MATSURI participates in the “Creative Chefs Box 2030 Sustainable Dish Contest VOL.2” , a future recipe contest for developing young chefs who will build the future of food, sponsored by the Japan Sustainable Restaurant Association (SRA-J). did.
Fujita, who is the representative of Chitose Group and the founder of MATSURI, acted as a judge in the contest, and selected "Recipes for the Future Considered by MATSURI" as the MATSURI Award.
Introducing an interview with a young chef who won the MATSURI Award.
ーPlease tell us what made you enter the Future Recipe Contest.
The hai shop cafe that runs KITCHIN MAME was a member of the Japan Sustainable Restaurant Association, so I was introduced to it.
Since we have a free corporate culture, anyone who wishes to participate, even if they are part-timers, can participate in the contest. I'm still young at 24, but the company gives me recipe development and gives me opportunities, so I'm in an environment where I'm always challenged. Thanks to that, following last year's sous chef, it was a very happy result that I won consecutive awards at the same restaurant.
ーWhy did you choose this menu?
When I was in high school, I wanted to be a pastry chef, so I decided to create something with the image of afternoon tea. Since I am currently in charge of vegan ice cream recipes for hai shop cafe, when I thought about what I could do, I first thought "vegan". Recently, there are many people with allergies, so I aimed for something that even those with allergies can enjoy. My greatest joy is to create something that can be recommended for people with allergies and to make all customers smile.
ーIt seems that you focused on kelp, which can regenerate the environment, because of the problem of sea desertification, where algae eaters eat up all the seaweed.
I used kelp because I had heard from a head chef about the desertification of the sea, and I was interested in the fact that kelp had a story to tell. I'm not very conscious of sustainability in my daily life, but I'm interested in the field of "food", and I can practice it.
ーPlease tell us your thoughts on receiving the MATSURI Award.
I am very happy. I didn't know about microalgae, but I would like to use the "Tavelmout" that I received this time to come up with a recipe.
ーWhat should be done for the future of food, and what are your goals?
I would like to make the inherited technology and knowledge my own, not something like a high goal.
And I want to pass on what I have inherited and what has been handed down to the next generation.
