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Education:
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1998
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Graduated from Sophia University, Tokyo, Japan
Bachelor of Arts: English Literature
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1999
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Graduated from the Culinary Institute of
America, Hyde Park, NY, USA Associate Degree
in Culinary Arts A.O.S. program
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Work Experience:
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2000
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Externship at Relais Groumond Pierre Orsi,
Lyon, France (5 month) Established
ALICE KITCHEN
Cooking School, Tokyo, Japan. To Present
Principal and Instructor, ALICE KITCHEN
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2000-2001
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Internship at Chez Panisse Cafe & Restaurant,
Berkeley, CA, USA (3 month)
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2001
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Menu consulted for Cafe Mashil, Seoul, Korea
Menu consulted and kitchen staff training
leader for Bagel & Bagel, Dream Corporatioon
Inc., Tokyo, Japan
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2001-Date
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Food articles submitted to monthly restaurant
management magazine, "Inshokuten Keiei" by
Shogyokai, Tokyo, Japan
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Qualifications:
Food and Management Sanitation Certificate
(CIA) Certified Wine Advisor (Japan Sommelier
Association)
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