Hello everyone!

We have many students from overseas who are studying cooking and pastry at our school!

Among them, we were able to talk to one who entered our school at the age of 25 after obtaining a degree from a university in Taiwan!

The person is Mr. K (General Cooking Department, 2nd year)!

The photo shows Ms. K presenting a dish he developed for a product ✨

★Please tell us about your background before coming to Japan.

I studied life sciences, including genetic modification, in Taiwan and came to Japan after graduation.

When I was in my first year of college, I became interested in Japanese anime about sushi, which made me want to become a sushi chef, and I enrolled in here.

★There are many sushi schools in Japan, but why did you choose DAICHO?

I chose DAICHO because it is the school where I can get the most hands-on training.

Also, there are classes on product development using various ingredients, which was also attractive to me. I also want to do a lot of part-time work, so it was important for me that the classroom work be remote.

★What was your impression of the open campus？

The facilities are well-equipped and spacious.
The area around the school is calm, so I felt it was an environment where I could concentrate on cooking.

★Did you have any worries before entering the school?

I was not that anxious because my friend from the same Japanese language school had enrolled in DAICHO.
However, I was a little worried at first whether I would be able to fit in at a Japanese school where the language is different from my own.
Now I have made many friends who share the same hobby of cooking, and I have become good friends with everyone in the class.

★What is the good thing about being a student here？

I was able to be involved in a lot of product development.

I was able to learn not only the basic techniques, but also how to handle and utilize ingredients through many experiences that I would not have had at a normal vocational school.

I remember developing products such as gelato using eggplant, deep-fried sushi with sea eel, tsukemen noodles with grouper, and zenzai with kikurage mushrooms.

kikurage zenzai
※Zenzai is a sweet soup made of red beans.🍵

The best work of art I've seen in all the photos!

★What are your plans after graduation？

I have a job offer at Yoshitake, a three-star Michelin Guide sushi restaurant. I would like to train there and eventually open a sushi restaurant in Taiwan!

★Message to international students

I came to Japan with the intention of gaining a lot of practice and developing my skills, but I feel that I was able to enter the school that I was looking for.

If anyone is thinking of entering a culinary or confectionery school in Japan, I would encourage them to take the first step and come to DAICHO.

Also, the more Japanese language skills you have, the more fulfilling your school life will be, so you should make sure to study Japanese well😊.

☆

I look forward to seeing your success after graduation！！！