The Bronze Program is designed to introduce chefs to the foundations of authentic Japanese cuisine. Participants learn essential techniques including Japanese knife handling, dashi preparation, rice cooking techniques, basic sushi preparation, hygiene standards, and washoku presentation fundamentals.

The Bronze Program focuses on foundational techniques and core understanding of Japanese cuisine. The Silver Program expands into more advanced preparation methods, refined knife skills, seasonal menu composition, omakase-style presentation, and professional workflow training.

The Silver Program is designed for chefs who already have professional kitchen experience and want to deepen their technical and cultural understanding of authentic Japanese cuisine.

MAFF stands for the Ministry of Agriculture, Forestry and Fisheries of Japan. It is a Japanese government organization that promotes Japanese food culture, culinary education, and authentic washoku traditions internationally.

MAFF-related programs help chefs deepen their understanding of authentic Japanese culinary techniques, washoku philosophy, food safety, Japanese ingredients, seasonality, and traditional preparation methods.