Inspired by his mother’s words, the part-time worker became a French chef.

Inspired by his mother’s words, the part-time worker became a French chef.

“Restaurant Alaska” in Musashi, Chikushino City, Fukuoka Prefecture. A warm restaurant located in a quiet forest. The concept is “slow life”. It offers visitors a relaxing time. Alaska Kitchen Staff Mr. Okumura. Mr. Okumura started working in Alaska about 10 years ago. Until then, he had been holding various part-time jobs.

There was a time when I was unemployed. I would work a little and then play again. Like drinking alcohol. My life was unstable. I was living my life without looking ahead. “I can’t find what I want to do.” At that time, words from his family changed his life.

One day, I heard about this restaurant from my mother. “Why don’t you try working here?” my mother said. I don’t know why, but my mom told me about this place. “This restaurant is hiring,” my mother said. So I applied. At first, I wasn’t that enthusiastic.

Once I started doing it and kept doing it, it started to get interesting. Although Mr. Okumura mainly uses French cuisine, he now uses a wide variety of cooking methods. “I have never trained at a full-fledged restaurant,” he says. I’m self-taught, really. Because I don’t have a master.

I’d like to research it myself and try it myself. It’s all about books and YouTube. Watch videos of business scenes and actual cooking. When I made it and it failed, I watched the video and reviewed the book. I have failed over and over again.

It was tough at first because I wasn’t used to it. The people around me supported me. I am blessed in many ways. He’s now obsessed with cooking and all he can think about is cooking. He says that he is no longer the same person he was when he was lost. Smokehouse for smoking.

The temperature inside the refrigerator usually rises to around 80 degrees. The core temperature is about 63 degrees. Open for business soon. Standby for appetizers. Marinated purple cabbage and chicken. Pumpkin quiche. Top with candied sweet potato and it’s complete. Creamy salmon pasta. He will make Alaska’s popular menu “Bomber Pizza”.

Lots of cheese and tomato sauce on a large piece of dough. Mushrooms and onions, fresh tomatoes and black olives. Salami and homemade bacon. Spam and green peppers It comes with a lot of toppings. For bomber pizza, use two pieces of dough. Wrap the filling in this fabric.

Use an air pump to inflate the dough into a dome shape. It’s baked. The finished pizza is cut at the customer’s table. When the dome-shaped part is cut, it becomes crispy. You can enjoy the crunchy and fragrant taste. This is Margherita. Top with basil and mozzarella cheese and bake. This is “Quatro Formaggi”.

A popular menu topped with 4 types of cheese. This will also be cut at the table. Finish with parmesan. A rich aroma surrounds the table. Mr. Okumura will make the main dish. It’s stewed beef cheek. A soft, crumbly texture. This is a proud dish that has been carefully simmered.

Homemade smoked roast beef made from Japanese beef thighs. This looks very delicious too. Next is “Grilled Spanish Chestnut Pork”. The flambé seals in the flavor of the meat. Carefully selected ingredients and craftsmanship techniques that bring out their deliciousness. Mr. Okumura’s challenges will continue. A forest restaurant located 30 minutes from Fukuoka City.

Time passed slowly and luxuriously. JKT) When did you realize that you were a chef? Well, I wonder. I still can’t call myself a chef. JKT) Even now? . I still don’t think so. The “fear” and “joy” are about the same. I feel a lot of anxiety and joy at the same time. Now.

I want to show my parents that I’m working hard. Of course, I get really excited when I hear a customer say “Thank you.” I want to show my parents a positive side of myself. Sometimes my parents come over and I’m really happy.

When my parents said to me, “You look so full of life.” That’s what makes me happiest now.

Hello! “Japanese Kitchen Tour”.
This channel introduces Japanese food culture, chefs’ techniques, and Japanese food.

In addition to traditional Japanese cuisine (sushi, ramen, udon, soba, sashimi, street food stalls), we will introduce a variety of gourmet foods such as local Chinese food, big-serve restaurants, Japanese street food, and sweets.

This time, we will introduce “Mori no Restaurant Alaska” located in Musashi, Chikushino City, Fukuoka Prefecture.
Chef Okumura used to live a part-time job.
One day, at his mother’s suggestion, he started working at a restaurant, which was a big turning point.
Please watch until the end to see the delicious food and life drama!

[Forest Restaurant Alaska Google Map]
https://maps.app.goo.gl/U8y8manoLuT6HUMeA

#japanestreetfood
#japanesekitchentour
#Japanese Kitchen Tour

こんにちは！「 Japanese Kitchen Tour 」です。
こちらのチャンネルでは、日本の食文化や料理人の技術、日本の食べ物を紹介します。

日本の伝統的な料理（ 寿司 ラーメン うどん そば 刺身 屋台 ）などに加え、町中華やデカ盛り店、日本のストリートフードやスイーツなど、様々なグルメを紹介します。

今回は 福岡県筑紫野市武蔵にある「森のレストラン アラスカ」さまを紹介します。
シェフの奥村さんは、かつてフリーター生活を送っていました。
ある日、母の勧めでレストランで働くことになりましたが、これが大きな転機となりました。
美味しい料理と人生のドラマを、ぜひ最後までご覧ください！

【 森のレストラン アラスカ Googleマップ 】
https://maps.app.goo.gl/U8y8manoLuT6HUMeA

#japanesestreetfood
#japanesekitchentour
#ジャパニーズキッチンツアー