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Meet Chef-Instructor Bruce Mattel '80

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Uploaded on Feb 28, 2012

Chef Mattel talks about his experience at The Culinary Institute of America and how he got interested in cooking.

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  1. 403

    Jamaican Curry Goat

  2. 404

    Jamaican Soups at Howie's

  3. 405

    Jamaican Seafood at Little Ochie's

  4. 406

    Jamaican Jerk

  5. 407

    Jamaican Patties at Coronation Market

  6. 408

    Jamaica's Coronation Market

  7. 409

    Introduction to Jamaican Cuisine

  8. 410

    Introduction to the Cuisine of the Caribbean

  9. 411

    How to Make a Smoker with Your Gas Grill with the World's Premier Culinary College

  10. 412

    How to BBQ Chicken with the World's Premier Culinary College

  11. 413

    Highlights from Homecoming Weekend 2011

  12. 414

    How to Mark a Steak with the World's Premier Culinary College

  13. 415

    ProChef Certification Program

  14. 416

    Exceptional CIA Off-Campus Experiences

  15. 417

    Mini Cupcake Bouquet with the World's Premier Culinary College

  16. 418

    Why the CIA Matters

  17. 419

    Pioneers of American Cusine Part 2

  18. 420

    Pioneers of American Cuisine Part 3

  19. 421

    Pioneers of American Cuisine Part 1

  20. 422

    Calling ProStart Students - Learn about the CIA

  21. Meet Chef-Instructor Bruce Mattel '80

  22. 424

    2012 Bocuse d'Or USA Competition at the CIA

  23. 425

    The 2012 CIA Leadership Awards - Pioneers of American Cuisine

  24. 426

    An Interview with Jerome Bocuse at The CIA

  25. 427

    Pinto Bean Quesadilla, Salsa Verde

  26. 428

    Pinto Bean and Quinoa Veggie Burger with Romesco Mayo on Sesame Wheat Bun

  27. 429

    Black Bean and Roasted Red Pepper Frittata

  28. 430

    Blueberry Margarita

  29. 431

    Blueberry Lavender Fizz

  30. 432

    Black Bean Salad with Avocado & Sherry Vinaigrette

  31. 433

    Blueberry Ginger Soda

  32. 434

    Macaroni & Cheese with Cannellini Beans

  33. 435

    Blueberry and Mint Spritzer

  34. 436

    Choucroute Garni with the World's Premier Culinary College

  35. 437

    Chilled Blueberry Soup with Lemon Sorbet

  36. 438

    Blueberry Upside-Down Cake

  37. 439

    Chipotle-Grilled Chicken Breast with Blueberry-Peach Salsa, Chile Sautéed Spinach, and Rice Pilaf

  38. 440

    Wild Rice-Dried Blueberry Stuffed Pork Tenderloin with Watercress-Apple Salad

  39. 441

    Roasted Turkey Sandwich with Blueberry Chutney

  40. 442

    Arugula and Blueberry Salad with Orange Vanilla Vinaigrette, Candied Pecans, Shaved Parmesan

  41. 443

    Farro and Blueberry Salad with Cucumber, Italian Parsley, Fuji Apple, and Sherry Vinaigrette

  42. 444

    Blueberry, Mango, Granola and Yogurt Parfait

  43. 445

    Blueberry Muffins with Orange Glaze

  44. 446

    Red Grape and BBQ chicken Pizza w/ Mozzarella and Fresh Basil

  45. 447

    Blueberry-Ricotta-Orange Crêpe with Vanilla Blueberry Sauce

  46. 448

    Red Grape Lavender Soda

  47. 449

    Chicken Tagine with Roasted Grapes and Saffron Couscous

  48. 450

    The Island Cooking of Crete

  49. 451

    Grape and Brie Quesadillas with Green Grape & Arugula Salad

  50. 452

    The Island Cooking of Santorini

  51. 453

    Grilled Spiced Pork with Grape Kebabs

  52. 454

    Classic Greek Cooking with Aglaia Kremezi

  53. 455

    Taste of CIA Cookbooks

  54. 456

    CIA Boot Camp

  55. 457

    Nine Days in Italy with Chef Erik Blauberg

  56. 458

    Undiscovered: The World Class Wines of Greece

  57. 459

    Kaiseki: The Ultimate Expression of Japanese Cuisine

  58. 460

    From the Seafood Kitchens of Lefteris Lazaarou

  59. 461

    Edo and Kansai Sushi

  60. 462

    Homemade Syrups with the World's Premier Culinary College

  61. 463

    Modern Greek Cooking with Christophoros Peskias

  62. 464

    A Cook's Tour of Japan's Markets

  63. 465

    Shrimp and Cheese Saganaki with Diane Kochilas

  64. 466

    Essential Ingredients of the Japanese Kitchen

  65. 467

    Essential Elements of the Japanese Kitchen

  66. 468

    A Market Tour of Athens

  67. 469

    An Introduction to the Flavors of Japan

  68. 470

    An Introduction to the Flavors of Greece

  69. 471

    Holiday Giving Catalog

  70. 472

    Fresh Cranberry Relish with the World's Premier Culinary College

  71. 473

    Butternut Squash & Apple Soup with the World's Premier Culinary College

  72. 474

    Senator Schumer Pushes for USDA Funding

  73. 475

    Pumpkin Chocolate Chip Cookies with the World's Premier Culinary College

  74. 476

    Roasted Red Pepper and Apricot Relish with the World's Premier Culinary College

  75. 477

    Edible Adventures - The China Experience - Part 4

  76. 478

    Edible Adventures - The China Experience - Part 3

  77. 479

    Edible Adventures - The China Experience - Part 2

  78. 480

    Edible Adventures - The China Experience - Part 1

  79. 481

    An Interview with CIA Graduate Grant Achatz '94

  80. 482

    Nixtamalization - Making Masa and Corn Tortillas at CIA, San Antonio

  81. 483

    Affogato al Caffè (Coffee-Drowned Gelato or Ice Cream) with the World's Premier Culinary College

  82. 484

    Dean Fearing '78, Chef, Restaurateur, and Author

  83. 485

    Ceviche with Coconut Milk with the World's Premier Culinary College

  84. 486

    Barton Seaver '01, Chef, Author, and National Geographic Fellow

  85. 487

    Steve McHugh '97, Executive Chef of Lüke San Antonio

  86. 488

    Nathan Myhrvold Gives CIA Commencement

  87. 489

    CIA Chef of the Century Paul Bocuse

  88. 490

    Martha Stewart Speaks at CIA Commencement

  89. 491

    Restaurateur Andrew Weissman Interview

  90. 492

    Asado de Bodas ("Wedding Stew") with the World's Premier Culinary College

  91. 493

    The Culinary Institute of America Receives "Faces of Diversity Inspiration Award"

  92. 494

    Steak au Poivre with the World's Premier Culinary College

  93. 495

    Agnolotti di Patate e Cozze

  94. 496

    Welcome to the San Antonio Campus

  95. 497

    Welcome to the CIA San Antonio

  96. 498

    CIA Students Win ACF Northeast Competition

  97. 499

    Tour the CIA San Antonio Campus

  98. 500

    Traditional Suquet (Fish Stew)

  99. 501

    Burrata: Puglia's Molten Mozzarella

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