The basis of culinary education is the relationship between master and apprentice. CASA trains apprentices by the actual hands-on six-month in-industry training program where the chefs lead them.

Many different tastes can be obtained using the same ingredients. Aburi is one of the cooking techniques that provide this. I talked to Executive Chef Kazuya Matsuoka, who signs innovative Japanese dishes with this technique at Miku Vancouver.

Roy Flemming studied political science, decided to follow his dreams, made a career in the kitchen, and in 2013 he established Tuc Craft Kitchen with Colin Ross. I talked with Executive Chef Roy Flemming about Tuc Craft Kitchen.

Since 1971, Yamazato Restaurant has been representing the refined authentic haute cuisine of Japan, Kaiseki Ryori. In 2002, Yamazato Restaurant became the first Michelin-starred traditional kaiseki restaurant outside of Japan. I talked with Executive Chef Masanori Tomikawa, Executive Chef and Manager of Yamazato Restaurant.

Piet, Benny, and Alessandro restored a warehouse in Amsterdam and established the BAK restaurant, where they served the dishes they created using local ingredients. I talked with Piet Sanders about BAK restaurant.

Izakaya, sushi, sashimi, wasabi, and sake are important parts of the Japanese culinary tradition. Japanese restaurants in both Japan and other countries offer their customers a culture more than a dish. Akachochin, which is located in Melbourne, represents the Japanese culture with modern Japanese cuisine. I talked with David Phok about Akachochin and Japanese cuisine.

We love to experience new cuisines and taste new dishes and delicacies. We like some of them and we want to eat it again, but we do not even prefer to taste some of them again. However, Italian cuisine has a special place, everyone loves Italian tastes. I talked to Chef Paolo Gallotti about his career and Vero Italian.

The gastronomic diversity of a city is shaped by the presence of restaurants that represent the cuisines of other countries. Since 2016, Zoya has been representing Pan-African sub-Saharan cuisine, with its own restaurant Le Virunga, in Montreal. I talked with Zoya de Frias Lakhany about Le Virunga.

Amsterdam offers many options for both residents and tourists with its gastronomic diversity. Since 1998, Restaurant De Struisvogel, located on the corner of the Canal Keizersgracht and Berenstraat, serves delicious dishes. I talked to Eva Lopes Dias about Restaurant De Struisvogel.

It should be wonderful to wake up in the morning with the smell of delicious coffee, and then start a day with a cup of coffee ready to drink, without wasting any time. I talked to Joshua Renouf about Barisieur, Tea or Coffee Brewing Alarm Clock, that he designed.