I was a chef before I worked at A GOOD DAY FUKUOKA RIVERSIDE. The first place I started my cooking career as a trainer was at a Japanese restaurant, which was selling not only original Japanese food but also creative one based on a solid basis.
My teacher, the chef, was the one who made my way of cokking. I would not think that he has tremedous knowledge of all genres like a Japanese craftman. “If you want to master Japanese food, study something other than Japanese food.”, said he. At that time, I didn’t understand what the chef was saying, so I asked back. Then, I would not never forget what he answered.
“If you want to master Japanese food, study something other than Japanese food.”, said he. At that time, I didn’t understand what the chef was saying, so I asked back.
Then, I would not never forget what he answered.
From his words, I actively studied many food genres other than Japanese ones, went to eat at a famous restaurant of that genre, and spent the days actually making prototypes and having the staff sample them.
The Japanese restaurant where I worked offered me a candidacy job which is not on-duty position or a training course. However, I was very proactively running for this work. Humbled with the chef dream, I put all of my body and hearts in mixing ingridiences ans taste in my cusines.
Curry looked simple and deep, and it was difficult to add value to other curries. The three curries presented in this Uber Eats service were the ones that finally made my senior chef growl after trial and error.
All of these three types of menus are filled with my cooking history like this.
Butter chicken curry was made with only water from tomato, milk and non-water fresh cream.
Keema curry is made by enlarging the size of chopped vegetables to give it a texture and blending several types of spices.
The soup curry is a soup based on Japanese food with chin soup and white miso, and red curry, green curry, Tom Yum curry, coconut milk, etc. are mixed.