世田谷区の小中学生や高校生、専門学生などが協力して、地域の魅力を発見し、新たなメニューを開発する山手調理師専門学校主催のグルマンサミットに参加させていただきました。

食を通じて生産者と調理者と消費者がつながり、小学生から高校生までの年齢を超えた挑戦で、工夫をこらしたメニューばかりで、どれも素晴らしい味でした。

作る、食べるのみならず、被災地の食材の活用や、子どもの食生活の環境改善も考慮されたプレゼンにも感激しました。

I participated in the Gourmand Summit hosted by Yamanote Culinary Arts School, where elementary and junior high school students, high school and vocational students in Setagaya work together to discover local attractions and develop new menus.

Producers, cooks, and consumers were connected through food, and the challenge transcended age groups from elementary school students to high school students. All the menus were full of ingenuity and wonderful flavors.

I was also impressed by the presentations that took into consideration not only cooking and eating, but also the utilization of ingredients from the disaster-affected areas and the improvement of the children’s dietary environment.