"NEXCO EAST 6th New Menu Contest" Niigata block qualifying event will be held!
“Enjoy everyone and make everyone smile”
～A special menu that makes use of the East Japan network～
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- Press Room
- Press Release Niigata office
- "NEXCO EAST 6th New Menu Contest" Niigata block qualifying event will be held!
November 29, 2011
East Nippon Expressway Co., Ltd. Niigata Regional Head Office
Nex-area Company Limited Niigata Branch
NEXCO EAST Niigata Regional Head Office (Nishi-ku, Niigata City) and Nexeria East Niigata Branch (Chuo-ku, Niigata City) hold "NEXCO EAST 6th New Menu Contest Niigata Block Qualifying Event" for service areas (SA) in Niigata Prefecture. I will let you know.
On that day, we will compete for the purpose of entering the "NEXCO EAST 6th New Menu Contest" final in March next year in Tokyo, and after cooking, tasting and giving a presentation, we will select one of the four works.
The four works that will be exhibited at this qualifying session will be sold at each SA restaurant in Niigata Prefecture from March 2012, so please enjoy them.
1 Date and time
Friday, December 2, 2011 from 11:00 am to 3:00 pm
2 venue
Niigata Cookery College (8-8 Higashiyuki-cho, Chuo-ku, Niigata City)
3 Content
The chefs of SA restaurants (4 stores) in Niigata prefecture will present their works and compete.
The theme of the menu development is "Have a "smile" by nurturing "energy" through a special menu that utilizes the network of the East Japan region", and we will do our best.
4 Participation area
Hokuriku Expressway Yoneyama SA (upper and lower lines), Kan-Etsu Expressway Echigo Kawaguchi SA (upper and lower lines) 4 stores in total
5 For those who wish to interview
If you would like to collect data, please call the following inquiries in advance.
In addition, general customers cannot enter this contest.
【reference】
Schedule of the day
- 10：30～11：00
- Reception
- 11：00～11：30
- Opening ceremony, introduction of judges, schedule explanation, preparation for cooking
- 11：30～12：10
- Cooking (40 minutes) 1 set as sample and 8 sets for tasting
- 12：10～12：50
- Tasting (40 minutes)
- 13：00～13：40
- Presentation (10 minutes for each participant... 3 minutes for presentation, 7 minutes for Q&A)
- 13：40～14：00
- Break, clean up
- 14：00～14：20
- Examination meeting
- 14：20～14：50
- Award Ceremony, General Evaluation (Chairman of the Jury), Closing Ceremony
[Chairman and Auditor] *Title omitted
| Summary | Full name | Position, etc. |
|---|---|---|
| Judge Chief | Yoshiharu Doi | Cooking Researcher |
| judge | Yoshida Ikuko | Niigata cook technical school principal |
| judge | Kazuyuki Aoshima | Restaurant owner (former professor at Tokyo Culinary Institute) |
| judge | Kotaro Hoshina | Niigata Nippo Publishing Deputy Director In charge of paper production/system and general manager |
| judge | Kuribayashi Sami | TeNY TV Niigata announcer |
| judge | Ryoko Sakai | (Yes) Sakai Farm Create |
| judge | Hiroshi Nomura | East Japan Expressway Co., Ltd. Niigata Regional Head Office Regional Head Office President |
| judge | Kenji Sonoyama | Nexeria East Japan Co., Ltd. Niigata Branch Manager |
[Profile of Yoshiharu Doi, Chairman of the Examination Committee]
Born in Osaka in 1957 as the second son of the late Mr. Masaru Doi, who was well-established as a home cooking expert. Trained French cuisine in Switzerland and France and Japanese cuisine at Ajikichicho in Osaka. Established "Yoshiharu Doi Delicious Food Research Laboratory" in 1992. In addition to regular instructors and cooking instruction on TV programs and magazines, we are also engaged in restaurant systems for restaurants and Japanese restaurants, product development, human resource development. In addition, I am approached from various fields regarding "food" such as university lecturers, cooking development guidance, lectures.