There is finally only one month left this year.

Is everything okay?

Well, it's been a year since I transferred to the restaurant. Let me tell you my story. I've been a chef for seven years, and when I first joined the company, I had my first training in butchery, not in the restaurant. In the butchery, I learned about meat cuts, trimming, and more. After that training, I transferred to the restaurant and realized that if you don't cook for a year, your senses will dull. At first, my knife skills and preparation procedures were completely different from before, and I felt like I was wasting my time, so my movements were so bad. But after six months, my senses gradually returned, and I was able to move and think faster.

Under the guidance of the chef and my senior colleagues, there is still a lot I don't know about knowledge and techniques, and I am learning a lot of different things.

My goal is to become a chef, so I will continue to cherish my time and work hard!

Thank you for your support!

Thank you for your attention.

Restaurant Tills Daiki Kimura