"Our guest is Jon Klip. He is a graduate of the Culinary Institute of America and after working at reputable Japanese restaurants in New York, he went to Japan and worked at one of the greatest kaiseki restaurants Arashiyama Kumahiko in Kyoto for 2 years until September 2019. Working in a Japanese kitchen is not easy for many reasons from language and cultural barriers to visa issues. But Jon conquered all those challenges and had precious culinary and life experiences in Kyoto. In this episode, we will find out how Jon discovered the charm of Japanese cuisine, how he landed in the unique job at a traditional kaiseki restaurant in Kyoto, what he has learned there, and much, much more!!!"
Our guest is Jon Klip. He is a graduate of the Culinary Institute of America and after working at reputable Japanese restaurants in New York, he went to Japan and worked at one of the greatest kaiseki restaurants Arashiyama Kumahiko in Kyoto for 2 years until September 2019.
Working in a Japanese kitchen is not easy for many reasons from language and cultural barriers to visa issues. But Jon conquered all those challenges and had precious culinary and life experiences in Kyoto.
In this episode, we will find out how Jon discovered the charm of Japanese cuisine, how he landed in the unique job at a traditional kaiseki restaurant in Kyoto, what he has learned there, and much, much more!!!
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