--”A Secret Patissier.” I love your title! What exactly do you do?
Well primarily, I provide consulting services concerning anything to do with sweets and desserts. I speak to restaurant owners and ‘Izakaya’ (Japanese-style bars that serve reasonable drinks and great food) and create new ideas for the kinds of sweets and desserts they can serve on their menu. I also collaborate with businesses to make creative, original desserts and sweets for their portfolio. Of course, if clients have any kind of issues along the way, I follow up and do whatever I can to solve their problem.
The name ‘Secret Patissier’ was actually given to me by Ms. Nozomi Terada, President and CEO of Bizhope Co.,Ltd.* Her guidance and support has been invaluable. It was her that made me believe I had the specific skillset to do such work, and that I should make it my unique selling point. I am forever grateful.
* Supporting female entrepreneurship, and operator of “Cotoris Labo”, the first share office in Shizuoka Prefecture where its members can bring their children.
Bizhope Co.,Ltd
http://www.bizhope2012.net/
--You are making your original “Alphabet Cookies” these days. Could you tell us about that?
I’ve taken every letter of the alphabet and created a cookie with its letter-inspired taste!
A is almond,
B is flavored with basil,
C is cinnamon
D has dates
The great thing is that you can even make your own garland message by linking the cookies together! I really took a lot of time thinking about the taste of each cookie, and tried to make a treat that adults can also enjoy. The ‘cheese” flavors go great with wine!
Well primarily, I provide consulting services concerning anything to do with sweets and desserts. I speak to restaurant owners and ‘Izakaya’ (Japanese-style bars that serve reasonable drinks and great food) and create new ideas for the kinds of sweets and desserts they can serve on their menu. I also collaborate with businesses to make creative, original desserts and sweets for their portfolio. Of course, if clients have any kind of issues along the way, I follow up and do whatever I can to solve their problem.
The name ‘Secret Patissier’ was actually given to me by Ms. Nozomi Terada, President and CEO of Bizhope Co.,Ltd.* Her guidance and support has been invaluable. It was her that made me believe I had the specific skillset to do such work, and that I should make it my unique selling point. I am forever grateful.
* Supporting female entrepreneurship, and operator of “Cotoris Labo”, the first share office in Shizuoka Prefecture where its members can bring their children.
Bizhope Co.,Ltd
http://www.bizhope2012.net/
--You are making your original “Alphabet Cookies” these days. Could you tell us about that?
I’ve taken every letter of the alphabet and created a cookie with its letter-inspired taste!
A is almond,
B is flavored with basil,
C is cinnamon
D has dates
The great thing is that you can even make your own garland message by linking the cookies together! I really took a lot of time thinking about the taste of each cookie, and tried to make a treat that adults can also enjoy. The ‘cheese” flavors go great with wine!
Alphabet Cookies, made one by one, with tender, loving care.
--What are some other things you are working on recently?
As an entrepreneur and patissier, I often spend a lot of time alone, so I established The Japan Women’s Chef Patissier Association.* We meet once a month at an old Japanese-style house in Fuji City to talk, to share ideas and learn from each other. We call it “Café Umeyashiki” or “Café Plum Homestead”. We are now receiving inquiries for our work from local farmers nearby, and companies are providing us with ingredients to work with, so I would say our project is really going well! It is so great to watch it evolve and develop!
*An association organized by freelance female chefs, patissiers, Japanese cuisine chefs, and boulangerie. Through their association, members can receive business inquiries from companies that could not be readily received by individuals. The organization is also a support and study group designed to help hone each other’s skills.
Café Umeyashiki
https://www.facebook.com/cafeumeyashiki.nwcp?fref=ts
--Looking at your work style, you seem to move forward by looking at where the ‘fun’ is and moving toward it.
I’m not really looking for the ‘fun’, but fun things seem to jump out at me from all sides. When I was working inside a company, I really couldn’t do what I wanted to do because of the pressure inside the organization. As I moved into the world of an entrepreneur, I realized that I could do whatever I wanted! Since then I have only done what I’ve wanted to do! (lol) Now I put my heart and soul into each and every thing I do and that is what has gotten me here.
--Do you ever feel nervous running your own business?
I’ve become much more practical about my business these days, but I was really nervous until about a year ago. Up to that point, it was all about money, money, money and how I was going to make money.
--How did you move beyond that point?
I read an article on the internet written by an elderly lady in other country, called something like, “I Live Without a Thing”. I found myself agreeing with almost everything she said. She wrote, “…even if I am flat broke, I’ll be able to find something to eat, and I’ll find somewhere to stay. I don’t have to live a life filled with anxiety and fear!” That was the turning point for me. It immediately made me more optimistic and I started to have the confidence to say to myself, “Hey, you know, everything is going to be all right!” I am so thankful to everyone around me for helping me get this far.
As an entrepreneur and patissier, I often spend a lot of time alone, so I established The Japan Women’s Chef Patissier Association.* We meet once a month at an old Japanese-style house in Fuji City to talk, to share ideas and learn from each other. We call it “Café Umeyashiki” or “Café Plum Homestead”. We are now receiving inquiries for our work from local farmers nearby, and companies are providing us with ingredients to work with, so I would say our project is really going well! It is so great to watch it evolve and develop!
*An association organized by freelance female chefs, patissiers, Japanese cuisine chefs, and boulangerie. Through their association, members can receive business inquiries from companies that could not be readily received by individuals. The organization is also a support and study group designed to help hone each other’s skills.
Café Umeyashiki
https://www.facebook.com/cafeumeyashiki.nwcp?fref=ts
--Looking at your work style, you seem to move forward by looking at where the ‘fun’ is and moving toward it.
I’m not really looking for the ‘fun’, but fun things seem to jump out at me from all sides. When I was working inside a company, I really couldn’t do what I wanted to do because of the pressure inside the organization. As I moved into the world of an entrepreneur, I realized that I could do whatever I wanted! Since then I have only done what I’ve wanted to do! (lol) Now I put my heart and soul into each and every thing I do and that is what has gotten me here.
--Do you ever feel nervous running your own business?
I’ve become much more practical about my business these days, but I was really nervous until about a year ago. Up to that point, it was all about money, money, money and how I was going to make money.
--How did you move beyond that point?
I read an article on the internet written by an elderly lady in other country, called something like, “I Live Without a Thing”. I found myself agreeing with almost everything she said. She wrote, “…even if I am flat broke, I’ll be able to find something to eat, and I’ll find somewhere to stay. I don’t have to live a life filled with anxiety and fear!” That was the turning point for me. It immediately made me more optimistic and I started to have the confidence to say to myself, “Hey, you know, everything is going to be all right!” I am so thankful to everyone around me for helping me get this far.
--Do you have any advice for our readers who may be in the same situation you were in last year?
I would tell them to just take a deep breath, relax, and don’t worry so much. I realized this a while back, and I often tell people to just be themselves! It’s OK to just be yourself. I didn’t always understand what this really meant, but I am really beginning to understand the importance of being true to myself. I can’t say that I’ve done everything that I’ve wanted to do just yet, but I know that tomorrow is going be an even better day than today! I don’t have to knock myself out everyday. I don’t have to put too much pressure on myself, and I try to never compare myself to others. I am actually the type to make comparisons, so now if I ever feel a little down, and feel the urge to start comparing myself, I just look the other way and move on.
--In March (2015), you did an amazing job of catering the sweets and desserts at an L3 event. (Thank you very much by the way) You came early to set up and you brought your beautiful daughter with you. Do you often bring her to work with you?
Well, right now my husband is living away from home with his job. My parents live nearby, and while my father is very supportive, my mother and I don’t see eye to eye in terms of my work decisions. She would rather I concentrated on raising my children while they are young instead of working, so it is much easier to bring my child to work rather than to ask her to babysit. (lol)
--Do your clients have any mixed feelings about that?
I often attend events that are open to parents and children alike, so no, not at all. On that note, I’ve heard that in some countries, lawmakers and city councilors bring their children to their office. It would be great if parents and working mothers could also do that in Japan. Many mothers are struggling to continue their work due to the lack of daycare for their children.
I would tell them to just take a deep breath, relax, and don’t worry so much. I realized this a while back, and I often tell people to just be themselves! It’s OK to just be yourself. I didn’t always understand what this really meant, but I am really beginning to understand the importance of being true to myself. I can’t say that I’ve done everything that I’ve wanted to do just yet, but I know that tomorrow is going be an even better day than today! I don’t have to knock myself out everyday. I don’t have to put too much pressure on myself, and I try to never compare myself to others. I am actually the type to make comparisons, so now if I ever feel a little down, and feel the urge to start comparing myself, I just look the other way and move on.
--In March (2015), you did an amazing job of catering the sweets and desserts at an L3 event. (Thank you very much by the way) You came early to set up and you brought your beautiful daughter with you. Do you often bring her to work with you?
Well, right now my husband is living away from home with his job. My parents live nearby, and while my father is very supportive, my mother and I don’t see eye to eye in terms of my work decisions. She would rather I concentrated on raising my children while they are young instead of working, so it is much easier to bring my child to work rather than to ask her to babysit. (lol)
--Do your clients have any mixed feelings about that?
I often attend events that are open to parents and children alike, so no, not at all. On that note, I’ve heard that in some countries, lawmakers and city councilors bring their children to their office. It would be great if parents and working mothers could also do that in Japan. Many mothers are struggling to continue their work due to the lack of daycare for their children.
At L3’s 2nd anniversary party. Handmade macaroons with the “L” related words (“Love”, “Learn”, “Leadership”, etc) that represent the core of L3 Inc..
Aki with her daughter, Lea.
--As a working mother, what advice do you have for other mothers who are contemplating bringing their children to work?
In my experience as a Patissier, it usually isn’t a problem as long as you let people know that you are not working alone upfront and thank them for their understanding beforehand. It is an important issue and in some cases, you just have to do it and see what happens. It is not always appropriate and it isn’t always acceptable, and in that case, it is what it is. But you have to do it to find out. Thankfully, the large majority of people are great with children and are very supportive.
In my experience as a Patissier, it usually isn’t a problem as long as you let people know that you are not working alone upfront and thank them for their understanding beforehand. It is an important issue and in some cases, you just have to do it and see what happens. It is not always appropriate and it isn’t always acceptable, and in that case, it is what it is. But you have to do it to find out. Thankfully, the large majority of people are great with children and are very supportive.
--From the outside, you don’t seem to sweat the small things and you seem to approach things in a very light way, in the good way of course.
At this point, I just happen to be working as a patissier, making sweets and desserts, but I think I could be doing any kind of creative work that allowed me to use my hands and my skills. There are some people who study pastry and sweets who insist that their work strictly involves the use of flour, sugar and butter, and until recently, I was one of them. Then I learned about ‘raw sweets” (made without cooking or the use of butter or sugar), and was surprised that I can create without even cooking. In the patissier world, most professionals tend to focus on either “Sweets” or “Raw Sweets” as if they existed in completely different realities. I have no interesting in obsessing over one style rather than any other. I love that flexibility and what it allows me to do with my creations. That is what I do best!
In fact, this is the kind of work that only I can do!
For now, I think I’ll just keep doing my thing, in my way.
At this point, I just happen to be working as a patissier, making sweets and desserts, but I think I could be doing any kind of creative work that allowed me to use my hands and my skills. There are some people who study pastry and sweets who insist that their work strictly involves the use of flour, sugar and butter, and until recently, I was one of them. Then I learned about ‘raw sweets” (made without cooking or the use of butter or sugar), and was surprised that I can create without even cooking. In the patissier world, most professionals tend to focus on either “Sweets” or “Raw Sweets” as if they existed in completely different realities. I have no interesting in obsessing over one style rather than any other. I love that flexibility and what it allows me to do with my creations. That is what I do best!
In fact, this is the kind of work that only I can do!
For now, I think I’ll just keep doing my thing, in my way.
Aki Hiraga
Kia cake and dessert Secret Patissier, Food coordinator
Born 1976, Numazu City, Shizuoka Prefecture.
Worked as a patissier at several famous pastry shops and restaurants in Tokyo after graduating from Ecole De Patisserie de Tokio.
Kick starting a new life after the birth of her first child, she started KIA CAKE in 2011.
She currently teaches her skills in the area, caters events, and quietly continues her work as a “Secret Patissier”.
For more information, contact Kiacake and dessert
http://kiacake.com
https://www.facebook.com/Kiacake.dessert
Kia cake and dessert Secret Patissier, Food coordinator
Born 1976, Numazu City, Shizuoka Prefecture.
Worked as a patissier at several famous pastry shops and restaurants in Tokyo after graduating from Ecole De Patisserie de Tokio.
Kick starting a new life after the birth of her first child, she started KIA CAKE in 2011.
She currently teaches her skills in the area, caters events, and quietly continues her work as a “Secret Patissier”.
For more information, contact Kiacake and dessert
http://kiacake.com
https://www.facebook.com/Kiacake.dessert
Interview: Miki Shiomichi /Photography by James Molloy, Kia cake and dessert
Translation: Saki Sugimura, James Molloy
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Translation: Saki Sugimura, James Molloy
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