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After breaking into The World’s 50 Best Restaurants list for his trend setting Nikkei restaurant in Lima, Peru, Mitsuharu Tsumura Noda is flying high.
His dishes like short ribs cooked for 50 hours and a tasting menu scattered with creations that magically weave Japanese and Peruvian influence in perfect pairings, the chef, affectionately known as Micha, is a one of a kind.
We spent time with the chef in Peru to bring you the story on exactly what Nikkei cuisine is but we’ve spoken with him again recently about his role as a mentor for The S.Pellegrino Young Chef 2015.
Micha is helping pastry chef Maria José Jordan who will represent Latin America, Mexico, and the Caribbean at the Grand Final in Milan with her creation ‘Immortal Technique: Citrus, Rosemary, Gin.’
Who was your most important mentor for your profession and why?
Hirai – san, the owner of seto sushi in Osaka Japan. He taught me everything I know about Japanese cuisine.
What’s the best advice you were ever given when you were training?
Patience
Do you remember one of the big mistakes you made in a kitchen when you were training?
Starting to do a task before being trained for, thinking that I know how to do it. Never do this again.
Is there one mistake you see young chefs making very often?
What should they do do instead? Using techniques that they don’t totally dominate.
What are the best characteristics a young chef can have, nowadays?
Knowledge, because of the technology, all the information is out there.
What are the worst?
Trying to jump steps in cooking, first crawl, then walk, then run.
What’s your main focus in advising the S.Pellegrino Young Chef candidate of your region? Perfection.
What’s your message to all the finalists of S.Pellegrino Young Chef 2015 worldwide?
You are already winners, keep up the good work.
