And he approved my training
at two NOBU restaurants in the UK —
even though I was leaving.
It was a one-week training
experience in England.
Surrounded by chefs
who shared the same level of passion
and awareness,
I was able to reaffirm
everything I had worked so hard for.
After England,
I went on to France,
where I saw and tasted authentic
French pastries and desserts.
I was eating sweets
for two meals a day,
so before I knew it,
I had mouth ulcers.
Haha.
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