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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 Shimizu)
Cuisine (Western cuisine)
Selected in fiscal 1997 (second term)
Lives in Minami Ward
- Born 1943, born in Tokyo
- Joined a hotel in Kobe City in 1963
- 1980 Joined Yokohama Postal Saving Hall.
- He serves as the chef at Okayama Kaikan in Melparque (former postal savings hall) and head chef at the Tokyo Kaikan and Nagoya Kaikan.
- Cooking technicians, professional cooks, vocational training instructors
- He has served as Chairman of the Kanagawa Prefectural Headquarters of the All Japan Cooks Association and Vice Chairman of the Kanagawa Pref.
- "Yokohamajin Encyclopedia" (J: COM) Appearance video (external site)
We provide "good to people" and "food" by improving our own wealth
"I write that the word food is good for people, but" food "from birth to the last Supper, I think that it is a different shape, contributes to joy and health, even in different shapes, from birth to the last Supper. I think, "said Shimizu is said to always feel the weight of his mission as a cook.
At present, health promotion by food is being challenged, utilizing the basics and skills of French cuisine acquired in the life of a cook for many years, using Chisan ingredients to use `` Western cuisine that is kind to eat and body '' We tell in local cooking classes.
In addition, under the motto "Dream with cooking for children", classes on food education are provided for elementary, junior high and high school students in the city. Especially in elementary school classes, I enjoy the lessons with my eyes together while repeating the memories of becoming a cooker. Among them, Mr. Shimizu has a child who talks about becoming a cook is a dream for the future, and says, "I'm happy, but I'm keen on the importance of responsibility."
Meister's skill
During the training period, I did everything, such as washing pots, dishwashing vegetables, cleaning, and making seniors' snorkeling.
At that time, the master told me, "I can acquire a solid basic skill by repeating even in monotonous work. Under the motto, Mr. Shimizu is working on accumulating technology, and I am convinced that the technology is supporting Mr. Shimizu today.
In addition, he went to France several times while working, and studied cooking and French culture as a homestay at a restaurant run by the chairman of the MOF French Culinary Technician Association.
Profile
When I was in the fourth grade of elementary school living in Gifu, I was invited to a Christmas party of the U.S. Army, where I couldn't forget the turkey and Western dishes I ate for the first time, and the coats of cooks cooking in an open kitchen.
Even after reaching retirement age in Melparque Nagoya in 2003, he served as the head of cooking planning office and cooking instructor at the Japan Postal Savings Promotion Association, and focused on technical guidance for younger generations of Melparque chains nationwide.
Major awards
- Received the Excellent Hygiene Skilled Workers Award in 2046 (Governor of Kanagawa Prefecture)
- Received the Decispur chapter of the Augist Escofier in 1992 (France)
- Received the highest technical advisor in 1997 (Japan Cooks Association)
- Received the Cooking System Award in 1998 (Minister of Health and Welfare)
For inquiries to this page
Economic Affairs Bureau, Civil Economy and Labor Department
Phone: 045-671-4098
Phone: 045-671-4098
Fax: 045-664-9188
Email address: ke-ginou@city.yokohama.jp
Page ID: 514-756-729
