The Culinary Institute of America Launches Advanced Japanese Cuisine Initiative
An innovative immersion into the cuisines and culture of Japan joins the course listings for the fall semester at The Culinary Institute of America. Advanced Cooking: Japanese Cuisine is a multi-faceted discovery of Japanese flavors, techniques, and food culture.
The class, offered to juniors and seniors pursuing a CIA bachelor’s degree, will be jointly taught by CIA Chef Martin Matysik (who lived and worked in Japan) and Chef Hiroki Murashima of the world-renowned Tsuji Culinary Institute in Osaka. Chef Murashima will serve as the CIA’s inaugural Suntory Visiting Professor of Japanese Studies, a new position created with the support of