Japanese Cuisine and Food Culture
Human Resource Development Committee

Training Program 2021 Overview
Objective
The program invites foreign chefs of Japanese cuisine from overseas and offers them training in Japaneserestaurants and culinary schools to enhance their knowledge of Japanese cuisine and culinary skills, andaims to develop these chefs into reliable partners who will support Japan’s food-related businesses looking to
expand overseas. Our target is for them to increase the purchase amount or the number of Japanese produce
they use in their restaurant by 30% or more within two years of completing the training.

2021 Program
The 2021 human resources development program was again held online as Japan’sborders remained closed due to the ongoing COVID-19 pandemic, and we could not invite theforeign chefs for their short-term training as planned.
As with last year, we combined e-learning videos, developed based on the bronze
certification guidelines for the Certification of Cooking Skills for Japanese Cuisine in Foreign
Countries by the Ministry of Agriculture, Forestry and Fisheries, with a learning kit containing
Japanese kitchen knives and textbooks to build a program that allowed a large number oftrainees to participate at the same time. We began accepting applications in June, and after
screening the numerous applications received from around the world, 65 chefs were selected forthe program. The trainees were first introduced to the basics of Japanese cuisine (Japanesekitchen knife techniques, umami, etc.), and their knowledge and skills were evaluated through an
online written exam and 28 practical assignments. Those who passed then took the face-to-faceonline bronze certification exam. After a rigorous assessment by expert judges, 37 chefs received
the bronze certification as recognition for acquiring the necessary basic knowledge and skills.

E-learning Japanese cuisine class

JCDC Program Certificate of Completion

Online exam for the Certification of Cooking Skills forJapanese Cuisine in Foreign Countries, Bronze

JCDC Certification, BronzeJapanese Cuisine and Food Culture
Human Resource Development Committee

Training Program 2021 Overview
Additional training in the form of ten live-streamed special programs was offered to thechefs who obtained their bronze certification. They were able to ask questions directly to topchefs and experts to further advance their knowledge and skills in Japanese cuisine and foodculture. We received many positive comments and praises from the chefs who participated inthe program, and here are some of their testimonials: “The learning environment wasstimulating and interactive,” “I never expected that I would be learning from those legendarychefs,” “I’m so fortunate and honored to have been taught by these world-class chefs,” and “I
can’t find the words to express my gratitude to all the chefs who shared their knowledge andskills with us.”

Japanese Cuisine and Food Culture
Human Resource Development CommitteeTestimonials from Participants in the 2021 Program(listed in) no particular order

Jonatan Kenji Sampei Moriyama (Brazil)❝The online program was amazing. I have learnt too much with the classes. I hope I couldvisit Japan and meet and thank each chef in person. I'm planning to open my own restaurant
and I'm planning to use many contents or concepts that I have learnt in the program. In myrestaurant, I hope I can difeunding Washoku for Brazilian.❞

Vincent Pham (Canada, Zen Japanese Restaurant (Japanese Food and Ingredient Supporter Store))❝ I didn't know where to start until took this program. It was a great opportunity to meetand learns things that I always wanted. ...The program itself taught me a lot and gave mebasic knowledge to be able to work in a Japanese restaurant. ... My plans for the future is tolearn more about Japanese cuisine and culture so I could possible one day open my own
restaurant and share the experience with everyone. ❞Tommy Tsang (Australia, Crowne Plaza Adelaide; Koomo)❝ I really love this program and all skill I learnt, it is very useful for my job to create flavourswith Japanese influences.❞

Kei Hashimoto (Canada, Kaiseki-yuzen Hashimoto (Japanese Food and Ingredient Supporter Store))❝ To maintain and offer the best culinary experience, we import as much as 80-90% ofJapanese ingredients knowing that these ingredients prepared properly will surely surpriseand please every guest who dines with us with its quality. ... To maintain this authenticity, I
will strive to preserve what I have learned through this program, and find more ways to learn
and gain more skill of Japanese cuisine to teach others who are interested in this art ofcuisine outside of Japan. ❞Michał Chlebiej (Poland)❝Learning about Japanese cuisine is ‘IKIGAI’ for me. One of my goals is to establish a newrestaurant that promotes real Japanese cuisine and its history. When it is possible, I plan to go
to Japan to further explore my culinary knowledge.❞

Atusi Kohara Jr. (Brazil, resident of India, The Taj Mahal Palace Mumbai; Wasabi by MORIMOTO)❝ This program is amazing. I'm very happy to complete that. I never imagined getting alive class with those legendary Chefs in my life.I wish improve myself and developed as aJapanese. ❞Ai Ling Chua（Doreen) (Singapore)❝ It is a very good program. I would recommend this to anyone who is serious about Japanesecuisine.❞

Kam Yuen Wan (England)❝I really appreciate all the effort, everyone from this program. I have learned so much. I plan
to set a good example for my company and for the community. Also pass my skill andknowledge to all the junior ,hope they could learn better. And wishes we can carry on making
progress and do better service.❞