David Bouley, Paris to Tokyo: French Cuisine, Japanese Techniques, 2009

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Throughout a long, illustrious career learning from some of the greatest culinary leaders, New York Chef David Bouley combined his American upbringing with French culinary training and Japanese influences. In his talk, Paris to Tokyo: French Cuisine, Japanese Techniques, at the 2009 StarChefs International Chefs Congress, David Bouley shared ways to incorporate Japanese techniques into any kitchen with examples from his French-Japanese fusion. The most important thing he took away from Japanese cuisine was its reverence for ingredients and nature. Bouley, along with Upstairs at Bouley Chef Isao Yamada, demonstrated the preparation of two signature dishes: sea urchin terrine with vodka crème fraîche and caviar, and miso black cod with black onion powder. While he prepared the latter, Bouley predicted that the biggest takeaway from Japanese cooking in the next few years was going to be fermentation. “In Japan, they use fermentation like we would use a sauté pan,” he said. In 2018, Upserve restaurant management software found that consumption of fermented foods grew by 149 percent, making it the biggest food trend of the year.