After graduating I came to Tokyo and unexpectedly got a job traveling overseas. I was able to eat in various countries, including the main menu of a restaurant that was given a star by a famous magazine, the cuisine of a chef who had been endorsed by the king of the country, the local cooking of a minority tribe, popular dishes that are loved in various countries, and cuisine made with unusual ingredients and unique ways of cooking.
At some point I began to be interested in cooking methods, and in my spare time I would knock on the doors of restaurant kitchens in various countries asking if they would let me help them.
After leading such a life for a long time, the kitchens where I had been allowed to help reached a decent number, and I became able to normally handle such work.
Having said that, my work was clearly slower than the devoted and hard-working chefs who I worked together with in the kitchens. Besides kitchens where I was allowed to be a chef who engaged in two jobs at the same time, I avoided calling myself a cook. (At the time I wrote a blog under a pen name.)
One time, a chef at a restaurant where I was helping while traveling asked me, "why don't you confidently call yourself a chef?" He then confided what was in his heart.
"While being able to quickly serve food to customers is a great thing, before that what we should be particular about is making dishes that are convincingly delicious for the customers. As for skill and speed, it is natural that one becomes better and faster if the same thing is done repeatedly. I think that when it comes to being particular about such things, it is either up to the pride of the person in question, or the circumstances of the restaurant, and nothing else. You are normally able to do the work so don't be worried. I think that being fast is not something to boast about at all. If I am forced to say, then for me there is nothing more pleasing than having people who love the dishes that I make and the taste of this restaurant. This for me is what gives me confidence and is something that I can be proud of. If I were to say what I have that I am proud of, it is this. On the other hand, however, since I have never worked anywhere but this restaurant, never once has the insecurity that I was born with disappeared. I am very envious of you who are leading a life that is the exact opposite of mine. It would give me joy if you said with pride that you were a chef who had worked here. In addition, each day I look forward to you providing meals and showing me various dishes."
What he said gave me confidence. Even now, these words are a treasure for me.
The year 2011 was a milestone for me, marking exactly 20 years since I started on this path. While I am still a chef who is engaged in two jobs at the same time, and I continue my journey of training, I began this blog in 2011 by taking courage from these words.
I would be happy if you could enjoy this blog where I write as I please about the dishes and recipes that I have seen in various countries, and introduce my original dishes.
Itinerant Cook Kobayashi
