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, Chef/Owner of Brother Luck in Colorado Springs, CO; and Sara Woodward, Sous Chef at Le Bernardin.
After learning Japanese ingredients at Annisa and Gramercy Tavern, Chef Cupps’s favorite Japanese flavors enhance her current menu. David Bouley exposed Chef Drexler to the healthful properties of Japanese cuisine. Japanese respect for ingredients inspires Chef Luck’s cooking. The respect that the Japanese have for seasonal ingredients is an important part of Chef Woodward’s experience in preparing French cuisine.
These accomplished chefs will participate in a week-long program at exclusive restaurants in Ishikawa Prefecture this summer to further their knowledge of Japanese ingredients, knife skills, and cooking techniques that they will incorporate into their professional and personal lives when they return to the States.
Congratulations to all of the chefs! We know you will be stellar representatives of your respective restaurants and The Gohan Society!