Here at Progressive I conducted Ramen demonstrations and produced with Chef John Winpisinger and Chef Will one of the best ramens in America. Chef John followed my instructions and prepared a clean tasting, yet umami packed ramen broth. This was not the ordinary, porky and fatty version which has become the standard in New York City. We made shoyu ramen and miso ramen. The toppipngs are the indispensable chashu (simmered and flavored pork), egg, scallions. We also added crisped up Brussels sprouts and grilled tomato. Here I am with super handsome John Cocker, Executive Vice President, Education Division, AVI FOODSYSTEMS, chef John and Sam.