KagHS Culinary Program hosts food tasting event

Customers at Joeten Shopping Center in Susupe were given a culinary treat Saturday as Kikkoman products sponsored a food sampling event hosted by the Kagman High School Culinary Arts program.

Eleven students from Culinary Arts I and II classes, under the supervision of program instructor Frank Sablan, prepared six fares for Joeten patrons to try out: Bacon & Tomato Pizza, Beef and Broccoli Stir-Fry, Lucky Sweet & Sour Pork, Party Almonds, Roasted Garlic Teriyaki Chicken, and Saucy Shrimp.

All fares were prepared using Kikkoman products that Joeten stores carry, including the Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple, Kikkoman Broccoli Beef Stir-Fry seasoning mix, and Kikkoman Roasted Garlic Teriyaki Marinade & Sauce.

Joeten marketing manager and buyer Frannie T. Demapan said in an interview that her cooking demonstration and food sampling event idea was supported by Kikkoman which provided funding to promote their products.

Demapan, who previously taught at Kagman High School, decided to approach Sablan and his Culinary Arts classes to take part in the event, to which they readily agreed.

“I really like working with students and bringing them to the store,” said Demapan, adding that they are looking at making food sampling events for various vendors a regular occurrence at Joeten.

Saturday’s event, Demapan said, helped the public realize that Kikoman is not just limited to soy sauce.

“There are different kinds of Kikkoman products and Joeten carries a lot of it. We’re asking the public to experiment more and try out the different Kikkoman products because they’re actually really good,” Demapan told Saipan Tribune.

Printed copies of the six featured recipes were also provided at the event so that Joeten shoppers can try making the dishes at home.

Cris Sablan, 54, said he went to the Joeten Susupe with high blood pressure but left the store without it because of the natural flavors of garlic in the Roasted Garlic Teriyaki Chicken.

“It’s an excellent recipe, very tasty. I took a copy of the recipe and I want to try it at home,” said Sablan, who lives in Dandan.

Marcie Rabauliman of Capitol Hill, who did her regular shopping at Joeten on Saturday, said she cannot cook at home or at work without using Kikkoman. Rabauliman works with Dr. Dan Lamar, acting director for Healthcare Corp. medical affairs, at the tuberculosis clinic.

Rabauliman especially liked the Beef and Broccoli Stir-Fry dish, which she described as “not salty yet very tasty.”

“My children love beef and broccoli so I’m going to prepare it using the Kikkoman recipe,” she said.

Marivic Ballesteros said she particularly liked the Saucy Shrimp dish. “It’s really delicious. We always use Kikkoman regular and less sodium soy sauce but now I’m going to try the Kikkoman Teriyaki Baste & Glaze,” said the Lower Navy Hill resident.

Instructor Sablan said he was happy to hear a lot of good feedbacks from the customers regarding the dishes.

“They were actually walking out with bottles of Kikkoman. Everyone is interested and they like the products,” he said.

Sablan commended his students for doing “really well under pressure” on their first food sampling event.

Twelfth grader Christian Manzanares of Culinary Arts I class said he enjoyed being part of the event that helped promote Kikkoman and also served as an opportunity to do actual food sampling while getting to know people.

“It’s a good experience for me as I am headed to Seattle after graduation to study culinary at the Arts Institute,” said Manzanares, 18.

Sophomore Malcolm Aaron of Culinary Arts II, said he was pleased to see that the customers liked the dishes they prepared. “It’s my first time to do anything like this and it’s a great experience.”

According to Sablan, the event provided an opportunity for students to get hands-on experience in cooking, allowing them to be more comfortable cooking for real customers.

“I want to thank Kikkoman, Joeten and Ms. Frannie Demapan for including us in this. It helps build experience for our kids and hands-on practical learning,” he said.

Sablan is optimistic that more vendors will invite them to do food demonstrations to promote their products and, at the same time, provide the students with more exposure and experience.

For more information, email frank.sablan@cnmipss.org or call 237-3840.