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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. 481

    Jamaican Curry Goat

  2. 482

    Jamaican Soups at Howie's

  3. 483

    Jamaican Seafood at Little Ochie's

  4. 484

    Jamaican Jerk

  5. 485

    Jamaican Patties at Coronation Market

  6. 486

    Jamaica's Coronation Market

  7. 487

    Introduction to Jamaican Cuisine

  8. 488

    Introduction to the Cuisine of the Caribbean

  9. 489

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

  10. 490

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

  11. 491

    Highlights from Homecoming Weekend 2011

  12. 492

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

  13. 493

    ProChef Certification Program

  14. 494

    Exceptional CIA Off-Campus Experiences

  15. 495

    Mini Cupcake Bouquet with the World's Premier Culinary College

  16. 496

    Why the CIA Matters

  17. 497

    Pioneers of American Cusine Part 2

  18. 498

    Pioneers of American Cuisine Part 3

  19. 499

    Pioneers of American Cuisine Part 1

  20. 500

    Calling ProStart Students - Learn about the CIA

  21. Meet Chef-Instructor Bruce Mattel '80

  22. 502

    2012 Bocuse d'Or USA Competition at the CIA

  23. 503

    The 2012 CIA Leadership Awards - Pioneers of American Cuisine

  24. 504

    An Interview with Jerome Bocuse at The CIA

  25. 505

    Pinto Bean Quesadilla, Salsa Verde

  26. 506

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

  27. 507

    Black Bean and Roasted Red Pepper Frittata

  28. 508

    Black Bean Salad with Avocado & Sherry Vinaigrette

  29. 509

    Macaroni & Cheese with Cannellini Beans

  30. 510

    Choucroute Garni with the World's Premier Culinary College

  31. 511

    Red Grape and BBQ Chicken Pizza with Mozzarella and Basil

  32. 512

    Red Grape Lavender Soda

  33. 513

    Chicken Tagine with Roasted Grapes and Saffron Couscous

  34. 514

    The Island Cooking of Crete

  35. 515

    Grape and Brie Quesadillas with Green Grape & Arugula Salad

  36. 516

    The Island Cooking of Santorini

  37. 517

    Grilled Spiced Pork with Grape Kebabs

  38. 518

    Classic Greek Cooking with Aglaia Kremezi

  39. 519

    Taste of CIA Cookbooks

  40. 520

    CIA Boot Camp

  41. 521

    Nine Days in Italy with Chef Erik Blauberg

  42. 522

    Undiscovered: The World Class Wines of Greece

  43. 523

    Kaiseki: The Ultimate Expression of Japanese Cuisine

  44. 524

    From the Seafood Kitchens of Lefteris Lazaarou

  45. 525

    Edo and Kansai Sushi

  46. 526

    Homemade Syrups with the World's Premier Culinary College

  47. 527

    Modern Greek Cooking with Christophoros Peskias

  48. 528

    A Cook's Tour of Japan's Markets

  49. 529

    Shrimp and Cheese Saganaki with Diane Kochilas

  50. 530

    Essential Ingredients of the Japanese Kitchen

  51. 531

    Essential Elements of the Japanese Kitchen

  52. 532

    A Market Tour of Athens

  53. 533

    An Introduction to the Flavors of Japan

  54. 534

    An Introduction to the Flavors of Greece

  55. 535

    Holiday Giving Catalog

  56. 536

    Fresh Cranberry Relish with the World's Premier Culinary College

  57. 537

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

  58. 538

    Senator Schumer Pushes for USDA Funding

  59. 539

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

  60. 540

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

  61. 541

    Edible Adventures - The China Experience - Part 4

  62. 542

    Edible Adventures - The China Experience - Part 3

  63. 543

    Edible Adventures - The China Experience - Part 2

  64. 544

    Edible Adventures - The China Experience - Part 1

  65. 545

    An Interview with CIA Graduate Grant Achatz '94

  66. 546

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

  67. 547

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

  68. 548

    Dean Fearing '78, Chef, Restaurateur, and Author

  69. 549

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

  70. 550

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

  71. 551

    Steve McHugh '97, Executive Chef of Lüke San Antonio

  72. 552

    Nathan Myhrvold Gives CIA Commencement

  73. 553

    CIA Chef of the Century Paul Bocuse

  74. 554

    Martha Stewart Speaks at CIA Commencement

  75. 555

    Restaurateur Andrew Weissman Interview

  76. 556

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

  77. 557

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

  78. 558

    Steak au Poivre with the World's Premier Culinary College

  79. 559

    Agnolotti di Patate e Cozze

  80. 560

    Welcome to the San Antonio Campus

  81. 561

    Welcome to the CIA San Antonio

  82. 562

    CIA Students Win ACF Northeast Competition

  83. 563

    Traditional Suquet (Fish Stew)

  84. 564

    Burrata: Puglia's Molten Mozzarella

  85. 565

    Three Bean Minestrone

  86. 566

    Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette

  87. 567

    Cajun Brown Roux with the World's Premier Culinary College

  88. 568

    A Celebration of Meat on Puglia's Table Part 2

  89. 569

    A Celebration of Meat on Puglia's Table Part 1

  90. 570

    Roasted Salmon, Quinoa and Black Bean Salad

  91. 571

    Carbonated Grape Salad with Goat Cheese

  92. 572

    Salmon over Lemon Spinach and Heirloom Tomato Orzo

  93. 573

    Cotto e Crudo: Seafood at Tuccino

  94. 574

    Black Bean Omelet with Avocado Salsa Verde

  95. 575

    Roasted Red Grape, Octopus, and Fingerling Potato Salad

  96. 576

    Slow Oil-Poached Halibut Over Broccolini

  97. 577

    Bread from the Wood-Fired Ovens of Altamura

  98. 578

    Grilled Shrimp with Rosemary White Beans

  99. 579

    Frito Misto of Grapes, Fennel, and Lemons

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