Learning the Art of Japanese Cuisine: A Week to Remember at SSCANS

We, at Symbiosis, always strive for authenticity and perfection. To dive deep into the Japanese fever and their extensive and delicious cuisine , we had the Japanese cuisine Legend , Chef Shoji Nakamura with us, on 21st October till 23rd October. This visit was a final flourish for the week-long celebration of Chef's Day. Studded with such a talented and skilled Chef on board for the celebrations, Symbiosis School of Culinary Arts and Nutritional Sciences was delighted to welcome the entire team.

As a culinary and hospitality school , we ensured the warmest welcome with great enthusiasm and high spirits for our highly esteemed guests. Our students were set to imbibe the knowledge on Japanese food , culture and cuisine. They attended a demonstrative workshop , held at Studio Kitchen in SSCANS , where they learnt the art of Japanese cooking. From ingredients to cutlery to presentation, the amazing symphony and logic behind every detail was creatively explained by Chef Nakamura and Chef Hayashi. The chefs actively cleared their doubts , and the students reciprocated the energy by joining the platform and crafting the most flavourful yet simple dishes under their guidance. Further, Chef Nakamura felicitated the winners of the Asian Cooking Competition held on 18th October for their outstanding performance. He also honoured the faculty at SSCANS with a Golden Star lapel pin for their outstanding performance. The winners of the Intra-faculty Chef's Day competition were also awarded. As an honour for their visit , the Director, Chef Prof Atul A Gokhale shared valuable mementos with the team.

The entire week, pooled with exorbitant ebullience decorated the upcoming excitement for festivities further more. Chef Nakamura's skillful movements in the workshops bespoke his commendable and outstanding experience , not leaving out on tiniest of details and reasoning of techniques. We are grateful to have had such an inspiration stand amongst us and teach us with all the enthusiasm he has. We thank Chef Nakamura, Chef Hayashi, team SGS and SCIE for the wonderful experience.