A day in the life of Department of Pastry Chef & Cafe student
I've always dreamed of working in the food and beverage industry
So what can I do?
Exploring the full range of possibilities
Shiori Yonezawa
- Birthplace (alma mater):
- Shizuoka Prefecture (Fujieda Junshin High School)
- Housing:
- Living alone
- Commuting time:
- 40 minutes
- part-time job:
- Italian restaurant and cake shop
- What I'm into now:
- Searching for delicious cheesecake
Yonezawa-san's real life in one day
Going to school
Confectionery and bread making theory
Today we'll be talking about the structure of an egg. Egg shells are full of invisible holes!
Cafe Drink Theory
Group work to think up different ways to prepare dishes. The ingredients and quantities are also decided.
Lunch break
Lunch breaks are always exciting. Recently, we've started talking more about our future.
Confectionery and bread making training
Today I'll be trying my hand at making "Chocolate Cornet" and "Bean Jam"! Will they turn out well?
While the dough is resting, measure out the amount of bean paste to fill the bean buns. Be precise!
The thread-like material is wrapped around a cornet shape. The image is starting to form.
Next, the students wrap the dough with bean paste and roll it into balls. The teacher carefully checks their movements.
Fill the baked cornet dough with chocolate. This is fun.
The bean-jam buns were also nicely baked. They were shiny and looked delicious!
These days I have been busy with meetings as part of the performance committee for the Sanko Festival.
Going home
Reliable teachers
The trainees are Mr. Ito and Mr. Mizuno. They are very positive people and share lots of stories about the workplace!
