Hello everyone!

Thank you for always reading YMANOTE's blog 😊

"Beyond Creation"At our school, we hold many special classes throughout the year!

Today we will bring you information about the special class that took place the other day!

This time's special lecturer is...

Chef Keita Sotozono is a graduate of our school and is currently active all over the world as an official chef.

Official chefs are exclusive chefs working at Japanese diplomatic missions (embassies and consulates) overseas!

Embassies are used as diplomatic venues for meetings, receptions, and dinner parties where executives from other countries gather.

The person who provides the meals for those occasions is the official chef!

It is also known as the “Diplomat of Food”😳It’s so cool✨

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(Source: Ministry of Foreign Affairs Twitter)

In this class, a chef who is active around the world gave a talk that was very useful for students from various angles, such as how to prepare for cooking, his experiences, and cooking techniques.

This time's training menu is...

①Fricassée de châtaigne et cèpes
(Chestnut, celery, and cep mushroom fricassee)

Autumn taste menu using chestnuts and mushrooms 🌰

What I used this time iscep mushroom!

A highly fragrant mushroom that is popular as a luxury ingredient in France.

In fact, it is the same type of mushroom as the Italian porcini mushroom that you are familiar with✨

②Rôti de caille aux muscat, pomme “Maxime”
(Quail roti, Muscat jus and potato maxim)

This menu also uses quail and muscat that are in season at this time ✨

In fact, quail and muscat are a classic combination that has been around for a long time.

Maximis a technique that uses the adhesive effect created by heating starch to stick it on.

This time, we created potato maxim using the starch that is abundant in potatoes!

“Actually, the name Maxim comes from a famous French restaurant.”

``We got the name Maxim because of the cooking method started by a restaurant called Maxim.''

and Sotoen Chef.

Knowing the background will deepen your understanding of the dish☺️

During the training, the students also talked about various things, including their own experiences abroad.

with the words in it

"No matter how quick you are, sloppy work won't work in a professional setting. It's important to have a firm image of yourself doing even just one cut. First, find work that is slow and thorough."

This quote about the attitude of cooking was impressive🗣

The students were captivated by the chef's masterful skill from beginning to end👀

You'll be able to see the chef's skills while taking careful notes!

As I mentioned at the beginning, Chef Tozono is a graduate of our school! !

at our school"Beyond creation.”Based on this motto, we have created an environment where you can aim to become a master chef who is more than a chef!

I'm looking forward to seeing what paths our current students will take after graduation.

At Yamate, we hold many special classes like this one every year!

We will also bring you details of the special class 😊

Click here to make a reservation for the open campus ↓

[Tokyo Yamate Cooking College]

158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19

[Yamate Cooking and Confectionery College]

150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5

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0120-805-801