CUCINA ITALIANA SYMPOSIUM 英語版

<Background>

Having graduated from high school, I traveled around Asia and Europe only with a backpack, sampling various kinds of food.
At Ristrante Giglio Rosso, Florence, Tuscany
I started to work as a trainee cook. After that, they hired me as a cook, and I worked there for five years. I learned traditional dishes of Tuscany, especially stewed or grilled   meat dishes.
At L’osteria del Cucco, Urbania, Marche
I met some local producers there and I learned the importance of local seasonal ingredients, and of ensuring food safety by making the information on producer public. I spent there for two years.
At Ristrante Luigi Pomata, Cagliari, Sardegna
I learned advanced local dishes, which are based on local ingredients with various ideas. And I helped its chef as an assistant when he joined some big events several times. I also spent there for two years.


<My Life in Italy>

“Delicious dishes surely bring people happiness.”
This simple thought has made me what I am as an Italian chef.
After I graduated from high school, I decided to go for a trip in Asia and Europe to find the best dish that would satisfy my thought. During the trip, I visited Italy, where I found not only that its dishes were delicious, but that people there seemed to really enjoy eating itself, which fascinated me and led me to decideto find a job there. As I fortunately found one restaurant which would allow me to work there without salary in Florence, I returned to Japan to get a temporary working visa, then started the life as a cook there.
What surprised me most in the life there was the fact that Italian people are not just the people who like to eat. For example, my coworkers were so severe even on cooking their own meals that they exchanged their opinions or even argued with each other to make those meals delicious one. And when I visited some towns after I came to understand Italian language, I found that people there also like to talk about their dishes, exchange the way to cook, which had made the dishes of each town unique. That’s why Italian people respect the chefs as artists who have the ability of deepening their original culture on cooking. In fact, you can find the word of ‘artist’ in the working visa that I got before the trip. After realizing this, I always dropped in at a bar first to ask them to give me some information about their own original dishes whenever I visited a town for the first time. Some people might prefer eating just what they like to being offered the dishes they have never had, but from my experience in Italy, I would like to say it’s worth trying because it would give them a chance to discover their own new taste, and also bring them a new happiness.