Japanese Culinary Visit

18 December 2017

We opened up our kitchens to a group of students from Ecoles de Patisserie et de Cuisine KOKUSAI for a morning of culinary workshops...

Food is one of the many things that unites us across borders, religions and cultures...

We all have an appreciation for a good meal and in almost every culture, the act of joining together to 'break bread' is the foundation of many of our social interactions.

At IMI, culinary arts is a key part of our educational offering and we were delighted to welcome students from Japan’s Ecoles de Patisserie et de Cuisine KOKUSAI to sample some European food culture.

Led by IMI Culinary lecturer Mr. Cemil Dalyan and our guest molecular gastronomist Mr. Rolf Caviezel, the visiting students took part in two special workshop demonstration sessions.

The molecular gastronomy workshop, led by Chef Caviezel, introduced our Japanese visitors to the science of food preparation which takes advantage of the many technical innovations from the scientific disciplines to create maximum flavour and visual impact.

In the second session, presented by Chef Dalyan, our visitors were challenged to replicate the chef’s salade niçoise – a classic French dish – with marks being awarded for taste, appearance and portion control.

At the end of the morning sessions, there was an award’s ceremony with the students receiving individual certificates and prizes given for the best performers.

The Japanese chefs fully appreciated both classes and it was a pleasure to share ideas and influences from different food cultures in a fun and interactive environment.

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