Plan your holiday in New York City this July (19-23) surrouding Hiroko’s Intensive Essentials of Japanese Cuisine course at International Culinary Center. After information packed, fun and delicious class (class starts from 9am and ends 2pm), you can roam about the exciting city and eat at several of the finest restaurants in the world. Two prominent Japanese chefs join Hiroko in teaching. The most celebrated sushi chef, Masato Shimizu of 15East and pupular Izakaya chef, Jiro Iida of Aburiya Kinnosuke. You will have a golden experience of learning the heart and joy ofJapanese cooking. We all wait meeting and working with YOU. The details are below;
NY 888.324.2433CA 866.318.2433Live ChatRequest a Call/More InformationStudy in New York
“BEST VOCATIONAL COOKING SCHOOL”
International Association of Culinary Professionals
Come learn the kitchen skills and the philosophy behind Japanese cooking in this 25-hour intensive course that will give you the know-how to make a variety of delicious, seasonally driven dishes. Get acquainted with Japanese ingredients and flavors, and discover how to use traditional water and fire cooking techniques (blanching, steaming, braising) to prepare tasty and extremely healthful meals.
You will leave knowing your kombu dashi from your kaeshi, how to cook with seaweeds and rice, how to prepare your own sushi, sashimi, tempura, udon, and more.
Hiroko Shimbo is a chef-consultant for restaurants and food companies, trained sushi chef, cookbook author, writer, blogger, and instructor based in New York City. She is considered an authority on Japanese cuisine worldwide. Through her company, Hiroko’s Kitchen, she has also developed recipes for PF Chang, Ruth’s Chris, and University dining companies.
25 hours – $1,495
Thursday through Monday
5 sessions over 2 weeks
Begins: July 19, 2012
Ends: July 23, 2012
Class time: 9:00am-2:00pm
Books and supplies
Check back frequently to see new start dates or contact us at 888.324.2433. http://www.internationalculinarycenter.com/courses/ny/cul/amat/essentials_of_japanese_cuisine