On October 12, 2022,

A cheese recipe contest was held.

the U.S. Consulate General, California Milk Association, DAICHO collaborated.

Students in the second year of the General Cooking Department took on the challenge of devising a recipe.

They will fully utilize the skills they have learned and acquired through all the Japanese, Chinese, and Western cuisines in their daily practical training!

The kitchen knives have been with them in the kitchen since the day they entered the school. They have also sharpened their own kitchen knives and have grown up with them. Of course, the sharpness of the knives is outstanding✨The blade goes through duck meat with ease.

Everyone in the group worked together to come up with the recipe!

From the seasoning to the serving style, they bring out the best in their recipes.

The judges for the contest included Mr. ATO, Consul General of the U.S. Consulate General in Osaka-Kobe, and the Director of the California Milk Association.

The students were nervous, but presented their recipes with confidence.

White Pearl in the Forest

Roasted duck - burdock puree and herbed cheese sauce

Naniwa Black Beef Cordon Bleu Style - Two Cheese Sauce

Cheese skewer tempura with 3 kinds of sauces

Fried Beef Tatsuta

Wiener schnitzel

Beef fillet wrapped in chakin

The judges said that everything was delicious and that they could not make a decision based on taste.

Naniwa Black Beef Cordon Bleu Style -was voted first!

Of course, ideas and taste are important, but what separated the winners from the losers this time was the ability to make a presentation.

The students, who were all nervous at their first presentation after entering the school, have acquired their presentation skills through various collaboration exercises and through repeated practice!

Congratulations to all the students!