●●❽・●❾・●・●❷❼SASTMIOWIHINIntroductionInformation■Ⅰ▶■Ⅱ❸・Education■Ⅰ▶■ⅢStatusofResidence❹・❺・❻INDEXURL▶http://daigakushinbun.com/ E-mail▶info@daigakushinbun.com［Animation］［Culinary/Confectionery］［Automobile］Ms. Miki Ohara (center of the picture) enjoying Yoga with her friends in the morning at Waikiki Beach.［Ms. Mio Sato］INCORPORATING Thursday, February 25, 2021 [Winter Special Issue] Cool Japan―Could you give a message to the locals who want to study in Japan?ow I understand that going outside and spending life in a foreign country will bring you a lot of exciting experiences. But when it comes to pursuing a future career, I think it doesn't matter where you are; it is not so important whether you are in Hawaii or in Japan. Wherever you are, the most important thing is what you want to do and what you will do. Don't be swayed by small things around you. Be honest to yourself and try what you want to do. If you have a goal or dream you want to achieve, just focus on your efforts towards your goal and dream so that you won't miss any chance.Ms. Miki Ohara is a manager and pâtissier of “kulu kulu at Royal Hawaiian Center,” a famous cake shop in Hawaii. She had been teaching students confectionery skills at a vocational school in Japan for 15 years, and also had worked as pâtissier at France, known as the mecca of pâtissier. During the interview with her, she talked to us about her life, job, and a message to the locals who want to study abroad in Japan.―Could you tell your background?ince I was a child, I've loved making sweets. I remember I often made cakes at home. After I graduated from junior high, I entered commercial high school and learned bookkeeping and accounting. Although I entered commercial high school, my dream didn't change. To achieve my goal to be a pâtissier, I decided to enter “Tsuji Institute of Patisserie” in Osaka after graduating from high school. At the institute, I had been making a lot of sweets every day and got a lot of experiences. The first year there was very exciting to me.fter graduating from the institute, I returned back to my hometown Fukuoka, and got a job as a pâtissier at a French sweets shop. One day, about 3 years passed since I started working as a pâtissier, I visited my institute in Osaka. urprisingly, when I met my teacher there, my teacher said, “do you want to be a teacher here and instruct students?” I was sure of being teacher at confectionery school would lead to build my career as a pâtissier, so I took an employment test at my school and passed in 2002. That was how I became a teacher, and I had been teaching at my institute for 15 years since I was 22. While I was a teacher there, I got a chance to work at another campus in Lyon city, France for 2 years from 2013 to 2015. Luckily, I joined a training program at a famous patisserie in Nantes city for 2 months.hat experience changed me. After the period of working at France ended and returned to Japan, I already took action to the next step and started looking for a chance to work as a pâtissier in a foreign country. At that time, I found a recruitment ad of “kulu kulu.” I immediately applied to the job and went for a job interview. Now I've been a manager and pâtissier since 2017. ―Could you tell what your current job is?y working place is a cake shop in Hawaii named “kulu kulu at Royal Hawaiian Center.” My main tasks are controlling purchases of ingredients, planning new products, improving customer service, instructing other staff and so on. Due to the novel corona virus, we shorten our opening hour: from 10 a.m. to 7 p.m. Normally about 250 customers come to our shop in a day. We begin preparation for opening at 8 a.m., and close shop around 7:30 p.m. ―When do you feel satisfied or hard at your job?find my job the most rewarding when I see the customer buy and enjoy our new products. Also, since I was a teacher in Japan, I feel satisfied when I see our staff develop their knowledge and skills about confectionery. That makes my job worthwhile.n the other hand, with the many tasks that I need to concentrate on, not making a mistake is hard. In addition, we actually offer new products every month in order to attract customers' attention, which needs to continue creating new idea. This is enjoyable but hard. ―I heard you felt differences of culture and taste between Japan and Hawaii. Could you tell me more?ell, the first time, I was surprised that not every ●ProfileBorn in Fukuoka prefecture. After graduating from high school, she entered “Tsuji Institute of Patisserie” in Osaka. After graduating from the institute, she returned to hometown and began to work in a French sweets shop named “Bon Bon,” and developed her skills of western confectionery. Since 2012, she got hired in Tsuji Institute of Patisserie as a teacher and instructed students. While working at the institute, she had a chance to take training program in France. After that, she moved to Hawaii and works at “kulu kulu at Royal Hawaiian Center” as a manager and pâtissier.cake that is generally popular among the Japanese drew Hawaii locals' attention.n that sense, I think there are still a lot of chances to expand our share if we succeed in increasing in recognition of western confectionery culture among the locals. Therefore, our shop “kulu kulu” tries to introduce several kinds of sweets to the locals. We are very glad to see our ideas and products accepted by the locals.owever, not everything that we Japanese think is delicious becomes popular among Hawaii locals. So, we need to understand the locals' taste and need to provide the products according to their taste. That is the point where we can be popular or not. The most popular cake in our shop is strawberry shortcake. ―Could you tell us your recommendation for learning a language?n my case, I live here using English that I learned during compulsory education. I don't use any special method to learn English. The important point is, when I find the word whose meaning I don't know, not remaining unknown but looking up the meaning of the word. Every time I find the unknown words, I ask my colleagues or take notes to look up the words later. And I also try to use the new words during conversation with our staff and with our customers. I think my English skills gradually improve with this cycle of input and output. vol.9Japan's attitude toward foreign students' entry in Japan●Special InterviewMs. Miki OharaALL THE NEWS & TOPICS FOR HIGH SCHOOL STUDENTS進路新聞Focus on making efforts to achieve your goal and dreamHawaii EditionThe Shinro Shimbun
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