The CIA Launches New Turkey Video Series Online Learning Experience

St. Helena, CA – The Culinary Institute of America presents a new, free video series all about turkey in world flavors—available now. These streaming video recipe demonstrations explore the versatility and culinary potential of turkey, beyond Thanksgiving and deli sandwiches.

The new program includes 10 recipes developed and tested by CIA Chef-Instructor Bill Briwa, all downloadable and demonstrated in streaming video. The recipes and video content were specially crafted for both foodservice professionals and food enthusiasts.

Chef Briwa developed recipes that typically use other proteins and feature underutilized cuts of turkey. For example, in his Turkey Char Siu Bao demonstration, he uses boneless turkey leg and tenderloins glazed in a honey soy and sesame oil marinade. “Customers recognize turkey as a healthy protein option and are more eager than ever to try turkey dishes that are at once, unique and contemporary,” said Chef Briwa. “It was an exciting challenge to bring turkey to a broad selection of popular recipes from around the world, and discover that its familiar flavor and varied market forms make turkey the perfect blank canvas for my menu research and development.”

Among the original recipes created for this new series are Turkey Yellow Curry, San Antonio-style Turkey Chili, Thai Turkey Soup, Turkey Bahn Mi, Breakfast Pizza with Turkey Sausage, and Migas with Turkey Chorizo. This video series was produced by the CIA’s Digital Media team, which has won two James Beard Awards for Best Webcast. View the module online. Visit the National Turkey Federation's website now.


Media Contact:

Stephan Hengst
Director—Communications
845-905-4288
s_hengst@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 49,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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