Hello everyone!😊

This time, we would like to share with you a report from the 19th Senshu Bishoku EXPO Studies!

The first-year students of Chef Master Class took on the challenge of developing a bouillabaisse using seafood from Hannan City.🐟

Mayor Mizuno of Hannan City also attended the event.

Special instructor, Chef Yazama
Chef Yazama taught us his original tomato-based bouillabaisse with seafood ✨.

This bouillabaisse uses saffron, one of the familiar spices in Europe, to give this bouillabaisse its aromatic flavor!

The broth is made from sea bream and tongue flounder, and white wine is added to create an excellent bouillabaisse.

The students were glued to the lecture by Chef Yazama, who is arguably the top chef in the industry.

Chef Yazama also gave us words of encouragement, saying, "There is no such thing as the best cuisine, and you should continue to study and improve your skills to become a chef who can make good food.

After the lecture, the students gave a presentation of the menu they had developed, which was their first presentation since they were first-year students.

There were some tense moments, but they prepared a PowerPoint presentation!

①Salt ramen noodles with bouillabaisse style

②Japanese-style bouillabaisse tantanmen

③Fried rice with starchy sauce

④Satoimo Rouille Sauce

⑤Seafood pasta with bouillabaisse sauce

⑥ Cabbage roll

⑦ Bouillabaisse Pot Pie

⑧ Risotto

Each group created their own originality by adding tangerines and fruit tomatoes from Kishiwada City to the seafood from Hannan City.✨

Let's keep challenging ourselves in our practical training and next product development starting tomorrow 👩🍳👨🍳.