パティシエの鎧塚さんに業界の事いろいろ聞きながらキャンプ飯を作りました【鎧塚俊彦コラボ】

鎧塚さん側の動画はこちらの2本！
「いちごのリゾット」

「キャンプでスフレ」

特別な提灯と専用設計の内部機構を合わせた提灯ランタン新発売！
その他にもこじらせカレー、包丁、フライパンなど徳井がゼロから開発したこだわりのオリジナル商品が買えるのはこちら
【TOKUI VIDEO STORE】
　　　　　　↓
https://tokui-video-store.myshopify.com/

キャンプ場トワイライトフォレスト内にあるTOKUI VIDEO DOME（徳井のキャンプサイト）の予約はこちらから
冬の長野も気持ち良いですよ
　　　　　　↓
https://www.nap-camp.com/nagano/16024

■字幕制作担当
制作会社　　　⇒株式会社クロボ
詳しくはこちら⇒https://crobo.world

Can I ask you about the industry? That’s bad. You are cunning. You drink alcohol too fast. No, I’m limiting my drinking pace. “He is TOSHIHIKO YOROIZUKA, a top-notch pastry chef.” When the sun is this high, there will be no more alcohol. No such chemical reaction occurs.

“This is a strange collaboration that happened by chance.” Simply add paprika or potatoes. “I had a chance to meet him for the first time in a while.” Add some chicken and use honey and beer. “I want to ask various questions while cooking camp food.”

Let’s make a dish that feels like simmering or grilling. “Please also check out YOROIZUKA’s video.” I make simple camping meals like this. “Now, Tokui’s video has finally begun.” Isn’t that how you start your opening? The way it started feels natural. Earlier, there was a scene where YOROIZUKA was taking a selfie alone there.

I shot that scene. The subtitle “TOSHI YOROIZUKA” is included there as well. Please take a scene where I look better. “He is TOSHI YOROIZUKA taking a selfie.” “This time, we’re going to cook with YOROIZUKA and have deep conversations.” This is what the tools look like. I see. I made that tool.

So you produced it? I produced the knives, or rather, I made them from scratch. Yeah? Have you considered implanting a magnet? exactly. YOROIZUKA, I’m sorry, but if possible. Could you please peel the skin of the potato? OK. Paprika and potatoes. YOROIZUKA trained in France, right? No, my case is a little different.

Most of them trained in France. In my case, I first trained in Switzerland. Switzerland? The place where I trained was Switzerland. I went to Switzerland and then moved to a German-speaking country. After that I went to Vienna. After that, I finally went to France. Finally, I went to Belgium.

Is that so. I see. Belgium is the home of chocolate. that’s right. But in Belgium I worked in a restaurant. Yeah? As a chef? No, I made a dessert. I worked as a chef at a three-star restaurant. Why did you originally want to become a pastry chef? Simply, I loved eating sweets.

My situation. I entered this industry when I was 23 years old. is that so. Is it a little slow? yes. Nowadays, many people enter this industry after graduating from university. In our time, there weren’t many people like that. I haven’t gone to university. Until then, I was doing a completely different job.

Is that so. Is that what you would call a salaried job? No, I can’t be an office worker. I can’t do a decent job like that. What do you do after peeling potatoes? Well, the way I cut it is by random cutting. Could you cut it into larger pieces?

I don’t have a cutting board, so can I just throw this in here? please. YOROIZUKA, you use words like “throw it into the pot.” I haven’t lived like this for a while. So I’m very happy this time. really? It was good. Don’t you normally do things like this?

Now I don’t have any days off. After all, you’re busy. I have my own shop. And there is also a store that you produce, right? Since then, I’m currently involved in animal welfare and regional revitalization. I do a lot of things that I don’t know whether they are for work or personal purposes.

How many “TOSHI YOROIZUKA” stores are there now? There are 4 directly managed stores. 3 stores in Tokyo. There is also a store in Odawara. After all, the store is open while cultivating a field at the top of the mountain. I went to that store. When a program was filmed on location in Nagoya.

At that time, YOROIZUKA. That was DAITOKU. yes. Along with BIBIRU’s OKI. DAITOKU is very influential in Nagoya. It’s a very popular show. At that time, I went to that YOROIZUKA store. After I went inside the store. I ate it before it turned into chocolate. It was very delicious.

Some chefs only do the job of a chef. And people who actively manage the store. And there are people who do both. Does that mean you have a different way of thinking? You have a different way of thinking. But for chefs in the past, just cooking was enough.

I still like people like that. But something, for now. The number of people with talent in various fields is increasing. Also, not all chefs in the past were good at conversation. ah. Really. People who are good at conversation now. Is this a trash can? that’s right.

When everyone goes to a seminar or something. In the past, craftsmen simply prepared food in silence. Lately, everyone has started talking to each other quite a bit. something. I had a little beer. Oh, you’re talking about this beer. There was a beer next to me, so I wanted to drink it.

YOROIZUKA and TUJIGUCHI are famous in Japan. It’s about a candy store. Not only are we good friends at the confectionery shop, but all the cooks are good friends as well. Everything is already connected. Everything is connected. For example, in a restaurant, there are also cooks. And because there’s a pastry chef there too?

That’s one of the reasons, but it’s also due to events. Furthermore, there are various kinds of meetings. It is an association for everyone to improve food culture. About 3 days ago, I was with WAKIYA from China. It was an event in Wakayama Prefecture. WAKIYA cooked the food and I made the dessert.

There are such events, and I often meet various people. So, for the most part, we’re all friends. So, once you narrow it down to just sweets. I narrowed it down to a candy store. In terms of seniors and juniors, who is currently the most senior? No, it’s KATUHIKO KAWATA or MISHIMA.

That would be someone around 80 years old. Of course, there are a lot of them. It’s weird for me to say this myself though. I’m not very respectable myself. But our generation has two. I’m 57 years old though.

There is a very large generation of people from 59 years old to about three years younger. That’s exactly what TUJIGUTI is. And SADAHARU AOKI. Furthermore, in Nagoya, there is SHIBATA. Something like “Chez Shibata”. Everyone has talent. Speaking of ordinary people.

People tend to think that people who appear on TV are famous pastry chefs. Actually, that’s not the case. I don’t appear on TV at all. Speaking of my generation. Those include TERAI and KANEKO. After all, there are a lot of them in the industry. From about two above me to about three below.

There are others, but the talent pool is in that age group. I see. It’s a similar story. For example, “SADAHARU AOKI”. Something like “TOSHI YOROIZUKA”. It was that generation that came up with individual names. ah. Is there a trend in store naming for each generation? that’s right.

That’s why the confectionery chef didn’t get that much attention. There were a lot of great people in our industry. But it’s something that started around my generation. There was a time when chefs were in the spotlight. After all, it was that era. When we were in our late 30s to 40s.

I linked it to when it was at its peak. At first, it was a TV show or something. Maybe that was also the case. This is a little. I’m a little, or rather, a lot of senior to me, but I’m like “Iron Chef.” There are things like that.

Back in our day, there would be a program called “Flower Chef.” Oh, yes. that’s why. A chef who first appeared on “Flower Chef.” That’s Chef OCHIAI and me. Then KASAHARA, KOMODA. O-MIYA chef of “Restaurant O-MIYA”. All of them suddenly became famous together. I see. So about that as well.

I think there was a reason for this, period. I see. Who is the toughest chef? Among the people in that area. Something like someone who is strict with his disciples. There are some people who are very strict. But the generation above us was even more difficult. I guess that’s the case.

Is it the same in the culinary world? Is the same. Is the same. But I think that generation was kinder. Contrary to now. It’s tough on the front, but not so on the back. It felt like I was really thinking about that person. yes. Now, for example.

For those who are leaving the store. “It’s my last time, but I have something to tell you.” “You are leaving my store.” “But you have to change.” Yeah. “If you don’t change yourself, nothing will change.” “If you don’t think carefully, you won’t succeed anywhere you go.” Yeah.

It’s like that, and there’s no one who can properly explain it to me. Usually when someone leaves the store. “Thank you. There were many things I thought about.” “But if we continue to be in the same industry, we are friends.” Something like, “If you’re around, come visit us anytime.”

Yeah. It’s like leaving with a good face. Nowadays, it’s scary, isn’t it? It’s definitely dry there. But in the past, my boss was strict and angry with me. I feel that is more kind. On the other hand, from the perspective of young people who are quitting.

Those who get angry say things harshly because they have love. However, there are still some young people who find this unpleasant. Yes Yes Yes. It’s difficult to balance that. The same goes for most comedians. It’s different for chefs who recently graduated from university.

Some people even have college graduates who are good at cooking and making sweets. In the past, the same was true for comedians. If anything, I don’t like studying. I want to be popular with girls. Let’s become a comedian, let’s become a chef. There were many people like that. That was a lot.

Therefore, the industry was originally a gathering of such people. It was a distorted state. People who are good at one thing. About people who are good at one thing. Those people also had many negative aspects. That was interesting to me. When I look at humans.

Until now. We are not bureaucrats or civil servants. But aren’t people looking for that kind of personality? Especially when appearing in the media, good manners are required. That’s strange. Originally, we weren’t that kind of people. I’ve always been a person of good manners. It’s sneaky. You are cunning.

I think it would be very difficult to do that. It’s tough, isn’t it? So, like that. When it comes to life, “This is good, this is not good.” He is a young man who can speak clearly. There aren’t many young people of Tokui’s generation. I agree. Speaking of comedians.

It feels like our generation is at the crossroads. From our generation, we don’t speak too harshly to our juniors. Aren’t we together? Is that kindness or what? That’s different, isn’t it? If you get that angry and get involved, it will take a lot of effort for the person who is angry.

If you do that. Our generation has a master-pupil system. Would you like to have more beer? No, I’ll drink champagne. amazing. You pour champagne like sake. This time I brought the one from my wife and my wedding. The topic was the issue of the master-apprentice system. Something proper now.

If I tell you to do something. On the other hand, the person who said it has to pay something in return. It’s normal to work overtime. but. Even if it is a relationship between master and disciple. If such time is properly restricted.

So, the master is still the master even after the disciple quits. Well, the same goes for comedians. The difference between us and comedians is that comedians usually have only one master. I agree. We have many masters. ah I see. There is no one master. We are moving several stores.

Maybe that’s not the right way to say it. However, there are many masters. About those masters. But if you have a firm attitude, you will be taken care of for the rest of your life. The disciple is loved by the master. Now, whatever.

If you live in an era where if you ask someone to do something, you will always have to pay for it. Afterwards, when the disciples come to the master’s shop for advice. 1 hour, okay. I’ll give you advice, so please pay me 20,000 yen for an hour. That’s what this means. That’s right.

When we were young. Now I have to pay for overtime. That’s normal though. But if you interpret it dryly, that’s what it means. When we were young, there was no overtime pay. It’s a little unreasonable, and that’s because of the master’s private life. We responded to various things regarding that.

But even now, if something happens to me, my master still takes care of me. Money doesn’t matter. oh yeah. So, if all human relationships become like that. So, if I quit the shop, does that mean the relationship is over? That’s what it means, isn’t it? Because, at that time.

What if it wasn’t a teacher-pupil relationship, but an employment relationship? If you leave the store, you’ll no longer have any relationships with other people. I think that’s lonely. That’s lonely. So in a sense, it was the case in the past.

There really was a feeling between master and disciple that they were like father and son. yes. Does Tokui have a master? We don’t have a master. After downtown became famous. Yoshimoto Kogyo has opened a school called NSC. That’s why we don’t have a teacher.

There are people who have taken care of me like my master. Who helped you the most? The person who helped me the most. Nowadays, it’s like IMADA. Are you that old? But, um. He’s about your senior’s age, right? He is about 8 or 9 years older than me.

Well then, I can almost call him my master. In Osaka, I was taken care of by TOMI-ZU. TOMI-ZU is also scary. long ago. It looks scary though. But MASA was like my father. I speak out and say harsh things. But he is a very loving person. I see.

Immediately after leaving Tokyo, I was also taken care of by SHINSUKE. SHINSUKE was a caring person, wasn’t he? I agree. SHINSUKE is a hot person, isn’t he? Really. But in any industry. Maybe the generations around me have similar feelings. I agree. I think it’s the same. So I think it’s an era.

I think that’s just the way times are. that’s why. Of course, that has to change. However, I think there are some aspects that should be protected. I think Japan will end if we don’t preserve the craftsmanship. And speaking of craftsmanship. I think there are problems with power harassment, violence, and long working hours.

However, that is a negative part of the craftsmanship. Everything including the good parts. I really hate it when people think that my craftsmanship is somehow lacking. I want to change that. I want the skills of the craftsmen to be preserved. Because if that stops. It’s also difficult to create, isn’t it?

I can’t seem to produce it anymore. Technology and spirit must be inherited. It is just like you said. in Japan’s case. This is the paring knife I brought today. As expected, for Europeans. A knife is a tool. I was in Europe for 8 years. It’s hard for people to understand what I say.

Japanese people believe that this knife has the soul of a chef. Then sharpen it yourself and take care of it. Even if I say that. “But you have a lot of knives, don’t you?” “But does each piece have a soul in it?” People on the other side have a hard time understanding that.

What was your club activity? I play volleyball. If you sat on a volleyball, you would get really angry, right? I agree. I was told to take good care of my tools. If I kicked the ball, you would get angry, right? As for European people, that’s as far as I know.

It hurts when you sit on the ball, or it hurts when you kick the ball. They understand that. This is sacred to us. Japanese people have that way of thinking. Yes, there is. It is said that the eight million gods or the god of all things dwell there.

So, in volleyball, we use a lot of balls. It’s like each ball has a soul in it. People overseas have a hard time understanding this. Their spirituality is different. That’s why I love every single tree around here. I believe that each knife contains a soul. That’s very important to me.

Japanese people take great care of their tools. Especially knives. It’s not just about taking care of things. What does that mean? Japanese people place great importance on cutting. Sharpen it so it always stays sharp. So that’s the case for the other person. No, there are exceptions.

I’m not saying all of them are like that. However, if it doesn’t cut anymore, just buy one that does. There’s an idea like that. and. We’re not like that. It’s not about money. If it doesn’t cut anymore. I just keep sharpening it so I can cut it.

There’s something about something like that that’s a virtue. I think that’s important. It’s really important. Ah, I see I see. That’s not to say that the other person’s way of thinking is good or bad, it’s different. That’s right. But I think Japanese people need to take care of that.

I don’t think it’s possible to stand up anywhere in the world. That kind of mentality is actually a strength. That’s a good story. If you say that’s a good story. After I drink some more, I repeat the same story about 5 times. That’s enough. While I’m saying that. Can I eat now?

Okay, I wonder what it’s like. what is this? It’s grilled chicken made with honey and beer. It’s just a combination of words. I used honey to make it shine.