Hello everyone 😆

 

 

 

We would like to introduce the Tokyo Yamate Culinary College's "practice to make every day"❗

 

today's“Creating practice”is the start of

 

 

 

 

Today's menu uses wild small sea bream

 

 

"Wakasa ware"と"Golden grill"

 

The point is the difference in the ratio of seasonings to be marinated and the sea bream grilled

 

 

 

 

 

 

 

 

 

 

 

Preparing sea bream 🐟

 

We will grate the fish so that it does not lose its shape after grilling while maintaining the freshness of the fish.

 

 

 

 

 

 

 

while adjusting the doneness

 

Arranged with a focus on deliciousness and charm

 

I'm going to keep my hygiene awareness while cooking ❗

 

 

 

"Hmm... what's the difference?"

 

Tasting and looking back on the cooking performance 🙄

 

 

At Tokyo Yamate Culinary College, we acquire skills like this every day.

 

 

 

And... before practice

 

 

"Routine Training"

 

 

 

 

 

 

 

By repeating the basics of cooking before practical training, you can definitely acquire it.

 

 

Katsura stripping, the basic technique of Japanese cuisine

 

It's been about half a year since I enrolled in April, but it's already perfect🤪

 

 

Immerse yourself in technology💪

 

 

 

 

Everyone who wants to hear more about the learning of "everyday training" ❗

 

 

Everyone who wants to learn cooking and confectionery technology from now on!!

 

 

At the open campus of our school

 

 

Please come and visit us once 😊

 

 

Click here for open campus information

https://yamanote.ac.jp/tokyo/mg/opencampus/

[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

conditioning　confectionery　Café　Breadmaking　bridalvocational school of

[Enrollment General Information]

0120-805-801