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Chie Ando's achievements and media coverage

Achievements and media coverage

Through our activities to date, we have been able to connect with many media outlets and companies. Here are some of them.

2024

October: Recipe published in Veggy magazine, vol. 96

September: Japan vegan award nominee

September Elle Gourmet Recipe

August Crowdfunding goal achieved!!

July: Crowdfunding for the long-awaited granola begins

March interview video released

February Elle Gourmet recipes

Appeared at Sapporo Beer event in February

2023

November Elle Gourmet recipes

October Elle Gourmet recipes

September Elle Gourmet Recipe

September: Japan vegan award nominee

August: Participated as a judge in the Suizenjinori Recipe Contest

July: Visit to a Malaysian cacao farm

June: Japan vegan award nominee

In May, I participated in a study session to consider the future of Japan at the House of Representatives.

March: Kids Low Patissier Course begins

March Elle Gourmet recipes

March Elle Gourmet recipes

March Elle Gourmet recipes

February: The Raw Chocolatier Association is established

2022

December marks the 7th year since the school opened.

November: Fermentation Planner Master Class starts

In October, a collaboration event called "Modern Tea Ceremony" was held at Premiere Me with Chef Vert Tanaka and Urasenke Kyoko Ishikawa.

In August, we were featured on Furusato Choice, Japan's largest hometown tax donation website.

July : The terms Raw Chocolatier, Raw Patissier, and Raw Chocolate Meister were registered as trademarks.

July: An interview article was published in "Este B Plan"

June: Japan vegan award nominee

May Otona no Oshare Techo Special Edition: Happy Dining and Mail-Order

2021

December: Appointed as the official Japanese ambassador for Swedish tableware brand MATEUS

November: Appeared in the official live commerce event "Brentec"

October: Raw Chocolate Meister Course starts

September: Appointed as the 3rd KUVINGS Ambassador

September: Appeared on J-Wave (FM radio) START LINE to introduce smoothies

June: Japan vegan award nominee

    ​

    2020年

    • スピルリナLAB スタート

    • 焼かない焼き菓子コンテスト開催

    • 東京観光専門学校（テーブルコーディネート）臨時講師

    • 日経クロスウーマン アンバサダー就任

    • 永井酒造「水芭蕉」公認ミューズ就任

    • 朝日小学生新聞 掲載

    • ベジタリアンアワード ノミネート

    • womandesignLAB 記事掲載​

    • 『Dreamia Club（ドリーミアクラブ）』「予約の取れない自宅教室」掲載

    • 富澤商店アンバサダー就任

    ​

    2019年

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    2018年

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    ​2017年

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    • 2016年

    • 野菜ソムリエ協会福岡支社にて「はじめよう！インスタグラム講座」登壇

    • 『Gakkenカフェみたいな暮らしを楽しむ本』掲載

    • リトルママ　買ったおせちが華やぐ盛り付け掲載

    • 『レシピブログの大人気具だくさんサンドBEST100』ベスト20掲載

    • 『DELISTRAGRAMMER’S BOOK』

    • 雑誌「saita」掲載

    • 「Nasse別冊vol.03 35歳からの美活本」レシピ掲載

    • その他：NTTドコモDグルメ、発酵美コラム、ペコリ、my scrup book、Ozmall、三菱地所レジデス ザ・パークハウス、kurashiru、macaroni など多数掲載

    • GABANスパイス大使

    • 朝美人アンバサダー就任​​

    • リナブルー公式クリエイター

    • ゴジベリープリンセスクイーンアンバサダー

    • ​料理教室happycheesekitchen (ローフードマイスター認定校)開校

    ​

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    School
    Raw Food Fermentation LAB Tokyo

    About the School

    Stay young and beautiful forever! We propose a dietary method to maintain anti-aging beauty with the aim of regenerating at the cellular level.

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    International Raw Food Producer
    International Raw Food Producer

    Raw Food Leadership

    As a JLBA Japan Living Beauty Association International Certified School and an International Raw Food Association Certified School, we have been promoting raw food in Japan since 2016.

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    Ando Chie profile photo.JPG
    About the instructor

    Skin regeneration through food! The source

    He has been working as a chef since January 2016, and has been featured in over 40 books and magazines to date, including ELLE Gourmet, Veggy, and story.

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