1.
PHILIPPINE WOMEN’S UNIVERSITY
PROF. MARIANNE T. EVANGELISTA, MSHRM
GRADUATE SCHOOL
ADVANCE NUTRITION IN THE HOSPITALITY INDUSTRY
“Fusion Cooking”

2.
FUSION COOKING
• Fusion cooking is using
the old familiar recipes
and changing the
spices, even main
ingredients and cooking
methods to come up with
a very similar dish which
may taste similar or look
similar to the original
ethic dish.

3.
FUSION FOOD / CUISINES
• Fusion cuisine
usually refers to a
style of cooking that
has been influenced
by two or more
regional styles.
• Asian fusion is the
most common, which
combines European
and Asian cooking
styles.

4.
HISTORY OF FUSION COOKING
• The roots of fusion cooking are
probably ancient, since humans
have been exchanging culinary
heritage for centuries, but the
concept became popularized in the
1970s
• French chefs began to offer foods
which combined traditional French
food with Asian cuisine, especially
foods from Vietnam and China. The
concept quickly spread to other
major European cities, along with
the American coasts.

5.
CONTINUATION:
• Wolfgang Puck is considered as one of the pioneers of
fusion cuisine. However, his restaurant "Chinois" was
named after the term attributed to Richard Wing, who
in the 1960s combined French and Chinese cooking at
the former Imperial Dynasty restaurant in Hanford,
California
• “New World Cuisine," and all other names for fusion
cuisine, have their roots in the 1970s in the
emergence in France of “Nouvelle Cuisine”, which
combined elements of French and, primarily,
Japanese cooking (Sokolov, 1992).

6.
BIOGRAPHY: WOLFGANG JOHANNES PUCK
“PIONEER OF FUSION COOKING”
• Wolfgang Johannes Puck (born Wolfgang Johannes
Topfschnig on July 8, 1949)
• He is an Austrian celebrity chef, restaurateur, and
businessman based in Los Angeles. Wolfgang Puck
restaurants, catering services, cookbooks and licensed
products are run by Wolfgang Puck Companies, with
three divisions.
• He was born to Maria Worth and a butcher who
abandoned her before their child's birth. Maria married
Josef Puck in 1956, who adopted Wolfgang. The
marriage produced another son and two daughters.

7.
CONTINUATION:
• He learned cooking from his mother, who sometimes
worked as a pastry chef. He trained as an apprentice
under Raymond Thuilier at L'Oustau de Baumaniere in
Provence, at Hotel de Paris in Monaco, and at Maxim's
Paris before moving to the U.S.A, in 1973 at age 25.
• Following the 1981 publication of his first
cookbook, Modern French Cooking for the American
Kitchen based on his Ma Maison recipes, Puck opened
the restaurant Spago on the Sunset Strip in 1982. Fifteen
years later, in 1997, Puck opened the award-winning
Spago in Beverly Hills, which has been recognized as
one of the Top 40 Restaurants in the U.S. since 2004.

8.
WOLFGANG JOHANNES PUCK
1970 PRESENT

9.
WOLFGANG PUCK RESTAURANT

10.
NOUVELLE CUISINE
• It is, in a word, the
marriage of health-
conscious California
to traditional France.
• Consider it an
updated version of
French cuisine-
flavorful food with a
light-
handed, healthy
approach

11.
GOOD FUSION CUISINE
• While novelty is certainly commendable, restraint is
also important, especially for people who are just
beginning to explore the culinary traditions of other
places.
• Good fusion cuisine combines ingredients and
cooking techniques from several cultures in a way
which pulls together well, creating a seamless and
fresh dish.
• Confusion cuisine, on the other hand, throws
ingredients together like confetti, and sometimes
causes an inevitable clash.

12.
TYPES OF FUSION COOKING
• Fusion cuisine is general term for the
combination of various forms of
cookery, the concept can take several
forms.
1. Sub-regional Fusion
2. Regional Fusion
3. Continental Fusion
 Asian – Western Fusion

13.
SUB – REGIONAL FUSION
• Combination of Cuisines from different sub-regions (e.g.
provinces, town, or places) in a country or state in one
eating experience.

14.
REGIONAL FUSION
• Combination of Cuisines from different countries in a
region or continent (e.g. Asia)
And
And

15.
CONTINENTAL FUSION
(Asian-Western)
• Combination of cuisines of Asian countries and Western Countries
And

16.
FUSION COMBINATION GUIDE
CUISINE
REGIONAL Africa · Asia · Caribbean · Europe · Latin America ·
Mediterranean · Western Asia · North America · Oceania ·
South Asia
STYLES Fast food · Fusion · Immigrant
TYPE OF FOOD Confectionery · Dairy products · Fruit · Herbs / Spices ·
Meat · Vegetable
CARBOHYDRATE STAPLES Bread · Cassava · Pasta · Potato · Quinoa · Rice · Sweet
Potato · Yam
TYPES OF DISH Curry · Dip · Pizza · Salad · Sandwich · Sauce · Soup · Stew
TECHNICAL Techniques · Food preparation utensils · Eating utensils ·
Weights and measures

17.
POSITIVE OUTCOME OF FUSION COOKING
• Consumers become increasingly concerned with living
healthier lifestyles, the idea of mixing the healthiest
elements from a variety of cuisines becomes
appealing.
• The combination of these cultural and economic
elements increases the likelihood that many culinary
forms and combinations will exist.
• The combination of these cuisines can fix the gap
between countries by appreciating and adapting each
and every cuisines all over the world.

18.
ISSUES IN FUSION COOKING

19.
CHEF FERNAND POINT
• He is called as the "Father of
Nouvelle Cuisine" and Master of
Le Grand Cuisine.
• Point is undoubtedly one of the
greatest chefs ever. When he was
only 26, he established
Restaurant de la Pyramide as an
international gastronomic mecca.
• His culinary mentorship resulted
in the generation of world
renowned chefs like Francois
Bise, Alain Chapel, Louis Outhier,
Paul Bocuse, Jean and Pierre
Froisgros that continued his
works.

20.
CHEF JAMES BEARD
• He is respected as the "Father of
American Gastronomy".
• In 1955, he established "The
James Beard Cooking School"
where he taught cooking to men
and women for about 30 years.
• He wrote several books on
cooking which became classics.
Some of these are 'The James
Beard Fusion Cuisine
• When he died in 1985, he left a
legacy of culinary excellence to
the coming generations of
professional chefs.

21.
CHEF GEORGES AUGUSTE ESCOFFIER
• In 1928, the German Emperor Kaiser
Wilhelm II told him that he was the
Emperor of Germany, but Escoffier was
the Emperor of chefs.
• Escoffier wrote many books out of
which 'Le Guide Culinaire' in 1903, 'Le
Livre des Menus' in 1912 and 'Ma
Cuisine' in 1934 are the most popular.
• His three most crucial achievements
are revolutionizing and modernizing
the menu, the art of cooking and the
organization of the professional
kitchen.
• He developed the first a la Carte menu.

22.
CHEF JULIA CHILD
• She is a member of the International
Association of Culinary Professionals
and a co-founder of the American
Institute of Wine and Food.
• In 1963, the TV cooking show "The
French Chef" was a huge success. She
has written several books of which
'Mastering the Art of French Cooking'
published in 1961 was immensely
popular.
• Child started "L'Ecole des Trois
Gourmandes", a cooking school, in
1951 along with Simone Beck and
Louisette Bertholle.

23.
CHEF FERRAN ADRIA
• He is considered the father
of modern Spanish cuisine.
• Admirers come from
different corners of the
world to El Bulli, his
restaurant in Roses, Spain.
• He uses new techniques
and gadgets and has a
wonderful creativity by
combining different fusions
of cuisines.

24.
CHEF TODD GRAY
• He is altering the definition
of American food.
• He is trying to prove that
American cuisine is not
limited to bland, mass
market and pre-packaged
fodder.
• One of Washington D.C.'s
premier restaurant's has
been created by him.

25.
CHEF PATRICIA YEO
• She is known for
blending exotic
Asian, Mediterranean and
South western ingredients
into unique delicacies.
• Her Eclectic American
restaurant AZ has started
in 2000.
• She has authored the
cookbook 'Cooking from
A to Z'.

26.
CHEF THIERRY BLOUET
• In 2000, he was honored with
the rank of Maitre Cuisinier in
France.
• He established the world
famous "Cafe des Artistes"
restaurant in Puerto Vallarta.
• The Sauteed scallops Marinated
in Orange, Mystique stuffed
Chiles w Shrimps and Sea Bass
Cafe des Artistes entice people
to visit Blouet's restaurant a
fusion of Carribean and Latin-
American Food.

27.
CHEF JOHN ASH
• He is an internationally
recognized Northern Californian
chef and specializes in wine
country cuisine.
• He has authored books like
'American Game Cooking: A
Contemporary Guide to preparing
Farm-Raised Game Birds and
Meats' and 'From the Earth to the
Table: John Ash's Wine Country
Cuisine'. Cream Almond Fresh
Oysters and Chocolate Truffle Trot
are some of his delicacies that
enjoy international acclaim.

28.
CHEF SANJEEV KAPOOR
• He is the top Indian chef.
• He has written several
books out of which some
are 'Celebration of Indian
Cookery', 'Best of Chinese
Cooking', 'Khana
Khazana' and 'Low
Calorie Vegetarian
Cookbook'. He is an
anchor in the TV show
"Khana Khazana".

29.
CHEF LUCAS NDLOVU
• The International Chaine de
Rotisseurs has honored him
as one of the 24 South
African chefs.
• He is known to share his
dishes with poor children
also.
• Avocado with ginger, honey
and celery, paper-thin
ostrich carpaccio, grilled
baby kingklip rolled in
macademia nuts are some
of his famous dishes.

30.
CHEF SAMUEL ARNOLD
• He is famous for blending
Mexican, Indian and frontier
American tastes.
• The dishes he prepares have
exotic titles like Chicken
Livers Volkswagen, Rocky
Mountain Oysters, Moose
Nose, Bowl of the Wife of Kit
Carson etc.
• He is known for mixing
culture, taste and history in
the recipes.

31.
CHEF MING TSAI
• He is a renowned Chinese
chef in Boston.
• The East-West fusion
restaurant Blue Ginger
belongs to him.
• He is the anchor of the
cooking show East Meets
West.
• Chipotle sweet potato
soup, Spicy black bean
mussels and Salad are
some of his popular dishes.

32.
CHEF ANTONIO CARLUCCIO
• He opened the first Italian
food shop in Covent
Garden in 1991.
• In the process, he brought
the supreme quality
Italian food to London.
• "Cavatelli with Mussels –
Cavatelli con le Cozze" is
the dish he is admired for.
• He is the author of
'Southern Italian Feast'.

33.
FUSION COOKING

34.
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