末次 毅行氏の日本食普及の親善大使任命状授与について

2016年4月22日、シアトルセンターで開催された第41回シアトル桜祭・日本文化祭オープニングレセプションにおいて、末次毅行氏の日本食普及への貢献に対し、日本食普及の親善大使任命状が授与されました。
 
末次毅行氏は、1967年に渡米後、デンバー、ワシントンDC、シアトルで日本食料理人として第一線で活躍するのと同時に、シアトル日本料理店協会を設立するなど、日本食の普及に尽力されました。また、2001年には、American Academy Chef協会から名誉アカデミーシェフの称号を授与されています。
 
日本食普及の親善大使は、日本食・食文化の魅力を広く国内外に効果的にPRし、伝えていくため任命されるものです。
 
 
 
参考:農林水産省食料産業局HP
http://www.maff.go.jp/j/press/shokusan/gaisyoku/150226.html
 
また、就任を受けての末次氏からのコメントは以下のとおり。
 
 
Appreciation for Japanese Cuisine Goodwill Ambassador Commendation

 
I would like to express my appreciation to everyone who has supported me. Thank you for appointing me as a Japanese Cuisine Goodwill Ambassador. I hope that I can meet your expectations.

My life has had many ups and downs, but I feel as though this appointment marks an important milestone on my way to realizing my ambitions as a chef. Only nine individuals outside of Japan have received the honor of being appointed for two years to help spread Japanese cuisine throughout the world.

After studying cuisine in Osaka many years ago, my dreams were realized when I got a position in the U.S. In Japan, my teacher introduced French culture and cuisine to Japanese people and I wanted to give Americans the same opportunity with Japan. For this purpose, I have given presentations to students at various colleges, the Rotary Club and the American Culinary Federation. At my own restaurant, Satsuma Bistro, I have conducted lessons attended by adults and children as young as 10 years old.

I am delighted to be able to go beyond borders and promote Japanese cuisine, which is spreading far and wide and becoming well-loved around the world. Satsuma Bistro is celebrating its 40th anniversary. I hope that it will continue to be an establishment that appeals to everyone, from children to the elderly, and that it will be loved by generations to come.

Finally, I would like to continue to teach my philosophy, “Food behind Culture”, championing food and tradition carried across the ages. As I have done since 1969, I hope to contribute to the integration of Japanese culture and history into other countries through Japanese cuisine.

Takeyuki Suetsugu