Hello everyone 😊

　

AlwaysTOKYO YAMANOTEPlease see the blog of
Thank you very much ✨

　　

　

today is a sophomore global seminarWe send state of class of this!

　

global seminarWhat is ??

TOKYO YAMANOTEThen when you become a sophomore
I'm going to learn plus alpha in the seminar!

　

Currently, in a world where globalization and the declining birthrate and aging population are progressing,
A dramatic change awaits your future! 🌎

　

Instead of just learning how to cook, what we need now is
Cooking plus alpha learning is important!

　

Our seminars are not only global seminars,
There are nutrition innovation seminars and management seminars.
When you become a sophomore, you will have a choice!

　

Today, let's take a look at the Global Seminar class
We deliver 😉

The chef who woke me up this time
Keita Hokazono Chef
I am a graduate of Murakawa Gakuen!

After working at the Sheraton Miyako Hotel,
Polish your skills at French cuisine Alain Chapelle,
After that, he went to France and trained at 6 stores.

　

After returning to Japan, he worked as a chef at Daikanyama French.
After that, he worked as a chef at the official residence in Tunisia and Timor-Leste.
I am planning to travel to the official residence this fall as well!

　

The chef of the official residence accompanies the chief of the diplomatic mission abroad,
Engaging in dinners etc. at embassies around the world
A chef recognized by the Minister of Foreign Affairs! ✍🏻

It is also said to be a "diplomat of taste" and "diplomat of food" 😊

Introducing the menu we made in class! !

Chilled foie gras Peach and rhubarb salad Roasted sake jelly

Foie gras, which is often served in French

It is a product arranged in Japanese style with how to make and scent!

Using mirin and sake in the soup stock,

If it's French, place the consommé jelly on top.

I will make jelly with a Japanese seasoning called senshu ☺️

continue…

sweetfish ice cream

Sweetfish turned into ice cream! 🍦

I used even the internal organs of the sweetfish and combined it with rice to make an ice cream!

Sotozono chef used to make rice ice cream

It's a recipe that was born because it was very smooth 😳

As a chef of the Ambassador's residence, I will prepare Japanese cuisine, which is also an intangible cultural heritage of Japan.

From Chef Sotozono, who is spreading the word to the world,

Using a lot of materials that have never been seen before,

I learned some great recipes! 🍴

Chef Sotozono is still active as a chef at the Ambassador's residence!

For students who want to play an active role overseas in the future

I had a very useful class! 😌

Thank you again, Chef Sotozono ☺️✨

Join YAMANOTE's open campus and listen to real stories! 👂

☟☟☟☟☟☟☟☟☟☟

　

[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　Café　Chocolatier　Breadmaking　bridalvocational school of