CULINARY EDUCATION
Wagyu Masterclass Program
Professional training for chefs and culinary teams on Japanese Wagyu handling, preparation, and presentation.
The Wagyu Masterclass Program is designed for executive chefs, culinary directors, and kitchen teams who source Japanese Wagyu through WAGYU.AE. Sessions are conducted by certified instructors with direct experience in Japanese Wagyu production and preparation.
Program Formats
On-Site Kitchen Training
Hands-on sessions conducted at your facility, tailored to your menu and kitchen workflow.
Private Chef Sessions
One-on-one training for executive chefs focusing on advanced techniques and presentation.
Team Certification
Comprehensive training for kitchen teams with certification upon completion.
Curriculum Overview
- 01Japanese Wagyu grading system (JMGA standards)
- 02Cut identification and selection by application
- 03Temperature management and resting protocols
- 04Cooking techniques: teppanyaki, yakiniku, Western preparation
- 05Presentation and plating for fine dining
- 06Portion control and yield optimization
- 07Menu storytelling and guest education
Partner Benefits
Priority allocation access
Menu development support
Marketing materials and certification badges
Direct line to product specialists