The Culinary Institute of America

Contact:

Cate Conniff
Marketing Manager
707-967-2303
c_connif@culinary.edu

St. Helena, CA, July 7, 2009 – The Culinary Institute of America (CIA), in conjunction with Kikkoman Sales, USA, Inc., has launched "The Professional Chef Rediscovers Soy Sauce" learning module on the college's ciaprochef.com Web site.

"The Professional Chef Rediscovers Soy Sauce" is a free online learning module exploring how naturally brewed soy sauce can enhance a wide range of cuisines, from Latin and Mediterranean to Asian, by adding the depth and richness of umami—often referred to as the fifth basic taste.

"The Professional Chef Rediscovers Soy Sauce," which is geared toward professional chefs but suitable for home cooks as well, has segments on understanding umami, the differences between naturally brewed vs. non-brewed soy sauce, and how to create a spectrum of master sauces using soy sauce. More than 52 recipes are presented that use naturally brewed soy sauce to create depth of flavor in an array of cooking styles, including American Contemporary, Latin, Mediterranean, and Asian; as well as in sauces, spreads and dressings. Several video demonstrations are available, including Wood-roasted Salmon with Ginger, Mustard Soy, and Brown Sugar; Grilled Butterfly Leg of Lamb Marinated in Soy, Balsamic Vinegar, Mustard, and Olive Oil; and Sesame-crusted Seared Tuna Carpaccio with Soy Aïoli.

"American chefs and home cooks are in search of flavor as never before," notes Greg Drescher, executive director of strategic initiatives for the CIA. "The CIA is delighted to be teaming up with Kikkoman Sales, USA, Inc. to present this 'deep dive' into a Japanese ingredient, rich with a centuries-old heritage, that is a vital 'go to' component for building flavor in the contemporary American kitchen across many cuisine types and styles."

"The Professional Chef Rediscovers Soy Sauce" was produced by the CIA's New Media group, and can be found at www.ciaprochef.com. The college's New Media group has been honored with two James Beard Awards for Best Video Webcast.

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About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. As the world's premier culinary college, the CIA has a network of more than 39,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education.

For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.

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