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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 The Culinary Institute of America. 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 CIA bachelor’s degree, will be jointly taught by CIA 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 CIA’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 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 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 CIA students.

The course and the launch of a broader CIA 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 CIA 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 CIA’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 CIA. (Photo credit: CIA/Phil Mansfield)

Photo 2: CIA President Dr. Tim Ryan welcomes Suntory President and CEO Takeshi Niinami to the launch of the Advanced Cooking: Japanese Cuisine course at The Culinary Institute of America’s New York campus on September 13, 2016. The class and the CIA's broader initiative to teach Japan’s cuisine and culture to America’s future food leaders is underwritten by Suntory Group. (Photo credit: CIA/Phil Mansfield)

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 driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA 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 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.

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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