Today we’d like to introduce you to KIYOKA NISHIKAWA.
KIYOKA, we appreciate you taking the time to share your story with us today. Where does your story begin?
When I come to Atlanta in 2016, I worked at the Consulate of general of Japan. I was official chef. My expire was 2019 August. After 2020 ,I got some personal chef jobs and volunteer work at the Love is Love farm . Now I still work at same clients and
the Love is Love co farm.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I start my business and volinteer in 2020, It was COVI time. But was good for me.
Alright, so let’s switch gears a bit and talk business. What should we know?
Now I work at the Farmers market , personal chef, Catering(Bento ) and Volunteeling .
What I want everyone to know is Kaiseki cuisine, the foundation of my cooking. It may look very simple and simple, but the process is complicated and involves detailed work. However, it is a dish that allows you to feel the seasons and scenery of Japan.
Is there something surprising that you feel even people who know you might not know about?
I got Slow food Atlanta Approval.
Contact Info:
- Website: https://sites.google.com/view/cheffreyskitchen/home
- Instagram: cheffreys.kiychen
Image Credits
Local shrimp
