Behind the Scenes: A Chaotic Christmas at Japan’s Favorite Patisserie. japanese street food

Behind the Scenes: A Chaotic Christmas at Japan’s Favorite Patisserie. japanese street food

December 22, 2023. Mr. Oda, owner of “La Vie En Rose.” JKT) hello . JKT) I’m pleased to meet you, today. Mr. Oda’s favorite Harley-Davidson. He always rides here to work. “La Vie En Rose” is a famous patisserie located in Hakata, Fukuoka City. There are many handmade cakes in the showcase.

A cake arranged into a Christmas version. In addition to baked goods. Works by Mr. Oda, who is known as a “genius,” are also be on display. This time I focused on the three days of Christmas. Please watch till the end! . La Vie en Rose’s kitchen.

During the Christmas period, everyone mobilizes to make cakes. The person in charge is Yuya, the second generation. Work is progressing swiftly. This is a limited time cake called “Le Texture”. This is a product that incorporates La Vie En Rose’s skills. La Vie En Rose’s cake receives high praise every year.

It seems that Christmas has a big meaning for the store as well. It’s a “report card” for one year. I think Christmas is the most important event. Cake for this important day. Will we be chosen by our customers? What do we usually do to achieve this?

Were we able to appeal to our customers over the past year? I thought it might have some meaning as a report card. If Christmas doesn’t go well, I think this is our answer for the rest of the year. I think I’ll have to start over again.

What I tell my staff is, “Everyone should have their own assignments for Christmas.” The answer to whether or not we have grown since last year will be revealed at Christmas. I will see the culmination of our abilities during these three days. I get very nervous right before Christmas.

But when it’s Christmas time, everyone seems to be having a lot of fun. Being busy means being happy. When a lot of customers come, the work becomes very hard. But, I think that’s quite fun. I think the staff are well aware of this as well. Cakes will be made one after another.

We have a lot of confectionery students. They basically do manufacturing and also sell. They are highly motivated. After all, these are people who want to become a pastry chef. It’s not just about making money. They are working towards their dreams for the future.

I think if they learn at this store, they can do it at most other stores. The work at this store is of a high standard. We will take on any challenge. They should have learned a lot while they were students. They themselves understand this very well.

This is also a Christmas version of the cake. The white chocolate is hardened into a leaf shape. Add color using food coloring. This is the base part. Spread white chocolate. Work similar to creating a work of art. In fact, this kind of creation is Mr. Oda’s specialty.

He have high skills such as chocolate art and candy making. Winner of the Grand Prize at the Western Confectionery Association Technology Contest three times. He advanced to the domestic finals of the Pastry World Cup. It requires not only design and creativity, but also knowledge of the characteristics of ingredients.

Since ingredients are living things, their condition changes depending on the environment. A feeling that can only be acquired through years of technical study. That is included in each item. I was really stupid when I was young. “I wanted to be known as a ‘young genius,'” I thought. So after the seniors left.

I either stayed at the store or went early in the morning to practice. I thought, “It doesn’t take genius to work hard in front of people watching.” I did something stupid like that. Thanks to that , I can remember everything about candy and chocolate by feeling .

Thanks to that, I can do it faster now. Although I wasn’t called a young genius. When I was in my 30s, I was allowed to go to the Japanese finals of the Sweets World Cup. So I came close to becoming a member of the Japanese national team.

I was able to confirm my position in Japan. There was a time when I was aiming for something like that. Place the finished chocolate on the cake. It’s such an artistic cake that it’s a waste to eat it. This is a popular chocolate cake called “Cosmic”.

I can’t get enough of the sweet scent. Arrange it into a Christmas version. Beautiful like a jewel. The elegant appearance will catch your eye. Everyone has been on the move since this morning. However, the stormy Christmas season has only just begun. During Christmas, physically and mentally exhausted.

It was impressive to see everyone working so diligently. This is “Noel Cosmic”. Macaron. They will be completed one after another. Work that continues silently. Everyone is concentrating. Next, they will make “Tiffany”. All the staff members are working together to create it, so it will continue to be completed. It’s now 22:30.

Business is closed for this day. After the students went home, we were left with only employees. JKT）What time will you work until today? . I think it’s probably until around 12:00 or 1:00. Mr. Oda and Mr. Yuya look back on today’s day.

In the workplace, the relationship is not between parents and children, but between superiors and subordinates. The two of them discuss the tasks for the next day and beyond. The night is still here and the cake making continues. He will be making a Christmas-only cake called “Le Brique”.

Spread the ganache on the coconut and chocolate financier. This is “Fiantine”. Crepe dough that has been baked and crushed into small pieces. Next, spread the ganache. orange marmalade. Once cooled and solidified. This is the cut state. Let’s start decorating from here. Amazing craftsmanship. 30 units were completed in no time.

Next, He will do the “painting” work. electric spray gun. Here we will paint Le Brick. This was a scene you don’t often see. Mr. Oda says that it has a sense of “playfulness” in it. That kind of creativity is unique to professionals. By the way, “Le Brique” means brick.

Let’s add more color from here. Somehow I no longer feel like I’m in a cake shop (lol). It looks like a workshop where some kind of art is being made. Then change the color and spray. Next is the detailed decoration. Complete with Santa’s macarons. Before you know it, it’s already time.

Let’s do it by about 3 o’clock. Next is “Chef Specialty”. This is a cake that Oda himself creates every year. A secret item that you won’t know until you open the box. Mr. Oda handles everything from the idea to the finishing touches.

Chef Specialty is a product that is a product of a lot of ego planning,. You won’t know what’s inside until you open it. Fortunately, it’s now becoming the most popular. I will do everything from preparation to finishing. It’s like I’m putting pressure on myself. We use quality materials every year.

Using good ingredients, without sacrificing quality in appearance or taste. It’s difficult to come up with ideas every year. But it’s something I wanted to do and kept doing. Little by little, I feel that this idea is being conveyed to our customers. I have to live up to those expectations.

Both the taste and the service. I have to keep leveling up. Otherwise, our customers will be disappointed in us. I always have that kind of fear. This is a local orange called “Noko Boy”. Mr. Oda also prepared this for the specialty. I think it’s my mission to use more

Delicious things and things that people don’t know about in places like this. This “Chef Specialty” will be prepared in the middle of the night and finished just before handing it over to the customer tomorrow. JKT) Did you ever return home? . I went back and took a bath.

JKT) Did you take a nap? . I will take a nap here (in the office). Sometimes I sleep (lol). It’s not that far today, it starts tomorrow. Tomorrow is … It’s not like, “Okay, good job!” I was like, “Hurry up!” (laughs) Preparation is important at a cake shop. I’m a former chef.

Like the owner of the cook. I also understand short-term intensive work. Normally, working at a cake shop doesn’t have to be so hectic as long as the preparations are done properly. But I’m like this… I like to say, “Let’s do it! Oooh!” One Christmas, one Valentine’s Day, Sometimes everything is sold out.

There was nothing left. JKT) Didn’t you have anything to sell? . I didn’t have anything to sell. There was no cake in the showcase either. There’s no chocolate either. JKT) Maybe small baked goods? . All of them were sold out. surprised. This doesn’t work as well as I expected.

JKT) Did you make this yourself? . I’m making it myself. I raised it to 40 degrees earlier, so I’m going to lower it to 28 degrees. This is an important process called “tempering”. Once the chocolate is melted, raise and lower the temperature. This recrystallizes the cocoa butter molecules and

Creates a beautiful, glossy, smooth texture. It was past 2:15am. Yuya has finished his work. Oda-san) Good job! Don’t oversleep. Thank you very much for your hard work until late. I thought I was at a relatively good pace today. It seems like there were a lot of happenings.

There is a cake that Yuya came up with himself. It’s taking him longer than expected to finish it. Isn’t he the leader of the day? If that leader stops and starts doing something different, the flow will stop. Because he can’t give directions while he does it. He may have lost about two hours.

I think he wanted to go home sooner. This is also one of the lessons learned. I don’t say much to him. I want him to be able to do what he wants. I will help him when he is in a pinch. Until then, I’m leaving them free to do their own thing.

It depends on tomorrow. As long as he can make up for today’s delay, it’ll be fine. I usually work like this at night. So that I don’t bother everyone and don’t use the space. This will make it easier for them to do their jobs.

When they come in the morning, I want to show them my cake and surprise them. But it’s just that sometimes these days. I fell asleep (lol). Sometimes I find myself thinking, “Oh no! I fell asleep…” I can’t say I fell asleep today. It’s difficult to train people.

JKT) You are working as father and son. JKT) What is that about…? . I don’t think there’s much of a difference just because he’s my son. I think it’s more difficult for him. A master and a father. He use honorific language, right? I’ve never once said, “Use honorific language.”

JKT) Is that so? . It’s not an honorific word at home. I think he’s good at that. JKT) Does he usually say “dad” at home? . He’s a fine adult. JKT) Isn’t that how you taught? JKT) Did he do it himself? .

His younger sister also helped out at our house when she was a student. She was like that too. I guess that’s because she was looking at her brother. At the restaurant, they call me “chef” and it’s a polite term. When I get home, they say, “Dad!” JKT) Like a normal family.

I thought, “These guys are kind of clever.” I feel a little sorry for him. If I weren’t his dad, he’d think, “Damn it!” He might be thinking, “I can’t help it because he’s my father.” For example, even if I fall asleep in the office.

He may be thinking, “My father is getting old, so I can’t help it.” What if this was a normal stranger with no blood connection? I’m sure he’s thinking, “Damn, he’s sleeping and letting us do it.” That may be a little different though. JKT)He has a feeling that “Daddy must be tired.” (lol)

He might want to say, “Just work a little” (lol) JKT) Isn’t the opposite also true? . JKT) You care about him too. Hmm… I don’t know what to say. In the beginning, when he couldn’t do anything at all. I felt sorry for him. My wife was very against it.

His wife was completely against him becoming a pastry chef. “Don’t become a pastry chef!” I thought, “Does my job look that bad?” But recently, my son has also been able to do it to some extent. Now my wife agrees. What if he worked for another company?

If he has a bad boss, he will feel anxious too. Now my wife says, “I’m glad he can now make cakes.” It’s obvious. Who do you think is teaching him? . He even had a part-time job. He was a university student at that time. And he ended up repeating a year at university.

I am a laissez-faire person and have allowed him to do as he pleases. Come to think of it, I don’t think I’ve ever seen him study. He was just drinking and playing around with the party. He entered the university through recommendation, so he didn’t study for entrance exams.

I thought, “Isn’t it bad to repeat a grade?” I thought, “I can’t let this person be released into society like this.” I decided to raise my son strictly again. I’ve never hit him before. But I thought he was a little too kind.

Anyway, I just wanted to teach him how difficult it is to work. I told him to do his job well. I had him hold three or four part-time jobs. So one is a telephone operator. JKT) Tele-appointment sales. Work at a sushi restaurant called “Kura Sushi”. Internet cafe and this store.

I think he was earning about 300,000 yen a month by working on four jobs. . So I asked him, “How’s it going?” and he said, “It’s all very difficult.” He reduced his work one by one. Internet cafe. Telephone Appointer. He quit Kura Sushi. He didn’t quit this shop.

When I said, “Are you going to quit?” they said, “Hmm…”. “But what about school?” Do you think it’s worth going even if you repeat a grade? . Or just quit. I told him, “If you want to go in a different direction, you can quit university.”

Actually, I’m the type of person who doesn’t like to give up halfway through. I’ve never seen him study for three years. If there’s no point in going to university. When I said, “You can quit. What do you do?”. He said, “I’m going to become an employee at this store.”

I was surprised because I had no intention of letting my son run a cake shop. When he said that, I said, “I see.” I said, “You need a strong determination to work here.” He said, “I’ll do it.” So he became an employee. At that time, this store also had few employees.

Maybe he said that because he knew it. He saw me struggling. Perhaps he thought, “I have to do it.” I have a stubborn personality, so I said, “Don’t worry about me, you can do as you please.” But honestly, I thought, “Thank you.” I feel sorry for him.

“If I wasn’t the father, He probably would have run away,” I thought. However, I managed to overcome that most difficult time. I think that was a good thing. When my grandson was born, I told my son, “You should try harder, too.” “But for that, I have to work hard too,” I thought.

My plans went a little awry though. But that was probably a good thing. In my generation, there are quite a lot of people who quit their jobs because they don’t have a successor. Everyone says “you are lucky” though. There are good and bad sides.

As my wife said at the beginning, this industry is pretty… hard labor, isn’t it? We worked until midnight, and the pay wasn’t very good either. I don’t know if I’ll be able to do well in that. I want to somehow pass on a nice shop to my sons.

Now the temperature has gone from the 40 degrees I mentioned at the beginning to 28 degrees to 30 degrees. During the night, there are no disciples, so He do the preparations and clean up by himself. Pour the melted chocolate into the mold. Mr. Oda has a wide variety of techniques,

Most of which he learned through self-teaching. When I was younger, I had a lot of mean seniors. I didn’t want to practice when my seniors were there. Either before the senior comes or after he leaves. My senior always come around 8 o’clock. Do what I want to do until then.

Everyone else will probably go home by 5 or 6 o’clock. From there, I would press the time card once, leave together, and return to the store. People say, “It’s hard,” but It’s not particularly difficult. I never think it’s hard at all. That kind of business.

After all, I don’t think there are any great people who don’t put in the effort. Make something using his own molds. Do you know what he is making? . When this solidifies, it takes the form of something. I thought to myself, “Maybe I can do it this way?”

So it didn’t go well at first. After doing it many times, I gradually got the hang of it. That’s why there are so many failures. I failed over and over again. “It’s not like this, it’s not like that”.

If I keep doing it for a long time, I might be able to do it one day. Isn’t that the case with everything? There was a “boundary line” at which a normal person would quit. Mr. Oda’s boundaries may lie deeper than that. Let it cool and harden for a while.

After it hardens, it is peeled off from the film. I can get a lot of it, but I can only use about half of it. This is a hemispherical chocolate that has been removed from the mold. Combine the two to form a sphere. Layer the thin chocolate from earlier.

What He was making were flower petals. Each one is delicately made. It was all completed at 5am.Thank you very much for your hard work. December 23, 2023. The kitchen was very busy on this day as well. Anyway, it’s a race against time. “Chef Specialty” prepared last night. Mr. Oda will finish this one.

This is where the white chocolate comes into play. He will ride it carefully. Complete! It has a very elegant finish. Surprisingly, I got to try it too! JKT) It’s delicious! . Because I made it! . The sponge is quite sturdy though. It smells like earl gray. It brings out the main orange color.

The staff also took a break and had a tasting time together. Eating delicious cake will put a smile on your face. Take a breather from the tense atmosphere. It seemed like everyone was actually interested in the cake that Oda made. What do you think of Yuya-san? . Huh…. delicious….

It was a food repo with a perfect score of 100 (lol). After the tasting time, they concentrated fully again. The cake will be made at a rapid pace. More and more cakes are lined up in stores. A doorman and Santa will welcome you. Cheers with champagne while waiting.

It makes waiting time a little more fun. The pace picks up even more in the kitchen. The dough is baked. Slice quickly. Mr. Oda will also begin finishing touches. The delicate handwork creates a beautiful finish. The staff will also do their best to keep up.

They will complete the work in a team of three people. Pack the finished cake into boxes. They carefully place each item one by one, imagining the smile on the customer’s face when they open the box. Next, cut the pie dough. Make salted caramel apple pie. Add another layer of puff pastry.

The baked pie. It’s finally done! It looks delicious☆ Customers came to the store until late at night. December 24, 2023. They have more orders coming in today. They muster up all strength. More and more customers come to our store. The busyness continued until the store closed.

“I like to make people happy.” This is what a pastry chef needs. A person who can work hard for someone’s happiness. I think all professionals are like that. I’m not a professional baseball player or soccer player, I’m just a pastry chef. Same way of thinking. I think it’s entertainment

Work to impress people. This is the same. A person who can do work for someone. A person who can do his best without giving up, even when things are tough or when he doesn’t have much time to spare. It takes a strong will to become such a person. It’s important to imagine.

“This cake is making someone happy.” Pastry chefs need to work while imagining that smile. This time, I visited “La Vien Rose”. A close look at the behind-the-scenes work of a pastry chef. The extraordinary efforts of the craftsmen. A wide range of techniques and creativity.

I was also able to see the joy and challenge. After all, I’m happy. It’s when a customer looks at your cake and says, “Wow!” When they eat it, they say it’s delicious. This is every pastry chef’s happiness. I’m doing it for that smile.

Several times a year, some people shed tears when they see cake. That’s an honor. I think that behind that is the story of that person. For example, there is a story about the person who bought the cake and the person who gave it. Of course, that’s why.

Maybe we were just helping out as pastry chefs. But when it went really well. At that moment, our hearts connect. Customers say “Thank you” to us. Originally, we should say “thank you” to our customers. I’m always happy when a customer says “thank you.”

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, I took a photo at the popular patisserie “La Vie En Rose” in Sumiyoshi, Hakata Ward, Fukuoka City.
We will show you how a pastry chef makes a cake.
Please watch till the end!

[La Vien Rose Google Map]
https://goo.gl/maps/1aJ×5DuEZFfkzLdXA

[Lavien Rose Official Homepage]
https://la-vie-en-rose.net/

[Japanese Kitchen Tour Official Instagram]
https://www.instagram.com/japanese_kitchen_tour/

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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。

今回は福岡市博多区住吉にある人気パティスリー「ラヴィアンローズ」で撮影してきました。
パティシエがケーキを作る様子をご紹介します。
ぜひ最後までご覧ください！

【 ラヴィアンローズ Googleマップ 】
https://goo.gl/maps/1aJ×5DuEZFfkzLdXA

【 ラヴィアンローズ公式ホームページ 】
https://la-vie-en-rose.net/

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https://www.instagram.com/japanese_kitchen_tour/

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