Since the age of 3 , I cooked beside my mother. I found my passion for cooking at an early age. At the Japan Women University, I studied nutrition, dietetics and cooking.
After 2 years of experience as a cooking instructor, I devoted my self to commercial kitchens as a chef and I was trained in Tokyo, Biarritz (France), Sydney and other countries under well known chefs.
KEIZO (Tokyo)
NISHIYAN(Tokyo)
Tonic hotel(Biarritz, France)
Le Pelican(Sydney)
No1, Tony Bilson (Sydney)
Beside my profession, I am interested not only in cooking but also in the value of dining with loved ones and the culture of food. For this reason I have been to more than 20 countries to visit kitchens and local dining scenes, and learned about food culture from real experiences.
Exchanging cultures and associating with people through cooking has become my latest passion and I have done activities such as....
In Japan
- Cooking classes
- Cooperation for the publishing of a recipe book as a dietitian
In France
- Sushi catering business
- Sushi lessons
- Stage in a bakery
- Stage in 3 star restaurant
In Dominican Republic
- Producing menu and training chefs
- Japanese tea ceremony for TV show
In Morocco
- Sushi catering van
- Stage in Moroccan restaurant
- Study of spices
In Spain
- Study of vegetarian food in an organic farm
In Australia
- Baking classes
- Cooking Classes
- Personal chef
With all the experiences I had, I would like to create customized parties and dinners for customers who have special requests or conditions. Also, I would like to serve only fine dining that tastes like worldwide flavor.
Finally, I hope to share the values and fun of cooking with you through cooking classes and baking classes. I would be more than happy if I could give you the opportunity to review home dining.
Sachiko Marchand
