Tsuji Culinary Institute Group

Tsuji Culinary Institute Group (辻調グループ) is a Japanese culinary education group. Its founding spirit is the Latin maxim "Docendo Discimus" ("we learn by teaching"), which founder Tsuji Shizuo adopted when he opened Tsuji Culinary School in Osaka Abeno in 1960. The group operates Tsuji Culinary Institute in Osaka and Tokyo, and a France school, teaching Western, Japanese, and Chinese cuisine, Western and Japanese confectionery, and bread. It describes itself as a research and education institution that accumulates, develops, and disseminates knowledge about food, and aims to contribute to the development of food culture.

Tsuji Culinary School was established in 1960. In 1964, the group published its first translated work, "French Cuisine: Theory and Practice" by Tsuji Shizuo. In 1967, the school expanded and renovated its building and held its first European trip. In 1968, Max Keselg joined as professor of French cuisine. In 1969, Ogawa Tadahiko became the first from the group to train in France, and the first Hong Kong trip was held. In 1970, Asano Kazuo was dispatched to the French pavilion at the Osaka Expo. In 1971, the first French cuisine technical training session was held. In 1972, Tsuji Shizuo received the M.O.F. honorary medal from the French government, and Paul Bocuse was invited for the second French cuisine technical training session. In 1973, the group began the "New Year's Cuisine Gathering" and the "Nikkei Bimigaku Salon." In 1974, the school expanded with a new building. In 1975, TBS's "Cooking Paradise" began broadcasting. In 1976, "Professional Taste One-Day Introduction" started. In 1977, the seventh French cuisine technical training session was held. The group's history page continues through the 1980s, 1990s, 2000s, 2010s, and 2020s.

A research and education institution that accumulates, develops, and disseminates knowledge about food, aiming to contribute to the development of food culture.

Product categories. Culinary education programs · Confectionery education programs · Bread-making programs · Food-related publications

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