by Melissa Nakamura | Jun 1, 2022 | OCET
Furoshiki is a useful, applicable, and artistic cloth wrapping technique. This historical, eco-friendly, and beautiful way of wrapping can be applied for gift-giving, carrying, protecting, or decorating objects of various shapes and sizes. Students will practice...
by Melissa Nakamura | Jun 1, 2022 | Uncategorized
Inari, Makizushi, Chirashizushi! Sushi in its many forms has become an easy quick grab and go modern meal. Chef Grant will teach you the sushi basics, from cooking and seasoning the rice, preparing assorted fillings or toppings, and finally putting them all together...
by Melissa Nakamura | Jun 1, 2022 | OCET
Rafute, Goya Champuru, Andagi! Modern-day Okinawan cuisine has changed with the times and evolved to suit local taste buds. Chef Grant, a proud Okinawan and author of “An Okinawan Kitchen” will teach you these classic dishes the way he learned them from his...
by Melissa Nakamura | Jun 1, 2022 | OCET
Know a student of high school age (13-18 years old) who is interested in cooking? This week-long class will have something for youth at all skill levels. Chef Alan Tsuchiyama will teach students fundamental cooking principles and techniques with sustainable dishes....
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