Japanese Cuisine and Food Culture Human Resource Development Program: A training course was held inviting non-Japanese chefs
The Japanese Cuisine and Food Culture Human Resource Development Committee (Chairman: Yoshihiro Murata) has held, since FY 2016, practical training courses and other events at Japanese restaurants for non-Japanese chefs invited from overseas, so as to enhance their knowledge about the Japanese culinary art and cooking skills. These efforts are made under the project subsidized by the Ministry of Agriculture, Forestry and Fisheries (MAFF), which aims to develop international human resources who can play a part in letting the world know about the charm of Japanese food, cuisine, and food culture.
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Report presentation, closing event, bronze certificate awarding ceremony (Photo: Business Wire)
In FY 2020 and 2021, the training program was forced to be held online due to the influence of the COVID-19 pandemic. This year, it was carried out in a physical setting at renowned Japanese restaurants in Kyoto, inviting 12 participants selected after the online training. On Friday, February 10th, the whole process of the training course completed following the presentation session by the trainees (foreign-national chefs) on their reports, the closing event, and the ceremony to award the bronze certificate under the "Certification of Cooking Skills for Japanese Cuisine in Foreign Countries" program.
Some of the participants' comments are as follows: "The training program allowed me to learn, through practical experiences at a real restaurant, about the Japanese cuisine's knowledge and rules, which were formerly only accessible via a book or a website." "After returning to my home country, I would like to make use of my experience in the training to serve more authentic Japanese cuisine and actively use Japanese ingredients at my own restaurant." Please refer to the following pages for the outline and particulars of the training. If you are interested in the details, please contact the address in the Contact Information.
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