Keeping a blog for almost 3 years in Japanese, I have finally decided to start a new one in English, so I can share my life filled with yummy things with my non-Japanese friends as well. For ones who can read Japanese, or just want to check out the photos, here is the link to my Japanese blog.
For you who haven't read my Japanese blog or don't know me in person, I would like to write a little about myself.
My name is AKO. I moved from Japan to Michigan 6 years ago, and then married aibou-kun (this is a nick name I use to call my husband in my blog that means hubby-parter in Japanese). When I first moved to the US, I've decided to change my career path from business world to culinary world which was my long time dream since I was in high school.
Through attending culinary school, I realized that I have more talent in pastry field rather than hot food cooking, so addition to my culinary degree, I also received a pastry certificate and started my career in a pastry kitchen of a fine dining French Restaurant where I learned so much about plated dessert and delicate pastry production.
After a while, I moved on to work for a private golf country club. Here, I learned more about baking breads and volume pastry production for various banquets.
Even though I truely loved what I did at work, I had to admit that spending time with aibou-kun and do traveling which I love was not very easy because aibou-kun works during weekdays in office, and kitchen schedule usually works the opposite.
For you who haven't read my Japanese blog or don't know me in person, I would like to write a little about myself.
My name is AKO. I moved from Japan to Michigan 6 years ago, and then married aibou-kun (this is a nick name I use to call my husband in my blog that means hubby-parter in Japanese). When I first moved to the US, I've decided to change my career path from business world to culinary world which was my long time dream since I was in high school.
Through attending culinary school, I realized that I have more talent in pastry field rather than hot food cooking, so addition to my culinary degree, I also received a pastry certificate and started my career in a pastry kitchen of a fine dining French Restaurant where I learned so much about plated dessert and delicate pastry production.After a while, I moved on to work for a private golf country club. Here, I learned more about baking breads and volume pastry production for various banquets.
Even though I truely loved what I did at work, I had to admit that spending time with aibou-kun and do traveling which I love was not very easy because aibou-kun works during weekdays in office, and kitchen schedule usually works the opposite.Therefore, after we moved to California 10 months ago, I have decided to find a way to keep doing what I like, but in a different style. Right now, I have just started a pastry class, offering to help people cook in their own kitchen, and also work as English-Japanese interpretor on the side.
I think this is long enough for today. Thank you very much for visiting my blog. I hope you got to know a little about me, and would love you to keep coming back to check out more about my life filled with yummy stuff!
