Second year since joining Hotel New Otani Osaka.He is currently assigned to the all-day dining "SATSUKI" and is in charge of preparing breakfast and lunch.Murakawa Gakuen, which puts a lot of effort into practical training, has many off-campus events.The frustration was bigger than the happiness, and it also led to the desire to work harder.

Belongs to the bakery department at Swissotel Nankai Osaka, a hotel representing Osaka Minami.Five people, including the head chef, manufacture all the breads that we deliver to our customers. The experience of working practically from product planning to manufacturing and sales in the actual shop training at DAICHO has been useful in my current self-confidence and adaptation in the field.

He fulfilled his dream of working at his favorite cake shop and got a job at GOKAN.The reasons for the work of "mixing, warming, and cooling" that I learned at school greatly expanded my repertoire of cakes.All the teachers have a lot of experience in the field, so the specific knowledge that I learned through their experiences is also useful in the field.

He manages the pastry shop "Le Patissier Yamada" in Seika-cho, Kyoto.The innovative sweets created by the young owner patissier are popular with enthusiastic fans and have received numerous media coverage. With the successive openings of "Boulanger Yamada" and "Le Patissier Yamada (Shiroyamadai branch)", it is attracting attention from many directions.

In order to create a deep taste, you have to increase your skill and knowledge drawer.Reaching that level is no mean feat, but we are approaching the realization of our dreams by seriously facing our daily work.

During the “Restaurant Practice” where I actually thought about course meals and offered them to general customers, I learned a lot from thinking about not only the quality of each dish but also the overall balance.In order to fulfill my dream of spreading the charm of Japanese cuisine overseas, I work hard every day to improve my skills.