Hiroko Shimbo is a chef-instructor at professional cooking schools, a consulting chef to restaurant and food service industries and cookbook author based in the United States since 1999. Hiroko is widely recognized by the public and media organizations as an expert on Japanese cuisine.
Hiroko teaches an intensive, hands-on Japanese cooking course, “Essentials of Japanese Cuisine”, at the International Culinary Center (ICC) in New York City. Hiroko has worked with numerous vocational and avocational cooking schools across the country and in Europe. Hiroko is introducing a new course at ICC targeted to professional chefs. This “Bronze Certification Japanese Cooking Course” follows the guidelines of the Japanese Ministry of Agriculture, Fishery and Forestry. The course teaches aspiring chefs the essential fundamentals of theory and practice for producing Japanese preparations. It stresses acquisition of the knowledge of the history and techniques of the cuisine. Chefs who successfully complete the course will receive the Bronze Certification and Medal awarded by the Japanese government
Hiroko’s past and present restaurant and industry consulting project includes Taneko Japanese restaurant by PF Chang, Japanese curry restaurant, Kare-ken, in San Francisco, a temaki (hand-roll) restaurant and Japanese casual café restaurant, MOCU MOCU in New York. Recently, Hiroko worked with chefs at Café Boulud in New York, a restaurant in the Daniel Boulud group, to create and prepare a special event dinner, “Voyage to Japan”. Hiroko is assisting two local Japanese restaurants to refine and improve their menu items as well as instruct staff in Japanese cooking techniques. This work is intended to bring new vitality and ideas to these operations. Current consulting clients include AVI Foodsystems, UMASS Dining, and culinary establishments in Japan including Kubara Honke Company, the Japan Culinary Academy and the Kyoto Culinary Academy.
Hiroko has written three award-winning cookbooks. Her first two books, The Japanese Kitchen (Harvard Common Press, 2000) – IACP Finalist, Food & Wine magazine Best of The Best, and Cooking Light magazine Top 100 Cookbook of the Last 25 Years – and The Sushi Experience (Knopf, 2006) – James Beard Foundation Finalist, are considered primers on Japanese cuisine and continue to attract professional chefs and home cooks. Her first book is the largest selling Japanese cookbook for the US market.
Her most recent book, Hiroko’s American Kitchen: Cooking with Japanese Flavors (Andrews McMeel 2012) won the IACP Cookbook Award 2013 under the American Cookbook Category. Hiroko’s American Kitchen offers an entirely new perspective on Japanese cooking. Rather than teaching how to prepare authentic Japanese cuisine, she focuses instead on integrating Japanese flavors, cooking techniques and staples into the North American table.
Once each year, Hiroko conducts a boutique culinary and culture tour to Japan for a limited group of participants. Next fall Hiroko leads an exciting tour to Kyushu, the southernmost large island of Japan.
Hiroko is a contributor to Zester Daily (online), a member of Les Dames d’Escoffier New York chapter and International Association of Culinary Professionals (IACP). Her Website and blog contain up-to-date information on her activities.
Hiroko’s website: www.hirokoskitchen.com
Hiroko’s blog: http://hirokoskitchen.com/hirokos-blog/
Hiroko’s tweet: @HirokoShimbo
Hiroko’s Instagram: hirokoshimbo
Facebook: Hiroko Shimbo
Hiroko Shimbo: 212-727-3085 http://hirokoskitchen.com/hirokos-blog/