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The kitchen is like an arena where a swordsman, battling against time, must, at every moment, accommodate its performance to the surrounding factors in order to grasp victory.
 So let me share with you the secrets of this scene of which I know, as a professional and diligent practitioner, the slightest arcanes.
I will be pleased to transmit with passion a piece of knowledge gained from my own experience.

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Instructor Japanese cuisine

日本料理講師

It's been 22 years since I took the path of chef.
A time spent in the accumulation of experience and in the achievement of positive results on many different stages, could it be traditional "Kappo" style restaurants, luxury hotels, consulates or embassies.
Now, I am eager to respond to requests from public institutions, private companies or local authorities, from all over Japan, that wish to benefit from my knowledge as a speaker and recipe-creator through themes such as "the unknown charms of traditional Japanese cuisine," "Japanese cuisine seen through the international prism" or "confidences about the experience of a chef assigned to the ambassador's residence."
Furthermore, I attach the greatest importance in the fact that, through my activity, I shall be allowed to help to highlight, to everybody, the charm of meeting and exchanging with producers who are committed to developing ingredients of incomparable quality, as well as make everyone finding out the treasures of local cuisine and terroirs.

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2020/7/13

@東京都内

一般社団法人国際交流サービス協会から御依頼を頂き、およそ30名の出席者の方々に公邸料理人の経験談をお話しさせて頂きました。ベテラン料理人の方から現役高校生まで、男女問わず幅広い層の方々が公邸料理人という仕事に強い興味と関心をお持ちである事を実感致しました。

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2020/2/11

@岐阜県高山市

降り積もった雪の下、土の中から姿を見せたのは白と緑のコントラストが美しいポワロー葱。

野菜本来の豊かな香りと力強い味わい。

自然の力と人の手により生まれる大地の恵み。

 

2020/2/11 @岐阜県高山市 野村農園の野村美也子さん