Experts' Viewpoints: Portion!-Key for A Successful Fusion Cuisine (1/2)

Chef Robert Danhi CHE CCP: As a Culinary Educationalist Chef Danhi, partners with organizations to help them achieve their cuisine research and food preparation objectives. He works with the Culinary Institute of America teaching culinary programs and lending his expertise as the Institute works with corporations across the globe. As the Corporate Chef Instructor for Lee Kum Kee, the leading Asian sauce manufacturer in the USA, Robert’s extensive study and travel in all things Asian allows him to teach industry leaders, chef educators and future Culinarians about Asian cuisine and cultures. As an independent consultant Chef Danhi supports the R&D, Sales and Marketing teams of dynamic companies such as Two Chefs on a Roll and Wing Hing Noodles in Los Angeles, California where he is based. He can be reached at chef-danhi@aol.com Factors Highlighting the Growth of Demand for Asian Ingredients There are numerous reasons why there has been a steady rise in demand for “all foods Asian”, including: * There has been a demographic change of the US population, growth of Asian immigrants and their descendents. * Interracial relationships * Media coverage – TVFN and other publica-tions such as Gourmet are now expanding to more unfamiliar cuisines such as Malaysia. * The increase of Asian restaurants in America * Unique flavors and cooking styles * The rise of concerns about health, nutrition and diet. The Asian ingredients are healthy and nutritious, fit to consumers’ concerns. * Availability of ingredients *The internet has allowed people in remote areas to order fresh kaffir lime leaves, lemon grass and all sorts of dried or canned items. Asian Ingredients Can Be Easily Used and Enjoyed in the U.S. Spice pastes, chile sauces, and Asian produce is on the incline as they start to grow it here. Asian greens are the most economical to purchase, and can be used extensively. A typical restaurant can experiment with different Asian ingredients and not waste a lot of money by attending trades shows, conferences (CIA’s Worlds of Flavor), cooking classes; or simply going to a local market with a guide, buying things and bringing them back. Another idea is volunteering to work in a small ethnic restaurant. Ways to introduce the Healthy Side of Asian Ingredients to Customers Chinese herbs and broths are best known for their health benefits. However, portions are important when eating Asian cuisine! This is the toughest part– many of Asian cuisines are not “healthy” unless they are eaten in portioned sizes they were intended for. They can eat fatty roasted pork for example – but only a few slivers with rice and green vegetables – it is not the center of the meal. And that makes for a well portioned, healthy menu. The most popular fusion ingredients being used today are Ginger (although it had been used in European pastries for years), miso, soy sauce, fish sauce and Vietnamese herbs. There are no particular “rules” to follow when combining the flavors of different Asian cultures. Taste the authentic cuisines in their traditional setting – travel there and see the cuisine within the con-text of the culture. Try to let one of the cuisines lead the way – one dominates and the other weaves its way in. Also, maybe using a crystallized ginger and giving it a more dominant role is a way to do it! The Beverage Scene Asian beers’ popularity is continuing to grow. High quality teas are taking over – people are finally willing to pay for tea and not look at it as a commodity.