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About Chef Eico & John

ABOUT EICO

Eico-Home-page

Eico was born in Kobe, Japan, an international city facing the sea on one side with a backdrop of mountains on the other. After graduating she moved to Paris to study French Cuisine in Montfort L’Amaury and then by working at restaurant ‘Pierre Orsi’ in Lyon.

On returning to Japan, she took up employment in an events company followed by a private cookery school.

Combining her knowledge of Japanese and French Cuisine, she then ventured to London where she worked for both English and Japanese catering companies, developing her unique style of blending Eastern and Western tastes.

During this early period, she also joined the acclaimed restaurant chain, ‘Zuma’ and honed her skills working with its sushi team as well as finding time to present food for the renowned culinary photographers, Sue Atkinson and Karen Thomas.

In 2002, Chef Eico launched her own catering company, ‘mogumogu’, building up a remarkable clientele of international companies and individuals.

 

ABOUT JOHN

john

John has had a long and successful career in nurturing and delivering profitable turnkey projects from hotels and catering establishments to restaurants and bars in Europe, The Middle East and Africa.

He has exceptional interpersonal skills that often led him to manage the finished projects that he initiated. These have been for leading international businesses, for the Gulf states’ ruling families and also for British and American clients. He began his career with a chef’s apprenticeship at the first class Park Hotel in Cardiff, gaining his city and guilds catering qualification.

John’s early culinary talent quickly took (for space) him into the position as head chef for a British hotel company. His first managerial position came a few years later for a leading international catering company that posted him to the Middle East. His success was soon recognised by competitors and he became employed as a consultant for many projects within the catering industry. His reputation as an expert in his field prevails to this day.

However, at one point, he decided to root himself in Bahrain and opened his own bistro-style restaurant, Krumz, that won two international traveller business awards as well as becoming one of the most successful restaurants on the island. It also had a very busy outside catering subsidiary. Apart from his success in business, John is very knowledgeable about wine and is passionate about his Greek heritage bringing both to his Mediterranean table along with his renowned hospitality and grace. He is fluent in Greek as well as English and some Arabic!

 

Cookery Classes

cooking class (hands on)

sushi class 3 hours £80 per a person – group lesson for 6 (talk about the price for less or more
students)

we are going to make 50 pieces of sushi per a person

program

introduction
* you will be served snacks & sake or plum wine cocktail
* I will give a brief talk on japanese culture and sushi

demonstration
* how to cook rice & make sushizu (sushi vinegar) to make sushi rice
* how to cut fish( salmon, tuna, prawn ) and vegetable
* how to make sushi – including hosomaki(thin roll), futomaki(thick roll), inside out roll
nigiri(fish on rice ball), temari (small nigiri), oshizushi (pressed
sush), temaki(hand roll)

students practical
* you will make your own sushi

information of japanese fish monger & japanese supermarket
and Q & A

goodie bag
* sushi mat
* booklet
* your sushi

Other classes and details are available.Please get in touch for more information

Testimonials

 

Eico the director of Mogu Mogu catered for my Private Party. The presentation and taste of the platters of sushi wowed me and my guests as it melted our mouths.

Eico’s professionalism was to a very high standard. She moved seamlessly into our kitchen and created these wonderful authentic dishes out of her portable kitchen boxes. Her organisation and methods were a work of art in itself!

The cost was not prohibitive, the presentation was stunning and the food was authentic, fresh and delicious. More please!

Niki Devereux

 

 

I feel very jealous that you are considering Eico’s food for your function, whether it be a atand -up buffet for 100 guests or a cosy and intimate dinner party for 12!

You will be amazed at the seleceion of beautifully cooked and presented food, its delicate flavours and amazing range of Japanese tastes and aromas, unique to this intriguing part of the world.

Eico manages to effortlessly mix and match fish, meats, vegetables, herbs and spices, subtly combining and your guests will really enjoy.

Eico can care for you at a choosen venue or at your home. Either way, she will create dishes espscially for you in the Japanese style with her added light touch and invention with an individual twist!

Enjoy? You certainly will do!

D.W Crossley

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