I'm an Elizabeth Andoh fan. All classes are given in English. The intensive program was written up in the May 2000 issue of Gourmet magazine. Australian food consultant and chef Angela Nahas offers classes in Japanese, Western, Asian, and fusion cooking. All classes are given in English.
Class size ranges from four to eight people.
In Japan, the traditional method of becoming a professional chef involves years of harsh apprenticeship in a restaurant. However, there are also several schools geared toward turning out professionals for the Japanese restaurant industry. English-language instruction may be minimal, or nonexistent. Unless you are already living in Japan under the proper visa, you will have to obtain a student or cultural visa to stay in Japan longer than three months. Students may choose among Japanese, Western, and Chinese cuisine.