Kikkoman Sales USA, Inc. holds Competition for Students at the Culinary Institute of America
- Inspiring the next generation of American chefs and promoting the international exchange of food culture -
October 29, 2024
In March 2024, Kikkoman Sales USA, Inc. (KSU), the Kikkoman Group’s sales & marketing company in the U.S., held a competition for students attending the Culinary Institute of America (CIA), a world-renowned premier culinary college in the U.S. The Grand Prize Winner was awarded a Japan apprenticeship and tour to pursue kaiseki-ryori (Japanese multi-course haute cuisine) techniques and immerse in Japan’s culinary culture.
Aiming to inspire the next generation of chefs and provide them with a platform to grow and shine, the partnership between the CIA and Kikkoman has been maintained and strengthened over forty years. The theme for this year’s competition, “The Kikkoman Student Innovation Challenge”, was the collaboration of aspiring culinary creativity and traditional honjozo (brewed) soy sauce. Eighty-nine entries were received for this challenge to express innovation, knowledge and creativity using Kikkoman Soy Sauce (original, less sodium or gluten free tamari) as the central seasoning in a globally inspired main dish. A preliminary review was conducted and on March 23, 2024, seven finalists were selected to bring their creations to life at a cookoff held at the CIA’s Hyde Park, New York campus.
See the finalists fire up their creativity in the YouTube video linked below and on the KSU website.
The Kikkoman Student Innovation Challenge - Kikkoman Food Services (kikkomanusa.com)
The exceptional Grand Prize Winner, Cristal Torres, was awarded with a ten-day culinary apprenticeship and tour in Japan, also held in August. Comprised of an apprenticeship at Kikunoi, a three-star Michelin Kyoto ryotei (traditional restaurant), and a tour of Kikkoman Soy Sauce production, the experience offered immersion in Japanese culinary culture.
At Kikunoi, lectures on expertise and techniques essential to kaiseki-ryori, including use of the traditional Japanese seasonings of soy sauce, cooking sake, mirin, and miso, as well as how to make ichiban dashi (Japanese broth prepared from kelp and bonito) and prepare fish for cooking were given. In addition, instructions for ingredients representative of the four seasons in Japan, including how to debone (honekiri) pike conger (hamo) and skewer sweetfish (ayu), were provided. The near week-long apprenticeship training at this representative Kyoto ryotei provided a once-in-a-lifetime invaluable opportunity to deepen understanding of Japanese cuisine and Japan’s culinary culture.
A factory tour and hands-on soy sauce-making experience was provided at the Kikkoman Soy Sauce Museum. In the hands-on soy sauce-making experience, Cristal employed all five of her senses, using her eyes, hands and nose, to discover how raw soybeans and wheat are processed into soy sauce. The Kikkoman Soy Sauce Museum tour cultivated a deepened comprehensive understanding of Kikkoman Soy Sauce. As part of the tour, tasting of soft serve ice cream with soy sauce as its hidden flavor was carried out at the Mame Café, offering the unique chance to experience the contrast effect, where adding a drop of soy sauce to something sweet serves to bring out its sweetness even further.
Upon event completion, the KSU contest organizer commented, “This partnership with the CIA aims to enhance brand awareness, deepen product knowledge and support the development of next generation chefs. Cristal is a prime example of why we wanted to host this event, as she was able to experience a unique cultural exchange. Cristal learned about Japanese culinary skills and culture, explored kaiseki-ryori, and experienced everyday life in Japan. The trip offers a valuable opportunity for personal and professional growth. Through this collaboration, we strive to build a strong Kikkoman Chef community among CIA graduates and alumni, fostering a long-term co-prosperous relationship with the institution.”
KSU will continue to inspire the next generation of chefs and promote the international exchange of food culture by holding this contest annually.