In partnership with the John Folse Culinary Institute in Thibodaux, Louisiana, SUSTA has been training foreign chefs in the preparation of southern U.S. cuisine since 2001. May 2009 brought a group of 12 renowned chefs from India to the U.S. to learn key elements of such techniques as Barbeque, Low Country, Soul Food, Appalachian, and other common food styles in the South. This year’s group included the head of the Indian Federation of Culinary Associations, a well-known journalist, and a number of chefs from resorts in Delhi, Mumbai, Chennai, and Bangalore.

The program for the Indian chefs integrated involvement from more experts than ever before: in addition to the staff at the institute, four guest chefs from the SUSTA region demonstrated their particular specialties for the group. For the first time, Chef J.T. Handy from South Carolina taught the foreign chefs about southern Barbeque, and Florida Chef Justin Timineri introduced them to Florida New World cuisine. Two other guest chefs – Dale Hawkins from West Virginia and Carmen Bazile from Alabama – shared their respective expertise in Appalachian cooking and Soul Food. Throughout the course, the Indian chefs learned to work with products provided by SUSTA-region companies, including alligator meat, spice rubs and sauces, and juices. Companies were recruited by representatives from the Florida Department of Agriculture and Consumer Services and the West Virginia Department of Agriculture, who helped incorporate product samples into the curriculum.

Following the training program, Chef Rupali Dean organized a trivia contest with the Hindustan Times newspaper focusing on southern U.S. cuisine and wrote a feature article about the program. She was also profiled in Air India’s in-flight magazine, which mentioned her participation in the training. All of the participants in this year’s program plan to conduct follow-up promotions showcasing what they learned in the U.S. These influential chefs will connect with importers to obtain ingredients used in the course so they may introduce new menu items based on their experience. In addition, plans to bring southern culinary experts to India are afoot, beginning with a Barbeque promotional tour starring J.T. Handy, organized by the chefs association.

SUSTA Financial Director Troy Rosamond, who manages the Culinary Training Program, was pleased with this year’s results. “We have achieved a very high level on this program, and I look forward to introducing it over the next few years to the very important market of China,” he said. New partnerships will further develop the program as a platform for introducing influential foreign chefs to southern cuisine. Next year’s program plans boast a seminar led by a Texas guest chef and a visit to the Sullivan School in Kentucky in cooperation with the Wine and Spirits Association.

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