Japanese Cuisine Goodwill Ambassador Commendation
2016/5/17
On April 22, 2016, at the reception for the 41st Seattle Cherry Blossom and Japanese Cultural Festival held at the Seattle Center, Mr. Takeyuki Suetsugu was awarded the Japanese Cuisine Goodwill Ambassador Commendation in hopes that he will contribute to the promotion of Japanese cuisine abroad.
After arriving in the US in 1967, Mr. Suetsugu worked not only as a chef in Denver, Washington, D.C., and Seattle, but at the same time organized Seattle’s Japanese Restaurant Association in order to promote the popularity of Japanese cuisine. Later, in 2001, he was bestowed the title of Honorary Academy Chef from the American Academy of Chefs.
The Japanese Cuisine Goodwill Ambassadors are appointed to spread, both in and outside of Japan, the many charms of Japanese cuisine and food culture.
Reference: Ministry of Agriculture, Forestry and Fisheries Homepage
http://www.maff.go.jp/j/press/shokusan/gaisyoku/150226.html
Comments from Chef Suetsugu after his commendation are included below.
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
After arriving in the US in 1967, Mr. Suetsugu worked not only as a chef in Denver, Washington, D.C., and Seattle, but at the same time organized Seattle’s Japanese Restaurant Association in order to promote the popularity of Japanese cuisine. Later, in 2001, he was bestowed the title of Honorary Academy Chef from the American Academy of Chefs.
The Japanese Cuisine Goodwill Ambassadors are appointed to spread, both in and outside of Japan, the many charms of Japanese cuisine and food culture.
Reference: Ministry of Agriculture, Forestry and Fisheries Homepage
http://www.maff.go.jp/j/press/shokusan/gaisyoku/150226.html
Comments from Chef Suetsugu after his commendation are included below.
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