Student of Japan Culinary Institute, Jose Toledo, makes it to the pages of the Shizuoka
Shimbun Newspaper. Jose enrolled in our 22 week Chef's Course program, he delved
deep into 11 weeks of learning about various aspects of Japanese cuisine at JCI (also
known as: Nihon Washoku Gakuin as printed on Shizuoka Shimbun).
He dedicated himself to immersing in the art and technique that define Japanese
cuisine. Now, he is engaged in the latter half of the program, an 11 week Ståging
Experience at "Ramen Lotus" JCI is proud of your achievements and cannot wait to see
where your culinary journey takes you next!
Pictured above is one of Jose's culinary works, executed during the Kaiseki Course Final
Exam. Tai Sapper Onigiri with wrapped enoki Osuimono soup and house made Kouno-mono fresh pickles.
