Japan’s Tsuji Academy is an integrated academy that has been running a cooking college for training professional chefs and dieticians and a cooking class aimed at promoting home cooking for more than 90 years. As a long-established voice in the specialist food industry, the academy has built a reputation in its homeland as a trusted source on all aspects of culinary culture. Now the famous Japanese institution is putting its expert advice at your fingertips by sharing their recipes with you in Cooking Guide!
Read on to discover more about the long tradition of cooking education at Tsuji Academy, the place where the recipes featured in Cooking Guide were created.
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A tradition of teaching
If you’re following the recipes in Cooking Guide, you’re not the first
person to benefit from the culinary insights of the Tsuji Academy!
Founded in 1917, the academy has long helped budding chefs to find
their way around the kitchen; educating students on everything from
cooking skills and nutrition to the finer points of creating
mouth-watering cuisine from around the world.
A teaching staff made up of resident professionals and visiting chefs
who have plied their trade around the world ensures that anyone
learning from the Tsuji Academy is benefiting from first class advice!
Of course, while you can be sure that the recipes at your fingertips in
Cooking Guide will help you to prepare something tasty every time, you
are free to modify every dish to suit your own specific tastes. However
you decide to cook, Cooking Guide will be on hand to help ensure the
finished product is perfection to your palate!
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Firm foundations
The culinary achievements of the late principal of the Tsuji Academy,
Isao Tsuji, speak volumes about the high standards set, and sought
after, by the academy at all times. A prominent writer on the many
facets of food, Isao Tsuji had a deep love of Japanese cuisine and a
constant desire to contribute to the development of culinary culture.
As this brief timeline shows, Mr. Tsuji’s passion for food and many
achievements both inside and outside the kitchen didn’t go unnoticed.
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1954
Mr. Tsuji is Gold Medal winner at the Swiss Government Organisation
/World Culinary Contest/Hospes Exhibition Grand Prix. He is honoured
for his achievements in drawing the world’s attention to the art of
Japanese cuisine.
1973
Mr. Tsuji becomes an honorary member of the premier American culinary
organisation, the Illinois Restaurant Chefs’ Association, based in
Chicago.
1974/1975
Mr. Tsuji receives an award from the Public Welfare Minister in Japan
in recognition of his long time contributions to cooking education. The
following year he receives the Palma Academic Order of Chivalry –
becoming the first Japanese to be awarded the fifth rank of the French
Government’s Social Education Services Prize.
1988
The prestigious Sommelier De Nul award is given to Mr. Tsuji by the
Japanese Sommelier Association in recognition of his work as an advisor
to the committee training sommelier wine advisors.
1992
Mr. Tsuji receives Japanese Hotel Restaurant magazine MVP award.
1999
As an international food critic, Mr. Tsuji made a Grand Officer of the
French Cheese Academy. He is decorated as an Officer for meritorious
service to agriculture by the French government.
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