Depending on the goals you want to achieve, training can be tailored for kitchen teams, food or fish processing factories, training institutions, and companies looking to innovate in the food market. Providing new skills and tools that ensure service excellence in an increasingly competitive and demanding market. "Healthy and sustainable eating is a step towards contributing to our planet and our health."
• FOOD COST
• CONSERVATION AND HANDLING OF PRODUCTS
• VEGETARIAN COOKING
• MEDITERRANEAN COOKING
• JAPANESE CUISINE AND SUSHI
• PESCETARIAN COOKING
• WASTE REDUCTION IN THE KITCHEN
• INDUSTRIAL PROCESSES IN THE FISH SUPPLY CHAIN
• DEVELOPMENT OF WORK PROCESSES
• HOSPITALITY AND CULTURE JAPANESE
ELVIS DIAS
Former Student
"I've been in the profession for 6 years, and at the moment, I hold the position of SushiChef in Rotterdam. I carry with me the investment in my professional training, and it was with Chef Bertolo that I learned to value the profession in the industry and in traditional Japanese cuisine."
PEDRO FRAGA
Former student of the Japanese Cuisine course
"Without a doubt, this training has changed my life not only as a professional but as a person." "As a result of this success, last November I was offered a service on the 71m long yacht of "Mr.*", which represents a significant professional leap. In addition to this excellent news, I was offered a 10-day trip to Tokyo that had already been arranged for the chef who was there until August, whom I will replace starting in March." "I must say that now that I see how things work in Japan, I value even more the very high level of training they provide in Lisbon. Without the solid foundation I brought here, I wouldn't make the most of this experience." "...I write to share my happiness and success."
MARIO ESTEVES
Executive Sous Chef JNCQUOI ASIA
"Miguel Bertolo is a top chef and a skillful instructor of Japanese cuisine, who won second place in the World Sushi Cup 2017 in Tokyo. He highly values HASEGAWA's kitchen utensils and uses them not only in his restaurant but also in his school. Miguel and HASEGAWA have worked together to enhance the restaurant and chef experience."
