The simple reason I decided to enroll in culinary school at the age of 28

What do you absolutely need to become a restaurant chef? Having a successful career, such as graduating from a culinary school or training under a star-rated top chef for many years, is of course an advantage, and in fact, the majority of people have gone through such elite courses. There is no doubt that this is true, but if you look around the broader restaurant industry, there are some who have taken completely different paths before becoming chefs. Chef Ai Kawazoe of Ikebukuro's French restaurant Cheval de Hyoutan is just such a person. She graduated from a prestigious women's university, worked at a company in the financial industry, got married, and became a housewife... After that, she changed the direction of her life. ``When I became a full-time housewife, I lost all respect from society.My husband (who is now my partner in running the store) of course valued me as a wife, but I I needed to feel once again recognized by society."

Wanting something he could devote his life to, he aimed to become a restaurant chef. She has always loved going to restaurants, and the idea of ​​becoming a chef and running a restaurant that is loved by everyone as a couple was not only Chef Kawazoe's idea, but also her husband Takao Kawazoe's. Both of them come from the financial industry and are of the generation that witnessed the Lehman shock. The reason was to rebuild a new future for ourselves.

The message that "just being delicious is not delicious"

It was founded in 2012 in Ikebukuro, near my home. He understood the atmosphere of the city through his own hands, so he thought it would be a good idea to create something that wasn't there one by one. Of course, we prepared carefully for this, and after graduating from culinary school, we studied at traditional long-established restaurants, up-and-coming restaurants, and the main dining room in hotels, and decided which of the different French restaurants would be the direction we were aiming for. It is said that they carefully examined whether it was close to . However, it has been far from smooth sailing, and he says that it is only now, eight years after he opened his business, that he feels like he is finally starting to see his true self.

``I've always loved eating out, so I think I was a pretty avid eater.However, as a chef, I now serve all sorts of people.What is the strike zone for delicious food? As a new chef, I want to convey the message that ``it's not just delicious'' that remains in my memory. "Rather than making a traditional dish, I would like to balance the ingredients by cooking them, such as astringent wild herbs or meat that is not the best part, and express the deliciousness, taste, and interest of the dish, even though it may not be perfect."

Chef Kawaso's career may not have been as an office worker or a full-time housewife. He continues to struggle in the kitchen today as a multi-player player who has converted his career as a ``eater'' into the strength of a ``creator'' position.

AI KAWAZOE

Born in 1981. After she graduated from Tokyo Women's University, she worked in the financial industry and then she retired. She studied cooking at ``Le Cordon Bleu Tokyo School,'' and after graduating, she trained at ``Rens Yanagidate,'' ``Lard et la Manière,'' and ``Gordon Ramsay (Conrad Tokyo).'' In 2012, she and her husband opened Cheval de Chortan.

Cheval de Chautan
Will Court 1F, 3-5-7 Nishiikebukuro, Toshima-ku, Tokyo
03-5953-3430 (電話での予約時間14:00-18:00/22:00-24:00)
11:30-13:30 (LO) / 18:00-23:00 (Food LO 21:00 / Drink LO 22:00)
Closed Wednesday
Lunch
Menu de Jour 2,500 yen・Menu de Hyotan 3,500 yen・Menu de Cheval 5,800 yen
Dinner
Cours de la Mer 6,300 yen・Cours de Dégustation 9,400 yen (advance reservation required)
*All prices include tax
*Dinner is available not only as a course but also as a la carte.

Premium X A new generation of chefs promoting Japanese food for the future
The Japanese food and beverage industry is dominated by excellent restaurants, including not only Japanese cuisine but also French, Italian, and Chinese cuisine. However, if you look deeper than that, you will see that a new generation has sprouted that will carry the future of Japan's food on their shoulders, and they are showing remarkable success. The "Premium Japan" editorial department selected 12 chefs who face food beyond all boundaries. I asked him what vector he was aiming for.

(Titles omitted)

*In order to prevent the spread of the new coronavirus infection, the restaurant information posted on this site may have changed. Please check the latest information from the official website etc.