Hello everyone!

AlwaysYAMANOTEThank you for reading my blog!

Today, we will deliver the state of the class of the Western cuisine major of the cooking first grade 😊

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

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.

The story of chef nao, students are also crazy about it.

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After the demo, we will move on to practice.

Handling red sea bream,,,

Sprinkle with high-pitched oil and let the scales stand.

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

The on/off switch works fine.It is also important to take time to input firmly.

Even when I go out to eat or watch TV, I always wonder why this chef would do this.

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.

How does chef nao come up with his unique ideas that are not according to textbooks?

Always have a goal in mind when cookingnao chef.

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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.

Many students actively asked questions to Chef nao's friendly personality!

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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!

Chef nao Thank you very much for your busy schedule 😊

Next time I plan to come to Shibuya school ✨ Thank 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

☟☟☟☟☟☟

[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