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USLA bid farewell to the graduates of the Professional Japanese Culinary Arts Program organized in collaboration with the Far East Culinary Academy in a special ceremony. The event, held as part of the 100th anniversary of Turkey-Japan relations, brought together the graduates of the program that trains masters of Japanese cuisine, officials, and guests.
During the ceremony, emphasis was placed on Turkey-Japan cooperation, reminding that this friendship has brought many joint projects in various fields. Rector Prof. Dr. Emre Alkin expressed their happiness to be part of this meaningful project contributing to Turkish-Japanese friendship, stating, “Japan offers a universal cuisine. Wherever we go, when we mention Japanese cuisine, we immediately want to experience it. We are proud to contribute to world cuisine through our university USLA.”
The Master Chef of the Japanese Culinary Arts Program and Japanese Cuisine Goodwill Ambassador Chef Shunichi Horikoshi stated that the graduates have earned a certificate held by only 200 people worldwide, expressing that this achievement is of great importance both individually and in the field of gastronomy. Horikoshi said, “This program, carried out in collaboration with Istanbul Topkapi University and USLA, will bring Japanese cuisine to the international platform in the right hands.”
Shunsuke Inoue, who attended the ceremony on behalf of the Japanese Ministry of Agriculture, Forestry and Fisheries, noted that interest in Japanese cuisine is increasing every day, emphasizing that Turkey is an important collaborator in this field. Congratulating the graduates, Inoue expressed his belief that the certificate holders will bring a professional dimension to Japanese cuisine.
Famous Japanese Chef Kimio Nonaga highlighted the contributions of the graduates to Japanese cuisine, stating, “I believe our graduates, who have earned this certificate held by a select few in the world, will carry out studies related to Japanese cuisine in different geographies.”
The ceremony concluded with the presentation of certificates to the graduates.
Flavors of Japanese Cuisine Were Presented
At the graduation ceremony's cocktail, products meticulously prepared by the chefs were presented to the guests. The chefs shared information with the guests about the dishes they prepared in the cocktail area.
Source: Gastronomy Turkey
USLA bid farewell to the graduates of the Professional Japanese Culinary Arts Program organized in collaboration with the Far East Culinary Academy in a special ceremony. The event, held as part of the 100th anniversary of Turkey-Japan relations, brought together the graduates of the program that trains masters of Japanese cuisine, officials, and guests.
