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2021.05.13
Interview with graduates ~ Sky Restaurant XNUMX (musashi) (operated by Tobu Hotel Management Co., Ltd.) ~
Hello everyone (^^)/
AlwaysYAMANOTEThank you for visiting my blog! 😊
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The other day, I went to an interview with a graduate of our school! !
Tokyo Yamate Culinary College
Cooking General Course2annual system 2020Years3Monthly graduate Mana MitsuhashiMr. 🌸
Sky Restaurant XNUMX (musashi)
KitchenI am in charge of
https://restaurant.tokyo-skytree.jp
→Sky Restaurant XNUMX (musashi) homepage
Let's start asking questions right away!
Q: [What inspired you to enter the food industry? ]
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My family owns a bakery, so I was naturally interested in the food industry.
I think I may have subconsciously admired my parents.My family let me use fire and knives freely, so I felt the joy of making things from a young age!
Ultimately, I wanted to do something that I enjoy doing, so I set my sights on this industry.
Q: [Please tell me how you decided to join the company! ]
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I started working part-time at the Tobu Hotel in June of my first year.
I also went to an internship at another company, but there were so many things I could learn from a part-time job, so I wanted to study more here.
My seniors gave me advice and suggestions on my work from various angles regardless of the section, so I had a strong desire to learn more in this environment.
Q: [Please tell us briefly about your work! ]
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I am mainly in charge of appetizers now.When I'm busy, I sometimes arrange the main dishes.
In addition, we are preparing for business, preparation, etc.
There are various levels of preparation, such as cutting vegetables and handling fish.
Q: 【What is worth doing? ]
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It makes me happy when I hear from the service staff that the customer was happy, or when I see a photo that I think I made on social media.
As time passes, the things I can do increase, and I can see my own growth, so I feel rewarded at such times.
Q:【Is there anything difficult? ]
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When I changed from a part-time job to an employee position, I sometimes worried that I was still lacking in technical skills.
It was a bit tough when I felt a gap between the level that was expected of me as an employee and the reality.
Now I think it would be nice to set goals little by little and clear them one by one.
Q: [Please tell us why you chose YAMANOTE!】
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First of all, I thought that the teacher was bright and fun!
The decisive factor is the amount of practice.
I had the impression that other schools had more classroom lectures than I expected, but I chose Yamate because the amount of practical training matched what I had imagined.
Q: [YAMANOTEWhat did you learn that helps you now? ]
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I've gotten into the habit of not only making things, but also cleaning up the surroundings and tidying up the equipment as I do it, so it's still useful today.
One teacher said, "Don't serve 100 plates, but serve 1 servings."
Q: [It was fun and left an impression.Do you have classes? ]
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It is a frank impression that it was all fun.Among them, it was good that I was able to handle rare ingredients in classes such as advanced cooking classes.
Because there was a lot of hands-on training, there were many types of ingredients that I could handle, and I was able to learn even the smallest details, so I was able to work without getting bored!
It was the most difficult to handle slimy ingredients such as eels and conger eels (laughs).
Q: [Tell us about your future goals! ]
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I want to understand what I can do and what I can't do, and I want to step up while improving!
I would like to increase my knowledge and raise my level so that I can communicate more proactively to those around me.
My most recent goal is to make my Teppanyaki debut and have customers enjoy the food I make while talking to them!
Q: [Please give a message to those who are aiming for the food industry! ]
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If you really want to do it, don't hesitate to give it a try!
It's a job where you can easily see your abilities, so it's a job where you can feel rewarding every day!
If you want to do it, do it!I think that your own feelings are the most important thing, so I hope everyone will decide their own path according to their own feelings!
This time, we also spoke to Mr. Mitsuhashi's senior, Mr. Fukui!
Q: [How is Mitsuhashi-san at work? ]
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I am enthusiastic and very enthusiastic about my work!
Compared to other new recruits, he asks a lot of questions, so I think he has a good influence on those around him!
Q: [What do you expect from Mr. Mitsuhashi in the future? ]
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I would like Mr. Mitsuhashi to be more proactive in providing opinions on the menu, etc., in order to expand his original potential!
Instead of teaching juniors from scratch, I expect that I will be able to show them behind my back and behave as a senior who can be a reference for juniors!
Thank you for the interview, Mr. Mitsuhashi and Mr. Fukui! 😊
It was impressive to see Mr. Mitsuhashi happily working in a warm atmosphere🤗
Everyone, please come and try Mitsuhashi-san's cooking 🍴👩🍳
Mr. Mitsuhashi, please keep up the good work! 🍰✨
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If you are like Mr. Mitsuhashi, whom we introduced today, and would like to work in a hotel restaurant in the future, open your own restaurant, or pursue a career in food or nutrition, please come join us. Come join us on campus!
We are waiting for you to visit us ☺
Click here for more info!
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[Tokyo Yamate Cooking College]
158-0081-8 Fukasawa, Setagaya-ku, Tokyo 19-19
[Yamate Cooking and Confectionery College]
150-0044 Maruyama-cho, Shibuya-ku, Tokyo 28-5
Japanese cuisine Western cuisine Chinese food
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[Enrollment General Information]
0120-805-801