Program for Chefs
Culinary Culture Experience in Japan
This is a program catered for professional & aspiring chefs as well as
for restaurants & establishments serving "Japanese" food
- Food tours, tastings, culinary courses, dining experiences, workshops, etc.
- Visiting the source/root of Japanese Cuisine.
- local farmers, fish markets, distribution centers,
- Ingredient factories (Sake, Vinegar, Soy Sauce, Miso, etc.)
- Factories/craftsmen for cooking utensils, Japanese tableware
Explore the opportunity to acquire authentic Japanese ingredients and products directly from the source.
Education
Information
Guidance
Why this program was created
- Japanese foods are trending beyond anyone’s expectation, and a Sushi “boom” has become a global phenomenon.
- Currently, there’s not enough accessible knowledge about Japanese cuisine to keep up and meet the demands of chefs eager to learn about this.
- There are demands amongst chefs to learn about the wide range of ingredients, history of the food, and to experience the Japanese Culinary Culture.
- Thousands of American chefs are interested in Japanese Cuisine.
- There is no organization or organized program for chefs to explore Japanese cuisine professionally (there are many gastronomic experience tours for the tourists, but not for professional chefs).
Please Help Our Cause
Your support and contributions will enable us to meet our goals and improve conditions. Your generous donation will fund our mission.
