![From Paris to Seoul with alumna Hee-Won Han](https://static.cordonbleu.edu/Files/MediaFile/84530.jpg)
From Paris to Seoul with alumna Hee-Won Han
Hee-Won Han created Seoulchips in 2020, a food company that developed snacks made of “Nurungji”, a traditional Korean product. She tells us more about her ...
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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