The reason why my Japanese sushi chef back ground a little different?
In 2004, I traveled to Japan for the first time on a training camp. During the stay I was introduced to Japanese cuisine both traditional dishes but also sushi.
In 2006, I was educated to become a Japanese Sushi chef & sake sommelier. Since then, I have traveled to Japan almost every year to inspire Japanese gastronomy, practise kendo kata and visiting friends.
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.