Hello everyone!
Thank you for always reading my blog 😊

Sponsored by the Japan Sustainable Restaurant Association, with the theme of food in 2030"Future Recipe Contest"From this school, students from Osaka Cooking and Confectionery College and Tokyo Yamate Cooking College entered 👩‍🍳

What is the “Future Recipe Contest”?

2030 is the year we aim to achieve the Sustainable Development Goals (SDGs).
How many people can imagine their lives toward 2030, which can be said to be a turning point in climate change issues?

In the field of food, the damage caused by climate change to food production is increasing.
There is also the issue of the food system itself, such as the environmental impact such as greenhouse gases generated by the restaurant business itself.

thereA contest aimed at thinking creatively about how food should be in 2030, creating and disseminating “future recipes” as solutions..

Applicants must be millennials (age 42 or younger), chefs or culinary school students!

Two students from our school were selected as finalists among the applications from professionals.👏

・Shogo Kadokura from Osaka Cooking and Confectionery College
"Sea bream mousse ~Autumn seasonal platter~"

The cooking theme is autumn.Mainly sea bass, trefoil and sudachi are used.
Even with various resource problems coming up in the future, it is filled with the idea that the “season” that becomes delicious at each season will not disappear, and I do not want it to disappear.

(Judge's comment)
In the future, will there still be a delicious season at that time?From the question, it is a recipe that brings autumn ingredients to the front.I highly appreciated the point that the perspective that the season may run out can be a powerful message that a chef can advocate, and the wonderful appearance that is suitable for such a strong message.It reminds us that chefs will need to be conscious of expressing their message on the plate as a "sender".

・Mr. Gen Watanabe from Tokyo Yamate Cooking College
"roasted venison"

Uses deer, which are being slaughtered, and non-standard vegetables that cannot be sold.
In order to prevent CO2 emissions, all heating processes are cooked using a microwave oven, etc.
It is a menu that gives maximum consideration to food loss and environmental issues.

(Judge's comment)
This recipe, which utilizes non-standard vegetables from local producers to reduce CO2 emissions, simply expresses the issues on the production side with a plate.Also, by using not only non-standard vegetables but also deer meat, which is slaughtered as a pest, it poses questions about better meat, and was evaluated as a finalist for its comprehensive perspective. Elected.

Congratulations to Kadokura-san and Watanabe-san☺️

And the other day, 3 winners including the grand prize were announced from among the finalists!

Unfortunately, our students did not win the prize this time,
We will continue to focus on sustainable activities in the future!

We are always focusing on SDGs initiatives such as local consumption and composting to reduce food lossMain school.

Please experience the learning of our school at the open campus once 🙆‍♀️

Click the image below to book your open campus!