#United States #Los Angeles #Culinary Education #Wagyu #Japanese Embassy

Los Angeles Hosts the Inaugural Wagyu Sommelier Level 1 Certification

In a groundbreaking initiative, the Institute of Culinary Education (ICE) is hosting the first-ever Wagyu Sommelier Level 1 Certification Course in Los Angeles from September 15 to 17, 2025. This exclusive three-day event, made possible through collaboration with the Embassy of Japan and the Wagyu Sommelier Association, is set to enhance the culinary expertise of professionals and students in one of the most sought-after cooking styles in the world.

Curated by Mishel LeDoux, the director of restaurant hospitality management at ICE, this immersive workshop offers a rare opportunity for culinary professionals, including renowned chefs and butchers from the LA area. Participants will receive the only internationally recognized Wagyu Sommelier certification available, a title that underscores their expertise in one of the highest-quality ingredients in gastronomy today.

A Commitment to Culinary Excellence

LeDoux expressed pride in welcoming prominent culinary leaders to this program. Renowned chefs like Neal Fraser from Redbird LA, Tony Esnault from Knife Pleat, David Féau from Wally's Beverly Hills, and Ben Ford from Ford's Filling Station will participate, demonstrating a collective commitment to culinary education and excellence. "Their involvement highlights the importance of continuous learning in our industry, which ultimately elevates the dining experience while ensuring responsible sourcing decisions are made," she said.

Chef Ben Ford echoed these sentiments, emphasizing the significance of having the Wagyu certification available in Los Angeles. "Wagyu exemplifies the highest levels of care, precision, and flavor. This certification arriving here underscores LA’s position as a culinary and cultural leader and provides us the opportunity to honor the producers while enhancing our guests’ dining experiences," Ford said.

A Comprehensive Curriculum

The curriculum spans various aspects of Wagyu, including:

• - Different breeds and brands of Wagyu, alongside Japan's grading systems.
• - Techniques for thawing, handling, and butchering Wagyu cuts.
• - Nutritional insights and cooking applications for premium and secondary cuts.
• - Strategies for menu design and pricing that ensure profitability.
• - Live cooking demonstrations featuring elite chefs such as Akihito Nishitani, Adam Perry Lang, Mattia Agazzi, and Jeffrey Chen from San Laurel/Jose Andres Group.

The program includes a blend of classroom instruction and hands-on training in ICE’s state-of-the-art kitchens, promising to furnish participants with both theoretical knowledge and practical skills.

The Role of ICE in Culinary Education

Lachlan Sands, the president of ICE LA, expressed excitement about the certification program’s launch. "This is not just an educational opportunity for our students, but also a vital contribution to the Los Angeles culinary community. It’s part of our broader commitment to provide access to premier culinary education and industry-leading experiences right here at ICE," he stated.

The inaugural event has garnered support from the Japanese Consulate in Los Angeles. Consul Shunichiro Kitagawa noted, "Hosting the first Wagyu certification course in LA highlights the importance of this culinary tradition. By sharing the history and craftsmanship of Wagyu with prominent chefs and professionals, we aim to strengthen the cultural ties between Japan and the United States. We commend the Institute of Culinary Education and the Wagyu Sommelier Association for their vision in launching this exciting program."

About the Institute of Culinary Education

Founded in 1975, the Institute of Culinary Education has established itself as a leading culinary institution in the United States, with campuses in New York and Los Angeles. In 2019, USA Today ranked it as the '#1 Culinary School in America'. ICE offers a range of programs in Culinary Arts, Pastry Baking, Plant-Based Culinary Arts, and more, making culinary training accessible within a short timeframe. For enthusiasts, it also provides recreational courses, thereby embracing all aspects of culinary exploration. To learn more about ICE, visit their website at ice.edu or follow them on social media at @iceculinary.

This Wagyu Sommelier certification course stands as a monumental step in fortifying culinary education, fostering a deeper appreciation for high-quality ingredients while connecting gastronomic traditions between cultures.