Hello everyone!

AlwaysTOKYO YAMANOTEThank you for reading my blog! 😊

Currently, a collaboration project with Barnibarbi, which operates restaurants and cafes nationwide, is underway.✨

The content of the project is that the students of our school will devise a menu using the products of Setagaya Ward, present it in front of the chef, and the selected menu will actually be sold at the store.😳

There are many farmers in Setagaya Ward, where our school is located, and they grow delicious pesticide-free vegetables🥕🥒.

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The school has a tie-up with local farmers, so if there are seasonal ingredients, students may go to harvest!

This is an industry-academia collaboration project that promotes local production for local consumption by consuming locally grown vegetables and sells them at actual stores!

In fact, the collaboration with Barni Barbi has already been done with confectionery by students of our sister school, Yamate Cooking and Confectionery College.

A student devised dessert was sold at the store for a limited time!

This time it's a challenge by a cooking student💪🏼

The other day, I gave a second presentation to the chefs of each Barnibarbi store!

Based on the advice we received at the first presentation, we made improvements and presented it again today in front of the chef!

This time, the chef checked it from the preparation stage, and it was finished with a much higher degree of perfection than last time!

①Buri Kinutamaki

Peel the daikon radish and wrap it around the grilled yellowtail about 5 times.

Garnish with Setagaya vegetable spinach and chrysanthemum petals for a gorgeous look!

Finished with autumn leaves wholesale ponzu sauce!

② Chawanmushi with clams and spinach

This menu has been stamped with the stamp of approval by the chef!

Using a chicken broth called maotan, boiled spinach is made into a paste in a mixer and made into chawanmushi!

Chinese-style steamed egg custard with the taste of clams.

③Grilled vegetables

Cabbage, pumpkin, carrot, burdock, taro, turnip, broccoli, Kujo green onion, red heart radish, etc. Grilled to maximize the taste of 8 to XNUMX kinds of vegetable ingredients!

A dish that can be used as the first appetizer or snack as a salad to eat 🥦🥕

④Linguine with spinach base and peanut scallop

Rich pasta with spinach cream🥬

We used scallops as ingredients to create a satisfying dish.

A total of 5 menu presentations, including pizza, have ended!

I had the chef check it from the preparation stage before the presentation, and the students also said that they learned a lot✨

We will continue to improve,Offered at stores around winterIt is scheduled to be

Here are the stores that are scheduled to sell!

Negative three cups: yellowtail kinuta roll

Ribayon Attack: Asari and Spinach Steamed Egg Custard

Cielo Ilio: grilled vegetables　　　　　　　　　

★ GOOD MORNING CAFÉ NOWADAYS: Spinach vase scallops and fresh pasta

GARB Enoshima: Setagaya yuzu and lemon pizza

We plan to sell menus that match the concept of the shop👩‍🍳

I will tell you again when the detailed schedule is decided!

Stay tuned 😊

If you want to know about the curriculum and admission information of the class, please come to our 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

Japanese cuisine　Western cuisine　Chinese food

Confectionery Cafe Chocolatier Bakery Bridalvocational school of

[Enrollment General Information]

0120-805-801