering what happens to international students after the program completes, is it possible for them to continue working in the US?

[@DavidFSloneEsq]

I totally agree that knives shouldn’t be all work and no play - that came out sounding more psycho than I’d intended -but I still feel that “dullboy” is an… interesting name for a brand of cutlery.

[@kathleendexter5999]

Chef Tremblay, thank you for your video. I deeply appreciate your sharing your recipe.
In the spirit of ”working with ingredients”, would you be interested in speaking with “the powers that be” (whomever is in charge of choosing video content) to prepare foods that complement a Low-Carb/High Fat Lifestyle? I truly would adore being able to share such professional videos with my cancer, diabetes, dementia, Alzheimer’s, Parkinson’s, and Ketogenic Lifestyle FB groups.
If you, yourself, were to seek the health benefits of following a Ketogenic Lifestyle, you will be amazed by not only how DIFFERENTLY your palate will react to flavors, from salinity to acid, but I believe you will be happily surprised by how you feel.
Do you feel that if you were to combine the tomatoes, onions, citrus, cilantro (aromats) into a Pico de Gallo, allowing the flavors to marinate and slight denature the “pretentious onion” (shallot)’s cellular structure before folding into the diced avocado? Perhaps a bit of creme fraiche? (I’ve used clotted cream, too.)
I like that, “we’re prepping our avocado and relaxing at the same time.” 😁
Another flavor option? Just before service, fold in freshly cooked and crispy bacon shards.
One more suggestion? Please use a body microphone. No need to project your voice and the reverberation off the hard surfaces in your kitchen will be muted.