The Health Service Center organizes and implements various programs every year as part of student support.
On November 12, the food education program "Sweets Making Class Using Kaga Vegetables" was held, with 24 participants in total: 19 students (including 3 international students), 3 staff members, and 2 student volunteers registered with the Health Service Center.
On the day of the event, the pastry chef Kenichi Urano, from "Cake House Angel," who was awarded the Kanazawa Confectionery Master Award in October of this year, was invited as the instructor. He guided participants in making 'Kanazawa Mont Blanc' using Gorojima Kintoki sweet potatoes. Gorojima Kintoki is one of the 15 traditional Kaga vegetables, a type of sweet potato. Participants learned by watching Chef Urano prepare the "Kanazawa Mont Blanc" right in front of them, and then, working together, they each completed their own version of the dessert. During the Q&A session after the cooking, Chef Urano shared insights on the entire process of harvesting, storing, and shipping Gorojima Kintoki, as well as the efforts by farmers to reduce food waste and lessons learned from failures, deepening the participants' knowledge about food.
Participants shared feedback such as: "I was very impressed by the story about how to make sweet potatoes delicious throughout the year," "I learned that temperature and other factors are important in making sweets, which made me realize how deep it is," "The instructor’s explanation was very clear, and it made me want to try making it myself," "There were both friends I knew beforehand and members I met for the first time, but it was a great time cooking and having fun with everyone," and "I’m very happy today."
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Students cooking under the guidance of Mr. Urano -
Students watching the demonstration -
"Itadakimasu" with everyone -
Kanazawa Mont Blanc
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