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- Ikuo Shimizu Meister (Cooker (Western Cuisine))
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Ikuo Shimizu Meister (Cooker (Western Cuisine))
Last Updated January 29, 2021
Ikuo Shimizu
Cook (Western food)
Fiscal 1997 selection (second term)
Lives and works in Minami Ward
- Born in 1943, Born in Tokyo
- Joined a hotel in Kobe in 1963.
- 1980 Joined Yokohama Postal Savings Promotion Association
- He serves as the chef at the Okayama Kaikan in Melparque (formerly the Postal Savings Hall) and the general chef at the Tokyo Kaikan and Nagoya Kaikan.
- Cooking technician, professional cook, vocational training instructor
- Served as Chairman of the Kanagawa Prefectural Headquarters of the All Japan Cookers Association and Vice Chairman of the Kanagawa Prefectural Culinary Association Federation.
- “Yokohamajin Encyclopedia” (J: COM) Appearance video (outside site)
Improve your own richness and provide "good for people" and "food"
"I write that the word "food" is good for people, but I think" food "is something that contributes to life rich and joy and health, even though the shape is different, from being born in this world to the last dinner I think "said Shimizu always feels the importance of his mission as a cook.
At present, when the promotion of health through food is being questioned, utilizing the basics and skills of French cuisine acquired in the life of a chef for many years, using Chisan ingredients, `` Western cuisine that is kind to eating and body '' We tell in local cooking classes.
In addition, under the motto "Dream with Cooking for Children", we conduct classes on food education for elementary, junior high and high school students in the city. Especially in elementary school classes, children enjoy the lessons with their eyes together while repeating memories that they have become a cook. Among them, Mr. Shimizu has a child who talks about becoming a cook as a dream for the future, and says, "I'm happy, but on the other hand, I understand the importance of responsibility."
Meister's skill
During the training period, I did everything, such as washing pots, washing dishes, preparing vegetables, cleaning, and making things that seniors couldn't help.
At that time, the master said, "By repeating the monotonous work, you will acquire solid basic skills. With the inscription "I will never betray the basics I have learned with my body", Mr. Shimizu is working on accumulating skills and I am convinced that the technology supports Mr. Shimizu today.
He also went to France several times while working, and studied cooking and French culture at a restaurant run by the chairman of the MOF French Cuisine Association for Best Techniques, serving as a homestay.
Profile
When I was in the fourth grade of elementary school living in Gifu, I was invited to a US military Christmas party, where I could not forget the turkey and western dishes I ate for the first time, and the coats of cooks who cook in an open kitchen. Remaining in my mind as memories, I entered the cooking path in Kobe at the age of 19.
After reaching retirement in Merparque Nagoya in 2003, he served as the director of cooking planning and cooking supervisor at the Postal Savings Promotion Association, and focused on technical guidance for the younger generation of Merparque chains nationwide.
Major Awards
- Received the 2046 Excellent Hygiene Technician Award (Governor of Kanagawa Prefecture)
- Received the Desipur Chapter of the Agust Escofier Association in 1992 (France)
- Received the highest technical technical advisor in 1997 (All Japan Cookers Association)
- Received the 1998 Culinary System Achievement Award (Minister of Health and Welfare)
Inquiries to this page
Employment and Labor Division, Civil Economic and Labor Department, Economic Affairs Bureau
Telephone: 045-671-4098
Telephone: 045-671-4098
Fax: 045-664-9188
Email address: ke-ginou@city.yokohama.jp
Page ID: 514-756-729
