Bone and grown at Zen Temple in Japan where learned the technique of “Zen Vegetable Cooking” which is the base of vegetarian food.
Graduated University in Japan as Home economist with specializing of food and nutrition including food pathology health control.
Experienced researches, counselling, teaching for cooking and nutrition at the Nutrition College in Japan.
Experienced consulting adviser for food and health control as a part of welfare employees and their family of a major manufacture company in Japan.
Experienced food adviser for food manufacturing company to set up recipes and quality/safety control in Japan and Australia.
Has been 15 years since start to have classes for teaching cooking at Community College, TAFE or privately in Australia.
Certificate III in Hospitality; Commercial Cookery (TAFE Northern Sydney Institute)
- Chef (Hyogo Nutrition Academy – Japan)
- Registered Administrative Nutritionist (Japan)
- Certified Dietician (Japan)
- Bachelor of Home Economics (Japan)