Event Overview
Have you been looking for new and interesting foods to spice up your cooking? Or perhaps you’ve been wanting to try using Japanese ingredients, but weren’t sure where to begin? Whether you’re an experienced culinarian or a dabbler in the kitchen, you’re sure to learn something when you attend this event!
Join chef and restaurateur Jehangir Mehta as he demonstrates the use of four fresh and interesting ingredients straight from Japan’s Kyushu Region:
Black 5 Wheat Noodle from Kobayashi Jin Seimen
Donko Shiitake Mushroom from Sugimoto Shoten
Natto Powder from Sonomono
Seaweed & Green Spring Onion Dressing from Asakura Bussan
This virtual event is completely free! Don’t miss this unique opportunity to observe and interact with this renowned chef as he shows the versatility of these delicious ingredients. Guests who live in the New York area can even pick up a complimentary set of these foods from Resobox (amounts limited), to experiment with in your own kitchen.
This event is part of the Tastes of Kyushu series:
March 23rd at 7PM: Cooking Demo with George Mendes
March 24th at 7PM: Cooking Demo with Jehangir Mehta
March 25th at 7PM: Cooking Demo with Michele Casadei Massari
All events are supported by Kyushu JAPAN Trade Promotion Council.
About the Chef
Jehangir Mehta
Chef, Restauranteur, Cookbook Author
REALISTIC Belief
Focus on the WHY (it’s about Empathy and Compassion), than the WHAT(food is what I create).
The reason what I do is to make the world more Understanding towards a broken climate system and food is just one of the mediums of communication I use.
OPTIMISTIC Belief.
Measuring Success of a nation or a member of society should be calculated through GROSS DOMESTIC HAPPINESS.
2020 LIVE IN THE PRESENT
Me and You~private experiential salon
Host on Chef and Farmer series on IGTV with Farmer Lee Jones.
Showcase Food empathy and preach Gratitude at Graffiti earth, Me and You~ A Storytelling Experience Salon. Practice Sustainability through Vulnerability.
Sustainability Pundit at multiple universities with The Compass Group, focusing at Rider University, Rutgers University, and Stevens Institute of Technology.
Council member at Menus of Change, an initiative by Harvard School and CIA led by Google.
Board member at Rescuing Leftover Cuisine, The Clinton School and The International Society of Neurogastronomy, at University of Kentucky.
Speaker and educator at multiple universities and companies.
LEARN FROM THE PAST
Book- Mantra~the rules of indulgence. Published by HarperCollins.
CHEF/OWNER •Graffiti •Graffiti earth~ 2007-2020
PLEDGE, a sustainability initiative at Umass 2015-2018
Iron Chef America ~2009
Next Iron Chef ~ 2009, 2012
Featured on multiple Food Network shows as a commentator and judge, as well as multiple other outlets.
Named the most Sustainable chef in NYC by Michelin.
DEFINE THE FUTURE
Graffiti earth Spices ~ organic fair-trade sustainable spices. Spring 2021.
Seek comfort from uncomfortable situations and showcase vulnerability.
“We cannot solve our problems with the same thinking we used when we created them.” Albert Einstein.
MANTRA
THERE IS NO SHAME TO SHOWCASE VULNERABILITY, TO BE HUMBLE AND BELIEVE YOU ARE ENOUGH.
