Collaboration creates immersive course in Japanese cuisine; strengthens education of the next generation of top chefs in America
NEW YORK, NY (13 September 2016) – Global consumer products company Suntory Holdings today announced its collaboration with The Culinary Institute of America (CIA) to launch a new course named Advanced Cooking: Japanese Cuisine. The course is the first phase of a broader Japanese studies initiative at the CIA.
Building on Suntory’s century-old legacy of cultural exchange, the course is an innovative immersion into the cuisines, flavors, techniques and food culture of Japan. Designed for juniors and seniors pursuing a CIA bachelor’s degree, the class is jointly taught by CIA instructor Chef Martin Matysik and Chef Hiroki Murashima of the world-renowned Tsuji Culinary Institute in Osaka, Japan. As part of the CIA’s relationship with Suntory, Chef Murashima also holds the newly created position “Suntory Visiting Professor of Japanese Studies.”
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 forces with the CIA to cultivate advanced Japanese cuisine and technique in the U.S.,” said 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, as well as build a stronger foundation for the future growth of Suntory business.”
“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 CIA 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 curriculum will guide 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 bespoke.
The initial class, which starts on September 13, filled to capacity on the first day it was offered to CIA students. Students will also participate in a field trip to experience leading Japanese restaurants and retail operations in New York City. Opportunities for international travel and study experiences in Japan as part of the CIA’s bachelor’s degree are also in preparation for the future.
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.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA 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 CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.