Why being a chef in Japan is so exciting скачать в хорошем качестве

Why being a chef in Japan is so exciting

In this episode of Unpacking Japan, we meet Julien, a talented French pastry chef who turned his childhood passion for sweets into a thriving patisserie in Tokyo. From growing up in France to navigating the challenges of running a pastry shop in Japan, Julien shares his journey through culinary school, working in Michelin-starred kitchens, and adapting French techniques to Japanese tastes. -- 00:00 Intro 00:53 Meet Julien 01:25 Why Julien Came to Japan 03:12 How Julien Got Into Pastry 04:18 Learning Pastry: From Making Sweets at Home to Vocational School 05:09 What You Actually Learn in Pastry School vs. Baking 07:01 What Counts as Pastry? 07:54 Entering a High-Pressure Kitchen for the First Time 09:08 Why Julien Decided to Go Abroad to Cook 12:21 Julien’s First Experience Working in a Hotel Kitchen 13:40 Transitioning from Pastry Shop to the High-Budget Hotel World 16:13 Finding the Right Fit: Julien’s Experience in Qatar Hotels 17:22 Julien’s Move to Japan and Adapting to the Park Hyatt Tokyo 19:16 Julien on Japanese Hotel Kitchens: Surprises and Differences 21:54 Comparing Kitchen Hierarchies: Julien on France, Taiwan, and Tokyo 23:43 Julien Evaluates the Team and Menu at Park Hyatt Tokyo 25:47 Julien on Japanese Customers and Their Pastry Preferences 28:30 Julien’s Signature Pastry at Park Hyatt Tokyo 30:13 Julien Adapting to Japanese Seasonal Ingredients like Yuzu and Matcha 33:46 Julien’s Creative Process for Developing New Pastries 35:42 Julien on Pastry Trends and Differences He’s Noticed in Japan 38:45 Julien on Japan’s “Pan” Category vs. French Pastry Traditions 39:57 Communicating Pastry and Bread Categories with Japanese Chefs 41:06 Julien Explains What Truly Constitutes a Croissant 46:18 Julien on Making Customers Happy and Their Reactions in Japan 48:30 Julien Adapting to Japanese Confectionery and Local Sweets 52:08 Preparing for the Park Hyatt Tokyo Reopening 54:29 Anticipation and New Dessert Menu for the Reopening 57:36 Julien’s Tips for Truly Enjoying a Pastry 59:08 Strawberry Shortcake in Japan 1:01:23 Julien’s Future Projects and Goals as a Pastry Chef 1:04:14 Balancing Creativity and Expectations in a Hotel Pastry Role 1:05:27 Final Remarks 1:06:08 Outro -- Liked this episode? Check out our interview with Timothy, an entrepreneur and marketing expert who has spent over 30 years living and working in Japan.    • Why Ikea failed in Japan (and what we lear...   -- Follow Julien: https://pastrychefjulien.com/   / julien_perrinet     / julienperrinet.patissier   Follow Us: https://unpacking.jp/ https://open.spotify.com/show/2YrHVOA...    / @unpackingjapanshorts     / unpacking_japan     / unpackingjapan   https://www.x.com/unpacking_japan   / unpackingjapan   Subscribe for more in-depth discussions about life in Japan! Interested in working at a global e-commerce company in Osaka? Our parent company ZenGroup is hiring! To learn more, check out https://careers.zen.group/en/