Watch Cooking at the Academy

1991
2 Seasons

Cooking at the Academy is a cooking show produced by the National Productions Division of KQED Inc. The show features chefs Bo Friberg and Ian AlgerÃ¸en as they teach viewers how to cook delicious dishes. The show is perfect for anyone who loves cooking or wants to learn new recipes.

Bo Friberg is a renowned pastry chef who has worked as an executive pastry chef at prestigious hotels and restaurants throughout his career. He has authored several cookbooks, including The Professional Pastry Chef, which is widely regarded as the bible of pastry making. On Cooking at the Academy, Bo shares his vast knowledge of baking and pastry-making with viewers.

Ian AlgerÃ¸en is a young and talented chef who has worked in some of the best restaurants in the world, including Noma in Copenhagen, which has been ranked as the world's best restaurant multiple times. His cooking style focuses on using seasonal and local ingredients to create simple yet flavorful dishes. On the show, Ian teaches viewers how to cook healthy and delicious meals using fresh and seasonal ingredients.

The show takes place in a professional kitchen that resembles a cooking academy. The kitchen is equipped with the latest cooking equipment, and the chefs use it to demonstrate their cooking techniques. The show is shot in high-definition, which allows viewers to see the ingredients up close and watch the cooking process in detail.

Each episode of Cooking at the Academy focuses on a specific ingredient or theme. For example, one episode may focus on citrus fruits, while another may focus on seafood. The chefs teach viewers how to prepare a variety of dishes using the featured ingredient or theme. They also provide tips and tricks on how to properly handle and prepare the ingredients.

The show is not just about cooking, however. The chefs also provide insights into the history and culture behind the dishes they are preparing. Viewers learn about different culinary traditions from around the world and how they have evolved over time. The chefs also share stories about their own culinary journeys and what inspired them to become chefs.

Cooking at the Academy is a perfect show for anyone who loves cooking or wants to learn how to cook. The chefs provide easy-to-follow instructions and tips that even a beginner cook can understand. They also provide inspiration for more advanced cooks who want to explore new ingredients or culinary techniques.

Overall, Cooking at the Academy is an excellent cooking show that combines expert cooking instruction with cultural insights and personal stories. Bo Friberg and Ian AlgerÃ¸en are both talented chefs who have a passion for teaching others how to cook. Whether you are a beginner cook or an experienced chef, you are sure to learn something new and delicious from this show.

Cooking at the Academy is a series that ran for 2 seasons (37 episodes) between February 10, 1991 and on National Productions Division KQED Inc.

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18. Entertaining with Crepes

March 6, 1995

Crepes, the delicate, paper-thin pancakes that originated in France, are equally at home when used in other cuisines. Academy Chef-Instructor Michael Kalanty will demonstrate the simple steps for making basic crepes, followed by a few interesting variations.

17. Cooking with Grains

March 6, 1995

Grains from around the world are appearing with increasing frequency on the American table. Join Academy alumna Chef Linda Carucci as she introduces some of the full-flavored varieties available in today's marketplace and prepares classic Tabbouleh Wrapped in Grape Leaves, Artichoke and Mushroom Risotto with Asiago, and Wild Rice Yam Cakes served with greens.

16. Healthy Sauces and Dressings

March 6, 1995

All flavor and little or no fat is the theme for healthy sauces made with fresh fruit and vegetables. Join Academy alumnus Chef Dan Bowe as he demonstrates the preparation of Grilled Quail with Chipotle-Citrus Vinaigrette, Grilled Fish with Oil-reduced Pepper Sauce, and some vegetable-thickened sauces that can be paired with a variety of food.

15. Healthful Entertaining

March 6, 1995

How does one prepare foods that tantalize and excite, yet are sensitive to the dietary concerns of health-conscious guests? Academy alumna Chef Tamara Frey solves the dilemma with flair by preparing a complete menu, including Pesto Tarts with Glazed Leeks and Smoked Salmon, Grilled Szechuan Brochettes with Quinoa, and individual Orange Souffl

14. Fresh and Saltwater Fish

March 6, 1995

An excellent, low-fat source of protein, fish, in its many varieties, is a tasty and healthful alternative that is certain to please. Academy Chef-Instructor Lars Kronmark prepares three of his favorites: Ahi Tuna with Black Peppercorn Crust on Napa Cabbage, Grilled Monkfish Medallions with Sauce Ni

13. Pizza, Focaccia, and Calzone

March 6, 1995

Journey with Academy alumnus Chef Greg Tompkins as he takes traditional Italian pizza, focaccia, and calzone far beyond the shores of Italy. Go Asian with Thai Chicken Pizza, taste the Greek influence in Kalamata Olive and Walnut Focaccia, or venture south-of-the-border with a Carne Asada and Chili Calzone.

12. Pasta Buffet

March 6, 1995

There is nothing quite like enjoying a bountiful Italian buffet. Join Chef Linda Carucci as she assembles a classic antipasto of marinated Vegetables, Italian Meats, and Roasted Garlic. Next, you will learn how to prepare an authentic Manicotti, delicate crepes filled with three cheeses, topped with fresh Marinara Sauce. Chef Carucci will also demonstrate how to create bite-sized Focaccini.

11. Egg Cookery

March 6, 1995

The classic chef's toque has 101 pleats to represent, it's said, the number of ways an egg can be prepared. Join Academy Chef-Instructor Lars Kronmark as he demonstrates just a few, including two versions of a classic Omelet, Creamy Scrambled Eggs, and Italian Frittata with Artichoke Hearts, and Roasted Red Onions.

10. Delicious Pies

March 6, 1995

Baking picture-perfect pies is easier than you think. Chef-Instructor Michael Kalanty begins by demonstrating the secret to preparing full-proof, flakey pie crust. With the perfect pie crust in place, Chef Kalanty follows through by creating a classic Apple Pie (with a creative twist). Next, learn to prepare a cool and creamy Mochaccino Pie flavored with strong Espresso and semisweet Chocolate.

9. Danish and Breakfast Sweets

March 6, 1995

Chef Greg Tompkins reveals the trade secrets of making perfect pastries, such as traditional Cream Scones sweetened with Apricots, Raisons, and Cranberries. You will also receive a step-by-step lesson in the fine art of making Danish pastries, like Snails and Bear-claws, and you will learn the recipe for old-fashioned pull-apart Sticky Buns that are simple to prepare, and irresistibly delicious.

8. A Vegetarian Menu

March 6, 1995

Vegetarian entertaining presents some challenges, and Academy alumna Chef Tamara Frey rises to them with flair and finesse as she prepares Curried Pumpkin Soup with Chutney Cream, Country Vegetable Cassoulet, and Flaming Rum Bananas with Lemon Wafers.

7. Savory and Sweet Galettes

March 6, 1995

The galette is closely related to the tart and the terms may be used interchangeably. Academy Chef-Instructor Michael Kalanty will demonstrate both sweet and savory varieties of this French favorite including Individual Apple-Potato Galettes with Goat Cheese, and Pear Frangipane Galette. He will also make P

6. Festive Salads

March 6, 1995

Go from simple to sensational with festive salads prepared by Academy alumnus Chef Louie Jocson. Easy to prepare, yet dazzling in their presentation, the recipes include Tomato and Red Onion Salad with Goat Cheese, Baby Pumpkin Salad with Smoked Bacon Vinaigrette, and Smoked Swordfish Carpaccio with Arugula and Grissini.

5. Tea in the Afternoon

March 6, 1995

Afternoon tea is a custom as British as the Queen herself. Academy alumna Chef Teresa Douglas-Mitchell demonstrates the ins and outs of tea service and prepares food to complement this wonderfully elegant and gracious form of entertaining. Recipes include Smoked Salmon and Goat Cheese Sandwiches, Smoked Chicken and Dill Sandwiches, Chocolate-Chestnut Torte, and Lemon Curd Tarts.

4. Spectacular Desserts

March 6, 1995

Master Pastry Chef Bo Friberg combines artistry and skill in this spectacular dessert demonstration. Begin by learning the art of creating a Pistachio and White Chocolate Bavarian robed in delicate Chocolate Lace. Next, prepare a charming Chocolate Cup filled with Cappuccino Mousse, and learn how to turn cookie batter into a showstopping Cookie Basket with Fruit, or an impressive Cr

3. Tempting Appetizers

March 6, 1995

Academy Chef-Instructor Lars Kronmark shares his secrets for creating perfect starters that will entice the palate and tempt the eye. Today's most popular ingredients are incorporated into Lars's Crostini topped with Herbed Goat Cheese and Sundried Tomatoes, or with Kalamata Olive Tapenade, Grilled Seasonal Vegetables with Rosemary Aioli, and Open-Faced Smoked Salmon appetizers with dill.

2. Special Breads

March 6, 1995

Nothing says home more than the aroma of freshly baked bread wafting from the kitchen. Learn the techniques for preparing some ethnic favorites with Academy alumnus Chef Greg Tompkins as he bakes Garlic Batards with Herbes de Provence, Southwestern Chili-Cheese Roll-Ins, and braided Vanilla Challah.

1. New Ideas for Brunch

March 6, 1995

As the weather turns brisk, light a fire and gather friends and family together for a brunch that will warm the heart and satisfy the appetite. Academy alumnus Chef Dan Bowe will demonstrate the art of late-morning entertaining with Winter Vegetable Bread Pudding. Marmalade Streusel Muffins, and a Giant Fruit Popover.

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Where to Watch Cooking at the Academy

Cooking at the Academy is available for streaming on the National Productions Division KQED Inc. website, both individual episodes and full seasons. You can also watch Cooking at the Academy on demand at Amazon and Tubi TV.