―You have work experience in various restaurants and places. Show us a particularly memorable stories.―Tell us what you value in your work.IANMIITTTTIIWIIINo.13, 2023［ Spring Special Issue］at natuRe waikiki, which uses traditional French cooking techniques to serve Hawaiian ingredients?t is challenging to make Hawaiian ingredients delicious with the sophisticated cooking techniques of French cuisine. Unlike in Japan, not all ingredients are accessible, so it is important to think about how to cook the ingredients that are available in a tasty way. In that sense, it was a big change for me that I changed the way I cook. In addition, when we buy leftover ingredients from small local farmers, they thank us, which gives us the sense and joy of truly contributing to the community.In addition, Hawaii has a large number of casual restaurants, and high-end restaurants are limited to Italian and Japanese cuisine etc. There aren't many restaurants like us that serve French food natuRe waikiki Executive Chef The Shinro Shimbun Hawaii Edition9Ms. Nae Ogawa says she wants people to fi nd pleasure in knowing the vastness of the world.Using local Hawaiian ingredients, create environmentally friendly menuesAfter graduating from a culinary college in Japan, Ms. Nae Ogawa trained at famous restaurants in Japan, the United States and France. She is currently the Executive Chef at “natuRe waikiki”, a French restaurant serving sustainable and attractive local Hawaiian ingredients. We heard about how rewarding it is to work at her current job, as well as memorable stories from working in restaurants overseas and messages for young people.―What led you to your current job?fter that, I went to Hattori Nutrition College for a night course. It was a few years of just focusing on cooking, working in a restaurant during the day and studying at a vocational school at night. After graduation, I got a job at a restaurant called NARISAWA in Minato-ku, Tokyo. I then moved to the United States was born in Setagaya-ku, Tokyo. Since I was born and raised in an art family, all of whom were painters, I also enjoyed making things such as sweets and simple dishes with my mother from an early age. When I was in high school, a restaurant I worked part-time at reopened after renovations, and they changed it into a restaurant serving French food. That was when I first encountered French food, and I was so impressed that I wanted to be able to cook French cuisine myself.and trained at a restaurant called Bouley's in New York. Then I went to France because I wanted to gain more experience abroad. In France, I worked as a sous chef. Just as I was thinking about what to do next, I heard that the French restaurant was looking for staff, and I decided to step into another chapter at a new place, and moved to Hawaii.ARISAWA, known as a fi ne dining restaurant, left a strong impression on me. I found it very hard, as what I learned there was about the attitude towards cooking and strictness about the work, rather than culinary skills. The experience built one of my core strengths.y first overseas experience was working at Bouley in New York. Everything including language, cultural barriers excited me. I think they valued my working experience and what I learned at NARISAWA. The two years built my strength along with skills.had a lot to learn in Paris in terms of authentic culinary skills. Thankfully, I ran a restaurant with two staff, a chef and myself, where I could make use of my previous cooking and training experience.―Please look back on your days at vocational schools in Japan.t was a good experience for me to be in an environment where I could get along with others and we encouraged each other because people who had the same desire to become chefs came together. But looking back now, I wish I had dreamed bigger then.here are many possibilities when you are a student, so I want you to have a dream, believe in it and work hard. That's the message to students.―Can you give us a specific job description and a rough schedule for the day?he main job is to devise a course menu that changes every two months. In addition, since “natuRe waikiki” is based on the concept of a sustainable restaurant, there are lots of opportunities of exchanging information and ingredients that are currently left over with local farmers.he general flow of the day is that dinner starts at 5:30 in the evening, so I come to work around noon and start preparing it. After having a meal, I start working and the service begins. 10:00 pm is the last order time, after cleaning up the restaurant I go home around 11:00 pm.he hardest part of the work is the preparation. And while this may be a unique Hawaiian thing, our food procurement is dependent on the weather, especially since we partner with local farmers. Ingredients often don't come, and we have to change the menu everytime that happens.―What makes your current job rewarding and attractive?t is true that Hawaii is rich in nature, but on the other hand, it is also true that nature is being destroyed, and my biggest wish as a chef is to protect nature. It is my greatest challenge now to support Hawaii by discovering problems related to the destruction of nature and find ways to solve them. It is also my passion to bring a message about Hawaii's natural attractions and current state to my cooking.am often inspired by the nature of Hawaii, actively using natural ingredients and materials, and refl ecting them in menu creation and presentation. In that sense, my cooking style has changed a lot since coming to Hawaii.orking in a restaurant and being a chef, I believe the first thing is to make our customers happy. So our top priority is how much our customers enjoy the experience. With that in mind, we value the perspective of how we can convey a message about nature and the charm of Hawaii through cooking.―What have you noticed while serving as head chef ●Profi leBorn in 1992 in Setagaya-ku, Tokyo. She was interested in French cuisine, and after graduating from high school, she went on to take a night course at Hattori Nutrition College. Working in a restaurant during the day, she attends a vocational school at night and spends several years acquiring knowledge and skills in cooking. In 2013, she got a job at NARISAWA. At the age of 21, she moved to the United States and trained at Bouley for 2 years. After that she trained at “La bourse et la vie” (Paris, France) and went to Hawaii. She is currently the executive chef at sustainable restaurant “natuRe waikiki” in Hawaii.with local Hawaiian ingredients, so it's exciting to spread new cultures and surprises.―Please tell us the important lessons and attitudes you gained from your overseas experience.went to New York without being able to speak any English. What I can tell you is that the most important thing is the mindset and to have fun in the environment you are in. More than anything, I was fascinated by the joy of learning about a world and culture I didn't know. Now that we are serving meals face-to-face with customers, conversations can start with the meals, and communication can start from other scenes as well.think the most important thing is not the language, but the mindset to enjoy the wider world through new and different cultures.Ms. Nae OgawaWritten in two languagesDelivering Delicious Dishes Inspired by the Rich Nature of HawaiiTo Share Messages and Love about Nature in Cooking
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