Hour to Hour Program
Summer Conference 2014

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Hour to Hour Program
Art of Life School 2014

Macrobiotic Career Training Program
Main Subjects





Meet with participants from around the world, in the midst of nature, at the comfortable conference center Guldenberg, Helvoirt, Holland



Patricio Garcia de Paredes (Japan),

was introduced to macrobiotics at the age of five by his mother, Luchi Baranda, in his native Spain. After graduating from the Kushi Institute, he began to teach and give cooking classes in Southeast Asia, South America, and Spain. In 1998 he moved to Japan to spread macrobiotics through developing macrobiotic restaurants, giving cooking classes, presenting lectures, and publishing macrobiotic cookbooks. In Japan, he was executive chef at Kushi Garden and Chaya Macrobiotic restaurant.


Presently he is the education director at the Kushi Institute of Japan. He maintains a busy international schedule and currently resides in Japan with his wife, four daughters and one son.





Ecology and Macrobiotics
Japanese ancient and modern inventions to prevent or solve environmental disorders. During the time of the atomic bombs the macrobiotic approach saved lives. How is Japan dealing with the disaster of Fukushima? Living in Japan with his family Patricio is daily confronted with the difficulties resulting from the nuclear disaster.


Cooking Classes


Replacing Animal Food
As the number of people who abstain from eating animal food for health, environmental or social reasons increase, so do the worries about getting enough nutrition. Whether it is protein for physical activity, calcium for the bones or enough vitamin B12, still many people seem to be confused. In this class we will concentrate on dishes made with plant foods that will help replace animal food and share ideas for maintaining all the necessary nutrition without meat or dairy. We will also take a closer look and cook with unique foods from oriental origin that contain similar or even more nutrients than those found in animal products including soybean products, wheat products, sea vegetables and fermented foods.


Traditional Japanese Cuisine
“Washoku”, the traditional Japanese food culture and cuisine was formally designated by UNESCO as part of the World’s Intangible Cultural Heritage in 2013. The traditional Japanese cuisine was considered to be closely associated with being nutritionally well-balanced, contribute to long life and a spirit of respect for nature. In this class we will demonstrate how to cook a traditional Japanese meal and learn about the foods, cooking skills and refined sense of balance involved in the elaboration and presentation of the meal. Meanwhile we will also discuss some of the important elements that make Japanese cuisine renowned for fostering health, contributing to longevity and maintaining harmony with nature.


Modern Macrobiotic Cooking
Macrobiotic cooking has come a long way and can easily cater to the needs of any individual and adapt to different circumstances and places. From simple home-cooked meals with emphasis on balance and health to the refined dishes served at high end restaurants and hotels, macrobiotic cooking maintains its roots yet keeps evolving and innovating. Meanwhile macrobiotics continues to spread around the world and incorporates a unique fusion of traditional foods and styles of cooking adapted to modern necessities. In this class will cook a few international macrobiotic dishes with focus on using creativity and playing freely in the kitchen. At the same time we will discuss ideas for maintaining proper balance and share tips on selecting the best quality foods so that regardless of the needs, the situation or the place, our meals can be nourishing, enhance health and promote wellbeing.