![Chestnut, chocolate and rum Yule log](https://static.cordonbleu.edu/Files/MediaFile/35905.jpg)
Chestnut, chocolate and rum Yule log
An established Christmas dessert made to resemble a yule log which is traditionally burnt on the hearth on Christmas Eve. This modern version has a rich centre ...
The Japanese Cuisine Bursary Programme, run by the Ministry of Agriculture, Forestry and Fisheries and Organization for Fostering Human Resources for the Promotion of Japanese Cuisine & Food Culture, is an educational initiative aimed at chefs from abroad to proliferate authentic Japanese cuisine overseas. Over eight months, a select group of culinary professionals learn not only Japanese culinary techniques, but also the Japanese language, and participate in an immersive internship at a top-tier Japanese cuisine or sushi restaurant. The participants consist of fourteen individuals, hailing from eleven different countries, and they began their culinary journey on June 30th, when the program officially started.
Le Cordon Bleu Japan is collaborating on this special initiative, lending its global network of experience, culinary excellence, and educational expertise. These fourteen participants will spend the month of August at the Tokyo school, learning the basics of Japanese cuisine with a team of specialized Japanese cuisine chefs.
Copyright © 2024 Le Cordon Bleu International B.V. All Rights Reserved.