Hyde Park, NY – Following the successful completion of the Advanced Cooking: Japanese Cuisine course on December 13, nine students
at The Culinary Institute of America became the first American recipients of the Certification of Cooking Skills for
Japanese Cuisine in Foreign Countries. After reviewing this innovative
immersion into the cuisines and culture of Japan, the Organization to Promote
Japanese Restaurants Abroad (JRO)—based on the guideline from the Japanese
Ministry of Agriculture, Forestry, and Fisheries—authorized the CIA as the first location in the
United States sanctioned to issue this special certification.
“We are most honored to have been selected by the government
of Japan as the first U.S. institution authorized to certify culinary students
as having achieved a significant level of mastery of Japanese cuisine,” said CIA President Dr. Tim Ryan. “At a time
when interest in Japanese flavors and food culture is accelerating among the
public and aspiring chefs, we are gratified to be playing a critical role in
making this expertise more accessible.”
Advanced Cooking:
Japanese Cuisine launched in the fall 2016 semester with the support of Suntory
Group, one of the world’s leading consumer product companies. Offered to
juniors and seniors pursuing a CIA bachelor’s degree, it
was jointly taught by Chefs Martin Matysik of the CIA and Hiroki Murashima of the world-renowned
Tsuji Culinary Institute in Osaka. Chef Murashima served as the CIA’s first Suntory Visiting Professor of Japanese Studies.
“Suntory is honored to have contributed to the opening of
this course,” said Suntory Executive Officer Tomomi Fukumoto. “Students not only
learn cooking techniques, but also Japanese traditions, as well as respecting
nature and appreciating what each season gives us. The
fact that Suntory is collaborating with the CIA to develop food professionals with
deep knowledge about Japanese cuisine and Japanese traditions
is a meaningful contribution for both the United States and Japan.”
The students received their bronze-level certifications after
preparing and serving a kaiseki cuisine
dinner on December 13 as their capstone project for the course.
“Over the past three months, these select CIA students
experienced an intensive, multifaceted discovery of Japanese flavors,
techniques, and food culture,” said Dr. Michael Sperling,
the college’s vice president of academic affairs. “We are very grateful to
Suntory for its vision and commitment in making this course possible, and to
JRO for recognizing our students’ accomplishment in mastering the skills
required to earn such an important certification.”
The class, which will be offered to CIA students again in
fall 2017, 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 the cultural aspects of the
Japanese dining
table. The course is the first phase of a broader CIA Japanese studies
initiative, underwritten by a multi-year grant from Suntory.
Photo Captions and Hi-Res Images:
Photo 1: Culinary
Institute of America student Jooho Hong works on the
traditional preparation of ebi shinjo—a
Japanese seafood dumpling—under the watchful eye of Chef Hiroki Murashima. Chef Murashima served
as Suntory Visiting Professor of Japanese Studies for the CIA’s first Advanced Cooking: Japanese Cuisine course. The class concluded on December 13, 2016 with CIA students cooking and
serving a kaiseki dinner for special guests,
including a representative of the Consulate of Japan in New York City. (Photo credit: CIA/Phil Mansfield)
View hi-res image >
Photo 2: Mr. Ikuo Miyanaga, deputy consul
general and director of the economic division at the Consulate of Japan in New
York City, speaks with students at The Culinary Institute of America who became
the first U.S. recipients of his government’s Certification of Cooking Skills
for Japanese Cuisine in Foreign Countries. Nine CIA students earned the
certification after successful completion of the college's course in Advanced Cooking: Japanese Cuisine on
December 13, 2016. (Photo credit:
CIA/Phil Mansfield)
View hi-res image >
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to developing leaders in foodservice and
hospitality, the independent, not-for-profit CIA offers bachelor’s degree
majors in 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. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The CIA 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 www.suntory.com, on facebook.com/SuntoryGlobal,
or @SuntoryGlobal on Twitter.
About JRO
The Organization to Promote Japanese Restaurants Abroad (JRO) is a nonprofit
organization established in July 2007 by those volunteers who wish to convey
the appeal of Japanese food to the world. The goal of the JRO is to communicate
Japanese food and culture, share them with many people around the world, and
take a proactive role in developing overseas markets for Japanese food
products. To this end, the JRO will carry out various projects to help Japanese
restaurants abroad further increase their reliability and eventually contribute
to the richness and diversities of food cultures in the world. For more
information, visit www.jronet.org
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