“World Culinary Conference for Chefs, by Chefs, and for Chefs” The 2nd World Culinary Conference will be held at VISON this year as well.
掲載日：2024.04.10
The 1st World Culinary Conference in VISON was held at VISON in TakiTown in November 2022.
Top-class chefs with high aspirations, mainly from Mie Prefecture, gathered together to discuss a variety of food-related topics.
The World Culinary Conference in VISON, which culminated in the passion of food professionals, was a huge success and will be held again this spring.
The general public is welcome to participate, so if you are interested in this event that will enhance Mie's food culture, please apply!
The 2nd World Culinary Congress will be held again this year
The World Culinary Science Association was started in San Sebastian, Spain, which is known as a gourmet town.
It has become an event where food professionals, mainly chefs, discuss various topics about food, such as cooking theory, technology theory, cooking philosophy, and hometown's thoughts on food, and it has started to be held all over the world. Ta.
In Japan, the event first took place in Hakodate in 2009 and has since been held in Tokyo, Iwate, Saga and other cities across the country, attracting a great deal of attention.
Momentum is also growing in Mie Prefecture, and the 1st World Culinary Conference in VISON will be held at VISON in TakiTown in November 2022.
The event attracted food professionals from all over the country, mainly chefs from Mie Prefecture, and a lively discussion took place.
The venue, Dining Hall Wa Vison within VISON, was filled with excitement as it attracted not only chefs but also producers, journalists, students and general participants.
Looking back at the first event, which was a huge success
The "World Culinary Conference in VISON" was brought to fruition by local chefs, with Tsuyoshi Kawase of IseCity restaurant Bon Vivant as executive committee chairman.
On the day, there was a lecture by Chef Higuchi Hiroe of Shima Kanko Hotel, who served dishes using ingredients from Mie to the prime ministers of each country at the 2016 IseShimaSummit; a roundtable discussion between three sushi chefs, Amano Isao, owner of the sushi restaurant Tenzushi Kyomachi branch in Kitakyushu; Sugita Takaaki, owner of Nihonbashi Kakigaracho Sugita in Tokyo; and Yamaguchi Kazushi, owner of Sushidokoro Kimiie in MatsusakaCity; and a fun and stimulating discussion between three leading French chefs, Tani Noboru of Le Mange Tout in Tokyo, Michino Tadashi of Michino Le Tourbillon in Osaka, and Kawase Takeshi of Bon Vivant in IseCity, creating a friendly atmosphere in the venue.
It was a very informative session that made me think about the potential of Mie Prefecture's food and the future of Mie's chefs.
This year too, we will be introducing a wealth of content to get closer to the cuisine of Mie and Japan!
This year, some of the most prominent chefs in the culinary world are scheduled to give talks.
Speakers will include Takagi Shinichiro of the Japanese restaurant Zeniya in Kanazawa; Shimizu Shinichiro of Shimizu Seizaburo Shoten Co., Ltd. in SuzukaCity known for its sake brands such as Saku and Suzukagawa; Ishii Makoto, chef of the French restaurant Le Musee in Sapporo; Enomoto Kazuki of the seafood restaurant Shokudo Ao in KumanoCity; and Maeda Motoi of the French restaurant Restaurant MOTOI in Kyoto.
I can't stop being excited to see what stories will come out.
◆The 2nd World Culinary Congress in VISON
Date and time: Tuesday, April 16th. Registration opens at 9:30, opens at 10:30, closes at 17:00.
Location: AT CHEF MUSEUM inside VISON (TakiTown)
Ticket price: Seated: 5,000 yen, Standing: 3,000 yen (tax included)
On the day of the event, there will also be a social party starting at 6pm where you can enjoy a meal and interact with the speakers.
Participation is on a first-come, first-served basis, so if you're interested, hurry up and purchase your tickets.
Price: 7,000 yen (tax included)
For details on how to purchase tickets, please see the link below.