Taher Chef Council visits Japan
Each year, Taher Inc sends a group of chefs to a
different country to explore the food that is unique to that area of our
world. This year the group traveled to Tokyo and Kyoto, Japan for
7 days. They have begun working on over 30 different recipes that
will be introduced in business, colleges, and schools that Taher serves.
Shorewood students will be introduced to some of these entrees this
year, once the chefs have them perfected. Taher's regional chef Chris Oswald
will come to help introduce
the new items.
During the trip, some of the group was able to visit a
Japanese elementary school, and observe their hot lunch program being
served. The first grade students are served in their classrooms
because there is no cafeteria, and students eat at their desks with
chopsticks brought from home in containers that look like toothbrush
holders. A small group of students are assigned to bring
small pots of food from the kitchen back to the classroom and fill
aluminum bowls with each of the menu items for the day. The picture
shows the lunch that was served the day we visited. Rice,
vegetables, and a chop suey made with fish, tofu, beef and vegetables.
The portion of rice is more than we serve in the United States, and the
protein portion is smaller.

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