In the first article of this series, I shared that I received an R.E.B. Foundation professional development grant which allowed me the opportunity to travel throughout Asia learning about the varied cuisines and flavors across this large and diverse continent. After learning about Southeast Asia during my Malaysia trip, I was then off to Japan to discover Northern Asian delicacies. What I found was a world full of subtle but impactful flavors, either served by masters creating street food delicacies or beautiful and delicious culinary delights available in luxurious hospitality settings like high-end shops and stores.
I loved watching masterful chefs create dorayaki on the street. Dorayaki is a common food that consists of two small pancakes traditionally sandwiched with anko, a sweet red bean paste. I also found pancakes with custard, Nutella and fruit fillings. I have a video to show my students the talent and speed of the dorayaki street vendors.
Japan takes presentation to a whole new level when it comes to selling products. I found these massive department stores that take up whole city blocks, with multiple floors of clothing, jewelry and cosmetics. But it’s what I found in the basement that excited me. They have never-ending food halls with vendors after vendors selling high-end, luxury food items. Customers can find everything from meats and seafood to prepared foods and fruits.
Many of these food items are designed to be gifted, which means they are the best of the best and have the price tag to go with it. Imagine the world's sweetest cantaloupe, no blemishes, and packaged to perfection. It will cost you $95 USD! In these food halls, I was particularly mesmerized by the pastry cases that seemed to go on and on with each stand having its own specialty. Some sellers offered broad items like pate a choux or bread, while others were very specific in their offerings, such as all items were pink or everything was chestnut flavored. 
The presentation, at each and every location, took my breath away. They looked like jewelry cases, lit up to sell diamonds and rubies, but instead made the apricot glaze shine just right on the berry or made the chocolate mousse look even richer so it entices you to purchase it.
I found that Japan is a place full of inspiration, whether it’s recreating a beloved street food item or making your product look so fancy you might need to hire a security guard. I couldn’t wait to get back and show my students what I had learned and hopefully inspire them through their culinary career. I also hope you can be inspired by the experiences and lessons I have shared with you and it gives you ideas that help improve your curriculum and product presentation.
In the next article, I am excited to tell you all about my final experience traversing the Far East, which landed me in Central Asia’s Uzbekistan.
Click here to view the first installments of “Envisioning the Future of Baking and Pastry Arts Through an International Lens."