Why DC Chefs Are Forming Alliances With International Embassies

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Why DC Chefs Are Forming Alliances With International Embassies
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The delicious side of diplomacy benefits both sides.

, stand out. Recently, he was eyeing Japanese strawberries. The small-batch fruit rarely makes it to the US, and it can cost $30 a berry. When his usual in-the-know ingredients dealers couldn’t help, he turned to another source: the Japanese Embassy.

“Embassies have a goal of educating the public, and there’s a trade-and-­agriculture sector that’s charged with getting imports into the hands of the right people,” says Julie Sproesser, managing director of the Restaurant Association Metropolitan Washington. “[Embassies] got savvy—they can try big distributors, but the best way is to get a chef who wants your product.”

Embassy agriculture secretary Ryo Tsuzukihashi has helped orchestrate first-time trips to Japan for Washington chefs, taking them to, say, the bountiful Tohoku region. “In Japan, the young, passionate farmers and fishermen try to export their products because our population is aging and the market is shrinking,” Tsuzukihashi says. “My mission in the United States is to connect those people.”

The Canadian Embassy—among the largest in town, with about 350 employees—then invited Le Mont to create a pop-up there, with potentially more to come. “We can basically have a sustainable business just catering to the embassy alone,” says co-owner Chas Jefferson.

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