Two days of intensive sessions in Japanese cuisine

In May 2024, La Table des Amis de Provence offered “Two days of intensive sessions in Japanese cuisine” to members and friends.

Hiroko Sugiyama, a native of Japan resides in Seattle where she has a culinary atelier. She has trained at La Varenne, Ritz Escoffier, the Culinary Institute of America, le Cordon Bleu and Kaiseki Tsujitome. She is a CCP (Certi fied Culinary Professional) by the IACP (International Association of Culinary Professionals). Hiroko teaches Japanese and other cuisines internationally and at the atelier in Seattle. She has taught Japanese cuisine at the Mas de Cornud cooking school in Saint Rémy-deProvence. The intensive sessions would start at 09h00 each day with a short mid morning break, cooking until early afternoon followed by a convivial lunch of dishes prepared in class. The sessions would take place in the semiprofessional kitchen designed by Nitokrees Tadrous Carpita, CCP who would be assisting Hiroko.

Historical account reconstructed from La Table’s archived event materials.