Our specialised Japanese cooking training programme is designed for hospitality professionals and students seeking to master the authentic techniques, precision and creativity of high-end Japanese cuisine.

The chef, with international experience and author of two books published by the prestigious Larousse publishing house, teaches practical and theory-based classes combining:

• Professional preparation of sushi, sashimi and nigiri.
• Preparation of hot dishes and traditional kaiseki cuisine.
• Japanese culinary culture and dining etiquette
• Presentation, plating and a complete dining experience

Each course is designed to combine theory, practice and creativity, giving students a complete understanding of professional Japanese cuisine and its standards of excellence.

Designed for: Hospitality schools, culinary academies and professional training programmes.