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Kazuko Sato

38 years

Bio

Since I opened a curry and rice shop when I was 23, I've been working in the kitchen. While I stayed in New York, I worked for a French restaurant and a Greek restaurant for 10 years.

What was your inspiration to get into cooking, food and teaching how to cook?

All of my American friends was happy when I had a rolled sushi party at home. Those memories are the inspiration that I wanted to share the joy and the skill of making sushi!

What excites you the most about your work?

To see the faces of the students when they show the dish of sushi that they just finishing cutting the rolls and show the colorful surface of the rolls.

How do you select the menu for you classes?

The ingredients should be accessible in every country so that the students can make rolled sushi at home for their family or friends.

What do you love the most about cooking?

When you do preliminary arrangements carefully, taste gets really better. So I enjoy cooking mindfully with my heart.