How do Japanese chefs improve know their professional knowledge?

In Japan, you will never be trained. Most Japanese use their entire lives to get better at their work.

I travel to Japan approx. once a year to develop my skills and to expand my horizons.

In addition, I travel to Brussels once a year in December to meet with my Japanese celebrity teacher who is headed by a Japanese delegation of 12 highly graduated teachers.

I have been following his training since 2001 and there is still a lot he can teach me. What I learn in Kendo, I can also use in my work as a Japanese sushi cookie. This is because the martial arts kendo and Japanese sushi coccans share the same philosophy.

Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Skriv en kommentar

Sakana © 2018 - Zoë Escher - - +45 29705345

Scroll to top