Hiroshi Kudo

I worked at an American restaurant in Japan called American House for four years, grilling hamburgers and steaks and making pasta.

I learned the basics from an amateur level, and in my last year I served as chief manager, training my subordinates, improving quality, and paying close attention to hygiene.

Then, from April to October of this year, I worked at a major Japanese chain called Pizza-La.

I learned about the operations of pizza shop run by major Japanese companies and gained knowledge about efficiently maintaining quality.

I took the written exam for a chef's license administered by the Japanese Culinary Arts Skills Center and passed.