Chef Kiyoaki Deki, Japanese Cuisine Technical Director, has received the Award of Excellence in Craftsmanship from the City of Tokyo (Tokyo Meister); the awards ceremony was held at the Tokyo Government Office on November 9th. This award honours Chef Deki for his experience and achievements as a Japanese Cuisine Chef over many years, as well as for his contributions in challenging and renewing the arts of Japanese Cuisine, particularly in the field of “smoking”. This title also acknowledges his commitment to promoting Japanese Cuisine over the world and passing on his knowledge, both in Japan and overseas. Currently teaching the many foreign students coming to Le Cordon Bleu to learn Japanese Cuisine, Chef Deki stated: “Their genuine interest in Japanese Cuisine and their dedication to learn may go beyond that of the young Japanese today. I myself, still have lots to learn.” Fuelled by the public recognition that represents the title of “Tokyo Meister”, the resolution of Chef Deki is stronger than ever: “It gives me great joy to see the growth of the students that I am teaching. Hereafter, with this occasion, I would like to put in more effort into training the next generation.”
About the Award of Excellence in Craftsmanship from the City of Tokyo (Tokyo Meister)
This award honours craftsmen, working within the Tokyo Metropolitan Area, who have demonstrated outstanding skills in their fields and are regarded as role models. With the objectives to nurture as well as to improve the social status and technical standards of craftsman, since its establishment in 1983, the title of Tokyo Meister has been awarded every year to skilled craftsmen from various fields.
2018/11/20
Le Cordon Bleu Australia is excited to welcome students back on campus for 2022 orientation! With international students returning to Australia and new courses ...
Le Cordon Bleu Sydney Alumna Sandy Goh is a Food Editor for Are Media, curating features of the most widely read mass women’s magazine in Australia. Learn about ...
Born and raised in France and Spain, Hosco CEO Olivier Bracard comes from a long line of hoteliers in Europe’s Balearic islands. After graduating from a ...
A comforting roast dinner is a staple for cold winter weekends, and there’s no reason to miss out if you’re observing a plant-based diet.
Le Cordon Bleu is giving one lucky gastronome the chance to win a seat in an upcoming 10-Week Online Course 'Principles of Gastronomy' delivered by Le Cordon ...
Innovation and adaptation are essential for culinary arts and hospitality sector, so research and development are at the centre of Le Cordon Bleu development, ...
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, has been chosen by the Centre des Monuments Nationaux ...
Le Cordon Bleu Dusit have strengthened our safety and hygiene measures in order to continually run operations and on-site classes in all our school’s area in ...
In this interview we caught up with former Le Cordon Bleu London student Thomas Jeremy Taylor, who graduated with our Diplôme de Pâtisserie and Diplôme de ...
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.
