Launch Your
Japanese Culinary Empire.

Get the skills that help you build the life, career & business you want.

JCBM

JAPANESE CUISINE & BUSINESS MASTERCLASS

24 Sessions in Person | Complete in 3 Months

Exclusive Priveleges

JCBM Membership

Get access to exclusive member's only privileges to help you launch, rescue or grow your business.

Included in this module:

Join the JCBM Community.
Get tools and artifacts specific to JCBM members only.
Get invited to annual events and network with your kind of people.

Business & Entrepreneurship

(3:00PM - 5:00PM)

How to Startup & Launch a Profitable Japanese Brand & Career

Learn which products sell and which are destined to fail. Review the evidence yourself and test it against your product. Fine dining is a dead end. QSR has massive momentum, Bistro is hit or miss. 2030 the industry doubles. This module will help you stay on the right side of the track.

Included in this module:

Value creation and conceptualizing products, services and concepts that sell.
- Customer Problem – Kadai / Mondai（課題・問題）
- Value Proposition – Kachi Teian（価値提案）
- Focused Offering – Shūchū Shōhin（集中商品）
- Pricing Model – Kakaku Moderu（価格モデル）
How to sell and fulfill for excellence, maximum profitability and scale. Design your operations, kitchen, facility and systems to make money!
- Sales & Order Flow – Hanbai / Chūmon Nagare（販売・注文流れ）
- Standardized Process – Hyōjunka（標準化）
- Cost & Margin Control – Genka / Arari Kanri（原価・粗利管理）
- Kitchen & System Design – Sakugyō Dōsen / Shisutemu Sekkei（作業動線・システム設計）
How to leverage your brand and business for maximum growth.
- Brand Positioning – Burando Ichi-zuke（ブランド位置付け）
- Repeatable Formats – Saigen Moderu（再現モデル）
- Leverage Modeling ① – Reburejji Moderu 1（レバレッジモデル）
- Leverage Modeling ② – Reburejji Moderu 2（レバレッジモデル）

Pro. Japanese Cuisine & Menus

(5:00PM - 9:00PM)

Professional Japanese Culinary Arts

Hands on professional culinary training for beginners and chefs, emerge with professional and marketable level skills in Japanese cuisine after 12 weeks.

Included in this module:

Best - Selling Hot Dishes of all time that will never go out of style.
- Frying – Agemono（揚げ物）
- Grilling – Yakimono（焼き物）
- Braising / Simmering – Nimono（煮物）
- Steaming – Mushimono（蒸し物）
Sushi & Cold Appetizers for maximum margins and scalability.
- Sushi – Sushi（寿司）
- Sashimi – Sashimi（刺身）
- Cold Appetizers – Zensai（前菜）
- Vinegared Dishes – Sunomono（酢の物）
Specialty Items, Cocktails & Japanese Inspired Desserts great for high margin expansion strategies.
- Cocktails – Kōkuteru（カクテル）
- QSR / Delivery Food – Tēkuauto・QSR Ryōri（テイクアウト・QSR料理）
- Desserts – Wagashi（菓子）
- Desserts – Yōgashi（洋菓子）

What People
Say About Aleanza:

Our World-Class
Faculty Background

Your Dedicated Coach

My name is Rob Pengson

Hi I am Rob Pengson. Since 2003 I've trained more than 16,000 professionals and business owners who are now Michelin starred chefs, growing food business owners, 8-figure entrepreneurs and more and they are all over the world. I have also served hundreds. I have also serve hundreds of thousands of clients and customers starting from the young age of just 19 years old.

For credibility purposes let me share that I have trained in some of the world's best institutions like Mandarin Oriental in Ginza Tokyo Japan and San Francisco - considered to be best in class in the world. I have further training form Yamato Noodles School under Mr. Fuji Harvard Business School under multiple professors, Wharton and the Asian Institute of Management. These helped me secured multiple best restaurant, international best chef awards, best school awards, and even Madrid Fusion presenter status for batch 1 in the Philippines (the best batch ever!) for over a decade since is 27 years old. - Apologies for the self talk (cringe!), marketing required me to share my credentials with you to introduce myself properly.

I wake up at 5:00 AM every day to make sure you—and people like you—receive training and education that is truly world-class. I protect the learning environment carefully, ensuring that only quality, disciplined, and growth-oriented people are part of the community.

We cannot grow in spaces filled with negativity, excuses, or destructive talk. Values and principles are the foundation of any real learning system, and I guard them relentlessly—for your benefit and your growth.

My job is to make sure your program is the best in there is and that your faculty is 100% sincere in developing your skills and capacity. I make Sur the data you get is elite level and actionable. I make sure your skills are develop miles and miles beyond what old-school traditional education teaches. I a help you get started, get growing and my major happiness comes from students building businesses that beat their salaried employment by miles, allowing them to finally pursue their dreams on their terms.

That's me and I truly believe you won't fine many other more sincere and deviated to making you better each and every day.

Testimonials

About
The Program

JCBM:
Japanese Cuisine &
Business Masterclass

Build the skills to design, operate, and lead profitable JAPANESE CUISINE CAREER, BRAND OR BUSINESS.

A practical, real-world program for chefs, founders, and operators who want to turn food into a sustainable, well-run business.

PAIN
Many food businesses fail not just because of food quality, but also because of poor business decisions.
Margins are thin. Operations are chaotic. Owners are stuck working in the business instead of leading it.
Most operators were never trained to think about value, systems, leadership, and profitability.

DREAM
You understand how money is made before and after opening.
You know what to sell, how to price, and how to operate with discipline.
Your kitchen, service, and team run with structure, consistency, and control.
You lead the business instead of being trapped inside it.

FIX
The Food Business Management & Entrepreneurship program breaks food business success into three focused micro-courses.
Each one addresses a critical pillar of food entrepreneurship: value creation, operational profitability, and leadership execution.

WHO THIS IS FOR
• Chefs transitioning into business ownership
• Restaurant, café, and catering operators
• Food entrepreneurs and founders
• Managers responsible for food, service, and operations
• Anyone building or running a food business

WHAT YOU’LL LEARN
• How food businesses create value before and after money is spent
• How to design products, menus, and services that sell
• How to control food cost, labor, and operational leakage
• How to run dining, bar, catering, and service operations profitably
• How to build systems instead of relying on talent alone
• How to lead teams, set standards, and enforce accountability
• How to make better business decisions under real operational pressure

Regarding missed classes: you get access to the online course material for 1 year.
For the in-person experience, you may join the sessions you missed in the next run.

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Join the Program!

Details:

Aleanza Institute Makati. 2F Autometics Center, 2257 Chino Roces Ext., Makati City (Building Beside Alphaland, Southgate Mall)
24 sessions
Thursday DOUBLE sessions schedule: 3:00PM - 9:00PM
- Business Module: 3:00PM - 5:00PM
- Kitchen Schedule: 5:00PM - 9:00PM
Indicative Duration: 3 Months