Still very much a beginner,
not even quite a pastry chef
in training yet,
I spent the next year
working part-time.
Then,
when I was 21,
I used a working holiday visa
and went to New Zealand.
4
Why New Zealand?
“I wanted to broaden
my horizons.”
It was as simple as that.
I wanted to see
another country.
Back then,
more than anything,
I just wanted
to get out of Japan.
5
After graduating
from high school,
I went on to graduate
from a pastry school,
and then I was fortunate enough
to start working
at Pâtisserie Maison
in Mejirodai.
It was a short period
of time —
less than two years —
but they taught me
the very basics
of making sweets,
and I truly learned
so much there.
I’m still very grateful
for everything
they did for me.
3
