Hello everyone!

AlwaysYAMANOTEThank you for reading my blog!

I recently went to interview a graduate of the Japan school!

Graduated from W License System Shogo ShimizuMr.👨‍🍳

Located in DaikanyamaPopular high class French"Leisen Fangyate"I am working as a Western chef!

Les Enfants Gyate isAwarded a Michelin star for 14 consecutive yearsA top-notch restaurant.

Click the button below for Les Enfants Gyate's website!

Shimizu-kun works at such a prestigious store.

We talked about everything from before he entered our school, to what he is now, and even about his future plans!

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Q: Why did you aim to enter the cooking and confectionery industry?

A: Around the fall of my third year of high school, I went to YAMANOTE's open campus with my friends and made a French dish called "galantine." It was there that I became hooked on the depth of cooking.

Q: Why did you choose YAMANOTE?

A: The first school I went to was YAMANOTE, and I decided on YAMANOTE right away without looking at any other schools. The daily practical training and overseas training were very attractive.

Q: Is there anything memorable about your school life?

A: Meeting a certain French teacher was very important for me. She was also the teacher who inspired me to pursue a career in French cuisine, and she accompanied me every week during my independent practice sessions after school. She taught me with as much enthusiasm as on the job (lol)

Q: What made you decide to work?

A: When I came to try the food after being introduced to it, I was very impressed not only by the deliciousness but also by the artistry.. There are many types of terrines available, and I felt that it was very fancy and different from ordinary French cuisine, which made me want to work here.

Q: Please tell me about your current work.

A: I am in charge of preparing amuse-bouche (things served before appetizers), appetizers and main garnishes, and mini-ardis (tea sweets). There aren't many people my age who get to stand in front of the fire at a star-rated restaurant, so I find it very rewarding.

Q: Is there anything you keep in mind in your work?

A: We are careful about hygiene. Also, when plating the food, we are careful to do it from the customer's perspective. Even if I'm careful, there are many times when the chef will point out things like the way I plated my food, and every time is a learning experience.

Q: When do you feel happy at work?

A: Sometimes when I go out to serve food, I see the customers happy and happy with the food I've cooked, commenting on how beautiful it is and how delicious it looks, which makes me happy and feels rewarding.

Q: Please tell us your vision for the future.

A: I would like to work in France in the near future. I want to see the world and gain experience while I'm still young.

Q: Do you have any advice for those who want to enter the culinary industry?

A: I think that jobs that require skill, such as cooking and confectionery, are all about the question of whether you will do it or not. The more you do it, the more you will gain skills and confidence, so if you think this is the path you are passionate about, you should continue, and if you feel like it might not be possible for you, you should consider other fields. I think so.

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Thank you Mr. Shimizu✨

One of the great things about the food and beverage industry is that there are so many opportunities to work in it!

Our school provides comprehensive employment support to help students achieve their desired career paths, including in the fields of hotels, restaurants, bridal, and planning and development!

For more information, please join us at our open campus!

At the open campus, you can listen to real student classes!

Check here if you are interested

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