|
|
Article: Step by slow deleberate step.(chef Chikara Sono)(Interview)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2009
CopyrightCOPYRIGHT 2009 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Chikara Sono, Executive Chef of New York's East Village restaurant Kyo Ya, did not arrive in America with the intention of becoming a chef. When he first came to New York from his native Sapporo, Japan, he was more interested in taking pictures than he was in cooking. "I first came to America in 1986. My first visit was just for sightseeing. I was planning to go back in six months, but I didn't have any money for my return ticket, so I extended my ticket for six more months. After one year in America as a tourist, I returned to Sapporo." The former Toyota auto-mechanic, who first began cooking part time to supplement his income, needed a year of soul-searching before ...
Related newspaper, magazine, and journal articles:
|
|
Article: Business Briefs
Honolulu Star - Bulletin;
August 7, 2008 ;
700+ words
... ... locations across the country. Kyo-ya beach plans move forward Kyo-ya Hotels & Resorts plans ... opposition by Save Our Surf, Kyo-ya is proposing the construction ... Freddie Mac loses $821 million NEW YORK Freddie Mac yesterday posted ...
|
|