What's happening at The Gohan Society
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 […]
By Alexis Agliano Sanborn No matter the time or place, market days have always been a way for city-dwellers to connect with the land. The multi-colored stalls offer a tangible vehicle to our agrarian heritage. The fresh baked bread, the luscious heirloom tomatoes, crisp apples, and bright tender greens! They are transportive morsels that in […]
One of The Gohan Society’s 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. We recently announced four scholarship recipients for 2016: Suzanne Cupps, Chef de Cuisine at Untitled; Daniel Drexler, Sous Chef at Bouley; Brother Luck, […]
What's Happening at The gohan Society
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. […]
On March 4, 2016 The Gohan Society had the pleasure of participating in a special event at the residence of the Consul-General of Japan in New York. Izakaya ULTIMATE SHOCHU Night featured ten distinguished shochu makers from Japan; a lecture about shochu by Stephen Lyman of Kampai.US; and food pairings with dishes prepared by John McCarthy, chef/owner of The Crimson Sparrow restaurant in Hudson, New York, and Executive Chef Kenji Kamiya, who serves traditional kaiseki cuisine at the Consulate General of Japan in New York. It was a night to remember!
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.