VIU is just one of 12 schools in the world to be certified and is only the second one in North America.
The certification will be part of the second year curriculum of the Culinary Arts program at VIU and will teach basic Japanese techniques for students who are interested in working in Japanese restaurants.
Japanese chef Motoi Kurisu from Kyoto shares fundamentals of fish and vegetable knife work to Vancouver Island University culinary students. Nov. 3, 2022 Working with the Japanese Culinary Academy several years ago, the ministry found that Japanese food represented across the world was not authentic and decided to launch the certification program.
"The opportunity to introduce the larger world of Japanese authentic cuisine, [Kurisu is] very excited about," said Sternberg.
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