“Westernizing a cuisine isn’t all that challenging,” said Jonathon Deutsch, program director of Drexel University’s Center for Hospitality and Sport Management. “You take an ingredient, add a new sauce, and make it your own dish.”
That may be true in theory, but after decades of Asian fusion experiments and attempted innovations, the list of success stories when East meets West is a relatively short one. Asian fusion, after all, is a wide umbrella that includes items such as Cheesecake Factory’s SkinnyLicious® Asian Chicken Salad, California Pizza Kitchen’s Thai Chicken pizza, and Buffalo Wild Wings’ Asian Zing® wings.
Still, nothing seems to extinguish the burning desire of the American chef to bring Asian flavors into mainstream Western dishes. Which is why I recently found myself in a kitchen with a bunch of Drexel culinary students and their professor Mike Traud as they prepared their final projects for the term’s Korean Cuisine class. The assignment was one we all imagine lies behind Subway’s Sweet Onion Chicken Teriyaki Sandwich: Create a take on a classic Western dish using Korean ingredients. MORE