Cooking School
Grace Choy
??"Hong Kong Best Private Kitchen" - CNN ??World's Best Woman Chef Cookbook Award . ??1,000,000+ followers on Facebook ??Contributing Writer for China Daily, The Japan TImes, Toyokeizai
This year, I have been travelling around as a guest chef.
I am transforming as myself as I am getting older and my physical condition cannot allow me to be a chef on daily basis.
I enjoy being a guest chef as I need not cook by myself and learn a lot new things from hotels.
However, my puppy, Gratitude, cannot travel with me to other countries and I promised her I will not travel that much next year.
My small restaurant in Aobadai, Meguro is now mainly for my R&D purpose.
It is kind of waste as I could do my R&D in my second house in Shizuoka (My second house) and I can find good food ingredients in Shizuoka.
As the location of my restaurant is in a premium location and I can rent it out at a very good rate.
However, although I am getting older, I still believe that I am not old enough to retire.
Therefore, I get an idea to transform the small four-story house to be a small cooking school.
Please give me advise.
Thanks a lot, Grace
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1 年Will invite you when we open our hotel?
Culinary Specialist
1 年Wish you ‘all the best’ for your endeavour. Best always!!!
Problem Solver, Team player
1 年looking forward
Retired professor of EFL
1 年I think you have good ideas how to go beyond your medical limitations. How about teaming up with a nutritionist to create delicious "medical" meals, to deal with other people's medical restrictions? For example, I am supposed to limit my intake of salty food (Japanese cuisine uses SHOYU on everything!) and also limit my intake of protein (Western cuisines are FULL of protein!). After I follow those restirctions, there's nothing tasty left to eat . . .