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Japanese Emperor Akihito and Empress Michiko

Japanese Emperor Akihito, left, and Empress Michiko

photo credit: The Canadian Press

Camosun instructor cooks for the Emperor and Empress of Japan

On July 12, 2009, the Canadian Institute of Ocean Sciences hosted a luncheon for their Majesties the Emperor and Empress of Japan.  The Institute invited Chef de Cuisine Gilbert Noussitou to prepare the imperial menu. When he’s not serving royalty, Gilbert is the Program Chair of Camosun’s Culinary Arts program. Two of Camosun’s Professional Cook students gained an amazing experience when they were invited to accompany Gilbert and help out in the kitchen.

Chef de Cuisine Gilbert Noussitou and Culinary Arts students.
Chef de Cuisine Gilbert Noussitou (far right) and Culinary Arts students Jordan Troughton and Gary Spence.

 

Smoked Salmon "Rosette" and Arugula Foam, Steamed Asparagus, Shaved Fennel, Leek & Citrus Salad Corn, Bacon & Apple Chowder with Potato Tuile.
Smoked Salmon "Rosette" and Arugula Foam, Steamed Asparagus, Shaved Fennel, Leek & Citrus Salad Corn, Bacon & Apple Chowder with Potato Tuile
Birch Syrup Ice Cream, Olive Cake Sandwich & Strawberry Confit.  
Birch Syrup Ice Cream, Olive Cake Sandwich & Strawberry Confit  

 

 

Last updated: July 15, 2009 2:15 pm

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