Hello everyone!

AlwaysYAMANOTEThank you for reading my blog 😊

This time, we are bringing you the details of the first year students' selective training!

Most schools introduce elective classes from the second year, but at our school, elective practical training starts from the second half of the first year!

You can choose from pastry chef major, chocolatier major, or boulanger major!

This time we will introduce a class for first-year Boulanger majors🥖

"Grand Hyatt Tokyo" Chef Shuichi Honda, Bakery ChefI came as a special lecturer!

Grand Hyatt Tokyo is a 5-star luxury hotel located in Roppongi.

Among the many hotels, Grand Hyatt is known for its strong commitment to food.

Of course we have a reputation for our food, but our bread has an even higher reputation.

Chef Honda is a talented chef who is in charge of the taste and quality of all the breads served at Grand Hyatt Tokyo 👨‍🍳

This time I made “California Sour Bread”!

We also tasted and compared 6 types of cheese!

Made with wheat from Hokkaido, it has a deep flavor and a moist texture, making it a very popular standard product at Grand Hyatt!

First, knead the dough, measure it, and ferment it.

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While it was fermenting, the chef taught us in a lecture format about the different cheeses we could eat✍🏼

・Difference between processed cheese and natural cheese

・About cheese types

・About cheese mold

There was a lot of eye-opening knowledge such as this👀

By the way, processed cheese is made by crushing natural cheese, melting it with heat, sterilizing it, and then packing it into containers.

natural cheese is"white meat"It is a food that is rich in protein and also contains a lot of calcium and vitamins.

Did you all know?

The students listened with great interest as they learned about familiar ingredients.

Shape the fermented bread and put it in the oven!

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Wait for it to finish baking!

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Complete! !!

We compared freshly baked bread with 6 types of cheese!

Click here to see the 6 types of cheese we compared!
(Camembert, Gorgonzola, Gouda, Emmental, Boursin, Fromage Blanc)

The students were also very interested in this kind of cheese that they don't usually get a chance to eat!

Chef Honda is in charge of everything about the hotel's bread, but he is always attentive to making people happy, and the class started in a fun and friendly atmosphere.

I talked about my work at the hotel, how each day in my school life is precious, and because it is difficult for me to prepare a wide variety of cheeses myself, I would like to share not only the lucette (menu) but also my impressions of what I ate. We will also give you guidance on how to properly refrain and reflect!

It was a great motivational opportunity for students who aim to get a job in a hotel or who dream of starting a bakery business.

Thank you Chef Honda for your busy schedule!

YAMANOTEholds many special classes throughout the year.

At the open campus, you can listen to real student classes!

Check here if you are interested

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[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

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery　bridalvocational school of

[Enrollment General Information]

0120-805-801