Délirium Café Ginza
Notes from a Young Black Chef by Kwame Onwuachi is the book I have chosen to read for the food seminar course this fall semester. Although now, he is an executive chef at this own restaurants, there were a lot of hurdles he confronted until he became the man he is today. Having a alcoholic father and a low-income family, he found a way to make easy money, selling drugs at his dormitory, in a sense a lucrative business allowing him to make over $3000 US per week. Little did I know about the culture of the chefs at culinary dining and the toxic workplace environment of chefs in the United States initially before reading this book. What I found out was the relationships between chefs are quite similar to those of the senpai-kouhai culture we have in Japan and Korea. The only answers you are allowed is "yes" or any kind of affirmation that you'll get the job done. Regardless of how much culinary experience chefs may have, if they ...
Was it tasty? I looked at the website and the most popular course was the Ginza standard course where they serve all-you-can-drink of craft beer and wine, 3 kinds of chef's special meat platter, risotto, and ajillo. The place looks very fancy and nice!
返信削除I enjoyed seeing your beautiful photos, Ryo, but you also needed to write a review of the restaurant and reflections on your experience there.
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