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TOSHIHIKO TAKI

Voice

パティシエ侍の甘くない修行道。

The Not-So-Sweet Training of A Samurai Patissier

 

「ひとつのことにずっと集中していられる。凝ってしまうんです」

何をやっても続かない、おおざっぱな人間にとってはにわかに信じ難い話かもしれないが、細かい作業をし続けることが何の苦でもない、むしろ迎え撃つ!という人が世の中にはいる。「サッカパウ」でパティシエとして、若き侍のような風体を舞わせ、キビキビ働く 敏彦さんがそうだ。

 

“I tend to get immersed in anything I do. I am an absolute perfectionist.”

It might be hard to understand for those of you who are disorganized and have no perseverance, but there is a type of person who has no difficulty with finely detailed tasks and is even willing to work diligently on it. Toshihiko Taki, a patissier at S’ACCAPAU is such a person, and he works with precision, behaving like a young samurai.

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「それで、最初は彫金の道に進もうと思ってたんです。でもなかなか仕事がなくて」そんなある日、パティシエをやっているいとこのお姉さんが「楽しいよー」と言っていたのを聞いて、ハッとした。「そっか。パティシエも作る仕事だなと」

勇んでケーキ屋さんに就職したが、最初の頃の仕事は「雑用だけ、配送だけ」で、挫折しかけたことが何度もあった。そんな中、心の潮目が変わったのが3年め。「コンクールに出たことですね。仕事終わって疲れているのにさらに練習やって、繰り返すことで結果に出る。自分でプレッシャーを作りながら、それを達成させるのがすごく良かった」

もちろん、日々のスキルにもつながった。「素早く美しく、時間内に完成させる。あと所作や身の回りの美しさとか。食べ物なんで、きれいな仕事をしないと。緻密さが今の自分にとって身に付いてる部分なのかなと」

ちなみにそれって、私生活でも?

「それはクセというか、やっぱりありますね。生活がだらけていると、やっぱり仕事にも出ると思うんで」

ほぉ…………。

 

“I was aiming to work with metal-carving, but could hardly find a job.” One day, one of his cousins who was a patissier, told him that she liked her job. Then he noticed, “Right! A patissier is also creative.”

Mr. Taki started working at a cake bakery in high spirits, but in the beginning his tasks were only miscellaneous duties and deliveries. He was about to give up and quit many times. During his third year at the cake shop, he started to think positively. “A competition made me change my mind. It was great to set a goal and practice again and again after work, even if I was exhausted. I pressured myself and reached the goal, and then I could see that hard work pays off.”

His hard work helped brush up his daily skills as well. “I need to finish my work fast, and beautifully, and in time. My behavior should be graceful as well. We work with food, therefore we have to be clean and make beautiful products. I think I became focused on details thanks to my job.”
“Is that so? Are you so detailed in your private life as well?”

“Yes. It is something I do unconsciously. I think that a lazy private life could affect work habits in a bad way.”

“O…K…Wow.”

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30歳で上京し、レストランのパティシエに転向。こちらものっけは苦労の連続だった「ケーキは上手く作れるんですけど、どうやって皿で表現するのかが全然分からなくて」。ただ滝さんは、料理からそのインスピレーションを得ていく。「盛り方とか、味のつけ方とか、ソースの使い方とか。それが最終的に、自分の引き出しになってます」

自分に次々とプレッシャーを与え続け、それを持ち前の吸収力でモノにする滝さん。いつかは自分のお店を、という野望もあるのだろうか。

「もちろんそれは最終的な夢なんですが、ただ僕はいつまでもプレッシャーをかけて、下積みをしている方が合ってるのかなとも思うんです。トップになることは当然いいことなんでしょうけど、それで終わっちゃう。完成されると、自分がつまらなくなっちゃいそうで。老いたくないというか、もっといろいろなことしたい」

 

Mr. Taki moved to Tokyo when he was thirty years old and started working at a restaurant as a patissier. It was hard in the beginning. “I could make a cake, but I had no idea how to serve it beautifully on a plate.” Then he noticed that he could get inspired by other meal plates. “I learned how to serve, season and use sauces from other dishes. Each dish gave me a new idea and helped increase my knowledge.”

He is good at trying different things one after another and learning something new from them. Does he wish to own a restaurant in the future?

“Of course my final goal is to open a restaurant, but for now I feel that I would be happier being under pressure and trying hard to improve my skills. To be at the top is a good thing, but it means I am finished. I might get bored and become old then. I don’t want to stop challenging myself.”

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そんな滝さんにとって「サッカパウ」は「老いるに老えない」現場のよう。

「かなりクリエイティブなことが求められる現場ですし、まだまだだなと思います。特に今はパティシエ自分ひとりしかいないので、身幅が分かるというか……そこの違いはかなり大きいですね。やりたいことはいっぱいあっても、果たしてどこまでできるのか。今はとにかくシェフに従って、限界まで持っていこうかなと思ってます」

飾らない無垢な品格をたたえながら、公私ともに自らを律し、コツコツ修行し続ける。その姿は職人魂か、はたまたパティシエ侍か!?

For that side of Mr. Taki, S’ACCAPAU is a place where he can never get old, even if he wishes to.

“I have to be very creative here. I feel that I am not good enough for S’ACCAPAU. Especially now, I am the only patissier in the restaurant, so I can see my level. That is very significant to me. There are many things that I want to try, but I do not know if I can do them or not. All I can do at this moment is to listen to the chef and try as much as I can to catch up.”

He is pure and elegant. He is independent both at work and in private. He never stops training. Shall we call him a great craftsman or a samurai patissier?!

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滝 敏彦 / TOSHIHIKO TAKI

サッカパウ / パティシエ
S'ACCAPAU / patissier

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