The Gohan Society

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

Ishikawa Chefs Training

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.

OCEANA

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

Demonstration by Chef Shin Takagi

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

Oceana Executive Chef Ben Pollinger, who is on our Culinary Advisory Board, with Chef Takuya Nomura

 

 

GRAMERCY TAVERN

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

Culinary Advisory Board member Chef Michael Anthony with Hirotsugu Funayama and Hiroaki Sakamoto

 

BOULEY

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

Chef Daniel Chavez with Chef Nobuhiko Ibara

 

JEAN-GEORGES

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

Jean-Georges Vongerichten with Chef Nomura

 

DANIEL

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

Daniel’s Chef de Cuisine Eddy Leroux, a past recipient of The Gohan Society Scholarship, with Chef Ibara

 

In addition to working in the kitchen, the chefs enjoyed shopping for ingredients in Chinatown.

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

 

After training, our guest chefs were able to unwind at Cherry Restaurant in Chelsea, where they mingled with other chefs from around the city.

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

The Gohan Society, NYC, Japan, chefs, Chefs Training Program, Japanese cuisine, Oceana, Gramercy Tavern, Bouley, Jean-Georges, Daniel, Cherry

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.

Tweet

Password Reset

Please enter your e-mail address. You will receive a new password via e-mail.