Yes, I saw a Japanese person working at Noma on Jounetsu Tairiku.
He looked cool. When his proposal was rejected by the second chef, his expression and demeanor conveyed his feelings so intensely that I could almost feel his pain.
I naturally find myself overlapping my current feelings with him as he takes on the challenge at the world’s best restaurant.
Somehow, I ended up tearing up.
Why didn’t I spend my important years from 27 to 35 working with people who shared the same passion?
I wasted that precious time just trying to get a Green Card.
But even during that time, I did my best with what I could.
I did what I could here.
That’s why I have now, I made my own vegetables, connected with the local community, and connected with many people.
I gave my all to what I can do now.
Then, little by little, the people around me started to recognize my efforts.
In May, there will be an event for 850 people at a winery in Anderson Valley, and I will be making the amuse-bouche there.
I wasted a lot of time and now I’m almost in my 40s, but my passion starts from here.
The sake brewery project is also moving forward with more teammates joining.
The restaurant is also doing well, with more teammates joining.
I’m getting invited to events, and people are starting to recognize my face and name.
The next 10 years are my golden time, so I’m going to do everything I’ve ever wanted to. In 10 years, I want to be able to look back and praise myself.
I received some passion from the Japanese person working at Noma on Jounetsu Tairiku.
Thank you
Se ya
