Kitchen Nippon Special Class: Introduction to Traditional Sicilian Home Cooking
Details
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Kitchen Nippon is taking a little culinary field trip to bring you a special class in traditional Sicilian home cooking. Our instructor will be Mariangela Nuccio (https://www.facebook.com/mariangelanuccio), a professional cooking instructor and proprietor of Cucinoteca (http://www.cucinoteca.it/10127-2/), a cooking school based in Milan, a cultural and business center for not only northern Italy but Europe as a whole. This unique opportunity to learn authentic Sicilian cooking techniques from a native of Sicily comes to us through Chef Tateno (https://www.facebook.com/machiko.tateno), who has received personal instruction from Ms. Nuccio (https://www.facebook.com/mariangelanuccio) in Milan and Sicily. Ms. Nuccio (https://www.facebook.com/mariangelanuccio), who will be on her first visit to Japan, has graciously agreed to come to Kitchen Nippon and teach a couple Sicilian dishes, pairing traditional techniques with ingredients available in Japan. The class will be taught in English and Japanese. Chef Tateno (https://www.facebook.com/machiko.tateno) will be present to assist Ms. Nuccio (https://www.facebook.com/mariangelanuccio).
Reserve a spot in this class by clicking on the RSVE button and then completing the process by sending your full name to kitchennippon@hotmail.com. Reservations will be considered to have been completed when this email is received. We will send a confirmation message within 48 hours.
Time: April 3, 2016 (Sun.) 12:00～16：00
Cost: 5,000 yen (Material and facility usage fee)
What to bring: Apron and something to write with
Deadline: April 1, 2016 (Fri.) 11:00 AM
Location: Yanaka (Taito-ku) at a location convenient to both the Chiyoda Subway Line (6 minutes from Sendagi Station) and the JR Yamanote Line (8 minutes from Nippori Station).
Details will be provided to those who register for the class.
Cancellation Policy:
By the way, if you make a reservation, but later find that you cannot attend, please let us know as early as possible.
＃Please note that payment of the participation fee will still be expected for a cancellation after the deadline and in the case of a simple failure to attend after making a reservation. Bank transfer details will be provided. A person who reserves a class spot, but then fails to attend, without notifying Kitchen Nippon, may be blocked from further participation. We have decided to implement this rule because we purchase materials for each class and late cancellations and no-shows result in wastage and make it difficult to hold the class fee down.
Chef Machiko Tateno (https://www.facebook.com/machiko.tateno) is an expert in cooking with fermented foods, a menu consultant, and Registered Dietician. After spending seven years as a supervising dietician at a hospital, Chef Tateno attended cooking schools in Japan and Ireland -the latter, the world-renowned Ballymaloe Cookery School- to learn cooking approaches that emphasize the qualities and characteristics of ingredients. Later serving as the Executive Chef of Roppongi Nouen, Chef Tateno now focuses on home-style Japanese cooking with particular attention paid to the use of fermented foods. She develops recipes that are both delicious and easy to prepare, and has written or co-written several books on Japanese cooking.
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