Institute of Culinary Education Curates Japanese Wagyu Sommelier Certification Program in Partnership with the Japanese Embassy

LOS ANGELES, Sept. 11, 2025 /PRNewswire/ -- For the first time, the prestigious Wagyu Sommelier Level 1 Certification Course will be held in Los Angeles, hosted by the Institute of Culinary Education (ICE), the Embassy of Japan, and the Wagyu Sommelier Association. This immersive three-day workshop, taking place September 15–17 at ICE's Los Angeles campus, is an exclusive opportunity for top culinary professionals and students to deepen their understanding of one of the world's most luxurious ingredients, Japanese Wagyu.

Curated by Mishel LeDoux, ICE's director of restaurant & hospitality management, the course welcomes top Los Angeles chefs, butchers, and industry professionals, who will receive the only internationally recognized Wagyu Sommelier certification in the world.

"We're honored to welcome an esteemed group of culinary leaders to our Wagyu Sommelier training. Having chefs like Neal Fraser of Redbird LA, Tony Esnault of Knife Pleat, David Féau of Wally's Beverly Hills and Ben Ford of Ford's Filling Station in attendance speaks volumes about the importance of education in the culinary industry," said LeDoux. "Their participation reflects a shared commitment to excellence and a deep respect for craftsmanship. As the culinary industry continues to evolve, ongoing education remains essential — not only to elevate the dining experience, but to ensure chefs are equipped with the knowledge to make informed, responsible sourcing decisions."

"Being part of the inaugural Wagyu certification in Los Angeles is incredibly meaningful. Wagyu represents the pinnacle of care, precision, and flavor in our industry," said Chef Ben Ford, Ford's Filling Station. "To see this certification arrive here for the first time reinforces LA's place at the forefront of food and culture and gives us a chance to honor producers while elevating the dining experience for our guests."

Over three days, attendees will explore:

• Wagyu breeds, brands, and Japan's grading systems
• Thawing, handling, and butchering techniques
• Nutritional perspectives and cooking applications for premium and secondary cuts
• Menu design and pricing strategies for profitability
• Live cooking demos by renowned guest chefs like Akihito Nishitani, Adam Perry Lang, Mattia Agazzi and Jeffrey Chen of San Laurel/Jose Andres Group

The curriculum includes both classroom education and hands-on training in ICE's state-of-the-art kitchens.

"We are incredibly proud to offer the Wagyu Sommelier Certification at the Institute of Culinary Education's Los Angeles campus," said Lachlan Sands, campus president of ICE LA. "This is a unique opportunity for our students, given our location in Los Angeles, as well as the broader LA restaurant industry to gain hands-on experience with Japanese Wagyu, and it's part of our ongoing commitment to provide access to world-class culinary education and industry-leading experiences right here at ICE in LA."

"We are delighted to see Los Angeles host the very first Japanese Wagyu certification course. This program represents an important step in deepening appreciation for one of Japan's most treasured culinary traditions," said Consul Shunichiro Kitagawa, Consulate General of Japan in Los Angeles. "By sharing the history, craftsmanship, and unique qualities of Wagyu with leading chefs and professionals, we hope this initiative will further strengthen cultural and culinary connections between Japan and the United States. The Consulate General of Japan in Los Angeles congratulates the Institute of Culinary Education and Wagyu Sommelier for their vision in launching this exciting program."

About the Institute of Culinary Education
The award-winning Institute of Culinary Education (ICE) was established in 1975 and has since grown to be one of America's leading centers for culinary education. With campuses in New York City and Los Angeles, and robust online programs, the school was ranked by USA Today as the "#1 Culinary School in America" in 2019. ICE provides comprehensive education in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Culinary Management, and Tourism, Travel & Hospitality Management. These intensive career-training programs can be completed in as little as eight months to jump-start a career in the industry. ICE also offers a vast menu of recreational courses for the public and hosts industry and private events. ICE continues to grow and evolve; within the last decade, ICE launched its LA campus and acquired both the Natural Gourmet Institute and French Culinary Institute (International Culinary Center). For more information, visit our website at ice.edu or connect with us at @iceculinary on Instagram, YouTube, TikTok and Facebook.

CONTACT:
Stephanie Fraiman
Institute of Culinary Education
(212) 847-0703
[email protected]

SOURCE The Institute of Culinary Education