I read this article a few months before quitting my job to pursue cooking. It tells the story of Junichi Watanabe who quit a career in finance to become a chef.
By Bruce Millar
By Bruce Millar
Published: September 17 2010
Junichi Watanabe
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| Junichi Watanabe |
The restaurant is tiny, just 14 seats including six at the counter, behind which chef-proprietor Junichi Watanabe is in full view on a raised platform, assembling the exquisite dishes you are about to eat. He is close enough to speak to his diners at the two tables without having to raise his voice, and does so between the meticulous cutting and scooping, boiling and charcoal-grilling, talking them through the 10 courses he serves.....
Read the rest of the article in the FT http://goo.gl/nvHNW
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