![]() There could be no excuses to have bullied a weak market which made my mission to earn critics' respect even more exciting. Kevin Cory: “ The timing to prove myself in Miami could not have been any better or more difficult, due to the biggest sushi names in the country, Nobu, Bond Street, and Sushi Samba had opened in Miami at this same time. In late 2001, Siam River remodeled their sushi bar and allowed Kevin Cory to take control. Of course first Kevin Cory had to earn the owners' respect to attempt such a dramatic transformation. (above: Yasushi Naoe and Kevin Cory stop on a small plateau in Toyama)Īfter returning from Japan, Kevin Cory aimed to take the most challenged sushi bar, Siam River and transform it into Miami's best. To have witnessed my Uncle's quality of life, passion as a chef, knowledge and talent was an honor and a tremendous inspiration. His passion would continue to keep him running and sliding all around the kitchen and then speed walk back home to do more sit-ups, dumbbell arm curls, twisting, stretching, etc and then go to sleep. Later we would return for the Kaiseki dinner reservations. ![]() After the lunch shift, he loved to ride his bicycle and let me mention, Toyama means Rich Mountain. Once we arrived, he worked at an intense pace with incredible precision and passion. He would make us breakfast and then speed-walk to Kawai Ryokan, the hotel. But to try with 45 years of experience and at 64 years young, my Uncle would wake up, do sit-ups, dumbbell arm curls, twisting, stretching, etc. Kevin Cory: “ I cannot even begin to explain the tremendous amount of respect I have for him. Yasushi Naoe first worked as an itamae (head chef) in 1954 at the revered Asadaya Ryokan. ”Īfter several years of self study, Kevin Cory traveled to Toyama, Japan to be reunited with his Uncle and next mentor, Yasushi Naoe, Executive Chef of Kawai Ryokan, a traditional Japanese inn with a reservation-only Kaiseki restaurant and formal tea ceremony. During the first several years as an inexperienced chef to have confronted many challenges without an experienced instructor and to have only followed an inherited philosophy became invaluable. ![]() Kevin Cory: “ I was truly forced to figure things out by myself, yet remained on a path to express each ingredient's characteristics and the balance of a dish as a whole. Nobuo Kase was experienced in Kyoto, the former capital of Japan where Kaiseki Ryori, the most sophisticated of Japanese cuisine is found.ĭue to uncontrollable circumstances, Kevin Cory and his first mentor, Nobuo Kase were unable to continue together, which initially seemed unfortunate. At the age of 19, Kevin Cory started to learn Japanese Cuisine from Executive Chef, Nobuo Kase. ![]()
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