Understanding a culinary identity to create authentic products for the marketplace

--Tastefully prepared by Robert Danhi Another customer is looking for that next big hit-an innovative approach on an authentic ethnic appetizer. After sifting through all the most recent data on trends in the media you ascertain that Vietnamese is hot. In order to get started you begin by pulling all of your Southeast Asian books off the shelf, then you sift through hundreds of internet pages, and finally you go on a food pilgrimage of Vietnamese restaurants that would make the most seasoned chef’s head spin and belly burst. How do you decipher all of the data that you have gathered? Where to begin? Getting your hands around what is Vietnam’s Culinary Identity is a daunting task. To truly understand a region or country’s culinary arts one should consider all the contributing factors that form it’s flavorful cuisine. A country’s geography, history, ethnic diversity, culinary etiquette, prevailing flavors and recipes are the components that come together to form its authentic Culinary Identity. Traditional and authentic have two completely different definitions in my chef’s vocabulary. Traditional cuisine is how it has been done in history, the way that the creators cooked and presented the food. Cuisines evolve over time – what was once absent, may now being included. Outside influences can change some of the traditional elements. Who would have thought that contemporary Japanese cuisine would include mayonnaise? Almost every Japanese supermarket carries Kewpie brand mayonnaise in its plastic aqueezable bottle and Japanese cooks and chefs are using it across Japan in Japanese food – how can that not be authentic? The ingredient, cooking technique or style of presentation needs to absorbed into their food culture to be considered authentic – just because a Western style fast food outlet is selling a Grande Burrito in downtown Tokyo does not mean a burrito is now authentic Japanese food.