Hello everyone!

AlwaysYAMANOTEThank you for reading my blog!

Today, we will be introducing the classes for the Culinary Arts and Western Cuisine majors 😊

As a special lecturer, set up a shop in Gaienmae"JULIA"Chef nao came to visit us👩‍🍳

"JULIA" is a reservation-only modern restaurant that only offers one pairing per course.

It is a popular restaurant that has been published in the magazine "Specialty Cuisine" that every chef admires.

"JULIA" homepage is here ↓↓↓↓↓↓↓↓↓↓

https://juliaebisu.wixsite.com/julia

Last time, we had our sister school Setagaya school come to visit us, and this time we had them come to Shibuya school as well!

Chef nao is currently the executive chef of a popular restaurant, but when he decided to start cooking, he had no experience at all.I am a charismatic chef who has paved the way with my own power while repeating trial and error.

This time the menu is

・Grilled tilefish scales with garland chrysanthemum sauce

・Mushroom consommé

Start with the demo!

The recipe is full of chef nao's commitment.

One of those commitments is to layer more than two flavors when cooking!

This time's garland chrysanthemum sauce also has the triple flavor of clams, kelp, and fish 😋

"Have your own philosophy when cooking"

and chef nao.

While there are many customers, of course there are various opinions and various things are said.It is necessary to have a theme to return to when in doubt

There is no correct answer to cooking, and freedom is fine.It is important to repeat trial and error and derive your own correct answer.

We had you talk about important thing about posture to work on.

After the demo, we will move on to practice.

Trim the sweet sea bream and pour high-pitched oil over it to make the scales stand out.

In the class, we talked about various things other than cooking!

The on/off switch is working properly. It is also important to take time to properly inputAnd that.

Even if you're just going out to eat or watching TV, you wouldn't do this if it were you.I always wonder why this chef does what he does.CormorantAlso a story with.

How to serve and cut also depends on what you want to convey, such as whether you want them to use a knife or a fork.

Always have a goal in mind when cookingnao chef.

For students who find it difficult to find that goal,"Why don't you try peeling the ingredients?"Also advice.

First of all, how do you get the ingredients that are related to you, such as local ingredients and favorite ingredients, and make the most of them?From that point of view, it is easy to do.

``If you have any concerns, feel free to contact me anytime!'' Chef nao has a friendly personality, and many students were seen actively asking questions!

Three hours of direct learning from chef nao was a very valuable time for students who learned a lot of important things for a single chef!

At the end, take a commemorative photo with the “JULIA” pose 📸✨

Thank you Chef nao for your hard work 😊 We look forward to working with you again!

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