Georgetown Dining will host the Japanese Ministry of Agriculture, Forestry and Fishery to prepare for a weeklong culinary demonstration during which Isao Yamada, executive chef of Upstairs at Bouley in New York City, will teach more than 20 Aramark chefs from across the country.
The chefs will learn how to prepare a nutritious style of the Japanese dish Ichiju Sansai, which consists of rice, soup, a main dish and two side dishes. After the demo, each chef will debut the dish at their operations via a weeklong specialized menu.
Georgetown will roll out its menu Feb. 10 to 16 at Leo O’Donovan Dining Hall, officials say.
“Campus dining has evolved over the years and meal plan holders want more global flavors incorporated into daily menus,” Adam Solloway, the university’s dining marketing manager, said in a statement. “Not only does this satisfy those requests, but it also adds another element of healthy eating.”