What's happening at The Gohan Society
Each month we will post an excerpt from Chef’s Choice: 22 Culinary Masters Tell How Japanese Food Culture Influenced Their Careers and Cuisine to introduce you to the featured chefs. This month we’re spotlighting Nils Noren, a Swedish-born chef who was Chef de Cuisine at Restaurant Aquavit and who served as the Vice President of Restaurant Operations for the Marcus […]
At age 23, Chef Daniel Drexler, Sous Chef at Bouley, is our youngest scholarship recipient, but he has plenty of experience in the kitchen. He talks to us about his introduction to Japanese ingredients and how being selected to participate in The Gohan Society’s U.S.-Japan Culinary Exchange Chefs Scholarship Program will benefit him. “My most […]
If you’re a friend of The Gohan Society, you know that one of our most important initiatives is the U.S.-Japan Culinary Exchange Chefs Scholarship Program, which sends U.S.-based chefs to Japan, where they will experience a truly genuine and unforgettable culinary adventure. Let’s meet one of our scholarship recipients, Chef Suzanne Cupps, who wants to experience […]
What's Happening at The gohan Society
On Friday, June 3, 2016, Chef David Bouley received the title of Japanese Cuisine Goodwill Ambassador at a conferment ceremony at the residence of Ambassador Reiichiro Takahashi, Consul General of Japan to New York. Considered to be one of New York’s finest chefs, Chef Bouley as long been an advocate of the use of Japanese ingredients in all types of cuisine. In 2011, he opened “brushstroke” with the TSUJI Culinary Institute, where the cuisine is designed to be an expression of “Ichi-go Ichi-e,” which means “once in a lifetime encounter.” Brushstroke focuses on the four seasons and traditions in a modern and highly unique presentation of kaiseki cuisine. Congratulations, Chef Bouley, on this well deserved award!
On May 7 members of The Gohan Society went on a foraging field trip with Tama Matsuoka Wong of Meadows and More. Organized by Gohan volunteer Alexis Agliano Sanborn, a group of twelve, including Tim and Nancy Cushman of O-Ya, joined Matsuoka Wong on her sprawling estate in New Jersey to learn about the foraging […]
In addition to sending chefs to Japan through The Gohan Society’s U.S.-Japan Culinary Chefs Scholarship Exchange Program, we also invite Japanese chefs to participate in an exchange with top-level restaurants in New York. Four chefs from Ishikawa Prefecture visited New York in early February and took part in four-day “internships” at Jean-Georges, Oceana, and Bouley. […]
The IRS has issued an advance ruling letter confirming that The Gohan Society is entitled to treatment as a public charity under Section 501(c)(3) of the Internal Revenue Code. Accordingly, all donations made to The Gohan Society are tax deductible to the full extent allowed by law.