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date de naissance : |
28/02/1967 |
| restaurant : |
Kobe Portopia Hotel |
| site web : |
http://www.portopia.co.jp |
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I am very honoured to be selected as Japan’s candidate for the Bocuse d’Or World Cuisine Contest.
My policy is to put all my gratitude into the plates. In cooking, I always try to express my gratitude towards everything that is part of my plates – be it the producers of great food, the distributors and of course the customers are always my motivation when I cook.
French is a great cuisine that makes people happy. I appreciate the admirable chefs and mentors who have allowed me to improve myself through a number of wonderful experiences.
My gratitude, love and passion are the essential ingredients in completing my plates.
In this contest, I would like to make plates that will stimulate each and every one of your five senses. I believe that my skill, knowledge and experience of cooking will enable me to make it happen.
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