- Occupation
- Japanese chef
- Country / region of origin
- Taiwan
| Work place | Hoshinoya Googwan |
|---|---|
| Department / Job title | Kitchen full-time chef |
| Joined the company | 2nd year (2021 coverage) |
| Alma mater | Tsuji Gakuen Cooking ‧ Confectionery Professional Training College/ Advanced Cooking Department |
| Graduation year | March 2016 |
Find your favorite area and be able to enjoy it to your heart's content.
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What is your current job?
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We provide our customers with Japanese kaiseki-style dishes that use abundant ingredients that are familiar to Taiwan. In addition to the daily work of the kitchen, I also develop Japanese-style afternoon tea.
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How are you making use of what you learned while you were at school?
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The reason why I, a Japanese chef, can develop afternoon tea is because I participated in the "Food 6th Industrialization Producer Training Program" while I was a student at Tsuji Gakuen. Taking advantage of various experiences at that time, we are developing a special afternoon tea of Hoshinoya Googwan using local ingredients.
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Why did you get a job (choose a job) at your current workplace?
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My goal is to have my own shop. To that end, I used to work at a major hotel in Taipei and just focused on honing my skills. From now on, I changed my job because I wanted to learn more about management and other management tasks.
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Please tell us about your job satisfaction and future goals.
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It is rewarding to develop and commercialize "Japanese-style afternoon tea" by making use of what I learned in Japan. My future goal is to have a store that I made and can see the smiles of customers.