When I had a work experience in the main kitchen of a hotel during an internship at a culinary school, I longed for the bright atmosphere of the workplace and the work of the cooking staff. The chef at the time recommended that I join the company, so I decided to join the company by participating in a company information session.

My first assignment was Entreme, who handled vegetables. I was not good at using knives, so I learned how to use knives here. However, two months later, I was transferred to the French staff of the main dining room "Loire", and I spent more than 5 years at "Loire".
I remember feeling very anxious because I heard that "Loire" is not only a popular French restaurant in Nagoya, but also a department that requires the highest level of work in a hotel. However, because there were seniors who were close in age and who guided me gently, my anxiety gradually faded.
At "Loire", I was first taught how to prepare and serve hors d'oeuvres as a person, and gradually I got used to my new workplace. After two years and I had juniors, I was in charge of making garnishes for fish and meat dishes, and I was in charge of making soups and broths, and I had more opportunities to work with fire. At the garoni field, I was entrusted with the preparation of soup de poisson, consommé, bouillon, seasonal soup, etc., which are essential for "Loire", and I was steadily able to gain strength.
Two years later, the chef was replaced, and I was also in charge of meat dishes. I am involved in important tasks such as preparing meat, cooking it, sauces, and garnishes, and other important tasks that divide the main dishes. Although I am receiving advice from my seniors, I am doing my daily work to make our customers happy.

The main kitchen of the hotel is responsible for meat and fish preparation, vegetable and soup, cold food, hot food, confectionery and baking, and the departments in charge are different, but in the kitchen of "Loire", you are responsible for everything from preparation to plating, so you have a lot of opportunities to learn and learn skills. By actively participating in cooking competitions outside the company, testing my abilities, finding new challenges, and repeating my studies, I am able to do more and more work for myself, and now I feel that I am having a lot of fun.

It's been six years since I joined the company, but thanks to the guidance of my seniors, I was not good at first, but I was entrusted with the "Loire" social team. There is pressure, but I am most happy that I am steadily stepping up, such as improving my ranking in cooking competitions. My current goal is not only to follow my seniors forever, but also to be able to work side by side with them. Although it is a high barrier, I believe that I can achieve it by continuing to perform the best I can do now, such as daily work and competitions.