Chinese Culinary Chef, Cooking Research, Developing Original Recipes

As a Chinese culinary specialist that is recognized by China and in Japan is the sole holder of the "Beijing Municipal Master Chef" certificate. Kuroda blends traditional and the newest high grade ingredients to offer natural and healthy Chinese cuisine. Of course, offering this kind of dining experience has involved many years of hard work and training. This combination of ambition and dedication is something that Kuroda will continue to improve by overcoming challenges on a daily basis and aiming to achieve the highest of standards.

The "Kitchen Philosophy" of Kuroda Hiroshi

1. Cook food at the last minute. (In order to have the food ready, fresh and hot, for the customers.)

2. Carefully calculate the timing of adding heat.

3. Teamwork is important in the kitchen. Staff should be directed with purpose and should carry out one's individual role.

4. At high levels, good judgment and spontaneity is important for creating dishes or being a specialist with individuality.

5. In any situation, the perfection of technique will result in making perfect food.

6. People that steadily remember the basics become something certain. After remembering the basics comes individual ambition.

7. Cooking utilizes techniques that involve the five senses. Sight, touch, feel, taste, and smell, gradually become more sensitive. These five senses will become stronger.

 

Head of The Japan Association of Chinese Cuisine, Tochigi Branch and Vice President of the Tochigi Prefecture Culinary Association

Director and Vice President of the Tochigi Prefecture Culinary Association in 2007. Striving for the development of the Chinese culinary business, mainly in Tochigi.

＜Culinary Union, Tochigi＞
・Head of The Japan Association of Chinese Cuisine, Tochigi Branch and Vice President of the Tochigi Prefecture Culinary Association
・President of The Chinese Restaurant Association, Tochigi
・Culinary Association, Tochigi
・Japan Authorized Cooks Association
・All Japan Cooks Association, Tochigi Headquarters
・Futabakai Cooking, Tochigi
・Member of Palace Chef Club, Tochigi

Making Chinese meat-filled steamed bun in the nursing home "Sakura"

School Instructor

Standing on the platform as a teacher, teaching in educational institutions actively focusing on fostering the next generation of Chinese Cuisine Chefs.

＜Teaching Achievements＞
・Chef Instructor at Utsunomiya Chef School
・Bunsei College, Cooking