Through Ongoing Partnership with Suntory, Immersive Course
Now Includes Culinary Tour
Hyde Park, NY – The Culinary Institute of
America (Ѹ), in collaboration with Suntory Group, one of the world’s
leading consumer product companies, launched the second year of its Advanced Cooking:
Japanese Cuisine course at the college’s New York campus. As Japan’s rich culinary
traditions, techniques, and dishes increasingly become focal points of
exploration for young chefs pursuing advanced culinary arts, the course serves
as the first phase of a broader Japanese studies initiative at the Ѹ.
This year, students enrolled in the course had the
opportunity to travel to Japan to experience Japanese cuisine first-hand, just
before the start of the semester. The 10-day culinary tour was an enlightening
experience for the students and set the tone for what they are learning back on
campus. The tour was made possible by Suntory and other corporate members of
the Ѹ’s Japanese Studies Leadership Council.
Students and Ѹ faculty traveled to Tokyo, Fukuoka, Kyoto, and Osaka, experiencing cuisines and
culinary demonstrations ranging from soba and sushi to kamameshi, okonomiyaki, kaiseki, and
much more. The itinerary included visits to rice fields grown for vinegar
production, wagyu beef and bamboo shoot farms, the
Tsuji Culinary Institute, and the Suntory Yamazaki Distillery. The tour was
planned by the Ѹ with the help of the college’s ambassador in Japan, Mr. Hiroo Chikaraishi, a well-known
hospitality expert based in Tokyo.
The Japanese Cuisine course is an innovative immersion into
the cuisines, flavors, techniques, and food culture of Japan. It is jointly
taught by Ѹ instructor Chef Martin Matysik and Chef Hiroki Murashima of the world-renowned Tsuji Culinary Institute in Osaka. As part of the Ѹ’s
relationship with Suntory, Chef Murashima also holds
the position of Suntory Visiting Professor of Japanese Studies.
The elective, open to juniors and seniors pursuing a Ѹ bachelor’s degree, started in September,
and is filled to capacity. The course will include a day-long field trip to New
York City to experience leading Japanese restaurants and retail operations.
“The growing popularity of Japanese cuisine is clear and
evident. Sushi and ramen are easy to find at supermarkets and neighborhood
restaurants across the country. Top American chefs are increasingly looking to
Japan for deep insights on flavor, technique and design,” said Ѹ President Dr. Tim Ryan. “We are
delighted to collaborate with Suntory in making this world heritage of food
culture more accessible to the talented chefs of tomorrow.”
The curriculum guides students through Japanese history,
culture, and principles of authentic Japanese cooking as they explore rice and
noodles, sushi, tempura, the principles of umami, and the cultural aspects of
the Japanese dining table. Students will also learn the art of preparing kaiseki, a traditional multi-course meal that is highly
seasonal, balanced, and evocative of Japanese sensibilities of beauty and
hospitality.
“As a company deeply rooted in Japanese
culture for more than a century, we are thrilled to give Ѹ students the
opportunity to better understand the practices and techniques of
Japanese cuisine and culture,” said Suntory president and CEO Takeshi Niinami. “It is our privilege to support the chefs of
tomorrow, and we look forward to another successful year of this partnership as
we continue to cultivate the art of Japanese cuisine in the U.S.”
Photo Caption and Hi-Res Image:
Students from Ѹ learn the
art of sushi making from a “sushi shokunin” master
sushi chef during their fall 2017 tour of Japan. The tour is part of the
Advanced Cooking: Japanese Cuisine course at the Ѹ, a partnership between the
college and Suntory Group. (Photo credit:
Chris Jue/Ѹ)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
Jeff.Levine@culinary.edu
About Suntory
Suntory Group is among the world’s leading consumer products
companies, with $24.3 billion in annual sales. We offer a uniquely
diverse portfolio of beverage products enjoyed by millions around the world:
from award-winning Japanese whiskies Yamazaki and Hibiki,
The Premium Malt’s beer, and iconic American spirits Jim Beam and Maker’s Mark
to non-alcoholic favorites Orangina, Lucozade, and Ribena. Suntory
also produces wellness products and operates a flower business. Founded as a
family-owned business in 1899 in Osaka, Japan, Suntory Group has grown into a
multi-national corporation, with operations throughout the Americas, Europe,
Asia and Oceania. We are driven by Yatte Minahare—the spirit of bold ambition—and our 38,000 employees worldwide draw upon our unique blend of Japanese
artisanship and global tastes to explore new product categories and markets.
Learn more about Suntory Group, its brands, and its commitment to social
responsibility at , , on or on Twitter.
About Ѹ
Founded in 1946, Ѹ is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit Ѹ offers bachelor’s degrees in
management, culinary arts, culinary science, and applied food studies, and
associate degrees in either culinary arts or baking and pastry arts. The
college also offers executive education through its Food Business School along
with certificate programs and courses for professionals and enthusiasts. Its
conferences, leadership initiatives, and consulting services have made the Ѹ
the think tank of the food industry and its worldwide network of nearly 50,000
alumni includes innovators in every area of the food business. The Ѹ has
locations in New York, California, Texas, and Singapore.
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