[Sweets Fair: Tales of Travel Sweets] Remme Baked Goods Shop
At the time, when I was 20 years old and still unsure of where I wanted to train, I went on a sweets trip to Tokyo (touring patisseries).
While going around various confectionery shops, a relative in Tokyo casually introduced me to a shop that I thought was good, and it was the shop that led me to decide to make a living as a pastry chef. It was a casual French restaurant called "PATH" in Tomigaya, Tokyo. It serves breakfast, and in the morning, they serve several kinds of freshly baked croissants and pastries. I still vividly remember the shock I felt when I ate the pastries there. They were not just delicious, but also filled my heart, and I was moved beyond deliciousness, and it was an emotion that is difficult to explain and only I can understand, but I felt like I had encountered such sweets for the first time. I actually talked to Chef Goto of PATH, and I was impressed not only by his way of thinking, approaching, and living about sweets, but also as a "craftsman", and it was the moment when my "doubt" turned into "conviction" that made me want to become a pastry chef like him.
Later, we worked together and he became my teacher.
From the sweets you long for to the sweets you aspire to.
"I want to make sweets that can change people's lives, just like mine did." I can't say anything grand, but I want people to feel a little happy when they eat my sweets. They will become memories. I want to continue making sweets like that, and spread the word about how great it is to be a pastry chef.
While going around various confectionery shops, a relative in Tokyo casually introduced me to a shop that I thought was good, and it was the shop that led me to decide to make a living as a pastry chef. It was a casual French restaurant called "PATH" in Tomigaya, Tokyo. It serves breakfast, and in the morning, they serve several kinds of freshly baked croissants and pastries. I still vividly remember the shock I felt when I ate the pastries there. They were not just delicious, but also filled my heart, and I was moved beyond deliciousness, and it was an emotion that is difficult to explain and only I can understand, but I felt like I had encountered such sweets for the first time. I actually talked to Chef Goto of PATH, and I was impressed not only by his way of thinking, approaching, and living about sweets, but also as a "craftsman", and it was the moment when my "doubt" turned into "conviction" that made me want to become a pastry chef like him.
Later, we worked together and he became my teacher.
From the sweets you long for to the sweets you aspire to.
"I want to make sweets that can change people's lives, just like mine did." I can't say anything grand, but I want people to feel a little happy when they eat my sweets. They will become memories. I want to continue making sweets like that, and spread the word about how great it is to be a pastry chef.
