【フルインタビュー】パティシエ歴３０年。苦労を乗り越えた職人の技と想いに密着｜加古川市「Viva la Vida」

【フルインタビュー】パティシエ歴３０年。苦労を乗り越えた職人の技と想いに密着｜加古川市「Viva la Vida」

Director) Then, I’ll start the interview. First of all, I’d like to ask you about your career up until now. The first (career) was… About 30 years ago (from now). I joined a hotel I joined a hotel in Kobe. I joined the company hoping to become a chef. There was a shortage of people in the pastry department, . so someone had to be assigned there So it was like I was assigned to that role. I applied for a job in the kitchen, but I was sent to the pastry department instead. And then I stayed there for about six years. I didn’t have any interest in cakes to begin with, I didn’t like them, and I didn’t want to do them. Director) Was there a particular event that made you fall in love with cakes? I did it all the time, grudgingly. lol I thought that eventually I would be assigned to the restaurant department and so I kept working as a patissier. Even so, I still entered cake competitions. I entered the competition thinking that it might be useful to me someday. Even when I was cooking, I was entering competitions with that kind of mindset. Even so, I didn’t become that crazy about (cakes). I thought that if I just kept working in a patisserie, it would be useful for me in the future. I kept thinking that and kept working. Director) How old were you when you joined the hotel’s culinary department? It was a hotel that had just opened. I got a job there just before it opened. I was about 20 years old. I joined the hotel’s culinary department when I was about 20 or 21 years old. Director) So you worked there for six years? That’s right. I somehow managed to work there for six years (while struggling). Then there was the Hanshin Earthquake. I was living in Nagata Ward at the time. And the earthquake caused the place I was living to tilt. I had nowhere to live anymore. Even when I looked for a place to live, the rent had gone up everywhere. There was nowhere for me to live, so I went back to my parents’ house for the time being. Director) What kind of work did you do at your parents’ house? My family runs a sushi restaurant. Director) Your family runs a sushi restaurant? It was a sushi restaurant. So I worked there. I worked at my family’s sushi restaurant without thinking about taking over. I went to the morning market with my dad, and cooking and (The sushi restaurant) was taken over by my brothers. (Director) Your older brother? My younger brother took over. My father and I didn’t work well together. That’s why I moved away from home. At first, I was working with my dad at the sushi restaurant in my parents’ house. I was helping my dad. In the morning, I would go to the market with my dad. Every morning, I would fillet fish. So, I was thinking about what to do after the disaster. In the meantime I thought that if I was going to stop cooking cakes, then I might as well I thought. If I’m going to quit making cakes, I thought I’d like to train in French confectionery. Not because I want to study I thought I’d quit being a patissier and thought I’d take a look at French cakes instead French sweets So I went to France to train for a while. So that I wouldn’t have any regrets. So, when I came back (to Japan after completing my training), I got a job in the construction industry. About half a year Electrical work, plumbing work, piping, etc. Director) You have a lot of different backgrounds, don’t you? I get bored easily. The construction industry was okay, but I did things like pipe laying and stuff like that I started to feel that the job wasn’t really for me. I was thinking about it while working in construction. A friend from when I was working at the hotel was running a cake shop. That friend of mine asked me if I wanted to go to the cake shop. That cake shop a cake shop in Kakogawa. When I went to the cake shop, the owner said, “Why don’t you work here?” (So) I got a job there I worked there as a chef for 10 years. I worked as a chef and then I got sick Well, I don’t know I’m not the type of person who can work somewhere. It’s not for me mentally. I didn’t get on with the owner’s way of thinking and I ended up quitting that job because I was sick. When I was wondering what to do I was invited by another cake shop to work there. I went there and worked there I worked there for about 10 years. But it still wasn’t a good fit for me. Mentally Being employed by someone else wasn’t really for me. So I got sick again. And when I was thinking about what to do, I was already 50 years old. When I was thinking about what to do Even if you look for a job, the salary at a cake shop isn’t that high. I have kids too. So I thought I’d have to manage the shop myself. That was seven years ago. seven years ago. I opened this place seven years ago. And that’s how I got to where I am now. At first, I was running the shop just to make a living. I didn’t have any desire to become a patissier. I didn’t really want to open a cake shop
that much. I’ve always wanted to open a shop I’ve always thought that I’ve always done it just with that feeling I’ve been doing it for a long time. That’s why I don’t like cakes that much. The patissiers at other shops are doing it because they like it, or because they want to open their own shop,but I wasn’t like that. Director) By the way, how long have you been making cakes? Before I opened this place This shop has been open for seven years. Before that, I was a patissier for about 30 years. I worked at other hotels and patisseries As a chef I worked in various places Director) What is the reason you can continue to do this? Because this is the only thing I can do Because this is the only thing I can do I’ve been doing it for a long time I’ve had setbacks along the way Well, it wasn’t really a setback
but I did work in a different industry for a while. Director) What is it that you value most in continuing this work? Well, anyway I feel that I don’t want to serve anything that is bad for the customers That’s about the only thing I’m particular about. Not being particular is my particular thing. I’m not really particular about it. But I try not to use additives as much as possible. There are times when it’s unavoidable because some additives are already in there, but I try to avoid using them as much as possible. Director) So you’re making sure that customers can eat with peace of mind. That’s right. I don’t use margarine either. We don’t use shortening either. I only use butter. Director) When you say you don’t use additives, do you find that the lather is not as good? Is there anything that changes significantly when making cakes? If there’s no stabilizer, the cream will sink. But I don’t really worry about that. I think it’s more strange that the sponge cake keeps the same height all the time. Director) Is it inevitable that the sponge cake sinks? Yes
I hope everyone understands that. Director) So that’s proof that it doesn’t contain any unnecessary additives. That’s right. That means it’s in its original state as a food ingredient. original state as a food ingredient. It’s only natural that the color of powdered green tea changes There are quite a few people who don’t like the color changing I think there used to be a lot of that kind of thing. The fact that the color changes is normal.
That’s because there are no additives in it. I want everyone to know that. That’s why You want your customers to be able to eat with peace of mind, right? That’s good. I like the fact that you’re particular about not being particular. That’s right. The quality of the cake is also really good (expensive). I ate the cake, and the quality is really good. I make cakes in a relaxed mood I have a rather laid-back personality.

フル動画はこちら👉 https://youtu.be/WQTdcngSHqQ

【Viva la Vida】
「Viva la Vida」末廣シェフのフルインタビュー動画を公開！
店主様のこれまでの苦労や、ケーキに対するこだわりをじっくりとお聞きしました。
ここでしか聞けない貴重なお話が満載です！
ぜひご覧ください🍰

📮ご感想をお寄せいただけると嬉しいです
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詳細な情報は字幕機能をONにしてください。

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パンに携わる人々の裏側に密着し、パンに対する想いや歴史、
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私たちが取材したお店が下記のURLから確認できます。
https://goo.gl/maps/D35kXS1RsHzvJihW6

【店舗情報】
店名　　　Viva la Vida
住所　　　兵庫県加古川市野口町坂井１４−１
地図　　　https://maps.app.goo.gl/yLtdq7CkYbV1aRQi6
Instagram https://www.instagram.com/kunychan8/

【チャプター】
0:00　本編
0:15　店主様の経歴
2:50　阪神淡路大震災を経験した末廣シェフ
7:05　勤める上での苦労
8:00　開業へ
9:30　パティシエを続ける理由
10:27　添加物を入れないケーキ作り

📩 撮影のお問い合わせ
地域に根ざしたお店の営みと、人々が紡ぐ“ものがたり”を、FOOD MEDIA JAPANが映像で発信しています。
映像でお店の魅力を伝え、新たな出会いや地域のつながりも広げていきます。
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#兵庫ケーキ#スイーツ#ものがたりドキュメンタリー #baking #breadrecipe #breadfactory #asmr