Describe your childhood. “I was raised as the third generation in a traditional Japanese confectionery business and had only eaten those kinds of desserts growing up. When I was in Grade 3, I went to my classmate’s birthday party and he had a strawberry shortcake. It was my first time eating a Western-style cake and I was touched by the flavour and texture. That’s when I decided to become a Western-pastry chef.
“The main difference between Japanese...
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