The following (2) organizations promote the development of Japanese cooking abroad and are aimed to improve the quality of chefs working at Japanese restaurants — in Japan and throughout the world. These organizations are offering (2) upcoming competitions to help expand a chef’s knowledge of Asian cuisine and provide a once-in-a-lifetime opportunity to the right chefs.
The Japanese Culinary Academy (NPO)
Established in 2004 in efforts to promote the global understanding of Japanese cuisine, The Japanese Culinary Academy (JCA) helps contribute to the population of Japanese food chefs for the next generation. Active in programs such as the Food Education Project, the Japanese Culinary Art Competition, and the Japanese Culinary Fellowship aimed at top-level chefs overseas.
The Japanese Cuisine Academy works on educational, cultural and technological research as well as dissemination activities in order to promote the development of Japanese cuisine for people living in various parts of the world as well as in Japan. Providing the opportunity to study abroad in some of Japan’s most fine dining venues, The Japanese Culinary Academy competition is aimed at chefs eager to experience new flavors, and challenge yourself by “creating an aroma.” This is an opportunity for young, motivated chefs to compete against each other to create a new Japanese cuisine.
The Japanese Culinary Competition will commence at the International Culinary Center (NYC) on Sunday, October 29th for the pre-competition. To enter the competition and potentially win the 1st prize of 1,000,000 yen, submit your application by the June 30, 2017, deadline!
For more details on how to enter, visit: http://culinary-academy.jp/eng/usa/index.html
Japanese Cuisine and Food Culture Human Resource Development Committee
This organization runs the Japanese Cuisine and Food Culture Human Resource Development program which invites 15 selected foreign chefs to learn and master Japanese cuisine. If chosen, the opportunity lands the chef in Japanese language training at Naganuma School, Japanese cooking training in Taiwan at The Academy of Hospitality Kyoto Culinary Art College. From there, the chosen chefs will spend 6 months in a top-class Japanese restaurant mastering their craft.
Last year, 3 ICC graduates completed the program, where they studied in Kyoto, Japan. Applicants must have cooking experience already, and be serious about Japanese cuisine.
Visit http://www.tow.co.jp/program/ to learn more.
Sommelier training is now offered at the Institute of Culinary Education.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your wine education where the legacy lives on.
