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Foreign Chefs Master Japanese Cuisine in Kyoto's Elite Certification Test

Kyoto hosted a specialized cooking test to certify foreign chefs in authentic Japanese cuisine, organized by the Japanese Cuisine and Dietary Culture Development Committee. Twelve chefs from various countries applied, competing for either gold or silver level qualifications by preparing traditional dishes like a multi-plate meal or a Shokado bento box. Participants, including championship winners and restaurant trainees, highlighted the career importance and practical benefits of the certification, such as easier access to high-quality Japanese ingredients. The mentors emphasized adapting the cuisine to local tastes and conditions in each chef's home country.

Key Points: Kyoto Hosts Japanese Cuisine Certification for Foreign Chefs

  • 12 foreign chefs applied for certification
  • Tests included soup, plates, and bento boxes
  • Aim to adapt Japanese cuisine locally
  • Gold certification aids ingredient procurement
  • Organized by Japanese Cuisine Committee
2 min read

Kyoto hosts cooking test to certify foreign Japanese cuisine chefs

12 international chefs competed for gold and silver certifications in Kyoto, aiming to bring authentic Japanese culinary arts to their home countries.

"Because of the silver certification, six months were really much of very big experience for me. - Advait S Patil"

Kyoto, March 3

A cooking test to certify real qualifications for foreign Japanese cuisine chefs was held in Kyoto.

Under the global trend of Japanese cuisine, the Japanese Cuisine and Dietary Culture Development Committee (JCDC) organised a cooking skill test to certify real Japanese cuisine qualifications for foreign chefs.

12 foreign chefs applied to it, aiming for gold or silver qualification. Some chefs got training in Japanese traditional restaurants. Others won in the Japanese cuisine championship event held by the Ministry of Agriculture Forestry and Fisheries.

10 chefs applied to the silver qualification test, cooking 1 soup and 5 plates.

Advait S Patil, India (trainee of Tankuma Kita), said, "Because of the silver certification, six months were really much of very big experience for me. So I think it will be very important role in the next few years and the career ahead for me."

Raul R Arellano, Mexico (Winner of Mexico championship), "This qualification test for silver level is very important. I piled up the experience of being a Japanese cuisine chef, this time the participation was so glorious."

Aeron C B Hin, Singapore (Winner of Singapore championship), "After getting gold level qualification, procurement of Japanese ingredients will be easier in Singapore. Currently hybrid and high-quality ingredients are in the Japanese market. If I get a Gold level ambassador it is easy to use such ingredients in my restaurant."

Akash M Gade, India (Trainee of Toriyone), "So many cooking dishes together. We use Katsuobushi, combu. Then we have salmon, kanpachi, and hamachi. We get miso, sake, mirin on basic seasoning, and so on."

2 chefs applied to the gold qualification test cooking a Shokado bento box.

Pham V Loi, Vietnam (Trainee of Kimoto), "In Kyoto I studied Kyoto cuisine and got evaluation from other chefs. Now I study in Kagurazaka Tokyo, I hope to bring back my experience to Vietnam to launch my restaurant".

Those disciples keep in mind the mentor's message, "Each country has each taste defined by temperature and air pressure. Please adapt to them to complete most taste Japanese cuisine for your country.

- ANI

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Reader Comments

P
Priya S
This is a wonderful initiative. Japanese cuisine is all about precision and respect for ingredients. The mentor's message is key - adapting to local tastes while keeping the essence is what will make it successful in India too. We have such diverse palates!
R
Rohit P
Interesting read. While certification is good, I hope it doesn't make Japanese food too expensive or exclusive in India. We need authentic experiences that are still accessible to the common person, not just fine dining.
S
Sarah B
As someone who loves Japanese food, it's reassuring to know chefs are getting proper training. The quality difference is noticeable. Hope to see more certified chefs opening restaurants in metro cities.
V
Vikram M
The global appreciation for Japanese cuisine is well-deserved. Their focus on seasonal ingredients and presentation is something we can learn from in Indian culinary traditions too. Fusion done right could be amazing!
K
Karthik V
Good step for standardisation. But let's not forget our own rich culinary heritage needs preservation and global promotion too. We should have similar rigorous certification for Indian chefs abroad. Just a thought.

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