Currently
Head Pastry Chef, Miku Toronto
Formerly
Aburi Restaurants (Vancouver), Legian Tokyo, Grand Prince Hotel Akasaka.
Favourite dish to make right now
Any kind of pasta because it’s simple, easy, and delicious. Lately I’ve been making Japanese-style pasta, with soy sauce, butter, mushrooms, and bacon, topped with seaweed.
Last cookbook bought
So Good.. No. 10, a pastry magazine published every six month, featuring recipes from chefs all over the world.
Have you read it/tried any recipes
Not yet! I like to see photos of the pastries because they inspire new ideas and help me be more creative.
Name one dish or ingredient you’d like to see gone from menus
Goat cheese.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Yuzu, a Japanese citrus fruit.
Who are your biggest influences
My senior chefs while I was working at Grand Prince Hotel Akasaka. They were very hard-working and taught me a lot, especially since it was my first job in pastry.In addition, the head chef who was working at Legian Tokyo during my term there, was a big inspiration to me.He taught me the ins-and-outs of a la minute cooking style.
If you could eat at any restaurant in the world, where would that be
El Bulli but unfortunately, they closed down a long time ago. Alinea, because they make their desserts right at the table!
What’s the last thing you ate
Matcha brioche French toast.
What’s are 3 must-have ingredients always in your fridge
Natto (fermented soybeans), eggs, orange juice.
What’s your guilty pleasure
Häagen-Dazs Caramel Cone Explosion, the best store-bought ice cream flavour ever!
Top 3 favourite Toronto restaurants
Your go-to drink
Dassai 50 Japanese Sake.
What’s one habit you have in the kitchen that you should lose, but can’t seem to shake
I always taste test every component, even if I know it will taste the same. Just in case!
Name one habit you have in the kitchen that will inspire young chefs
Quality checking! I always check every aspect from ingredients, to temperature, to baking equipment. I use the same equipment to make the same type of dessert to be as consistent as possible.
The best career advice you ever received
A chef from Legian Tokyo told me to trust myself, not only the equipment or other people.
The worst career advice you ever received
To “stay close to home and be comfortable,” and “not to challenge yourself and always take the safe route.”
Your advice for a young cook starting out in the business
Listen to your mentors but don’t be afraid to ask questions or voice your opinion. Innovate, be creative. Take the skills, methods, and techniques you learn and try to make something new and different!
