Mar 01 2025 62 mins 3
From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into:
✅ The evolution of Japanese ice cream and why it’s different from Western styles
✅ How Michelin-level precision translates into the dessert world
✅ The business side of launching a unique concept like Snow Crane
✅ The importance of aesthetics, knife selection, and fine dining experience in a chef’s career
✅ Why chefs should invest in learning new skills, including languages
💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship.
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