FUSION CUISINE
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FUSION CUISINE FUSION CUISINE Presentation Transcript

  • PHILIPPINE WOMEN’S UNIVERSITY PROF. MARIANNE T. EVANGELISTA, MSHRM GRADUATE SCHOOL ADVANCE NUTRITION IN THE HOSPITALITY INDUSTRY “Fusion Cooking”
  • FUSION COOKING • Fusion cooking is using the old familiar recipes and changing the spices, even main ingredients and cooking methods to come up with a very similar dish which may taste similar or look similar to the original ethic dish.
  • FUSION FOOD / CUISINES • Fusion cuisine usually refers to a style of cooking that has been influenced by two or more regional styles. • Asian fusion is the most common, which combines European and Asian cooking styles.
  • HISTORY OF FUSION COOKING • The roots of fusion cooking are probably ancient, since humans have been exchanging culinary heritage for centuries, but the concept became popularized in the 1970s • French chefs began to offer foods which combined traditional French food with Asian cuisine, especially foods from Vietnam and China. The concept quickly spread to other major European cities, along with the American coasts.
  • CONTINUATION: • Wolfgang Puck is considered as one of the pioneers of fusion cuisine. However, his restaurant "Chinois" was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former Imperial Dynasty restaurant in Hanford, California • “New World Cuisine," and all other names for fusion cuisine, have their roots in the 1970s in the emergence in France of “Nouvelle Cuisine”, which combined elements of French and, primarily, Japanese cooking (Sokolov, 1992).
  • BIOGRAPHY: WOLFGANG JOHANNES PUCK “PIONEER OF FUSION COOKING” • Wolfgang Johannes Puck (born Wolfgang Johannes Topfschnig on July 8, 1949) • He is an Austrian celebrity chef, restaurateur, and businessman based in Los Angeles. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions. • He was born to Maria Worth and a butcher who abandoned her before their child's birth. Maria married Josef Puck in 1956, who adopted Wolfgang. The marriage produced another son and two daughters.
  • CONTINUATION: • He learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumaniere in Provence, at Hotel de Paris in Monaco, and at Maxim's Paris before moving to the U.S.A, in 1973 at age 25. • Following the 1981 publication of his first cookbook, Modern French Cooking for the American Kitchen based on his Ma Maison recipes, Puck opened the restaurant Spago on the Sunset Strip in 1982. Fifteen years later, in 1997, Puck opened the award-winning Spago in Beverly Hills, which has been recognized as one of the Top 40 Restaurants in the U.S. since 2004.
  • WOLFGANG JOHANNES PUCK 1970 PRESENT
  • WOLFGANG PUCK RESTAURANT
  • NOUVELLE CUISINE • It is, in a word, the marriage of health- conscious California to traditional France. • Consider it an updated version of French cuisine- flavorful food with a light- handed, healthy approach
  • GOOD FUSION CUISINE • While novelty is certainly commendable, restraint is also important, especially for people who are just beginning to explore the culinary traditions of other places. • Good fusion cuisine combines ingredients and cooking techniques from several cultures in a way which pulls together well, creating a seamless and fresh dish. • Confusion cuisine, on the other hand, throws ingredients together like confetti, and sometimes causes an inevitable clash.
  • TYPES OF FUSION COOKING • Fusion cuisine is general term for the combination of various forms of cookery, the concept can take several forms. 1. Sub-regional Fusion 2. Regional Fusion 3. Continental Fusion  Asian – Western Fusion
  • SUB – REGIONAL FUSION • Combination of Cuisines from different sub-regions (e.g. provinces, town, or places) in a country or state in one eating experience.
  • REGIONAL FUSION • Combination of Cuisines from different countries in a region or continent (e.g. Asia) And And
  • CONTINENTAL FUSION (Asian-Western) • Combination of cuisines of Asian countries and Western Countries And
  • FUSION COMBINATION GUIDE CUISINE REGIONAL Africa · Asia · Caribbean · Europe · Latin America · Mediterranean · Western Asia · North America · Oceania · South Asia STYLES Fast food · Fusion · Immigrant TYPE OF FOOD Confectionery · Dairy products · Fruit · Herbs / Spices · Meat · Vegetable CARBOHYDRATE STAPLES Bread · Cassava · Pasta · Potato · Quinoa · Rice · Sweet Potato · Yam TYPES OF DISH Curry · Dip · Pizza · Salad · Sandwich · Sauce · Soup · Stew TECHNICAL Techniques · Food preparation utensils · Eating utensils · Weights and measures
  • POSITIVE OUTCOME OF FUSION COOKING • Consumers become increasingly concerned with living healthier lifestyles, the idea of mixing the healthiest elements from a variety of cuisines becomes appealing. • The combination of these cultural and economic elements increases the likelihood that many culinary forms and combinations will exist. • The combination of these cuisines can fix the gap between countries by appreciating and adapting each and every cuisines all over the world.
  • ISSUES IN FUSION COOKING
  • CHEF FERNAND POINT • He is called as the "Father of Nouvelle Cuisine" and Master of Le Grand Cuisine. • Point is undoubtedly one of the greatest chefs ever. When he was only 26, he established Restaurant de la Pyramide as an international gastronomic mecca. • His culinary mentorship resulted in the generation of world renowned chefs like Francois Bise, Alain Chapel, Louis Outhier, Paul Bocuse, Jean and Pierre Froisgros that continued his works.
  • CHEF JAMES BEARD • He is respected as the "Father of American Gastronomy". • In 1955, he established "The James Beard Cooking School" where he taught cooking to men and women for about 30 years. • He wrote several books on cooking which became classics. Some of these are 'The James Beard Fusion Cuisine • When he died in 1985, he left a legacy of culinary excellence to the coming generations of professional chefs.
  • CHEF GEORGES AUGUSTE ESCOFFIER • In 1928, the German Emperor Kaiser Wilhelm II told him that he was the Emperor of Germany, but Escoffier was the Emperor of chefs. • Escoffier wrote many books out of which 'Le Guide Culinaire' in 1903, 'Le Livre des Menus' in 1912 and 'Ma Cuisine' in 1934 are the most popular. • His three most crucial achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen. • He developed the first a la Carte menu.
  • CHEF JULIA CHILD • She is a member of the International Association of Culinary Professionals and a co-founder of the American Institute of Wine and Food. • In 1963, the TV cooking show "The French Chef" was a huge success. She has written several books of which 'Mastering the Art of French Cooking' published in 1961 was immensely popular. • Child started "L'Ecole des Trois Gourmandes", a cooking school, in 1951 along with Simone Beck and Louisette Bertholle.
  • CHEF FERRAN ADRIA • He is considered the father of modern Spanish cuisine. • Admirers come from different corners of the world to El Bulli, his restaurant in Roses, Spain. • He uses new techniques and gadgets and has a wonderful creativity by combining different fusions of cuisines.
  • CHEF TODD GRAY • He is altering the definition of American food. • He is trying to prove that American cuisine is not limited to bland, mass market and pre-packaged fodder. • One of Washington D.C.'s premier restaurant's has been created by him.
  • CHEF PATRICIA YEO • She is known for blending exotic Asian, Mediterranean and South western ingredients into unique delicacies. • Her Eclectic American restaurant AZ has started in 2000. • She has authored the cookbook 'Cooking from A to Z'.
  • CHEF THIERRY BLOUET • In 2000, he was honored with the rank of Maitre Cuisinier in France. • He established the world famous "Cafe des Artistes" restaurant in Puerto Vallarta. • The Sauteed scallops Marinated in Orange, Mystique stuffed Chiles w Shrimps and Sea Bass Cafe des Artistes entice people to visit Blouet's restaurant a fusion of Carribean and Latin- American Food.
  • CHEF JOHN ASH • He is an internationally recognized Northern Californian chef and specializes in wine country cuisine. • He has authored books like 'American Game Cooking: A Contemporary Guide to preparing Farm-Raised Game Birds and Meats' and 'From the Earth to the Table: John Ash's Wine Country Cuisine'. Cream Almond Fresh Oysters and Chocolate Truffle Trot are some of his delicacies that enjoy international acclaim.
  • CHEF SANJEEV KAPOOR • He is the top Indian chef. • He has written several books out of which some are 'Celebration of Indian Cookery', 'Best of Chinese Cooking', 'Khana Khazana' and 'Low Calorie Vegetarian Cookbook'. He is an anchor in the TV show "Khana Khazana".
  • CHEF LUCAS NDLOVU • The International Chaine de Rotisseurs has honored him as one of the 24 South African chefs. • He is known to share his dishes with poor children also. • Avocado with ginger, honey and celery, paper-thin ostrich carpaccio, grilled baby kingklip rolled in macademia nuts are some of his famous dishes.
  • CHEF SAMUEL ARNOLD • He is famous for blending Mexican, Indian and frontier American tastes. • The dishes he prepares have exotic titles like Chicken Livers Volkswagen, Rocky Mountain Oysters, Moose Nose, Bowl of the Wife of Kit Carson etc. • He is known for mixing culture, taste and history in the recipes.
  • CHEF MING TSAI • He is a renowned Chinese chef in Boston. • The East-West fusion restaurant Blue Ginger belongs to him. • He is the anchor of the cooking show East Meets West. • Chipotle sweet potato soup, Spicy black bean mussels and Salad are some of his popular dishes.
  • CHEF ANTONIO CARLUCCIO • He opened the first Italian food shop in Covent Garden in 1991. • In the process, he brought the supreme quality Italian food to London. • "Cavatelli with Mussels – Cavatelli con le Cozze" is the dish he is admired for. • He is the author of 'Southern Italian Feast'.
  • FUSION COOKING
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