Channel: The Culinary Institute of America

Category: Education

Tags: arde yusu cateringayam batutu banglibalinese chickenindonesian foodindonesian cookingunilever food solutionsthe culinary institute of americaworld culinary artsindonesiabaliayu sugantiniindonesian chickenroast chickenchicken roasted in rice bran

Description: To get recipes and watch the full documentary, visit: ciaprochef.com/wca/indonesia Next, we head to the home of Ayu Sugantini, Chef-Owner of Arde Yusu Catering who shows us how she makes Ayam Batutu Bangli, Chicken Roasted in Rice Bran. This Balinese version of beggar’s chicken is flavored with base ganup and cooked using a unique method—it is roasted underneath hot rice bran and coconut husks for 12 hours. ————————————————————————————————————————————————————— The Culinary Institute of America: ciachef.edu The CIA at Copia: ciaatcopia.com CIA Restaurant Group: ciarestaurantgroup.com CIA Food Enthusiasts programs: ciafoodies.com CIA ProChef: ciaprochef.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 and 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.