-Marina del Rey, Ca.
-2012 will be the last Feast Fest for Kiromi Alakishi, Feast fest was saddened to announce late Monday.
The Japanese master Alakishi will be leaving the event due to contractual disagreements and the fact that Alakishi's Feast Fest responsibilities "have been having adverse effects" on the running of his two culinary establishments, one in Osaka, and one in New York City. Alakishi said he was "still loving but growing exhausted with" the fast-paced schedule for Feast Fest chefs, and said he would leave if negotiations didn't pan out for a 2013-and-beyond return. Alakishi signed a $376,453 staggered three-year contract in 2010. He makes $394,552 this year. The contract expires January 4, 2013, the third anniversary of when it was originally signed. Alakishi said Monday he would not come back to the bargaining table or try to respark negotiations with Feast Fest come January 5th.
"We will miss Kiromi deeply. He was a phenomenal contribution to our event, and any chef who is a part of it will tell you that," so said Head Scouter Jim Dall, speaking from Houston, Tex.
-2012 will be the last Feast Fest for Kiromi Alakishi, Feast fest was saddened to announce late Monday.
The Japanese master Alakishi will be leaving the event due to contractual disagreements and the fact that Alakishi's Feast Fest responsibilities "have been having adverse effects" on the running of his two culinary establishments, one in Osaka, and one in New York City. Alakishi said he was "still loving but growing exhausted with" the fast-paced schedule for Feast Fest chefs, and said he would leave if negotiations didn't pan out for a 2013-and-beyond return. Alakishi signed a $376,453 staggered three-year contract in 2010. He makes $394,552 this year. The contract expires January 4, 2013, the third anniversary of when it was originally signed. Alakishi said Monday he would not come back to the bargaining table or try to respark negotiations with Feast Fest come January 5th.
"We will miss Kiromi deeply. He was a phenomenal contribution to our event, and any chef who is a part of it will tell you that," so said Head Scouter Jim Dall, speaking from Houston, Tex.
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