Napa, CA – Ѹ is now streaming the latest segment of its World Culinary Arts video series—featuring the best in American BBQ—at . World Culinary Arts: American BBQ is the 17th installment of the series.
From Texas to Tennessee, to Virginia and the Carolinas, follow the Ѹ as we trace southern smoke trails for an insider’s tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow’s BBQ, along with Snow’s owner, Kerry Bexley, will share their secret recipe for success.
Through this series of video interviews and recipe demonstrations, viewers will learn the secrets of low-and-slow, time-and-temperature cooking, along with the specific techniques that create award-winning barbecue in competitions, kitchens, and backyards.
“As a chef, it’s interesting to consider smoke as an ingredient, to learn about the careful techniques used to achieve just the right quality of the smoke flavor, and just the right amount of smoke,” said Unilever Food Solutions Corporate Executive Chef, Einav Gefen, who participated in the filming of the program.
Winner of two James Beard Awards, the Ѹ’s World Culinary Arts video series explores the best in food and cooking around the world. The documentary series focuses on a given country or region and examines its flavors, iconic recipes, produce, specialty ingredients, markets, street food, and most celebrated restaurants. Introduced in 2004, this digital media initiative is part of the family of global food and flavor discovery programs from the Ѹ, including the college’s flagship . From China, Mexico City, and Indonesia to Peru, Japan, Puerto Rico, and Scandinavia, viewers can explore the cuisines of more than 20 countries and regions around the world at: .
The World Culinary Arts program is made possible by the generous support of World Culinary Arts Program Partner and Premier Producer , and supporting sponsorship from , , and .
Photo Captions:
Top Photo: Valentina’s Tex-Mex BBQ in Austin, TX is known for their creative blending of traditional BBQ and “Tejano” cooking. (Photo credit: John Barkley/Ѹ)
Photo 2: Rodney Scott’s BBQ in Charleston, SC is one of few BBQ places in the U.S. that still practices the dying art of whole hog barbecue. (Photo credit: John Barkley/Ѹ)
Photo 3: Payne’s Bar-B-Q is a family-run business that’s been serving up some of the best barbecue in Memphis since 1972. (Photo credit: John Barkley/Ѹ)
Photo 4: Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs. (Photo credit: John Barkley/Ѹ)
Media Contact:
Claudia Ramer
Digital Media Manager
707-967-2509
Claudia.Ramer@culinary.edu
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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, 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 more than 50,000 alumni includes innovators in every area of the food world. The Ѹ has locations in New York, California, Texas, and Singapore.
About Unilever Food Solutions
We are proud to be part of Unilever, one of the world’s leading suppliers of fast moving consumer goods, with sales in 180 different countries. As the dedicated foodservice business of Unilever, we lead the industry in providing innovative and high quality professional food ingredients and value adding services created by 300 professional chefs, covering 50 cuisines, in 200 million dishes a day. With a portfolio of iconic brands including Knorr, Hellmann’s, and Lipton, we provide products and services created by chefs for chefs and aim to do this in a sustainable way. For more information, please visit
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