1/3 French Chef Fellowship Participants David ZUDDAS Dijon Owner and chef of 1 Michelin Starred “L'AUBERGE DE LA CHARME” Eric GUERIN Bretagne Owner and chef of 1 Michelin Starred L'AUBERGE DU PARC Christophe SCHERPEREEL Lille Owner and chef of 1 Michelin Starred L'Esplanade Alexis BILLOUX Dijon Chef of 1 Michelin Starred Le Pre aux Clercs Gilles CHOUKROUN Paris Owner and chef of ANGL'OPERA, and representative of Generation C In October 2005, the Japanese Cuisine Fellowship program for providing Japanese cooking training to overseas chefs was held with the cooperation of the Foundation Franco-Japonaise Sasakawa and the Japan Foundation. From France, five members of the young chefs group, the Generation C participated, and the training was conducted for 12 days. The five chefs who arrived at Kansai International Airport on October 6th started their training from the following day. After going through courses on the flow of tea-ceremony dishes, ingredients and seasonings, the five flavors and cooking methods, the knives, and culinary terminology at the Tsuji Culinary Institute, they moved to Kyoto. On the 8th from early in the morning, they toured the Kyoto Central Wholesale Market and the Nishiki Market. They seemed particularly interested in the preparation of fugu and turtle. From the afternoon of the 8th, they tried their hands on making Japanese confectionaries at a Kyoto-style confectionary shop, Oimatsu. They actually made Japanese confectionaries under the instructions of a female lecturer. 1/3