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Marchio di Ospitalità Italiana

Cooking seminar - The vegetarian and vegan world: everything we need to know

Event Date: 
Mon, 07/09/2018 - 7:00pm to 8:30pm
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Venue: 
ICCJ Event Space

The vegetarian and vegan cultures, widespread in many countries, including Italy,  recently have been drawing attention even in Japan. Ethics, religion and health are just some of the main reasons. The lecturer, Gianluca Pardini, director of the International Academy of Italian Cuisine in Lucca and judge in the Gran Concorso di Cucina competition organized by ICCJ, will talk about the principles related to the vegetarian and vegan worlds, the contradictions, the philosophy and the habits, and will answer the questions from the participants.

During the second part of the seminar, the chef will present and prepare a few Italian recipes, utilizing ingredients that are easy to find in Japan.

Program

19:00 - Greetings and seminar introduction
19:05 - Introduction to the vegetarian and vegan eating philosophies
19:50 - Presentation of th recipes and practical demonstration
20:15 - Tasting session and closing remarks

NOTE: There might be slight changes to the timetable due to the number of participants and the interaction between the chef and the guests.

DETAILS

Date: Monday, July 9, 2018
Time: 19:00-20:30 (doors open at 18:45)
Where: Italian Chamber of Commerce in Japan
Address: FBR Bldg. 9F, 4-1-27 Mita, Minato-ku, Tokyo (ph: 03-6809-5802)
Fee: ICCJ Members 3000 JPY (+VAT 8%)
                      Others 4500 JPY (+VAT 8%)
Language: Japanese
Registration/Cancellation deadline: Friday, July 6th at 18:00

REGISTER HERE

 

The lecturer

Born in Tuscany, Gianluca Pardini worked as a cook and a gastronomic consultant in Italy, France and Japan.

In 1986, he became a professor at the International Academy of Italian Cuisine in Siena. His knowledge and expertise led him to become the head of the Academy in 1996, and in 2004 took decision to move the school to Lucca.

Since 2001, he is a member of the prestigious Order of Cooking Masters and Executive Chefs of the Italian Chefs Federation.

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