Workshop
Monday through Friday, August 9-13 & 16-20, 2010, 10 am-4 pm each day

Student Cooking Demonstration & Reception
Saturday, August 21, 2010, 10 am-3:30 pm (for students)/12:30-2:30 pm (for guests)

High school students are invited to participate in an 11-day immersion workshop on Japanese cuisine and culture, during which they will examine the multifaceted history of Japanese cuisine in connection with health and wellness.

Through demonstrations by professional chefs and participation in basic cooking sessions, participants will learn about Japan's emphasis on the seasonality of food (shun), quality of ingredients and presentation, as well as dining etiquette and manners. This workshop will also focus on nutrition and Japanese food. Knowledge of various Japanese dishes and drinks will be imparted and enhanced throughout the workshop as students explore Japanese culinary venues and facilities in NY/NJ.

On the last day of the program, families and friends are invited to a Japanese-style reception where Japanese dishes and tea will be served, including those prepared by chefs and participating students.

Priority Deadline:
Thursday, June 3. Applications received after this date will be reviewed on a rolling basis and subject to space availability.

Important Note:
Space is limited. 20-25 students will be selected through a careful review process. All applicants will be notified of their status by mid-June. Checks will be returned to those who are not selected for this program. Your application package will not be returned.

Tuition
$450, includes cooking materials, books, and lunch. A limited number of full and partial tuition waivers are available.

Workshop
Monday through Friday, August 9-13 & 16-20, 2010, 10 am-4 pm each day

Student Cooking Demonstration & Reception
Saturday, August 21, 2010, 10 am-3:30 pm (for students)/12:30-2:30 pm (for guests)

High school students are invited to participate in an 11-day immersion workshop on Japanese cuisine and culture, during which they will examine the multifaceted history of Japanese cuisine in connection with health and wellness.

Through demonstrations by professional chefs and participation in basic cooking sessions, participants will learn about Japan's emphasis on the seasonality of food (shun), quality of ingredients and presentation, as well as dining etiquette and manners. This workshop will also focus on nutrition and Japanese food. Knowledge of various Japanese dishes and drinks will be imparted and enhanced throughout the workshop as students explore Japanese culinary venues and facilities in NY/NJ.

On the last day of the program, families and friends are invited to a Japanese-style reception where Japanese dishes and tea will be served, including those prepared by chefs and participating students.

Priority Deadline:
Thursday, June 3. Applications received after this date will be reviewed on a rolling basis and subject to space availability.

Important Note:
Space is limited. 20-25 students will be selected through a careful review process. All applicants will be notified of their status by mid-June. Checks will be returned to those who are not selected for this program. Your application package will not be returned.

Tuition
$450, includes cooking materials, books, and lunch. A limited number of full and partial tuition waivers are available.