Japanese Cuisine 101: Washoku

An 11-Day Summer Workshop for High School Students
Monday through Friday, August 4-8, 11-15, 2008, 10 am-4 pm each day

Student Cooking Demonstration & Reception
Saturday, August 16, 2008,
10 am-3:30 pm (for students)/12:30-2:30 pm (for guests)

High school students are invited to participate in an 11-day immersion workshop on Japanese cuisine and culture, during which they will examine the multifaceted history of Japanese cuisine, from traditional food and dishes for special occasions, to various Japanese adaptations of cuisines from abroad.

Through demonstrations by professional chefs and participation in basic cooking sessions, participants will learn about Japan’s emphasis on the seasonality of food (shun), quality of ingredients and presentation, as well as dining etiquette and manners. Knowledge of various Japanese dishes and drinks will be imparted and enhanced throughout the workshop as students explore Japanese restaurants and Urasenke Chanoyu Center in New York City, as well as Mitsuwa Martket Place in New Jersey. During the second week, students will try their hand at making rolled sushi, soba noodles, sukiyaki, tempura, and Japanese sweets under the guidance of professional chefs.

On the last day of the program, families and friends are invited to a Japanese-style reception where Japanese dishes, tea and sweets will be served, including those prepared by chefs and students.

Eligibility
Participants must be high school students as of September 2008. Space is limited and advanced registration is advised.

General Application Form & Deadline
Please fill out the attached click here for the general application form. Application deadline is Thursday, July 24, 2008.

Tuition
$110, includes cooking materials, books, breakfast and lunch.
All registration is now closed.

Scholarships
A limited number of scholarships are available. For scholarship requirements and an application, please click here. Scholarship application deadline is Thursday, July 17, 2008.

For more information about this program, please call (212) 715-1203 or (212) 715-1254.

This program will be documented and subjects to change.

This program is co- organized in cooperation with the

In-kind support is provided by the