The Madison College Chef Series focuses on the entrepreneurial journey that each of our guest chefs has embarked on and the challenges they faced and overcame along the way. The evening will also cover methods of preparation they use, a cooking demonstration, and serving of appetizers prepared by the chefs.
Each presentation will be hosted in our new Culinary Arts program demonstration kitchen, located at the Truax campus in Madison, Wisconsin. The Chef Series is free to Madison College students and $25 for non-students.
Watch this one minute video to learn what the chef series is all about.
Fall 2017 Chef series
Cultivated in Japan, Made in America
November 30, 2017 | Chef Shinji Muramoto
A night with entrepreneur and restaurateur Shinji Muramoto. A native of Sapporo, Japan, and University of Wisconsin-Madison Alumni, Shinji Muramoto is widely considered an important and central figure in the rise and success of Japanese food and sushi bars in Madison, Wisconsin. The owner of two successful Sushi restaurants, and co-founder of five other restaurants, Chef Muramoto has carved out not only a loyal following of Sushi customers, but has mentored and financed a powerful alumni of former Sous-Chefs and bartenders, whom are now restaurant owners themselves.
For Shinji, it has not always been this glamorous. A shy, visiting, University of Wisconsin student in 1988, speaking only a few words of English, he mistakenly ate at a McDonalds for 3 weeks straight before a fellow Japanese speaking classmate told him the there was a cafeteria on campus that served food to students free of charge. Always interested in food and culture, Shinji began his cooking career bussing tables and washing dishes, until eventually moving up to top positions at legendary Madison restaurants like Opus Lounge, and Restaurant Magnus. Even though he cooked French, Italian, and South American in these places, he always stayed close to his heart and the foods he enjoyed while growing up in Japan.
When space became available next door to one of his restaurants he was working at, he seized upon this tiny, vacated spot, built and designed the inside by himself and began serving Sushi at the bar in 2004. He has never looked back. Today, the twice crowned Madison Food and Wine show champion, and thrice nominated James Beard best of Midwest chef, has opened 5 different restaurants. Through it all, never forgetting how he started out, and remaining humble as ever, he is of the most respected and well-liked chefs in the restaurant community.