From Ocean to Plate
Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...
Japan’s first College of Gastronomy Management at Ritsumeikan University opened its doors this April, welcoming its first batch of students.
Over 350 students attended its official information session this past Tuesday, marking their first step towards becoming the next generation of thought leaders in gastronomy and food studies.
Le Cordon Bleu Japan was present to speak about our collaborative programme in the college, the Global Culinary Arts & Management Programme, consisting of a series of subjects focused on applied culinary management.
Only 16 select students will be admitted to the programme, to start at the end of their first year of studies. Classes will be held in a combination of lectures and hands-on classes in kitchen-classrooms.
The selection process will begin in earnest this Fall and we are excited to welcome our first group of Global Culinary Arts & Management Programme students next year!
2018/04/6
Ōra King salmon, a uniquely bred species raised in the waters of the Marlborough Sounds, led an interactive demonstration by Chef Shaun Clouston, the chef-owner ...
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