It seems that the cherry blossoms are starting to bloom soon in the park near the association.
Well, this time I would like to tell you about a customer from Singapore.
Mr. Jeeyang, the president of "Real Food", which has three restaurants in Singapore, and his staff attended a cooking class at the Seishoku Kyokai. 
It was a two-day schedule, so on the first day, we had a basic cooking class (in the morning and afternoon) at the Cooking School for beginners, and a lecture on the concept of regular meals at lunch.The instructor of the cooking class is Hiroko Shimada.Several languages are used in Singapore, but this time we had Chiharu Shiro, a Japanese staff member of "Real Food", as an English interpreter, and Aiqin Tsai, who is an instructor qualified as a Mandarin interpreter. It was a special class.From the very beginning, everyone gathered around the demo table and watched Professor Shimada's every move with enthusiasm.There were only people who were in the shop, and the class proceeded with very specific questions flying around. 
The school principal also supervised the practical training. 
Even though I was confused about cooking in an unfamiliar place, I continued my training. 
Mr. Jeeyang, the company president (front) engaged in practical training with familiar hands 
The finished dish of the morning part. 
We all gather around the table.After that, we had a lecture, and in the afternoon, we had another cooking lesson. 
Commemorative photo with everyone after the course on the first day. Mr. and Mrs. Jeeyang (XNUMXrd and XNUMXnd from the left in the front row), Ms. Jo, a Japanese staff member who also served as an interpreter (left in the front row), Ms. Cai (back row, left) who also helped with the Mandarin translation and training, and the shop. staff (back row). On the second day, they joined Mr. Shimada's special course "Recommendation of dietary habits to feel the calendar" for the final session, and they were very enthusiastic about cooking different dishes from the basic dishes.
(Please look forward to the next time about the pattern of the calendar!) Chiharu Shiro gave us her impressions after finishing the course. "2Despite the short training period of only two days, it was a very informative few days, and we are very grateful to all the participants.I'm really thankful to you!We all leaned forward and listened to the theory lectured by Principal Okada and the content of the cooking class led by Professor Shimada. 2There was an incident in the cooking class that I took with the general public on the first day, and there was a wry smile in the group.That's what Singaporeans do when they're cooking lessons - to finish everything quickly! -I have a habit of saying that. However, in reality,=Is it good?And so on, after the cooking training was over, the group looked at each other and exchanged opinions.This gave us a good opportunity to reflect on ourselves.
A peaceful atmosphere for all participantsGracefulIt was a moment when we all admired the professional cooking and presentation and said that this is something we should learn.I hope that we can bring together the good points of each other's cultures and create good synergies." I received a very polite letter, but I have excerpted and introduced only a part.Thank you very much to all the staff for this kind of relationship.thank you very much
It would be great if we could spread the health and smiles of everyone who dine with us through our cuisine.
↓RealFood's HP (It is said that it is currently being renewed) http://www.realfoodgrocer.com/
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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