Ecole Tsuji 139 images Created 22 May 2014
Ecole Hoteliere Tsuji ~ a world class French cuisine tradition
Responsible for producing 40% of chefs and owners of Michelin starred restaurants in Japan, Tsuji Culinary Institute is the most renowned culinary school in Japan. Two chateaux was formed in the French campus located outside of Lyon. The primary, chateau de l'Eclair, is located in the Beaujolais regio, in the middle of a large vineyard.
The intensive program in France is divided into two parts: 5 months are spent at the school where students go through 150 to 180 recipes. During this period, 15 star chefs from all over France are invited to give lectures and demonstrations. The second semester is spent on practical training at Michelin starred restaurants and under locally renowned chefs.
The program is offered in French with Japanese instructors acting as intermediaries. Majority of the student body is Japanese with 5% represented by other Asian nationalities, although they must all spend the first year of the program in Japan in Japanese.
It all started when Shizuo Tsuji, a former journalist, opened a culinary school in Japan in the 60’s. Through a chance meeting, he was introduced to Paul Bocuse. Under Tsuji’s invitation, Bocuse visited Japan for the first time in1970. Today, there is not a single person interested in studying French cuisine who doesn’t know Paul Bocuse.
Shizuo decided to invite not only students but also professional chefs to attend the Bocuse’s seminar. The turn out was 600 participants.
Recognizing the value of his work, French government conferred an honorary Meilleur ouvrier de France to Tsuji very early. This is already 40 years ago. Tsuji continued to invite the top chefs from France for seminars and demonstrations at his school in Japan. Because of these long historic ties, there is not one top-level chef in France who has not heard of Ecole hotelier Tsuji.
Responsible for producing 40% of chefs and owners of Michelin starred restaurants in Japan, Tsuji Culinary Institute is the most renowned culinary school in Japan. Two chateaux was formed in the French campus located outside of Lyon. The primary, chateau de l'Eclair, is located in the Beaujolais regio, in the middle of a large vineyard.
The intensive program in France is divided into two parts: 5 months are spent at the school where students go through 150 to 180 recipes. During this period, 15 star chefs from all over France are invited to give lectures and demonstrations. The second semester is spent on practical training at Michelin starred restaurants and under locally renowned chefs.
The program is offered in French with Japanese instructors acting as intermediaries. Majority of the student body is Japanese with 5% represented by other Asian nationalities, although they must all spend the first year of the program in Japan in Japanese.
It all started when Shizuo Tsuji, a former journalist, opened a culinary school in Japan in the 60’s. Through a chance meeting, he was introduced to Paul Bocuse. Under Tsuji’s invitation, Bocuse visited Japan for the first time in1970. Today, there is not a single person interested in studying French cuisine who doesn’t know Paul Bocuse.
Shizuo decided to invite not only students but also professional chefs to attend the Bocuse’s seminar. The turn out was 600 participants.
Recognizing the value of his work, French government conferred an honorary Meilleur ouvrier de France to Tsuji very early. This is already 40 years ago. Tsuji continued to invite the top chefs from France for seminars and demonstrations at his school in Japan. Because of these long historic ties, there is not one top-level chef in France who has not heard of Ecole hotelier Tsuji.
