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Latest edition: Season 2/Episode #14





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Episode Details

First aired: April 17, 2018.

Culinary Arts, old and new traditions centered around Food Jose Gabriel Ramirez Ruiz - Working directly with farmers and harvesters, Jose Gabriel Ramirez Ruiz has created a restaurant with a unique aesthetic and a strong personal ethos.

Nelson Gonzalez - Meet Nelson Gonzalez, founder of Sofrito Magazine. After developing his passion for cooking with his mother he went on to pursue a career in the culinary arts.

Melao Bakery - We bring you a delicious serving of the Orlando-based Melao Bakery. The owners of the bakery, Eduardo and Yanira Colon, wanted to bring the feel and taste of the island to Central Florida.

  • Season 2/Episode #14
  • Saturday, April 21 - 6:30am
  • Sunday, April 22 - 8:30pm
  • Season 2/Episode #15
  • Tuesday, April 24 - 10:00pm
  • Wednesday, April 25 - 10:00am, 3:00pm
  • Saturday, April 28 - 6:30am
  • Sunday, April 29 - 8:30pm
  • Season 2/Episode #16
  • Tuesday, May 1 - 10:00pm
  • Wednesday, May 2 - 10:00am, 3:00pm
  • Saturday, May 5 - 6:30am
  • Sunday, May 6 - 8:30pm
  • Season 2/Episode #17
  • Tuesday, May 8 - 10:00pm
  • Wednesday, May 9 - 10:00am, 3:00pm
  • Saturday, May 12 - 6:30am
  • Sunday, May 13 - 8:30pm
  • Season 2/Episode #18
  • Tuesday, May 15 - 10:00pm
  • Wednesday, May 16 - 10:00am, 3:00pm
  • Saturday, May 19 - 6:30am
  • Season 2/Episode #14
  • Tuesday, April 17 - 10:00pm
  • Wednesday, April 18 - 10:00am, 3:00pm
  • Season 2/Episode #13
  • Tuesday, April 10 - 10:00pm
  • Wednesday, April 11 - 10:00am, 3:00pm
  • Saturday, April 14 - 6:30am
  • Sunday, April 15 - 8:30pm
  • Season 2/Episode #12
  • Tuesday, April 3 - 10:00pm
  • Wednesday, April 4 - 10:00am, 3:00pm
  • Saturday, April 7 - 6:30am
  • Sunday, April 8 - 8:30pm
  • Season 2/Episode #11
  • Tuesday, March 27 - 10:00pm
  • Wednesday, March 28 - 10:00am, 3:00pm
  • Saturday, March 31 - 6:30am
  • Sunday, April 1 - 8:30pm
  • Season 2/Episode #10
  • Wednesday, March 21 - 10:00am, 3:00pm
  • Saturday, March 24 - 6:30am
  • Sunday, March 25 - 8:30pm