What happens when a Michelin-starred chef takes a deep dive into Japanese ice cream? For Chef Takeshi Nishikawa, the transition from leading high-end kitchens to launching Snow Crane was a journey of creativity, precision, and business insight.
Key Takeaways:
Why Japanese ice cream is different and how Chef Nishikawa brings Michelin-level technique into frozen desserts.
Lessons from running Michelin-starred kitchens and how they apply to entrepreneurship.
The business side of being a chef—investing wisely, long-term financial planning, and what most chefs overlook.
How aesthetics, knife selection, and culinary artistry impact a chef’s career.
Why learning new languages can make you a better chef.
📢 Don’t miss this deep dive into the mind of a chef-turned-entrepreneur—watch or listen now!
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