Tomohisa Hagimoto oversees commercial production and product development for Globridge ltd. inc., which produces and operates a series of dining establishments domestically and abroad. Hagimoto, still in his twenties, graduated Le Cordon Bleu Tokyo with a Cuisine Diploma in 2005, primarily works to improve management practices of dining establishments and facilitate their success through engaging meaningfully with chefs.
Hagimoto dreamed of being a chef since he was young and he was particularly drawn to French cuisine. Deciding this was what he wanted to do, he moved from this hometown of Kumamoto to the capital and enrolled in the Tokyo school.
On the pace, intensity, and sheer volume of information in recipes and classes, Hagimoto’s prevailing comment was, “Class was so fun!” His sentiment extends even to Practical classes, where chefs take a back seat to let students rely on their wits to handle culinary mishaps: “It helps you grow.”
It may seem a grueling experience to a bystander, but it was not the least bit trying for Hagimoto whose sole passion is culinary arts. “We worked with high-end ingredients from start to finish and our instructors were top-notch chefs, who are constantly there to teach you the best.”
Hagimoto’s moved to his current job whilst working as cook when he was 20. Fellow graduates of Hagimoto started their own establishments only to have them shut down soon after. These were talented chefs who had the technique, produced quality dishes, but their places simply didn’t last. Hagiomoto changed careers because he wanted to understand why and how he could change this. Working in product development and management in the food and beverage industry has not only broadened Hagiomoto’s perspective on food and food business, but has also influenced his professional goals for the future.
Currently, “food and beverage consultants” such as Hagimoto are highly sought after. In a restaurant, it is obvious that a chef is determined to make it succeed. However, this is determination alone is often not enough and it is for this reason that Hagimoto seeks connect management practices with chefs to facilitate the success of an establishment. “I can help dining establishments by bridging the spirit of chefs with management techniques. And since I was a chef and I love the industry, I believe it’s something I’m capable of.”
Are you happy you chose Le Cordon Bleu?
I am and more than anything, it’s because I learned truly authentic French cuisine. At the beginning, I caught myself thinking that we were making completely outdated dishes, but I came to realise it was necessary to build a foundation of technique. I know, especially now, the importance of the experiences I gained at the Tokyo school.
How are you utilizing what you learned at Le Cordon Bleu at your current job?
Classes were structured so that we were exposed to a stunning range of dishes and we learned the trends of each generation: from traditional and home-style to contemporary preparations and French culture. Learning a breadth culinary knowledge and technique has built a strong foundation for me; I feel that no matter what type of dish I’m making, I can freely make it my own.
What would you say to prospective students considering Le Cordon Bleu?
Work hard for what’s in front of you. If you do that, you’ll begin to plant different seeds of possibility that you can nurture into competence eventually blooming into opportunity. Le Cordon Bleu provides a learning environment that is remarkably rare. You should take advantage of this amazing chance to learn.
On February 26, 2016 the first Boulangerie graduation ceremony of Le Cordon Bleu Paris took place at Le Cercle de l’Union Interalliée.
The national final of the Jeune Chef Rôtisseur Competition, organized by the Chaîne des Rôtisseurs, will take place on Saturday March 19 2016 at Le Cordon Bleu ...
From March 6 to 8, 2016, around thirty students from Le Cordon Bleu Paris institute will work alongside Chefs during the Paris Omnivore festival.
Register for our next Open House on Wednesday 25th May 2016.
Le Cordon Bleu New Zealand, had the honor and pleasure of hosting the winning chefs of Global Gourmet 2015 “Chef par Excellence”.
December 17th saw our final and by far biggest graduation ceremony for 2015. Over 230 students, guests and family members joined us for a few hours of ...
After graduating as the top of his class from Le Cordon Bleu Tokyo, BoboLee co-founded BoboLEE Cake alongside his partner, Andrew Liu, who handles the online ...
Two prestigious training programmes added to Le Cordon Bleu Paris curriculum: a Bachelor in Culinary Arts Management and a Bachelor in International Hotel ...
Congratulations to the winners of scholarship competition 2016 !
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