The Japanese Cuisine and Dietary Culture Human Resource Development Program, spearheaded by the Japan Culinary Development Council (JCDC) and backed by Japan’s Ministry of Agriculture, Forestry, and Fisheries (MAFF), continues to shape the future of Japanese cuisine worldwide. Since its inception in 2016, this prestigious initiative has trained over 200 chefs globally, equipping them with authentic skills to promote Japanese food culture abroad.
This year, nine talented chefs from various countries underwent rigorous training. Following an initial month of online learning, they traveled to Japan in late August for six months of immersive, hands-on experience in some of Kyoto and Tokyo’s most renowned Japanese restaurants. These kitchens, including Kikunoi Honten and Tankuma Kitamise, provided deep insights into traditional techniques and the meticulous art of Japanese culinary craftsmanship.
Recognized Excellence in Japanese Culinary Skills
Upon completion, participants were evaluated under the “Certification of Cooking Skills for Japanese Cuisine in Foreign Countries.” This year, four chefs earned the prestigious Silver Certification, while five received the Bronze Certification, affirming their mastery of essential techniques and cultural understanding. These chefs are now poised to bring authentic Japanese cuisine to their home countries, furthering the global appreciation of Japan’s rich culinary heritage.
Applications for 2025 Open Soon
With the Japanese government’s continued support, the program will return in 2025. Aspiring chefs worldwide can apply through JCDC’s official website in May. The initiative aims to nurture a new generation of culinary ambassadors dedicated to preserving and sharing the art of Japanese cuisine.
For more details and application updates, visit JCDC’s Official Website.
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