Japan | Chef Team Visits To Sip And Sample Tastes Of United States | Five Jap...

Japan

Chef Team Visits To Sip And Sample Tastes Of United States

Five Japanese chefs are starting a five-day tour in the United States to sample food and wine, observe inner workings of restaurant kitchens and learn new cutting methods of underutilized meat cuts. The chef team is led by Takemichi Yamashoji, a senior marketing director in the USMEF-Tokyo office.

The team starts their visit in Napa Valley with tours of three California wineries. Then they are off to an Asian cooking class at the Culinary Institute of America. The team travels to Colorado to observe a meat packing facility and tour a culinary test kitchen where they will view a cutting demonstration of underutilized cuts, such as shoulder clod, tri-tip and culotte. During nightly dinners, the chef team will talk with local restaurant chefs and tour their kitchens.

Japan

Chef Team Visits To Sip And Sample Tastes Of United States

Five Japanese chefs are starting a five-day tour in the United States to sample food and wine, observe inner workings of restaurant kitchens and learn new cutting methods of underutilized meat cuts. The chef team is led by Takemichi Yamashoji, a senior marketing director in the USMEF-Tokyo office.

The team starts their visit in Napa Valley with tours of three California wineries. Then they are off to an Asian cooking class at the Culinary Institute of America. The team travels to Colorado to observe a meat packing facility and tour a culinary test kitchen where they will view a cutting demonstration of underutilized cuts, such as shoulder clod, tri-tip and culotte. During nightly dinners, the chef team will talk with local restaurant chefs and tour their kitchens.