The unveiling of Tsuji culinary institute...

After almost three years of working with Brushyroke NYC, I finally had the opportunity to see the school of our co-owner, Tsuji sama. Every year and a half or so, two chefs from the Tsuji culinary institute come to Brushstroke to be chefs for that slotted time. It is a learning experience that they can bring back to the school and share with their future students.

While in Osaka, I was honored to have a tour of the school and to explore the different kitchen types inside the buildings. Overall, they instructed on four main cuisines; Japanese of course, French, Chinese and Italian. Each floor of the main building was designated to a cuisine and each kitchen smelled of it respective cuisine. 

As I stepped into each classroom kitchen, my memory was flooded with my CIA days in those kitchens. A part of me envied the students for being there, yet I still yearn to be in real life kitchens as much as possible. 

I had to bend down a bit to take this picture. 

Not only did I get to see this beautiful school, a few of the recent chefs from brushstroke and I were reunited for some fun and food. We reminisced our time together in that extravagant open kitchen and reveled in the short time we had together in their home towns. 

Thank you for all of the incredible experiences and memories we had on my journey to Japan. It was an absolute pleasure to see you all again!!

(Dedicated to: Murashima, Suzuki, Masa, Mei and Edi)