November 9, 2022
The North American Regional Qualifying Tournament was held!
The North American Regional Qualifying Tournament was held on November 7 (Monday), 2022, at Institute of Culinary Education.
The four contestants competed in the Cooking Technique Test (Basic Knife Skills) and the Preparation of a dish using specified main ingredients.
<Cooking Technique Test (Basic Knife Skills)>
Katsuramuki, Ken, Shikishi-giri, Wagiri and Tanzaku-giri
<Preparation of a dish using specified main ingredients>
In line with this year’s theme “DASHI,” each contestant prepared a dish using the specified ingredient.
- Main specified ingredient: scallop
- Specified common ingredients (select at least 3):
nagaimo (Japanese yam), grated wasabi, yellow yuzu, shimeji mushroom and shishito pepper
Mr. KURISU Motoi
President of Kumahiko Co., Ltd.
Mr. KOTANI Shuichi
Japanese Cuisine Goodwill Ambassador
Chairman of the Japanese Culinary Academy, New York
CEO of Worldwide-soba, Inc.
First Place Czar TAGAYUNA（United States of America, Restaurant chef)
Czar TAGAYUNA will be invited to the Final Tournament to be held in Tokyo in late February 2023.
Second Place Peter JOSE (United States of America, Gelatiere and co-owner of Jersey & Co. Gelato.)
Third place Christina SIEGL (United States of America, 84 Yesler)
Chun Yen HUANG (United States of America,The Modern)