27/08/2021
Nozomi Furutani, chef at the Japanese ambassador’s residence, will give a special lecture on Japanese cuisine at the HRC Culinary Academy. The class will focus on the basic techniques of Japanese food preparation and the presentation of the dish. The general public will have the opportunity to attend the lecture on Japanese culinary culture through the online broadcast of the event.
About Chef Furutani
After graduating from the Kyoto Culinary Art College, in 2012 Chef Nozomi Furutani joined Kikunoi, a long-established Japanese restaurant in Kyoto. The high-class Kikunoi restaurant is at the very top of the Japanese cuisine world – it has won three Michelin Guide stars for 12 consecutive years. Furthermore, the representative director of Kikunoi, Chef Yoshihiro Murata, has been an architect in the registration of Japanese cuisine (Washoku) as UNESCO intangible cultural heritage. Chef Yoshihiro Murata is also the chairman of the Japanese Culinary Academy, an NPO which promotes the spread of Japanese cuisine around the world. Chef Furutani studied Japanese cuisine under Chef Yoshihiro Murata at the Kikunoi main restaurant from 2012 to 2018, after which, in 2018, he moved to the Kikunoi sister restaurant in Akasaka, Tokyo, where he played a key role in leading other young chefs in the restaurant. Since 2020, he has been Chef at the Residence of the Ambassador of Japan in the Republic of Bulgaria. He is a promising Japanese cuisine chef who is expected to further develop his reputation in the world of Japanese cuisine.
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The Culinary Festival "Bulgaria welcomes the flavors of the world" started on the 12th of May in Stara Zagora and went through the cities of Burgas, Plovdiv, Veliko Tarnovo, Ruse and Varna. The last stop of this culinary journey was Sofia on the 28th of May.
We are honoured to host Chef Aiko Saito from Japan as our guest. The Chef is going to give a lecture on artisan Japanese techniques when it comes to preparation and the actual cooking of the food. Also he will cover topics such as traditional japanese knives and give an exciting workshop about how to prepare very traiditional selected Japanese dishes.
Elisa Volanti started her experience in food services sector in 2006. Since then, she has been showing a preference for pastry. During her professional path, she carried out various work experiences including, in 2010, in the pastry laboratory of the renowned restaurant “Il San Domenico di Imola”, rewarded by the Michelin Guide with Two stars.
It’s the third edition of the Italian Culinary Week around the world and everyone around is very excited. We are honored to be hosting an exciting event together with ISTITUTO ITALIANO DI CULTURA - SOFIA as well as Accademia Italiana Della Cucina.