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Home » General Incorporated Association Chefs for the Blue “THE BLUE CAMP” has started, where “next generation ” students and top chefs from Tokyo and Kyoto think and act together on the future of the sea.

General Incorporated Association Chefs for the Blue “THE BLUE CAMP” has started, where “next generation ” students and top chefs from Tokyo and Kyoto think and act together on the future of the sea.

General Incorporated Association Chefs for the Blue
“THE BLUE CAMP” has started, where “next generation” students and top chefs from Tokyo and Kyoto think about the future of the sea and act together.
Over the past 35 years, ocean production has fallen by more than a third. This is a project that connects Japan’s marine resources and food culture to the future.

General Incorporated Association Chefs for the Blue (Sendagaya, Shibuya-ku), which conducts educational activities aimed at
sustainable oceans, will start from May 8, 2023 (Monday) with “next-generation” students and top leaders in Tokyo and Kyoto. We will start recruiting students for “THE BLUE CAMP”, where four chefs think and act together for the future of the sea. (Crowdfunding will also start on May 1st. https://camp-fire.jp/projects/672385/)
[Image 1: https://prtimes.jp/i/64142/6/resize/d64142-6-c1ac7335a2c063350c85-1.png&s3=64142-6-307e7e93468684b2ba353da0f0dcf14c-1732×1156.png] “THE BLUE CAMP” official website: thebluecamp.jp
*Recruitment is scheduled to start at 10:00 am on Monday, May 8. *This event is part of the “Nippon Foundation ‘Sea and Japan Project'” that connects people through the sea in order to pass on the rich and beautiful sea to the next generation.
Since Japan is an island country surrounded by the sea, it has been rich in seafood dishes since ancient times, and is one of the countries with the largest consumption of seafood in the world. However, fisheries resources are of course limited, and in 2019, the production volume of the fishery and aquaculture industry was 4.16 million tons (*1), compared to the peak of 12.82 million tons (*2) in 1984. less than 1/3. According to the 2019 edition of the White Paper on Fisheries, 49% of the 50 species and 84 stocks of fish subject to resource assessment in the waters around Japan have a low resource level, and among the 17 goals of the SDGs, the latest ” One of Japan’s serious issues pointed out in the “Sustainable Development Report 2021” (*3) is number 14, “Let’s protect the abundance of the sea.” In order to reconsider the current state of the sea, promote
environmental regeneration and appropriate management of resources, and support the sea as a whole in society in the future, human resources with knowledge and experience at various points in the fisheries supply chain must be nurtured. , we believe that it is necessary to creatively solve problems under the collective impact. At “THE BLUE CAMP”, we will use the special place of a restaurant where we can connect with many stakeholders in the fisheries supply chain, and provide the next generation of young people who will lead the future with opportunities to learn and act on the current state and sustainability of the ocean and fisheries. We will provide it as a project to nurture the seeds of human resources who can play an active role in various fields related to the sea and marine products in the future and to create a community. This time, we will recruit high school students, university students, and vocational school students (about 16 people in total in Tokyo and Kyoto), mainly in Tokyo and Kyoto, and implement a program of about 3 months.
The entire program will be thoroughly accompanied by four top chefs from Tokyo and Kyoto as mentors. We look forward to receiving applications from many students. In addition, through the program, we will provide opportunities for media coverage.
“THE BLUE CAMP” Details
[Image 2: https://prtimes.jp/i/64142/6/resize/d64142-6-8ae88ee734376596d6b9-0.png&s3=64142-6-2639a4957b01e8d7863897f317f649fe-466×100.png] [Schedule/Venue]
Program implementation period: From May 28 (Sun) to August 19 (Sun), 2023 0. Crowdfunding *From May 1st (Monday)
May 1 (Mon): Crowdfunding started to recruit supporters for the program. Some of the pop-up restaurant seats that will be the culmination of the program will be sold in advance.
★ Crowdfunding site: https://camp-fire.jp/projects/672385/
1. Kick-off exchange meeting *Sunday, May 28
Participants, chefs, coordinators who support the entire program, etc. gather in Tokyo and Kyoto areas, and the chefs (together with the chefs) prepare the dishes around them to kick off the program. 2. Online course *May 29th (Monday) – July 6th (Thursday)
This is a total of 7 courses to learn online about the sea and fisheries, sustainability of marine resources, food culture, restaurant management, etc. (2 hours each, held simultaneously in Tokyo and Kyoto)
1st: 5/29 (Monday) Current state of Japan’s oceans and fisheries Part 2: 6/1 (Thursday) What is a restaurant?
3rd: 6/8 (Thursday) Fisheries reform and sustainable fisheries 4th: 6/15 (Thursday) Restaurant management and kitchen service operation 5th: 6/19 (Monday) Voices of fishermen who face the current state of the sea 6th: 6/22 (Thursday): Procurement of food ingredients and the role of restaurants in society
7th: 7/6 (Thursday) Fisheries Distribution and Issues
*The content of the online course is subject to change.
3. Production area fieldwork
Two rich days of learning through visiting the production sites of marine products, experiencing fishing and Japanese parsley, and talking with the people involved.
Tokyo: June 10th (Sat) and 11th (Sun) Futo Port (Ito City, Shizuoka Prefecture), Nagai Port (Yokosuka City, Kanagawa Prefecture) Kyoto: July 7th (Sat) and 8th (Sun) Akashiura Port (Akashi City, Hyogo Prefecture)
4. Restaurant training
Practical training at top chef restaurants in Tokyo and Kyoto. A full-fledged experience is carried out at a place called a restaurant where creators and eaters gather.
Tokyo: July 2nd (Sun), 8th (Sat), 9th (Sun), August 2nd (Wed), 3rd (Thu), 5th (Sat) Venue: [sincere] Cynthia (Kitasando )
Kyoto: June 11th (Sun), July 23rd (Sun), August 7th (Mon), 8th (Tue) Venue: [cenci] Cenchi (Jingu Marutamachi)
5. Pop-up restaurant
Tokyo: August 11th (Friday) to 16th (Wednesday) lunch time, 20-30 seats available Location: University of Tokyo Komaba 2nd Campus [Restaurant Komani]
Kyoto: August 14th (Monday) to 19th (Saturday) lunchtime, 20-30 seats available Location: Kyoto Shinkin Bank QUESTION [DAIDOKORO]
[Chef who accompanies the entire program] *The above is in
alphabetical order, titles omitted
[Image 3: https://prtimes.jp/i/64142/6/resize/d64142-6-faef1bc3680942ebffb3-0.png&s3=64142-6-e49a4d4adf95c4a94a8adcbe1e699754-1908×664.png] Shibuya-ku, Tokyo [Cynthia] Shinsuke Ishii (1 Michelin star)  Kyoto City, Kyoto Prefecture [Motoi] Gen Maeda (1 Michelin star) Kyoto City, Kyoto Prefecture [Cenci] Ken Sakamoto (Michelin 1 star / “Asia’s 50 Best Restaurants 2023” 32nd place)
 Minato-ku, Tokyo [No Code] Fumio Yonezawa (1 Michelin star (previous store)/RED-U35 gold egg)
[Instructors] * Above in alphabetical order, titles omitted
Satoshi Ishida, CEO of CITABRIA Co., Ltd.
Chiba Prefecture Funabashi City Fishery Cooperative [Odenmaru] Kazuhiko Ohno General Incorporated Association Chefs for the Blue Hiroko Sasaki Fisheries Agency Resource Management Department Management
Coordination Division Resource Management Promotion Office Assistant Manager Hirohide Matsushima
Affiliated with the Kyoto Prefecture Miyazu Fisheries Cooperative [Ebisu Maru No. 6] Junya Murakami
[No Code] Owner and Chef Fumio Yonezawa
In addition, several people such as distribution companies are scheduled [Instagram]
We will inform you about the program on Instagram at any time. *Account the_bluecamp
“THE BLUE CAMP” recruitment details
[Applicant requirements]
1. High school students, university students, vocational school students and younger (regardless of age if applicable). It does not matter what field you are studying (undergraduate for university students, specialized field for vocational school students, general course or fisheries department for high school students).
2. I am interested in changing Japan by thinking about and acting on sea and food issues.
3. It is possible to attend all sessions of the program. (We are considering the possibility of viewing recorded videos only for the online lectures. Since this is an interactive class, we strongly recommend that you attend all classes, but please contact us regarding school events, etc.)
4. Willingness to form a team with friends who learn various fields, exchange opinions and respect each other, and run for 3 months I have an idea
5. I am a glutton. (doesn’t have to be gourmet)
[Course fee]
free
*This program is supported by a subsidy from The Nippon Foundation “Umi to Nihon Project” and crowdfunding from many people. The number of participants is limited to 8 people each in Tokyo and Kyoto, but please enjoy the exciting experience of learning about the sea and operating a pop-up restaurant with the support of top chefs. [Selection schedule]
May 8th (Monday) to 17th (Wednesday) Entry acceptance
May 10 (Tuesday) and 13 (Saturday) Recruitment briefing session (using zoom. 10th from 20:00 to 21:00, 13th from 10:00 to 11:00)
May 13 (Sat)-18 (Thu) Document screening
May 14th (Sun)-25th (Thu) Online interview
May 26 (Friday) Notification of acceptance [application form] Entry HP: thebluecamp.jp *Recruitment is scheduled to start on Monday, May 8th. About Chefs for the Blue
Chefs for the Blue is a late-night study session about the ocean that was started in May 2017 by about 30 top chefs in Tokyo in response to a call from a food journalist who felt a sense of crisis about the current state of Japan’s marine resources. A team of chefs starting from In September 2021, the Kyoto team will also be launched. A collaborative project with local governments and companies aiming for a sustainable sea while learning from NGOs, researchers, government agencies, etc. and various activities such as food events. ★The current status of Japan’s marine resources and the history of the group are summarized here as press materials.
https://onl.tw/Cj7FX9m
【overview】
Corporate name: General Incorporated Association Chefs for the Blue Established: June 6, 2018 Cook’s Day (activities started in 2017) Address: 3-7-13 Sendagaya, Shibuya-ku, Tokyo Tokyu Apartment B1 Representative director: Hiroko Sasaki Food journalist
Director: Shuzo Kishida [Quintessence] Owner Chef/Shinsuke Ishii [Cynthia] Owner Chef/Fumio Yonezawa [No Code] Owner Chef/Ken Sakamoto [Cenchi] Owner Chef/Wakao Hanaoka CEO of Seafood Legacy
Counselor: Yoshihiro Murata [Kikunoi] Husband
Official website: https://chefsfortheblue.jp/
The Nippon Foundation “Sea and Japan Project”
[Image 4: https://prtimes.jp/i/64142/6/resize/d64142-6-77618b120553da53f17a-3.png&s3=64142-6-d9e7c289af42f8167e32d9574f3b6299-1868×535.png] The sea supports the lives of Japanese people in various ways, and sometimes gives us peace of mind, excitement, and inspiration. This is an all-Japan project in which children and people all over the country see the current state of environmental deterioration in the sea as something that belongs to them, and spread the circle of action to pass on the sea to the future. is.
Official website: https://uminohi.jp/

Annotation:
*1: 2019 version of “Fisheries White Paper”
*2: Ministry of Agriculture, Forestry and Fisheries, Statistics Department, “Fishery and Aquaculture Production Statistics”
*3: From “Sustainable Development Report 2021”. The SDSN (Sustainable Development Solutions Network) and the Bertelsmann Foundation of Germany publish a report every June that scores each country’s achievement of the SDGs. Japan’s most serious issues pointed out in the 2021 edition are 5. Gender equality, 13. Climate change, 14. Let’s protect the abundance of the sea, 15. Let’s protect the abundance of the land, 17. Partnership .

Details about this release:
https://prtimes.jp/main/html/rd/p/000000006.000064142.html