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Hiroko’s Clients

Hiroko’s Clients

Clients worked with/being working with

  • Alfred Knopf, New York
  • Andrews McMeel, Missouri
  • AVI Foodsystems, Ohaio
  • Azix Inc, New York
  • Art Institute of Chicago, Illinois
  • Bon Appetit Management, California
  • Bon Appetit Magazine
  • Bogota Food and Wine, Bogota Columbia
  • Cooking Light Magazine
  • Culinary Institute of America, Greystone, California
  • Fine Cooking Magazine
  • Food Book Fair, New York
  • Greenmarket, New York
  • Harvard Common Press, Massachusetts
  • H&Y Planning, California
  • Harold Import, New Jersey
  • IWARD USA, California
  • Kintetsu International, New York
  • Pacific Coast Wasabi, British Columbia, Canada
  • PF Chang, Arizona
  • JETRO, New York
  • Kare-ken, California
  • New York Mutual Trading Company, New York
  • Ruth Chris’s Steak House, New York
  • Saveur magagine
  • Shiseido, New York
  • Theingredientfinder.com, New York
  • True World Food, New York
  • Toyota, Bogota
  • UMass Dining, Massachusetts
  • Uniliver, New Jersey
  • Uoriki, New York
  • Wall Street Journal
  • Zojirushi America, California

Cooking Schools worked with/being working with

  • Alambique, Madrid, Spain
  • Central Market, Texas
  • CdT organization, Alicante, Denia, Valencia, Benidorm, Spain
  • Crocus Hill Cooking School, Minnesota
  • Escuela de Hosteleria Hofmann, Barcelona, Spain
  • Escuela de Luis Irizar, San Sebastian, Spain
  • International Culinary Center, NYC and CA
  • Johnson & Wales, Rode Island, Florida
  • Kitchen Shoppe, Pennsylvania
  • Miami Culinary Institute, Florida
  • Sur La Table, California, New York
  • Boston University, Massachusetts