Culinary Institute of the Pacific
Asian Techniques, Ingredients, and Flavors
January 27-31, 2025
This course offers an introduction to the diverse and vibrant cuisines of China, Korea, Japan, Thailand, Vietnam, Malaysia, Singapore, and India through engaging discussions, tastings, and hands-on preparation of signature dishes. Participants will gain insight into the cooking methods, ingredients, and characteristics that define Asian culinary traditions while exploring the unique influences shaping Southeast Asian cuisine, the bold flavors of Korea and India, and the distinctive food products of China and Japan. The course also focuses on strategies for adapting Asian specialties to the American kitchen and demonstrates how Hawaiian local ingredients can be used to create truly customized menu offerings that celebrate the colors, flavors, and diversity of Asian cooking.
Downloadable Material:
PowerPoint Day Two: Korea and Japan
PowerPoint Day Three: Vietnam and Thailand
PowerPoint Day Four: Malaysia and Singapore
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