1) Japanese cuisine fellowship (First – Third) |
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Time : October, 2005, November, 2006, February, 2008
Location : Japan (Kyoto & Osaka)
Overview : Hired young French chefs, service staff, vegetable producer,
and pastry chefs. Conducted many training sessions together with young Japanese chefs to learn each other’s techniques and culture. Training is done not only in a well-established ryotei restaurant, but also observation of tea ceremony training, ingredient producers, and artisans.
Sponsored by : Ministry of Foreign Affairs of Japan, Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan, Agency for Cultural Affairs of Japan
Support: Foundation Franco-Japonaise Sasakawa |
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2) Japanese cuisine literacy program (First – Second) |
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Time : March, 2007, March, 2008
Location : France (Paris & Vichy)
Overview : It is recognized that within the Japanese cooking boom there isn’t enough information being sent about Japanese cuisine, while on the other hand there is a flood of Japanese restaurants. From this came about the Japanese cooking class targeted at French cooking instructors and technical school students, as well as a workshop targeted at French chefs and members of the press.
Sponsored by : MAFF, Embassy of Japan in France, Consulate General of Japan in Marseille
Support: Foundation Franco-Japonaise Sasakawa
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3) Japanese cuisine forum in NY |
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Time : October, 2007
Location : International Culinary Center (New York)
Overview : Chefs along with journalists representing America in “Japanese Cuisine: Past, Present, Future” spent two days doing concentrated lectures, taste tests, and a symposium.
Sponsored by : MAFF, Consulate General of Japan in New York, The Organization to Promote Japanese Restaurants Abroad
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4) Japanese cuisine competition (First) |
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Time : August – September, 2007 (ward level competition)
February, 2008 (final competition)
Location : Nationwide, 6 wards (ward level competition), Kyoto (final competition)
Overview : The first nation wide cooking contest aimed at Japanese cooking professionals. It gathered a lot of attention. The country is split into 6 blocks, and ward-level competitions are held. The contestants fight it out at the finals in Kyoto. There were 160 entrants. The goal was to contribute towards making a new value of Japanese cooking as a brand of Japan, and also to improve the quality of professionals, skilled research, and technical knowledge of Japanese cuisine.
Sponsored by : MAFF
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5) Held a food education class at elementary schools in Kyoto city |
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Time : Annually since 2006
Location : Elementary schools in Kyoto city
Overview : Japanese Cuisine Academy and Kyoto Board of Education members from 2006 every year have continued to do “Food Education Curriculum on Learning Japanese Cuisine”. Academy member chefs are instructors, and they teach about the savoriness of soup stock, the basis for Japanese cooking from konbu (kelp) and dried bonito (katsuobushi). Children learn through doing it themselves. It is our strong desire to encourage children not to stay away from Japanese food.
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6) Japanese cooking course at École Normale Supérieure |
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Time : March, 2008
Location : France (Paris)
Overview : Held a Japanese cooking course aimed at students and researchers. Held in École Normale Supérieure for the Franc-Japanese exchange 150th commemorative Japanese Week.
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7) Japanese cuisine demonstration at cocktail party
-------------------------------------for the Deauville Asian Film Festival |
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Time : March, 2008
Location : Deauville, France
Overview : Performed a Japanese cooking demonstration at the cocktail party of the 10th Deauville Asian Film Festival’s Japanese-French Day.
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8) Attended THE RICE OF ASIA |
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Time : November, 2007
Location : The Culinary Institute of America (CA, USA)
Overview : Conducted taste tests, demonstrations, and presentations on soup stock. Also did a lunch demonstration.
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9) Japanese Food Culture Festival in NY:Flavors of Japan |
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Time : March, 2007
Gastronomic Discovery.(Sponsored by the Committee for the Promotion of Japanese Food Culture)
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10) Attended the Omnivore Food Festival |
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Time : February, 2006
Location : Le Havre, France
Summary : We attended the first Omnivore Food Festival in France. The theme for the festival was “Verifying Present Conditions: Interchange, Understanding, Evolution”, and was based on three programs which took place: Demonstrations, Food Labs, and The Fridge (Le Frigo).
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