{"id":5759,"date":"2016-03-30T15:12:33","date_gmt":"2016-03-30T06:12:33","guid":{"rendered":"http:\/\/www.kcjs.jp\/?p=5759"},"modified":"2016-03-30T15:12:33","modified_gmt":"2016-03-30T06:12:33","slug":"alan-aquino-la-carriere-cooking-school","status":"publish","type":"post","link":"https:\/\/www.kcjs.jp\/blog\/2016\/03\/30\/alan-aquino-la-carriere-cooking-school","title":{"rendered":"Alan Aquino: La Carriere Cooking School"},"content":{"rendered":"

\"IMG_1113\"<\/a><\/p>\n

Last semester I joined a light music circle at Kyoto University. This semester however, because of final exams for the Japanese university students and their semester ending in March, I decided to pivot and instead take once-a-week cooking lessons at La Carriere Cooking School on Sanjo-Kawaramachi. I found out about the school through a group cooking event organized by KCJS during my fall semester.<\/p>\n

Interpret this as you may, but classes are split up according to gender. Further, lesson prices are higher for female students than male students. The women have a wider selection of lessons at their disposal, while the ones that share the same content as men often have an extra dish incorporated into them. As a student, I received a generous 25% discount for my lessons from January to April.<\/p>\n

The lessons are divided up as follows: Washoku, Yoshoku, and beginner\u2019s skills. Each month there is one Washoku class, one Yoshoku class, and two beginner\u2019s classes. Since I cook frequently back in America, I went into the first month feeling confident about the beginner\u2019s courses, but decidedly more nervous about the more specialized classes.<\/p>\n

For the first lesson or two, I would arrive an hour early and painstakingly translate the entire recipe sheets for the session\u2019s two dishes. We were then directed to our demo room, consisting of 8 workstations made for two people apiece. At the start of the lesson, the head chef and his assistant would demo the entire cooking process for the night, referring to the sheets as needed and adding personal tips along the way. We would then be let loose, and working with our assigned partner (who changed every week), we would go through the sheets together and cook, assisting each other as needed.<\/p>\n

What I quickly discovered was that I only needed to know the names and Kanji for ingredients unfamiliar to me, while the actually procedure I could pick up by ear pretty easily from the chef. If I ever got hung up on something, all I would need to do is wave down either the head chef or the assistant chef, or simply ask my partner. Yoshoku lessons became my favorites, because they used a lot of ingredients and techniques that I was already quite familiar with back home. In addition, I developed a fast friendship with the chef that always headed those lessons, a Japanese man who cooked in France for a few years of his life. Of all the teachers I had this semester, he was the one who engaged with me the most.<\/p>\n

I kept all of the recipe sheets that I was given, and intend to use some of them again in the future when I\u2019m cooking for myself. Over the course of the semester, I\u2019ve learned a great deal more of Japanese vocabulary, gotten to know some new techniques, and interacted with people from a variety of backgrounds but united by a passion for cooking.<\/p>\n","protected":false},"excerpt":{"rendered":"

Last semester I joined a light music circle at Kyoto University. This semester however, because of final exams … \u7d9a\u304d\u3092\u8aad\u3080 →<\/span><\/a><\/p>\n","protected":false},"author":311,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_locale":"ja","_original_post":"5759"},"categories":[124,8,43],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/posts\/5759"}],"collection":[{"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/users\/311"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/comments?post=5759"}],"version-history":[{"count":0,"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/posts\/5759\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/media?parent=5759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/categories?post=5759"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kcjs.jp\/blog\/wp-json\/wp\/v2\/tags?post=5759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}