Chef Sarudate precision in the choice and use of ingredients is being rewarded.

In 2003, he took the second place at the Gastronomic contest of Arpajon in France, considered as one of the top three contests in pastry, and also ended second in the Gastronomic contest of Dijon. The following year, he won the first prize of the same contest, in the category Chocolate.

During this evening, he remembered the contest, telling about the richness of the flavor, the unusual use of chocolate made of cocoa from Dominica Republic, introducing and giving precise explanations on specific ingredients, answering the questions from the students of the Pastry Diploma attending the event with detailed explanations about his reasons for a particular choice of ingredients, clearly showing how to use them. The communication was well balanced with a step-by-step demonstration, and attending guests expressed their satisfaction toward Chef Sarudate special event.

Chef Sarudate considers himself as an "Ingredient Enthusiast", and masters the art to memorize the name of the ingredients brands and their tastes, has a unique memorization method and a different approach in teaching by a focus on a very practical know-how to participants.

We could welcome Chef Sarudate thanks to Le Cordon Bleu Tokyo Pastry Technical Director, Chef Yuji Toyonaga. Both met 5 years ago during a workshop. Chef Yuji and Chef Sarudate share a strong enthusiasm and interest toward research around ingredients, and acknowledge with great respect each other's skills and knowledge.

On that day, Chef Sarudate introduced attending guests 3 of his creations: the "Rice、Chocolate& Fruits Cake" ? a chocolate cake baked with rice flour- , the "Chocolate Flow" - cold chocolate drink-, and the "Laetitia" cake ? made or biscuit Hazelnuts, Chocolate biscuit without flour, chocolate& mango mousse and Gianduja cream. These creations belong to the normal line-up of his shop in Tokyo.

His Hot Chocolate is also made of a unique composition. With the understanding that, depending of its origin, the flavor of the cacao is different, Chef Sarudate is creating an exquisite blend.
Chef Sarudate is continuously improving his techniques and we recommend you to drop by his shop "Ma Priere", and discover his new creations.
*We announce such "Chef Invite Event", which are organized in both Le Cordon Bleu Tokyo and Kobe, on our home page, in our e-newsletter and Facebook page.

Patisserie ? Chocolaterie "Ma Priere"

Nishi Okubo 2-1-1, Musashino City, Tokyo
TEL & FAX：042-255-0505
Open from 10 am to 8 pm
Please check the home page for details on the product offer and opening days :
www.ma-priere.com