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Management Information Self Introduction

The essence of being a top-notch chef is hitting the mark.
Can you hit a small target?
Can you get closer to the target?

Nice to meet you.
Thank you for your interest and appreciation.

This is a website that respects and supports those who aspire to be chefs and those who are already working hard as chefs. We will provide you with tips for leading a meaningful life.

With over 20 years of experience as a chef, I have a desire to share my thoughts not only with my juniors on-site but with more people.

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About the Operator

Operator: Paprika’s Basic Information

Pen NamePaprika
Origin of NameNickname given by my daughter in my childhood
Birth Year1982
Family CompositionWife, 2 daughters
ResidenceGreater Tokyo Area
Educational Background2-year culinary school
Employment & Career Change7 establishments in Tokyo
QualificationsChef’s license
Tokyo pufferfish chef’s license
Hobbies & InterestsReading, investing

I also operate the investment blog “Money Textbook.”

Operator: Paprika’s Work History

WorkplaceIndustryCourse PriceDuration
LocalFamily restaurant, student part-time job¥1,0005 years
Tokyo, Chuo WardJapanese restaurant¥10,0009 months
Tokyo, Minato WardShochu bar¥5,0002 years
Tokyo, Minato WardKaiseki restaurant¥30,0005 years
Leave of absence6 months
Tokyo, Shinjuku WardPrivately-owned restaurant¥10,0003 months
Tokyo, Chuo WardPrivately-owned restaurant¥7,0003 months
Tokyo, Chuo WardKappo cuisine (Michelin ☆)¥30,0003 years
Tokyo, Minato WardMembers-only club¥20,00010 years
※Course prices are approximate.
They are listed in the mid-price range.

Reasons for Pursuing the Path of a Chef

During junior high school, I admired the “Iron Chef” and thought it was cool!

The “Iron Chef” was a TV show broadcast in the 1990s.
・Cooking battles between Iron Chef and challengers
・Ingredients revealed on the spot
・Cooking within a time limit
・Judges taste the dishes to determine the winner
Although it’s about 30 years ago, I remember being captivated by watching it.

Iron Chef Wikipedia

Since Starting Work as a Chef

During my student days, working as a part-time leader in a family restaurant for 3 years and culinary school for 2 years, I handled both kitchen and hall duties proficiently. Despite having good grades in school, I confidently believed I could excel at work, but when it came to the kitchen, my confidence quickly vanished. Even with good grades in school, I couldn’t efficiently handle kitchen work, show consideration to seniors, and create delicious dishes.

Both skills and knowledge were not as significant as I thought. Moreover, I wasn’t even allowed to touch the ingredients.

A Top-Notch Chef Hits the “Target”

The taste of the dish is akin to archery, shooting an arrow towards a distant target. It involves enhancing and polishing the “arrow” of cooking with skills and knowledge, aiming it towards the customer’s “target.”

The aim is, of course, the center of the “target.” However, initially, the arrow may not reach the “target,” and there will be times when the “target” is missed. Even if by chance, the arrow hits the “target,” it may not pierce the center.

‘The work of a top-notch chef is about hitting the mark. Can you hit a small target? Can you get closer to the target?’

Only through accumulating experience, learning from failures, and persevering in challenging environments can you increase the accuracy of hitting the “target.” Aim for hits (flavors) like threading a needle.

Customers with a “large target” who generally find everything delicious. Customers with a sharp taste, known as food connoisseurs, who have a “small target.” Despite constraints such as price, allergies, seasonality, and availability, satisfying the customer.

People who are eating something delicious always have smiles on their faces.

“Make the customer in front of you happy.”

That is hitting the mark.

To Those Aspiring to be Chefs

You are likely working at some restaurant, enduring long working hours, strict hierarchies, and modest pay. But you are working.

This is a commendable feat, something to be proud of as a working adult. Your dedication to working hard in an environment that is not easy, with dreams and goals, already makes you a cool chef.

If you felt something while reading this text, you can surely become a fantastic chef. Keep your spirit of improvement, learn from your peers, and keep pushing yourself. You, who are working hard, will surely succeed.

  • A keen eye for fresh ingredients
  • Meticulous pre-processing techniques
  • Appropriate heating time and temperature
  • Exquisite balance of seasonings
  • Delicate plating and presentation
  • Effective use of precious time
  • Healthy mind and body
  • Comfortable relationships and customer service
  • Overcoming difficult obstacles and setbacks

We will introduce tips to improve everything by 5% in a year on this blog.
Feel free to share your opinions, thoughts, or questions on Twitter (formerly).

Growing by 5% every year is like a snowball getting bigger.

Thank you very much.

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