Running from October 26 to 28 at the school's Brookfield Place location, the program marks the second year of a partnership between the Institute and Wagyu Sommelier. The curriculum covers the nuances of quality, traceability, and nutritional profiles, while introducing hands-on training for front-of-the-house teams and kitchen staff. By collaborating with the Japan External Trade Organization, the course grants participants access to specific Japanese Wagyu brands that remain largely unavailable to the general American market.
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Wagyu Sommelier Certification Expands to New York City
The Institute of Culinary Education is bringing professional Wagyu training to its New York campus for the first time this October. The three-day certification, previously exclusive to Los Angeles, offers chefs and hospitality staff a deep dive into the heritage, sourcing, and butchery of rare Japanese beef.
Approximately 35 students from the Institute will attend the sessions at no cost, alongside a handpicked group of industry professionals. Mishel LeDoux and Barry Tonkinson are spearheading the selection process to ensure the training reaches those best positioned to influence culinary standards. According to Nan Sato, founder and CEO of Wagyu Sommelier, the initiative aims to demystify complex supply chains while establishing a new generation of experts capable of handling whole-animal, farm-direct imports.
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