College Announces Suntory Visiting Professor of Japanese
Studies Position
Hyde Park, NY – An innovative immersion into the cuisines and culture of Japan
joins the course listings for the fall semester at Ѹ.
Advanced Cooking: Japanese Cuisine is a multi-faceted discovery of Japanese flavors,
techniques, and food culture.
The class, offered to juniors and seniors pursuing a Ѹ bachelor’s degree, will
be jointly taught by Ѹ Chef Martin Matysik
(who lived
and worked in Japan) and Chef Hiroki Murashima of the
world-renowned Tsuji Culinary Institute in Osaka. Chef Murashima will
serve as the Ѹ’s inaugural Suntory Visiting Professor of Japanese
Studies, a new position created with the support of Suntory Group, one
of the
world’s leading consumer product companies.
“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,” says 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 through this new
initiative.”
The Advanced Cooking: Japanese Cuisine curriculum covers
Japanese history and culture, along with the ingredients, flavors, textures,
and techniques of authentic Japanese cooking. It delves into dashi stocks, rice and noodles, sushi, tempura, and the
principles of umami, as well as and the cultural aspects of the Japanese
dining table. The class meets once a week throughout the semester, beginning on
September 13. Students will also participate in a field trip to experience leading
Japanese restaurants and retail operations in New York City. The 18-student
class filled up the first day it was offered to Ѹ students.
The course and the launch of a broader Ѹ Japanese studies
initiative are underwritten by a multi-year grant from Suntory.
“Japan, its rich culinary traditions, techniques, and dishes
are increasingly becoming focal points of exploration for young chefs pursuing
advanced culinary arts. As a company deeply rooted in Japanese culture for more
than a century, Suntory is thrilled to join with the Ѹ in teaching Advanced
Japanese cuisine,” says Suntory President and CEO Takeshi Niinami.
“I believe this initiative will help bring an even greater appreciation and
know-how of the art of Japanese cuisine directly to the next generation of top
chefs in the U.S.”
As the initiative expands, the curricula will include a greater
depth of instruction in Japanese agriculture and the production of traditional
foods and beverages, as well as ways to adapt Japanese flavors and products
into innovative American menus. Opportunities for international travel/study experiences
in Japan as part of the Ѹ’s bachelor’s degree programs are also under
development.
Photo Captions and Hi-Res Images:
Photo 1 (top photo): Chef Hiroki Murashima, Suntory
Visiting Professor of Japanese Studies at The Culinary Institute of
America, explains to students the different knives used by Japanese
chefs during the first session of the new Advanced Cooking: Japanese
Cuisine course at the Ѹ. (Photo credit: Ѹ/Phil
Mansfield)
Photo 2: Ѹ President Dr. Tim Ryan welcomes Suntory
President and CEO Takeshi Niinami to the launch of the Advanced
Cooking: Japanese Cuisine course at Ѹ’s
New York campus on September 13, 2016. The class and the Ѹ's broader
initiative to teach Japan’s cuisine and culture to America’s future food
leaders is underwritten by Suntory Group. (Photo credit: Ѹ/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
About Ѹ
Founded in 1946, Ѹ is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit Ѹ
offers bachelor’s degrees in food business management, culinary science, and
applied food studies; associate degrees in culinary arts and baking and pastry
arts; and executive education through its Food Business School. Its conferences
and consulting services have made the Ѹ the think tank of the food industry
in the areas of health & wellness, sustainability, world cuisines &
cultures, and professional excellence & innovation. The college also offers
certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 49,000 alumni includes leaders in every area of
foodservice and hospitality. The Ѹ has campuses in New York, California,
Texas, and Singapore.
About Suntory
Suntory Group is among the world’s leading consumer
products companies, with $20 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 42,000 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.
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