Culinary Fusion Cuisine Capstone



centercenterCULINARY FUSION CUISINE CAPSTONETu NgoFall 20209410077300CULINARY FUSION CUISINE CAPSTONETu NgoFall 2020Mise ListRice Paper Salad:Salad MixLemongrass DressingRoasted PeanutsRoasted GarlicTomato Egg Drop Soup:SoupCiabatta CroutonTaco:Crêpes?Batter Veggie FillingShrimpN??c Ch?m Dipping SauceTex-Mex Side SaladLemongrass Chicken:Chicken thighsLemongrass SauceSticky Rice Baby Bok Choy Ice Cream:Thai Basil Ice CreamGraham Cracker CrumblePound CakeWhipped CreamCrème AnglaiseCafé Panna CottaPanna CottaVanilla & Coffee LayerPink SaltChocolate ShavingRice Paper SaladServing: 30Rice Paper Salad MixIngredients:Rice paper 25 sheet ea. (sliced 1 in. x 3 in.)Roasted peanuts (rough chopped) 16 oz.Bean sprouts 15 oz.Butter crunch lettuce 6 heads. (chiffonade)Scallions 1 bunch (rough chopped)Sriracha sauce 1 c. Roasted garlic clove 8 oz. (mince)Method:Combine rice paper, lime juice, veggies, and garlic in mixing bowl.Serve on cold plate and garnish with roasted peanuts and a dap of sriracha on the 12 o’ clock of the plate.Lemongrass VinaigretteServing: 1 ? qt.Ingredients:Lemongrass 12 tbsp. (chopped)Tarragon 2 bunches (picked stem & leaves)Roasted garlic clove 8 oz.Champagne vinegar ? pt.Fresh ginger 4 oz. (fine chopped)Salt 2 ? tbsp.Water 3 c.Dijon mustard 2 ? tbsp.EVOO 1 qt.Method:Combine all everything but the olive oil in the Vitamix, blend until smooth.Slow add the olive oil until incorporated, do not over blend. Taste and season if need. Tomato Egg Drop Soup (Redux)Serving: 30Ingredients:Canola oil ? c.Yellow onion, Large 4 ea. (medium dice)Tomatoes 6 lb. (medium dice)Salt 2 tbsp.Fish Sauce ? c. Ground Pork 2 ? lb.Chicken broth 2 gal. Carrot 1 ea. (diamond slices)Heirloom tomatoes 4 oz. (chopped into thirds)Watermelon radish 1ea. (julienne) Scallions (julienne 90-degree angle)Black Pepper TT. Method: Heat oil over medium heat in sauce pot and sweat onions. Add tomatoes and salt cover and cook for 5 minutes. Stir occasionally and lower heat if necessary, to prevent sticking or scorching. Add chicken broth and bring to boil, while skim any scum. Then reduce to a simmer, uncovered for 20 minutes. Sauté add pork and fish sauce stir until pork is broken into small pieces. Then remove from heat and combine with scallions. Set aside until ready to plate.When ready to serve, plate with vegetables, pork, and omelet. Pour broth into tea pot and pour at the table.Classic French OmeletServing: 1Ingredients:Eggs 3 ea. (beaten)Salt TTButter 1 tbsp.Method:Small fry pan high heat, add and melt butter. Pour egg and spread evenly and pull to center cook evenly.Remove from heat, tilt and gently roll omelet on to cutting board and gently julienne. Ciabatta Crouton SticksServing: 30 (2 sticks per)Ingredients:Ciabatta 3 loaf (sliced 90-degree angle 1 in. thick)Mozzarella 3 c. (shredded)Garlic 8 oz.EVOO 8 oz.(mince garlic then add with olive oil and brush)Method:Coat in garlic oil both sides evenly, toast in broiler until golden brown both sides. Rub garlic on both sides, then add mozzarella on one side and melt in broiler until slightly charred or melted completely. Bánh Xèo TacoServing: 30Crêpes?BatterIngredients:White rice flour 2 c. Sugar 1 ? tsp.Salt 1 ? tsp.Ground turmeric 3 tbsp.Unsweetened coconut milk 2 c.Water 1 c.Bean sprouts 1 lb.Medium shrimp 2 lb. (Clean, blanch and butterfly)Red Onion 3 ea. (fine julienne & sauté) Lettuce mix 3 head (chiffonade)Canola oil 3 oz.Method:In a large bowl combine rice flour, sugar, salt, and turmeric. Then beat in coconut milk to make a thick batter. Slowly add water to thin out batter into crepe batter consistency.Medium saucepot on high, add water and salt bring to boil. Make a vortex and turn off heat, add shrimp. Remove shrimp when all are on the bottom.Oil small nonstick pan on high heat, add garlic and bean sprouts sauté for 1 minute. Then add 4 oz. of crêpe batter and sauté until edges are crisp. Finish in salamander for 5 seconds.Removed add fresh greens and onions, then fold on plate.N??c Ch?m Dipping SauceServing: 1 qt. Ingredients:Sugar 1 c.Water 2 c. (lukewarm)Garlic clove 8 oz. (minced)Serrano peppers 4 ea. (minced, keep seeds)Lime Juice 1 c. Fish Sauce 3 oz. Method:In a small mixing bowl, combine water and sugar whisk until sugar is dissolved. Add the rest of the ingredients and whisk. Taste and adjust with more fish sauce or sugar if need.Tex-Mex Side SaladServing: 30Ingredients:Bell pepper 4 ea. (Small Diced)Tomato 4 ea. (Small Diced no seeds)Garlic cloves 8 oz. (Small Chopped)Corn 3 cn. (blanch & ice bath)Ranch 1 qt.Taco Seasoning 6 oz. Salt TT.Pepper TT.Method:Combine all veggies and season with salt and pepper. Combine ranch and taco season until mix well.Place the salad in small ring mold and drizzle dressing over. Lemongrass ChickenServing: 30Lemongrass SauceServing: 1 qt.Ingredients:Sriracha sauce 1 c.Soy sauce 5 tbsp.Garlic clove 6 ea. (mince)Fish sauce 3 tbsp.Fresh ginger 3 tbsp. (grated)Lime juice 3 tbsp. Lemongrass 1 stalk (mince)Method:Combine all ingredients and whisk and set aside.ChickenIngredients:Butter 6 tbsp.Chicken thighs 30 ea. (bone in)Roasted peanuts 2 c. (chopped)Cilantro 3 bunch (rough chopped)Salt TT.Pepper TT.Method:Preheat oven to 400F. Large saucepan medium heat add butter and sear chicken skin down until golden brown or crispy 3 minutes per side. Add lemongrass sauce coat evenly.Place into oven for 30 minutes or until internal time is 165F. Broil for 3 minutes or until caramelized and slightly charred.Serve on hot plate with a bed of rice and garnish with roasted peanuts and cilantro.Sticky RiceServing: 30Ingredients:Sticky rice 6 c. (wash 3x & serving is 2 oz.)Star anise 4 oz.Whole cloves 2 oz.Water 3 qt.Method: Combine all ingredients place in rice cooker, serve when ready.Baby Bok ChoyServing: 30Ingredients:Baby bok choy 1 lb. (slice in half)Canola oilGarlic 8 oz. (rough chopped)Salt TT.Pepper TT.Method:Sauté pan high heat, add oil bok choy for 1 minute then add garlic. Sauté until garlic is light brown.Serve with chicken and rice.Thai Basil Ice CreamServing: 2 qt.Thai Basil Ice CreamIngredients:Whole milk 1 qt.Sugar 1 c. (split in half)Thai basil 2 bunches (Chiffonade)Salt pinch Egg yolks 8 ea. (beaten)Graham cracker 4 ea. (crumble, used for plating)Mint 1 bunch (Chiffonade & garish) Roasted peanuts 8 oz. (chopped)Method: Combine milk, ? c. sugar, and Thai basil in small saucepan bring to a boil. Remove from heat and let steep for 30 minutes. Blend in Vitamix then until basil is ground bing eggs and sugar mix until yolk is thick and pale. Add milk mixture and beat until combined. Pour back into saucepan on medium heat until thicken and nappe or temp. is 175F. Strain and ice bath until cold. Add to ice cream maker and churn for 20 minutes. Freeze in airtight container for 2 hours. Plate with crème anglaise in circle, then add the pound cake with another pour of crème. Then crumble, with a quenelle ice cream topped with whip cream. Garnished with roasted peanuts and mint.Pound CakeIngredients:Butter 16 oz. (room temp. & cut into medium slice)Sugar 6 c.Eggs 12 ea.AP flour 6 c. (shift)Heavy cream 2 c.Vanilla extract 2 tbsp.Whipped cream 2 c. (garnish)Method:Preheat oven to 325F and parchment grease sheet pan.Creaming method, then add vanilla and mix on medium until smooth.Bake for 50 minutes or until pass wood pick test. Let rest at room temp.Cut using a ring mold and set aside until ready to plate.Crème AnglaiseServing: 1 qt.Ingredients:Whole milk 2 c.Heavy cream 2 c. Vanilla extract 4 tbsp.Egg yolks 12 ea.Sugar 6 oz.Method:Sauce pot medium heat add milk, heavy cream, and vanilla bring to simmer and remove from heat.Whisk yolks and sugar in medium mixing bowl. Slow add cream mixture while whisking. Return to heat on low heat until thickens or nappe. Strain and ice bath set aside until ready to plate.Café au lait Panna CottaServing: 2 ? qt.Ingredients:Heavy cream 2 qt.Sweetened condensed Milk 2 ea.Salt pinchWhite vanilla extract 3 tbsp.Coffee powder 3 tbsp.Cocoa powder 2 tbsp.Gelatin sheets 10 ea.Sugar TTChocolate bar 1 ea. (long shavings & garnish)Pink Himalayan salt 1 pinch (garnish)Method:Sauce pot medium heat add condensed milk, heavy cream, vanilla, sugar, and salt bring to a simmer. Turn off heat and let steep for 10 minutes. Pour ? into another sauce pot set aside.Add espresso and cocoa powder to one of the milk mixers. Bring to simmer and whisk until dissolved.In two separate bowls with cold water add gelatin sheet (7 per qt.) allow to bloom for 5 min. Whisk gelatin into vanilla cream mixture, then pour into container (bring to simmer on double boiler if need to melt gelatin sheets). Test a small amount in the freezer for 5 minutes. Do the same for the coffee cream mixture. Pour vanilla cream mixture into desired serving dish then freeze for 10 to 15 minutes per layer. (Alternating between layers) Add pink salt to each layer.Set overnight and garnish with chocolate bar shaving and pink salt serve when ready.Blueberry MojitoServing: 1Ingredients:Mint 6 leavesBlueberry 2 oz. (muddle)Lime juice 2 oz.Simple syrup 2 oz.Club Soda SplashMethod:Combine all ingredients and ice shake and serve.Serve in lime salted glass garnished with blueberries and lime wedge.Lemongrass Jasmine Iced TeaServing: 1Ingredients:Lemongrass 5 pieces (cut & muddle)Vanilla-infused simple syrup 0.5 ozLemon 0.5 Jasmine Tea 4 oz.Grape juice 2 oz.Method:Combine all ingredients shake, strain into glass topped with ice, garnish with lemongrass and serve.Serve in lime salted glass with lemongrass “stick” and lemon wedges.Food Costing Rice Paper SaladLemongrass VinaigretteRice paper 25 sheets ea.$1.25 Lemongrass 3 stalk$1.50 Roasted Peanuts 16 oz.$1.00 Tarragon 2 bunches$6.00 Bean Sprouts 15 oz.$2.00 Roasted Garlic 8 oz.$1.50 Butter Crunch lettuce 6 heads$8.00 Champagne Vinegar 1/2 pt.$3.00 Scallions 1 bunch$1.00 Fresh Ginger 3 tbsp.$0.35 Siracha 1 c.$0.40 Dijon Mustard 1.5 oz.$0.15 Roasted Garlic clove 8 oz.$1.50 EVOO$16.10 30 servings Total:$15.15 30 serving Total:$28.60 1 serving Total:$0.50 1 serving Total:$0.95 Tomato Egg Drop SoupCiabatta Crouton SticksCanola oil 3/4 c.$0.30 Ciabatta loaf 3$0.15 Yellow onion 4 ea.$2.00 Garlic 8 oz.$0.75 Fish sauce 3/4 c.$0.30 EVOO 8 oz.$4.00 Ground pork 2 lb.$2.00 Mozzarella 3 c.$12.00 egg 3 ea.$0.45 30 serving Total:$16.90 30 serving Total:$5.05 1 serving Total:$0.56 1 serving Total:$0.16 Bánh Xèo TacosN??c Ch?m Dipping SauceTex-Mex Side SaladWhite rice flour 2 c.$2.00 Sugar 1 c.$0.50 Bell pepper 4 ea.$4.00 Sugar 1 1/2 tsp.$0.10 Garlic 8 oz.$0.75 Red Onion 4 ea.$2.00 Ground turmeric 3 tbsp.$0.15 Red pepper 4 ea.$0.60 Garlic 8 oz.$0.75 Unsweetened coconut milk 2 c.$4.00 Lime juice 1 c.$0.40 Corn 3 cn.$3.00 Bean sprouts 1 lb.$2.00 Fish sauce 3 oz.$0.15 Ranch 1 qt.$1.60 Medium shrimp 2 lb.$10.00 30 serving Total:$2.40 Taco seasoning 6 oz.$1.50 Red onion 3 ea.$1.50 1 serving Total:$0.08 Tomato 4 ea.$1.00 Red leaf lettuce 3 head$9.00 30 serving Total:$13.85 Canola oil 3 oz.$0.15 1serving Total:$0.46 30 serving Total:$28.90 1 serving Total:$0.96 Lemongrass ChickenSticky RiceBaby Bok ChoySiracha sauce 1 c.$0.80 Sticky Rice 6 c.$12.00 Baby bok choy 1 lb.$1.50 Soy sauce 5 tbsp.$0.13 Star anise 4 oz.$14.00 Canola oil 2 oz.$0.10 Garlic 8 oz.$1.50 Whole cloves 2 oz.$10.00 Garlic 8 oz.$1.50 Fish sauce 3 tbsp.$0.08 30 serving Total:$36.00 30 serving Total:$3.10 Fresh ginger 3 tbsp.$0.35 1 serving Total:$0.12 1 serving Total:$0.10 Lime juice 3 tbsp.$0.08 Lemongrass 1 stalk$0.50 Butter 6 tbsp.$1.25 Chicken thighs 30 ea.$15.00 Roasted peanuts 2 c.$1.00 Cilantro 3 bunch$6.00 30 serving Total:$26.69 1 serving Total:$2.19 Thai Basil Ice CreamPound CakeCrème AnglaiseWhole milk 1 qt.$0.75 Butter 16 oz.$1.00 Whole milk 2 c.$0.38 Sugar 1 c.$1.00 Sugar 6 c.$6.00 Heavy cream 2 c.$1.00 Thai basil 2 bunch$4.00 Egg 12 ea.$1.80 Vanilla extract 4 tbsp.$0.30 Egg yolks 8 ea.$1.20 Heavy cream 1 qt.$2.00 Egg yolks 12 ea.$1.80 Graham cracker 4 ea.$0.75 Vanilla extract 2 tbsp.$0.15 Sugar 6 oz.$0.50 Mint 1 bunch$2.00 30 serving Total:$10.95 30 serving Total:$3.98 Roasted Peanuts 8 oz.$1.50 1 serving Total:$0.36 1 serving Total:$0.13 30 serving Total:$11.20 1 serving Total:$0.37 Café au lait Panna CottaHeavy cream 2 qt.$4.00 Sweetened condensed milk 2 ea.$4.00 Vanilla extract 3 tbsp.$0.23 Coffee powder 3 tbsp.$3.00 Cocoa powder 2 tbsp.$0.06 Gelatin sheet 10 ea.$2.50 Chocolate bar 1 ea.$2.00 30 serving Total:$15.79 1 serving Total:$0.53 Operational ReviewPrep Day 1 I would have to say on the first day of prepping and operating the kitchen, it went extremely well than anticipated. I wasn’t nervous about running the kitchen but, rather nervous about running a kitchen with a fine dining style focus. I had plenty of experience leading military cooks in food operations. However, I was very limited in experience running a civilian kitchen especially one that focus on fine dining. While also managing fellow peers as they adjust to their stations.I arrived 10 to 15 minutes early before everyone else arrived to make sure all the ingredients had arrived. Incase if any recipes need to be substituted due to missing or limited ingredients. Shortly, after my team arrived I gave them orders of tasked that need to be executed for us to accomplished for the day. Prep Day 2Overall, on the second day we were able to finish all of our tasks withing a few hours. With some minor mistakes on my behalf as well as some of my peers. I didn’t scream nor did I degraded my peers when they messed up on a recipe. I asked them how they processed the recipe and dissected though their steps until we found the issue. Then quickly giving them corrective actions, then followed with them to see how it made a difference. Intern this both educated my peers and myself, giving my peers a better understanding in the culinary method prescribed in the recipe. This also gave me an additive by allowing me to improve on management skills.On the second day of prep, after getting majority of the dishes prep and ready for service. My team and I had to alter the recipes and dishes to a more contemporary and haute level. One in particular was the tomato egg drop soup with ciabatta bread crouton, we change the complexity and components of the dish. By adding local Adirondack vegetations and making a classic French omelet that replace the classical method for egg drop soup. This then followed by straining of the tomato broth and add then mixing in the chicken stock. This one dish has accumulated and fused four stable cuisines into one. This soup fused American, Chinese, French and Italian creating a more complex flavor profile without creating conflict with each other.Once the tasked was accomplished for the day, I release my peers after they cleaned the kitchen and put the food away. I check on all the prep accomplished for the day by touching and seeing it. Then prep for the next day by setting up each station as I would if I was working in that station. Before leaving, I would create a task list for the next day. Adding anything that needed to be done for the following day. This was a valuable lesson, allowing me to fulling see each station and operation as a whole. Without being constantly interrupted and losing my train of thought.Opening and RunningOn my opening day of the restaurant, I was blessed with a solid team being able to quickly adapt to the readjusted recipes. We were able to push out dishes quickly and efficiently like a well-oiled machine. We had no issues of any kind with any of the dishes serve. All of the dishes were exceptional and had many guests give praised to them.The star dish of the day was the “café au lait panna cotta”, followed by the banh xèo taco and the rice paper salad. My team and I predicted that they panna cotta would be a hit but, wasn’t excepting the taco or the rice paper salad to be a major hit as well. After the service was over and my team cleaned the kitchen and left. I stayed behind and prep for tomorrow. I created a task list of what needed to be done for the following day, re-stock the panna cotta, and check my peer’s station for dates/labels/overall readiness. I also cleaned all the dirty dishes, sweat the floors, and check the station once more before leaving.On the last day, we had one small issue at the past. I didn’t set up a system at past for my peer while I was talking to the guests. This led to confusion on what tickets had courses were fired and those that didn’t. Once the problem was found, I immediately set a corrective action in place. I told my peer who was running the past, that I’ve set three section for each course so there wouldn’t be any more confusion. Once the kitchen was cleaned and the food was packed for to go meals. I thanked my team and gave them personal gifts as a token of my appreciation. For their hard work and for those who chose to volunteer and assisted me through the week.QuestionnaireAfter reading the questionnaires I found that majority of guest knew or ate at a fusion restaurant before. They all unanimously would likely to return or recommend someone to eat at a fusion restaurant after their experience here. One guest wrote, “they all stood out because they blended so well and complimented the next dish.” Many of my peers suggested that the dishes were “too spicy” for our guest. However, that was not true at all with the guest loving the heat. One guest told me, “I’ve noticed as I was eating the first course to the second that the spicy level was increasing. It was such a nice change. By the time I had my third course the dessert cools off my pallet!” One guest who was a lacto-ovo-vegetarian, was an obstacle I had foreseen. This is due to many of Paul Smith’s college admission having dietary needs leading me to create a vegetarian and gluten free friendly menu. The guest asks me on the menu what I would recommend with someone of this particular dietary need. I suggested to them, to have the salad for containing no meat, followed by the taco without the shrimp and the either dessert. This guest was so impressed on how flexible these dishes were to fix their dietary needs without compromising the flavors or textures.Many of the guest, praised me for having a unique menu that focused on cuisine that wasn’t heavily based American nor European based. One guest said, “I never had baby bok choy. It was such a nice change and thank you for forcing me to try something new.” A couple of guests stated, “it was such a nice change from having menus that are particular based in heavy dairy dishes. This was so much more pleasant and interesting experience than previous capstones.” The provost at PSC stated, “this has been the best the Ganzi had ever been. I love the cuisines that were fused, and it was nothing like the past capstones.”Fusion CuisineFusion cuisine is taking an already established elements of culinary method set in one country then; altering the dish(s) with ingredients from another country to combine those culinary styles together thus making a new dish. Fusion cuisine has been established as both a trend and a fad depending on whom you ask. Many chefs from different backgrounds have heard, experimented, or gain fame from fusion cuisine. Before one chooses to innovate in fusion cuisine, they must understand the concept of fusion and its massive history from the Silk Road to the immigration of Ellis Island.History of Fusion CuisineThe exact birth and heritage of fusion cuisine is mostly lost in time of the early centuries when humans created the concept of cooking. Most believe there was fusion cuisine from traders traveling through the Silk Road or in the Mediterranean and Black seas.The methodology for fusion cooking is to adapt different spices and ingredients blending these flavors together forming a new flavor overall. Then combining each of them in an unknown manner, effectively to create a new food item with undiscovered taste or texture. “By exploring and mixing different ingredients from other cultures we are able to create a new dish or flavor that hasn’t been seen before.” CITATION Far17 \p 149 \t \l 1033 (Ferdous, 2017, p. 149)The earliest recording of the concept of fusion cuisine was dated back in the 1970s in France. “The term fusion was coined by chef Norman Van Aken in 1988, he described it an article talking about the American culinary food trend of combining flavors from different styles of cuisines. Then adding a contemporary culinary twist to modernize the dish.”CITATION Ann19 \p 22 \t \l 1033 (Wu, 2019, p. 22)Another method that led to the creation and spread of fusion cuisine can be traced back to the French colonial empire during 1534. The expansion of the French imperial expansion from the French monarchy for centuries, established colonies around the globe. Thus, creating modern countries such as present-day Canada, Vietnam, Madagascar, and majority of Northwest Africa. These French colonies had to adopt the local ingredients. Due, to the lack of traditional French ingredients that weren’t able to be transported or unable to be produce. In the countries that were selected to established as French colonies. “This led to several French chefs to begin offering food that combined with the traditional French cuisine and fused with the local cuisine such as like Vietnamese and Chinese cuisines. Due to them being the furthest away from France. This concept quickly influenced to other major European cities and along the American coast lines as well.”CITATION the \l 1033 (gastro, the great) These colonies brought new foreign ingredients to France and also allowed adventurous French chefs to travel to those colonies and study the culinary traditions there. When French chefs inhabited Vietnam, they influenced the Vietnamese food culture heavily. They would take all the fine and local ingredients leaving almost nothing. This made the Vietnamese chefs to adapt by obtaining lower quality ingredients or whatever was available at the time. Once the French colony was removed and the French government left Vietnam. The Vietnamese chefs took the French signature food such as the baguette, p?té, coffee, etc. Then turning these French products into well-established modern-day Vietnamese cuisine such as bánh mì (Vietnamese sandwich) or cafe da c?a b?n (Vietnamese coffee). CITATION Ann19 \l 1033 (Wu, 2019)Bryan Hammond, Banquet Chef at Turning Stone Resort Casino stated the influence of different cultures melting together in turn created fusion cuisines. “Currently I am near New York, where the refugee center has put southeast Asian communities (Burmese, Thai, Etc.) in a very close living space to eastern European communities (Serbian, Czech, and Macedonian), and with that I see families coming together and unique cultures exchanging idea while breaking bread.” Instead of colonization, the new modern way of how fusion cuisine will continue to grow is through refugee centers.Melting PotsRefugee centers like Ellis Island on the east coast, Angel Island on the west, and the southwest region of the United States. Whether the immigrants were fleeing a war-torn country, starting over, or looking for a better quality of life. They all brought their countries cuisine with them. This created small cultural hubs in metropolitan cities that later grew into the city’s stables.Ellis Island is historical for holding will over 12 million immigrants between 1892 to 1954. In 1892, was the first Ellis Island immigration station officially opened allowing seven hundred immigrants to pass through. A little over seven decades later, President Lyndon B. Johnson issued the Immigration and Naturalization Act of 1965. This allow immigrants from third world countries to enter the United States. This help establish and create small culture centers New York City which are now known as “Little Italy” and “Chinatown”.Similar to Ellis Island, Angel Island was the west coast immigration center processing majority of east Asian countries but, also from New Zealand, Mexico, and Russia. Due, to majority of Asian immigrants coming from Angel Island, California has more Asian culture center established such as “Little Tokyo”, “Koreatown”, “Little Sai Gon”, etc.These places would later be dubbed “the melting pot”. Which over time lead to interracial relationships breeding more fusion cuisines and importing/producing new foreign ingredients. Executive Chef Saul Ramirez from Sodexo Truman university states, “I have benefited from infusion cuisine. Specially in California. There are several things not available to New York, or at least not fresh. Salsofi root, prickle pear, Yuca, and several other products available in California.”Modern Fusion CuisineFusion cuisine can be easily found in metropolitan areas, due to their culturally diversity and need for innovative to draw in new consumer away from their competitors. “Fusion cuisine can also be an asset by drawing in traveling tourist. This has led to the creation of the tourism sector in some countries. CITATION Far17 \p 149 \t \l 1033 (Ferdous, 2017, p. 149)Chefs Roy Yamaguchi and Wolfgang Puck are credited for the modern concept of fusion cuisine. Chef Puck would add his affinity for Asian flavors into his European style dishes. “This created an innovative dish that quickly gained popularity in California and across the United States.”CITATION Hay16 \p 19 \t \l 1033 (Helmstetler, 2016, p. 19) In an interview with chef Wolfgang Puck by Perry Garfinkle of The Wall Street Journal. Chef Wolfgang said, “I don’t think these new concepts need to be defined or named immediately. It will become a trend that everyone can jump on and imitate rather than innovate. It is not as simple as adding ginger and soy sauce, and voila, you created an Asian fusion dish.CITATION Hay16 \p 19 \l 1033 (Helmstetler, 2016, p. 19)The benefits of being able to create fusion cuisine helps bring in new customers and establishes a more diverse and appealing style compared to other competing restaurants. Banquet Chef Bryan Hammond from Turning Stone Casino states, “Having my career centered on banquets means that I am often using fusion cuisines because they are very popular in events and catering.” Today the most practiced forms of fusion cuisine are the combination of European and Asian cuisine. Due to the extremely divergent culinary characteristics from centuries of influencing one another or chefs exchanging ideas and/or recipes among themselves. This caused the creation of Pan Asian fusion cuisine, due to it being a less difficult concept to pull off. This can be contributed to the many Asian countries sharing similar ingredients, seasoning, and having common threads of cultures. Asian Fusion CuisineAsian fusion has to be one of the most popular cuisine in the United States. First appearing in the 1960s, when American chefs were experimenting on blending European and Asian cuisines. “Richard Wing, of Imperial Dynasty in Hanford, California, is widely credited with creating one of the first fusion cuisines when he combined French and Chinese cooking traditions at his family's restaurant in the 1960s.” CITATION Cha10 \l 1033 (Martineau, 2010) What makes a dish “Asian fusion”, like chef Wolfgang said you can’t toss in local ingredients then adding soy, ginger, or MSG and calling it an Asian fusion cuisine. This would only be a disaster as well as shows how the chef is unable to understand the concept of fusion cuisine. Many Asian fusion dish ideas began with Asian immigrants leaving their homeland to come to other countries like the United States. Having no traditional ingredients relatively available, led many to adopt local ingredients while still applying traditional methods to match their original concept of the dish. For example, the “California roll” combines Japanese cuisine and culinary methods with additional usage of Mexican ingredients. Viet CajunIn recent years Viet Cajun has been on the rise as a popular Asian fusion cuisine. Both Vietnamese and Cajun cuisine having French influences and using similar ingredients. Based in Houston, Texas Viet Cajun has been a trend for over the past 15 years with no exact date of birth. The fall of Saigon led many South Vietnamese immigrants flee to Houston. In turn, this created a diverse culinary identity along with other immigrants. This mass migration stewed and established the Vietnamese cuisine into American taste. Then another wave of Vietnamese immigrants and Vietnamese Americans fled from New Orleans due to hurricane Katrina with this perfect storm came Viet Cajun. “More than 40 years after the first immigrants made their home in Space City, the blending of traditional Vietnamese flavor with ingredients from the nearby Gulf make for one of the most delicious expressions of Houston’s culinary identity:?Vietnamese-Cajun crawfish.”CITATION Vie17 \l 1033 (Viet Cajun Crawfish , 2017) This was match made in heaven. Due, to both cuisines having a common based influenced French cuisine and ingredients. “Cajun cuisine and Vietnamese cuisine complement each other because of their ability to downplay each other’s stronger flavors while highlighting subtler tones. For example, the rich butter of Vietnamese cooking counteracts some of the powdery spice of Cajun cooking.”CITATION Vie17 \l 1033 (Viet Cajun Crawfish , 2017)?Another Viet Cajun concept on the rise as recent as 3 years ago there is a restaurant in a gas station called the “Bánh Mì Boys”. Based in Metairie, Louisiana the Bánh Mì Boys created the Vietnamese Po Boy a fusion of the Mississippi Delta and the Mekong Delta. They combined fresh Vietnamese herbs and vegetables with heavy fried proteins of Louisiana. They are currently franchising and expanding their fusions menu with new smoke brisket bánh mì, Vietnamese poutine, and Pho wings. They continue to experiment with Viet Cajun cuisine to bring new innovating flavors and draw in new curious consumers.Understanding and Respecting Fusion CuisineFusion cuisine has left a divide in culinary world with majority of chefs agreeing than apposing against it. This led to many chefs jumping on the band wagon and trying to combine unexpected flavors and unique concepts that haven’t been seen before. Chef Commillus Woodard from the University of Maryland Medical Center showed support for the fusion cuisine stating, “Definitely a positive impact, we’ve been fusing in the culinary field for a long time and not really knowing it until the past few years! I’m a vegetarian so fuse healthy food items regularly! I do this a lot with my vegetarian lasagna by fusing my tofu with vegan cheese, flax seeds, and protein powder.” Executive Chef Saul Ramirez from Sodexo Truman University also showed support for fusion cuisine, “fusion cuisine gave a twist to classic dishes and helped developed a better flavor profile.” However, many of these chefs weren’t well educated around the concept of fusion cuisine enough and their effects became less than desirable. “This led to the term “con fusion” was dubbed, resulting from chefs haphazardly combining ingredients that didn’t necessarily taste well together.” CITATION Hay16 \l 1033 (Helmstetler, 2016) To avoid a catastrophic dish when attempting to create a fusion dish. It is best to research or study the methods in the cuisine as well as the compatibility of the ingredients indent to be fused together. “Cooks and chefs’ intent on pulling off a successful cuisine research their ingredients carefully and think about how flavors and textures will combine for the diners. While novelty is certainly commendable, restraint is also important.” CITATION Exq15 \l 1033 (Exquisite Taste, 2015)Without the knowledge and understanding of the ingredients or culture background will only bring incompatible textures and flavors creating an undesired mess of a dish like adding jam to stir fried rice. “These combinations have important implications not only on the material side, but also and most importantly with respect to the sociocultural sphere and the symbolic dimension.” CITATION STA17 \l 1033 (STANO, 2017) Banquet Chef Bryan Hammond from Turning Stone Casino said, “I encouraged my cooks and fellow chefs to dabble in other cultures’ cuisine outside of work. I also don’t allow any of my cooks or chefs to be using other cultures’ cuisine in their professional setting. Until he/she has committed to the product and ingrained in the cultures’ they chose to represent as part of their professional identity.”I agree with the chef’s ideology, only having the ability to completely understand that your using ingredients and the culture background it offers. Only then will you be able to produce a dish not only delicious but, that brings homage to the cultures you are trying to combine in one dish. ConclusionAfter finalizing my research I’ve concluded that though fusion cuisine is a trend and will stay for a long period of time in the future. It has the potential to destroy careers and pollute the culinary world with more “con fusion”. For fusion cuisine to be successful, the chef must understand the technique more than the flavor. I researched and chose one cuisine as my based to fused with. The based cuisine allowed me to have a set base of ingredients. An also any cuisine that have similar ingredients for a more fluid fusion as well as the based cuisine’s culture influences that helped it evolved. Fusion Capstone For my culinary capstone, I have chosen Asian fusion cuisine. My based cuisine is Vietnamese fused with European, North American, and southeast Asian cuisines. I chose the Vietnamese cuisine as my based due to my cultural heritage and the cuisine itself has heavy fusion influenced that helped it evolved. The modern Vietnamese cuisine was mainly based off of Chinese cuisine due to the its geographic location and being ruled by Chinese dynasties. Then later with different colonization from the Dutch, Mongolian, Japanese, Portuguese, and the United States of America. However, the French and their colonies were the most influential. Here are some of the guest overall experience with the capstone. “They all stood out because they blended so well and complemented the next dish.” “Amazing 5 stars!” “All of the dishes were fabulous!” “They all were great, and flavors built onto the next.” “Loved the whole meal!” “Great as usual.” “Food presentation was amazing!” “As always, outstanding. Chef Tu certainly pulled off a 5 star!” “Very educational.” “Mind blowing!” “Fantastic, Tu truly out did himself with this meal. Loved everything!” “What a delicious assortment of flavors and enjoyed it all!”AppetizersFor the appetizers I made a deconstruction of a spring roll into salad. Salads aren’t a stable dish in Vietnam nor in southeast Asian but, wraps and rolls are. I took a spring roll which is a popular dish all across east and southeast Asia and turning it into a salad. This was due to the similar ingredients in the filling of the roll that can be found in Asian and Europe then turning the rice paper into a crouton. The creation of the dressing I had to incorporate French vinegar and herbs that were similar or related to southeast Asian vinegar and herbs. Then creating an emulsion to blend all these flavors together making a dressing similar to European and American dressing with southeast Asian flavors. Here are some of the complements from our guests’ experience with the salad. “The salad had a nice complexity and contrasting textures.” “The rice paper salad was very interesting.” “Loved! The kick on the salad and great flavor to boots!” “The salad was a clever approach. The siracha was a good choice.” “The rice paper with the salad was so creative!!” The soup I had took from a recipe that combined American classic tomato soup with Chinese classic egg drop soup. Combining these stable dishes was a bit difficult because one being a broth the other being a puree. I was able to dice the tomato and combined it with the egg drop soup broth. Instead of making the egg drop soup classically, I decided to add a French omelet into the mix by julienning it and adding it last to the soup. I also given it some Adirondack local vegetables as another twist to the dish. Instead of crackers for the tomato soup, I changed it to Italian bread sticks that not only add texture and flavor but another fusion overall. Making this one dish having four global stable cuisines fused together. Then with chef McCarthy suggestion, we created a personal and memorable experience for the guest. By plating the soup and broth separately. Giving the appearance of a salad, shortly followed by the pouring of the broth giving the guest a personal experience with the chef and seeing the broth coating the plated dish. Here are some of the complements from our guests’ experience with the soup. “The tomato soup had an excellent flavor.” “The soup was so well seasoned! Croutons were perfect!” “The tomato egg drop soup was amazing.” “The soup had great flavor and presentation!”EntréeThe first entrée which is the bánh xèo taco, this was very unique dish in itself. I came by this dish after seeing it first appeared in Anan Saigon, a Vietnamese Michelin star restaurant in my hometown Ho Chi Minh City, Vietnam. To make this dish my own, I followed the traditional northern Vietnamese recipe for the crêpes?batter and thicken to a more pancake like texture. Then filling it with Adirondack local vegetables that are similar to vegetables in tacos and adding a butterflied shrimp. This crêpe usually comes with n??c ch?m a stable Vietnamese dipping sauce. Instead of using bird’s eye chili peppers, I substituted it with red and green serrano peppers. This still offered the same complex flavor giving off a savory and spicy after taste without overwhelming each other. This is followed by a simple Tex-Mex salad containing vegetables from both Mexico and Texas tossed in taco seasoning. Served with a dash of ranch. This was a very popular entrée and with many guests being surprised of the complexity the dish offered as well as its overall flavor profile. Here are some of the complements from our guests’ experience with the taco. “The taco stood out to me, especially the side sauce and salad.” “The taco! It was such a neat twist on things”. “The taco was phenomenal. The subtle spice of the peppers perfectly complemented the sauce and the crêpe was delicious.” “The tacos were so good and well balanced of hot and savory.” “I enjoyed the sauce option with the taco, which I tried separately, together, or not at all, great layers!”The lemongrass chicken was a recipe that I’ve used before. However, the original recipe was Thai and adding siracha make it a fusion with Vietnamese. This wasn’t enough so I decide to create a dish that fused southeastern and east Asian cuisine into one dish. I chose to add sticky rice, since it was a stable main dish for eastern Asia and a stable for desserts in southeast Asia. Then adding star anise and cloves to sticky rice giving off an aromatic aroma. The rice was also used to entice the guest to used it to soak up the lemongrass sauce mellowing out the spicy flavors. Lastly adding the baby bok choy which was locally grown on Tucker’s Farm which is a local Adirondack vegetable now. Also, its origins coming from China which had a large influence over southeast Asia. Here are some of the complements from our guests’ experience with the chicken. “The lemongrass chicken was delicious, great color and flavors.” “The chicken was amazing!” “The chicken melted off the bone.” “The lemongrass chicken was perfectly spicy! All the flavors were fantastic!” DessertThe first dessert which is the Thai basil ice cream, which was a difficult dessert to create a dish with. Since Asian cuisine isn’t big on dessert, I had to look at contemporary desserts mainly in European cuisines. This gave me the ideal of using southeastern Asian herbs and fusing it with French ice cream making methods. This is followed by a vanilla pound cake that has origins from Great Britain giving it warm sweet flavor to accompany the savory ice cream. I add crème anglaise to moisten the pound cake and offer another sweet flavor to the mix. Topping off with a graham cracker crumble and roasted peanut with both giving a crunchy texture that can easily complement the blending with the other flavors. This intern created a fusion of southeastern Asian, European, and American cuisines. Here are some of the complements from our guests’ experience with the ice cream. “I loved the ice cream. The savory touch of basil was new and different.” “The Thai basil ice cream’s flavor combined so well.” “The ice cream was great!” “The Thai basil ice cream I never had before, it was great!”The café au lait panna cotta was my star dish for the capstone. Due, to its many complexity of flavors and overall uniqueness. This was the most predominantly difficult dish to fused. Due to my Vietnamese cuisine already dominating majority of my menu as well as Italy’s strong influence over the coffee culture and the panna cotta’s country of origin.I had to find a way to change or fused this particular dish that didn’t come from Europe nor Asia. After some hours researching, I found the term “café au lait”. This French term translated into “coffee with hot milk”, this is a common term used all across Europe. This sparked an idea in me, since the world has some form of “coffee with hot milk”. I can fuse majority of cuisines, if not the whole global cuisines into one dish! By using dark roasted Arabica coffee beans with its origin from Ethiopia and it being the modern day’s most popular coffee bean to use in the world. This is also an export from product from Vietnam during the French colonial occupation. I was able to use Vietnamese ice coffee which in itself “coffee with hot milk” into my panna cotta. Then adding pink Himalayan salt in between each layer adding a crunch factor as well as infusing Pakistan cuisine. Finished with a shaving of glazed chocolate which offered French and Mexican cuisine. This is due to the origins of chocolate coming from the Aztec which is now modern-day Mexico. This allowed me to fusion cuisine from all cultures around the world. Here are some of the complements from our guests’ experience with the panna cotta. “Loved the coffee and salt flavors of the panna cotta.” “The panna cottas were phenomenal!” “The panna cotta was amazing!” “Loved the panna cotta!” “The panna cotta was to die for!” “The panna cotta, the flavors were perfect!”InterviewsHave you used fusion cuisine before and where? Chef Saul Ramirez: I have benefited from infusion cuisine. Specially in California. There are several things not available to NY, or at least not fresh. Salsofi root, prickle pear, Yuca and several other products available in California.Chef Bryan Hammond: Having my career centered on banquets means that I am often using fusion cuisines because they are very popular in events and catering.Chef Amy Fanning: My experience with fusion cuisine?has been?limited experimenting?in a retail?setting?at a hospital.???What's your thoughts on fusion cuisine and why? Chef Saul Ramirez: fusion cuisine gave a twist to classic dishes and helped developed a better flavor profile.Chef Bryan Hammond: I am opposed to fusion food; I feel like proper fusion is craftsmen (not specifically chefs) who share across cultural borders. I feel fusion cuisines do more harm than good in producing an authentic or engaging experience with the guest. Also, several types of fusion in the industry and often they are insulting to one of the cultures involved. I hope that the concept of American Fusion Cuisine compresses and reduces down to the community level.Chef Amy Fanning: I believe all cuisine began at one point with a blending of styles and would consider this fusion. My style of cooking includes utilizing what's around me and intermingling flavor profiles.??Do you think fusion cuisine gave a positive or negative impact on the culinary industry and why? Chef Commillus Woodard: Definitely a positive impact, we’ve been fusing in the culinary field for a long time and not really knowing it until the past few years! I’m a vegetarian so fuse healthy food items regular! I do this a lot with my vegetarian lasagna by fusing my tofu with vegan cheese, flax see, and protein powder. Chef Saul Ramirez: fusion cuisine gave a twist to classic dishes and helped developed a better flavor profile.Chef Bryan Hammond: Modern American Fusion has changed the palate of the consumer negatively over the last 50 years, it has misguided chefs into believing that unique is better than authentic. With this the natural sharing of cultural dishes has slowed as we are forcing flavors together to manufacture a “Wow” effect. Additionally, this aggressive fusion has had a negative effect on global supply chain, needing to have fresh pineapples in Maine. In all cases it was not about making something new it was about looking at something through a different cultural / technical lens. in my experience American Chefs will botch fusion by not understanding technique more than flavor.Chef Amy Fanning: I don't think that it had an extreme effect one way or the other. Just like any other type of cuisine it all depends on the quality & taste?of the food prepared, if the food isn't good what is the point.4. Have you worked with someone or in a kitchen that used fusion cuisine and what impact did it make on you?Chef Bryan Hammond: I have collaborated with many chefs in a fusion environment, most experiences I would equate to “Cheesecake Factory Fusion,” being refined specifically for the American pallet. These are typically family meals, where we are unabashed and freely expressing ourselves to our peer groups. I can fondly remember making some ridiculous grilled cheeses with an Italian chef who brought product from his home country and teased to make something from them. It was along the lines of a Panettone Croque Monsieur. Chef Amy Fanning: There was a Chef, I worked with who did experiment?with intermingling?flavors.?By watching him and tasting his food it showed me a better understanding of what worked together and what did not.?What do you think would make a fusion cuisine restaurant/dish successful (taste, profit, sale, etc.) and why?Chef Commillus Woodard: When you prepare a food item, as long as the presentation and taste is good, people really don’t care about anything else!Chef Bryan Hammond: Taste: To make a truly phenomenal fusion concept: authenticity, lifelong commitment, respect for a culture and research are critical. My goal in creating a dish is to transport that person to time and place, it’s critical to remember if you brand yourself with a specific ethnicity or cultural representation you are immediately competing with the elders of this culture. Profit: Unfortunately the concept of fusion is seen as a marketable word in general “Cheese Cake Factory” Fusion is a great way to stretch a little bit of protein a long way; Tex-Mex Egg Rolls, Mediterranean chicken dumplings typically have great margins, as they are typically manufactured and utilizes starches to stretch high cost proteins. Genuine fusion is typically a little cost prohibitive because locating craftsman to source quality products can be difficult if you are pairing two far off regions. Sale: Without a doubt fusion is a long-lasting trend, and I truly believe it is not going away anytime soon.Chef Amy Fanning:I think what would drive a fusion restaurant would be location first and foremost.?? If your business location doesn't fit the needs of the local community around you it will be a hard-fought battle for customers.?? ex. a fusion restaurant in small town, USA vs. a major city?Menu would be the second driver this would breakdown into Recipe development, Proper Costing of Items and Labor Management.?? If your recipes aren't?good then?no matter what type of cuisine you are preparing will matter, so the food better taste good.?? The food cost of items will determine how much income your business will need to be successful.???Are you charging enough to keep the business alive or?are you are charging too much that customers aren't willing to pay; either way keeping an eye on your finances?will help you?make better business?decisions??? Labor management would be the time it takes an employee to produce the dish from start to finish.?? Is this employee worth the cost of his/her salary??? Are they knowledgeable??Will they follow your set recipes to make every dish the same every time?ReferencesOnline Resources:The History of Fusion Cuisine fusion revolution: the evolution of fusion cuisine by Helmstetler, Hayley History Channel World’s First Asian Fusion by Martineau, Chantal Cajun Crawfish is the most delicious expression of Houston’s diverse culinary identity by Houston eater Cultural Politics of Asian Fusion Food by Wu, Anna CUISINE AND THE ASCENSION OF CULTURAL CUISINE by the great gastro Resources:Fusion Cuisine: Innovations in Combining Elements of Different Culinary Traditions pg. 149 (Textbook)Con-Fusion Cuisines: Melting Foods and Hybrid Identities by Stano, Simona pg. 910Interviewees: Saul Ramirez, Executive Chef at Truman University “Fusion Cuisine”. August 23, 2020Bryan Hammond, Banquet Chef at Turning Stone Resort Casino “Fusion Cuisine”. August 23, 2020Amy Fanning, Dining Service Director at Unidine “Fusion Cuisine”. August 31, 2020Commillus Woodard, Food/Nutrition Production Manager at University of Maryland Medical Center “Fusion Cuisine”. August 23, 2020 ................
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