Two young chefs from Vietnam have achieved remarkable recognition by attaining gold-level certification from the Japanese Culinary and Food Culture Development Committee (JCDC). This prestigious event took place on March 12, 2025, in Kyoto, as part of a certification exam regulated by the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF). The guidelines for the exam, established in 2016 and revised in 2024, aim to enhance the global understanding of Japanese culinary arts.
The newly certified chefs, Le Minh Tien and Pham Duc Duy, successfully navigated what many describe as one of the most rigorous culinary assessments available worldwide. Out of the various levels of certification—gold, silver, and bronze—gold represents the highest tier, demanding the utmost precision and skill. As of September 2024, there are only 23 individuals globally who have attained this elite status, marking Tien and Duy as pioneers under the newly updated guidelines.
Both chefs graduated from a licensed chef training school in Japan and have accrued at least five years of professional experience in traditional Japanese kitchens, further demonstrating their commitment to mastering the culinary art. This certification is not merely an accolade; it serves as a step toward promoting and developing Japanese cuisine internationally. The JCDC hopes those who obtain these certifications will contribute positively to the evolution of Japanese culinary traditions.
The certification exams were conducted at the Daiwa Gakuen Kyoto Culinary Arts College, with assessments focusing on two main categories: making a 'Matsukado Bento' and soup, which captures the essence of refined Kyoto cuisine, and creating an 'Ichiju Sansai,' which utilizes the five basic cooking techniques of Japanese cuisine. The gold-level examination focused heavily on precision and understanding the subtleties of flavor combinations, while the silver-level exam tested the chefs' ability to produce a balanced meal reflecting traditional Japanese dining principles.
Judging the competition were esteemed figures in the culinary world, including Masahiro Nakata, the Director of Daiwa Gakuen’s Hotel Industry Promotion Center and a board member of the Japan Culinary Academy, and Motoi Kurisu, a restaurant owner known for his specialties in Japanese cuisine and also on the board of the Japan Culinary Academy. Their expertise lent considerable weight to the certification process, ensuring that only the most deserving candidates were recognized.
The successful chefs not only brought home their achievements but also contributed to the narrative of cultural exchange between nations through food. Their recognition highlights the growing appreciation and understanding of Japanese culinary practices abroad, particularly as culinary globalization becomes prevalent.
The JCDC's certification strategy is designed to effectively convey the allure of Japanese food culture to international audiences, especially emphasizing the quality of Japanese agricultural products and seafood. With the farming and fishing industries being significant pillars of Japan's economy, this initiative aims not just to elevate individual chefs, but also to strengthen ties among nations through shared culinary experiences.
The certification system is pivotal in the global landscape, as it serves both authentic and educative purposes, enabling chefs to represent Japanese cuisine accurately. It also reassures the consumers that those bearing the JCDC certification possess the requisite knowledge and skills, enhancing the dining experience with authenticity and quality.
In essence, this achievement by Tien and Duy illustrates how culinary excellence can inspire and uplift cultural connections across borders. They join a select group of chefs who have embraced this rigorous journey, showcasing their dedication and passion for Japanese cooking.
With innovative endorsements from culinary institutions and accolades from the JCDC, observers can expect to see a growth in Japanese restaurants abroad, likely fueled by greater authenticity and skill from properly certified chefs. Their engagement in local food scenes promises to enhance the appreciation of Japanese cuisine on a global scale. Therefore, the recent achievements by these talented chefs not only celebrate individual accomplishments but also serve as a reminder of the universal language of food.
