Monday, February 27, 2012, 2:00PM - 5:00PM
ENGLISH
JETRO Event

Click here to download the recipe book from the event.

Now that wasabi, soft tofu, yuzu and white miso are just ordinary Japanese ingredients that Americans are familiar to, it's time for us to introduce the "unknown." Two renowned chefs in the U.S., Chef Katsuo "Suki" Sugiura, Executive Chef of Beverly Hilton and head chef for the Golden Globe Awards, Chef Troy N. Thompson, Executive Chef of The Mondrian Hotel's Asia de Cuba, will teach you and the future chefs of The Art Institute of California how to use the new Japanese ingredients in new and easily accessible ways.

Hosted by:
Consul General of Japan (Los Angeles)
Japan External Trade Organization (JETRO)

Speakers:
Chef Katsuo (Suki) Sugiura
Chef Troy N. Thompson

Entrance:
Free Entry; Active Food Industry Buyers or Press Only (RSVP Required)
To RSVP, please email lag-food@jetro.go.jp with the following information by February 24th, 2012:
1) First, Last Name
2) Company Name
3) Job Title
4) Email Address
5) Daytime Phone Number
*You must be an active food industry buyers, or press to attend this event.

Event Schedule

2:00PM-2:30PM - General Session: Chef Sugiura and Chef Thompson will speak about how they integrate Japanese ingredients into their overall craft and cuisine selections for the day.

2:45PM-3:30PM - Cooking Demo: Chef Sugiura and Chef Thompson will present the American-friendly menu created with new Japanese ingredients and host a cooking demonstration. The demonstration will be held in the kitchen.

2:45PM-5:00PM - Reception: Participants will be able to observe the cooking demonstration via screen. The presented menu will be provided during the networking reception for participants to actually taste for themselves.

Ingredients

Chef Sugiura and Chef Thompson's menu will be posted here after the event.

Iriko/Konbu Dashi
Iriko or Konbu Dashi (DAH-shee) are very common Japanese soup stock. The broth is made out of Iriko (dried sardine) and/ or Konbu (dried kelp).

Kouya Dofu
Freeze Dried Tofu. Since all moisture has been extracted from this tofu, it functions like a sponge and soaks up more flavor than regular tofu.

Sakekasu
Lees left over from sake production. It can be used as a pickling agent, a cooking paste to add flavor to food and as a marinade.

Sendai Miso
Red miso made in the Sendai Region. Red miso is generally aged for more than one year. The aging process and the formula of the soybeans and quantity of the soybeans used caused the color of the miso to change to red-ish black. It has a stronger taste than other miso.

ABOUT EXECUTIVE CHEF KATSUO "SUKI" SUGIURA

Educated in Tokyo and raised in Europe, Executive Chef Katsuo "Suki" Sugiura has trained all over the world, infusing flavors and cooking techniques from across the continents into his culinary repertoire. Fluent in Japanese, Indo-Chinese, Caribbean, South American, Classical French, Mediterranean, Scandinavian and regional North American culinary traditions, Suki's signature dishes exquisitely blend spices, textures and ingredients to create universal cuisine with uniquely global flavors. He takes endless effort to understand ingredients, their origins as well as the science behind them, including growing and production processes. Consequently, he has dedicated the past 15 years to studying the cultural origins of food.

Suki developed his global techniques by cooking all over the world including San Paolo, Berlin, Paris, London, Oahu and New York. In the mid-1980's Suki took his first Executive Chef position with Remington Hotel in Houston, and has been tantalizing the taste buds of the hospitality industry every since. From introducing a fusion of South American and European cuisine to the Grand Bay Hotel in Coconut Grove, Florida to helming the world famous Polo Lounge at the Beverly Hills Hotel, Suki's menus continuously gain acclaim for their inspiration and originality.

With respect for each genre of his cuisine and the epicureans that will be enjoying it, Suki stocks his kitchen with nine different types of rice, cultivates his own herb garden, smokes his own meats and infuses his own vinegars. Constantly aiming to reinvigorate the palate, Suki works with his contacts from around the world to create new culinary innovations on an ongoing basis.

For more info, please click here.

ABOUT EXECUTIVE CHEF TROY N. THOMPSON

Chef Thompson started in food service at age 15, working in a small submarine sandwich shop. His first culinary experience was when he was given a chance to make dough and pastries at a bakery where he was initially hired to wash pots and pans. Chef Thompson was influenced by German, Japanese and American chefs, which includes renowned Michelin Chef Guenter Seeger and Master Chef Hiroshi Noguchi.

From each of these influences, Troy created his signature style of cooking, that he calls "inspirational cuisine." Inspirational cuisine is a "pure moment of cooking" where the ingredients on hand, blend in his mind into a finished dish. Chef Thompson's view of a fine dining restaurant is simple. It should "combine an atmosphere where individual guests have fun while still experiencing a true world class meal. All Chefs are in the entertainment business, but Chefs cannot forget their craft. When they do, they forget where they come from and then they become mediocre...we are not in that business."

This simple approach is evident in all of Thompson's presentations and style. Bento boxes, tagines, and various other vessels transform Thompson's ?inspirational? style of cooking into "World Cuisine." Meals are displayed like showpieces on the table, with sights, smells, tastes and textures all combined to create one-of-the-kind dinners.

Troy's is currently Executive Chef at the world famous Asia de Cuba at the Mondrian hotel in Los Angeles for the China Grill Management company.

Prior to this position he was Executive Chef and creator of Jer-ne Restaurant + Bar and The Ritz-Carlton Marina del Rey for six years, Also opened a DB American Cusine Restaurant in The Venetian Hotel in Las Vegas and also held Executive chef positions at Remington restaurant in Osaka, Japan, as well as the renowned Fusebox in Atlanta, Georgia, which was named one of Esquire Magazines top restaurants in 1999.

Chef Troy has over 30 years of professional experience at progressive levels of responsibility within the hospitality industry with a well rounded range of experience that only be afforded to him by learning under great chefs in great cities and in great restaurants and hotels all over the world.

Troy's philosophies as a chef promotes a self-directed and goal-oriented individual with strong leadership and team qualities. He has a high affinity for in process learning, which enables him to rapidly shape, and elevate his cuisine. He also has a mature insight into the concerns of others as well as being highly disciplined with regard to pertinent details relating to company policies and considerations. His culinary team highlights both beginners right out of school ready to learn and also experienced cooks who have loyalty and are the true future chefs in the industry.

For more info, please go to: www.troynthompson.com

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