Although I work as a pastry chef, I am not good with sweets. However, everyone in my family has a sweet tooth. They are happy when I make sweets for them, so I have been making sweets for them since I was little on occasions like Valentine's Day. "Something that can make my family smile." That is the origin of my sweet-making, and since elementary school, my dream has always been to become a pastry chef. When I was a vocational school student, a bridal pastry chef came to give a demonstration of how to make a wedding cake. I was curious about the mechanism and structure of a tall cake, and as I listened to him talk, I thought that a bridal pastry chef is a profession that allows you to witness the happiest moments of life through making sweets.
In my first career, I started off in a supporting role, such as preparing food, and over the course of five years I was able to handle finishing work. The reason I changed jobs to Happoen was because a senior colleague from my previous job was working there. Not only was it a place with a wide range of business operations that valued "hospitality," but I also got to work every day while looking out at a vast Japanese garden. I thought that here I would not only be able to hone my skills, but I would also be able to work every day feeling fulfilled.
A workplace where you can try anything,
Both your technique and your sensibilities will be honed.
The first thing that surprised me after changing jobs was the number of wedding ceremonies. In my previous job, I would do around eight a day at most, but at Happoen, that number is more than double. I'm also in charge of a wide range of tasks beyond weddings, such as making cakes for weekday banquets and the restaurant, and developing menus. Because of that, I'm often entrusted with new tasks from a young age, and I'm always looking for new menu ideas. But when I look up from the kitchen counter, there's a beautiful Japanese garden right in front of me. The sight of the four seasons unexpectedly appearing in my daily life has sometimes been the source of inspiration for seasonal menus.
In a company the size of Happo-en, the tasks are usually subdivided and assigned to specific people, such as someone who bakes the sponge cake, someone who makes the topping, someone who plates the cake, etc. However, Happo-en is an environment where you can try anything you want to do, regardless of the boundaries between responsibilities or sections. In addition, honing your skills also means increasing the number of ways to please customers. I, too, am now working hard on candy sculpting, something I haven't done since my student days, encouraged by the company's motto of "Be positive and not afraid of failure."
"To the pastry chef,
I want to thank you in person."
I have a memorable customer. She had a favorite character, and even brought along an original illustration that she had an illustrator draw for her, saying, "I really want you to make a cake using this character." After receiving her passionate request, I made detailed suggestions during our meeting, such as, "I think this part would be cuter if we did it like this," and "Shall we use this fruit here?" When the customer saw the completed wedding cake, she was so pleased that she said, "It's just like the illustration!" She invited me into the venue, saying, "Let me thank you in person," and we took a commemorative photo together.
Happo-en style hospitality is not just about meeting the customer's wishes, but also about exceeding their expectations. And I believe that this mindset encourages growth not only in technique but also as a person.
It continues to spread,
The reason why I make sweets.
At weddings, there are not only people like me who don't like sweet things, but also guests with allergies. I don't want anyone to be left out of this time when everyone should be sharing their happiness. It's important to not only accommodate each person's personality and preferences, but also to accommodate various food barrier-free needs, including allergen-free options. It's important to consider what each person can enjoy eating, while accepting their various circumstances. Making sweets that leave no one out is the ideal image of the bridal pastry chef I aspire to be.
At first, I wanted to be a pastry chef because I was happy to see my family smile. The depth and joy of the job has increased with my career. I once tried making a cake using two chestnuts from different regions, and was surprised by the difference. The taste of sweets varies depending on the person who makes them, and even the fruit used can differ depending on the region of origin. It was a moment when I was reminded of the vast possibilities of sweets. Feeling the four seasons, knowing what's in season, and pursuing the possibilities of sweets through menu development. Not only does it add color to the happiest moments in our customers' lives, it also leads to rediscovering and spreading the rich nature and charm of Japan. When I stop working and look at the garden, I sometimes feel this way.
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