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- Toshihiko Yoshida Meister (Cooker (Western cuisine))
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Toshihiko Yoshida Meister (Cooker (Western cuisine))
Last Updated January 31, 2022
Toshihiko Yoshida tsumi)
Cuisine (Western cuisine)
Selected in fiscal 2011 (FY16th term)
Lives in Kanazawa Ward
- Born in Yokohama, Japan in 1955
- Joined The Hotel Yokohama in 1979.
- He served as Honorary chef at Hotel Monteray Yokohama and retired in March 2018.
- "Yokohamajin Encyclopedia" (J: COM) Appearance video (external site)
It is the same that cooking and surfing will never be the same again.
"Hot things are warm, cold ones are cold. My mother gave me a hot rice at home.…。 This feeling is the ideal of my cooking. I think my heart is here," "The technical skills of cooking is of course important, but the most important thing is feeling. The menu changes depending on the customer to make it a little softer, and if you are a child, you will be surprised with dessert. It's also important to imagine the customer's happy face and cook food," says Yoshida.
Windsurfing, which started as a change of mind, is sometimes a skill to practice with a professional.
"It's similar that both cooking and surfing will never be in the same situation. I never got the exact same material, nor the exact same wind. I think professionals are able to achieve the best results in any situation."
Currently, as a Yokohama Meister, he is giving a lecture to convey the importance of food in elementary and junior high school classes.
Meister's skill
Utilizing his experience in a wide range of Western cuisine and his daily research results, we create menus full of ideas that reviewed good old-fashioned cuisine.
In addition, in order to make it easy for young people to get acquainted with French, we are devising not only Aya and serving but also light on the sauce, and try to make menus that make great use of local ingredients such as Yokohama .
Profile
He devoted himself to junior high and high school and kendo, and was impressed by the steak he ate at a restaurant run by his senior when he won the prefectural tournament, and wanted to cook.
After graduating from high school, he went to various restaurants in Yokohama to study his cooking skills.
He has been working since the founding of The Hotel Yokohama, the predecessor of Hotel Monteray Yokohama. After serving as the head chef of each section within the hotel, he became the head chef and also served as honorary general chef.
Major awards
- Received the Yokohama Excellent Engineer Award (The Mayor of Yokohama)
- 2008 Academy Silver Chapter Award (All Japan Cooks Association)
- 2009 Honorary Cooker's Certificate (All Japan Cooks Association)
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: 159-270-010
