Report on Ishizaka Gijuku’s “Special Open Lecture: I learned everything important in life in the kitchen – Living learning, ‘Katsugaku’, is what’s important”

On Tuesday, November 28th, Ishizaka Gijuku held a special open lecture.

Theme: “I learned everything important in life in the kitchen – Living learning is what’s important”
Speaker: Umeo Kamikanda, Principal of Shinjuku Culinary College

Shinjuku Culinary Institute’s motto is “to cultivate ethics and morality as a person and to impart the knowledge and skills necessary to become a chef.”
For over 50 years, the school has been providing not only food but also human resource education, providing “education of the heart” to help students become independent when they enter society.
Principal Kamikanda gave a valuable lecture, sharing his experiences, including what he learned in the kitchen during his training, as well as educating students on how to hone not only the quality of their work but also their character, and educating them on the mindset needed to find a fulfilling job.

After sharing his own experiences, Principal Kamikanda said,
“Looking back, all of my difficult experiences have been nourishing for me,” and
“My desire to be of help to others is what drives me to work,”
and these words struck a chord with all the participants.

This lecture made me realize that we too should once again value the most important things that apply to any job: greetings, responding, and cleaning.

<Instructor introduction>
Kamikanda Umeo
graduated from Shinjuku Culinary Institute. He studied under the late Japanese cuisine master Nishinomiya Toshiaki.
In 1987, he became head chef at Ginza’s Kaiseki Cuisine Agame, and over the next 24 years he worked as an executive chef at five companies.
In 2011, he was appointed to Shinjuku Culinary Institute. He is a cultural ambassador for Iwate, a land of hope.
He is the author of “Seasonal Hospitality Cuisine” and “For those who aspire to a career as a chef.”