One of The Gohan Society’s initiatives is to connect Japanese and American chefs through culinary exchanges. In late January we brought four chefs from Ishikawa Prefecture to New York to participate in The Gohan Society Chef’s Training Program.
Despite a major snowstorm in New York, chefs Nobuhiko Ibara of Zeniya, Takuya Nomura of Tsuba-jin, and Hirotsugu Funayama and Hiroaki Sakamoto of Asada Ya received hands-on training from chefs at Oceana, Gramercy Tavern, Bouley, Jean-Georges, and Daniel.
In addition to working in the kitchen, the chefs enjoyed shopping for ingredients in Chinatown.
After training, our guest chefs were able to unwind at Cherry Restaurant in Chelsea, where they mingled with other chefs from around the city.
We’d like to thank the restaurants and our Culinary Advisory Board for participating in this exchange! It’s through programs like this that The Gohan Society can continue to be a valuable resource between Japanese and American chefs.
Our exchange continues in August, when The Gohan Society will send three chefs from New York to train in Ishikawa. The scholarship recipients will be announced at our Gala Celebration on Thursday, June 4. For details and to purchase tickets, please click here.