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Taking Japanese Cuisine to the World

Taking Japanese Cuisine to the World

The Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the Promotion of Japanese Cuisine & Food Culture, is an educational initiative aimed at chefs from abroad to proliferate authentic Japanese cuisine overseas. Over eight months, a select group of culinary professionals learn not only Japanese culinary techniques, but also the Japanese language, and participate in an immersive internship at a top-tier Japanese cuisine or sushi restaurant. The participants consist of fourteen individuals, hailing from eleven different countries, and they began their culinary journey on June 30th, when the program officially started.
Le Cordon Bleu Japan is collaborating on this special initiative, lending its global network of experience, culinary excellence, and educational expertise. These fourteen participants will spend the month of August at the Tokyo school, learning the basics of Japanese cuisine with a team of specialized Japanese cuisine chefs.

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Gastón Acurio - Meet & Greet

Gastón Acurio - Meet & Greet

Le Cordon Bleu Paris Alumnus Gastón Acurio thrilled attendees at the Melbourne Food and Wine Festival 2017 with a one-hour masterclass. After the demonstration, ...

Friends with France

Friends with France

Le Cordon Bleu Australia’s Chief Operational Officer, Derrick Casey appears in a SA-based video made in collaboration with the Department of the Premier and ...

Workshops with our Master Chefs

Workshops with our Master Chefs

Our workshop series which commenced in March will continue through the year. A total of 11 workshop sessions were carefully design for your to learn the best ...

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