Your potential for product creation. Interview with Chocolatier Homma
Hello. I work as a storyteller at Mamano, Choco OtakuKadekawais.
In this staff interview, we will ask the members who work at Mamano about their work in depth.Chapter 1This is the second time since then, and we are consistently working on Mamano Chocolate products from development to manufacturing.Mr. Homma, Chief ChocolatierWill be featured in!
He started training when he was 19 years old and has been a pastry chef for 12 years. Joined Mamano in January 2019. My hobbies are traveling and snowboarding.
The deciding factor for joining the company is an environment where you can make things that you are satisfied with.
--Well, then, I'm looking forward to working with you.
I've talked to Mr. Homma several times in interviews related to product development, and I get the impression that Mamano Chocolate is a company that is a little different from other chocolate shops and cake shops. I would like to ask you about the positive and difficult aspects of working.
In the past, there were more severe restrictions on costs and materials in the workplace, soI would like to see my potential by taking the constraints I have been thinking about.I had such a feeling. I entered Mamano because I thought that I could make what I wanted to make here.
Difficulties unique to a free workplace
——Mr. Homma feels like she is enjoying her work.
——You manage your schedule yourself, right?
Honma's one-day schedule at Ome Kobo
Two tools I started using in Mamano
—— Looking at the daily time schedule in this way, there are daily tasks other than manufacturing work, such as email and slack check.
However, since Mamano has independent workshops and different working hours, I wonder if it would be easier to communicate and communicate between departments and eliminate omissions in tasks by using such tools. I feel that. I haven't mastered the backlog yet (laughs)
I was fascinated by the material called Alibaba cacao
Chef Homma has been doing various jobs such as curd chocolate with dried fruits after joining the company, improvement of bonbon chocolate, development of cookies, etc. What kind of impression do you have of Mamano's Ali Bakakao chocolate? Is not it.
Honma Mamano's Alibaba cacao is a great material. When I first ate it, I was very impressed. Power, gorgeousness, and tenderness were packed into one chocolate.
If you make a mousse using this chocolate, why not make a baked confectionery? Thinking about it, I'm excited.
The restriction that "only this chocolate can be used" can be a hindrance for some people. I felt the potential of Alibaba Cacao, and the restrictions were rather extended.
The chocolate of Alibaba cacao I ate for the first time still had a rough part, and I could see that it would be better if I did this. If you face this chocolate and take out all the drawers, you can really make various things. I don't think I'll get bored.
There are craftsmen who not only discover the charm of the material, but also try to make the most of it. Is there anything so happy about the chocolate and cacao that are the ingredients?
It was a story that made me feel happy when I met Mr. Homma.
One last word
——Please give a few words to those who have read this interview and are interested in Mamano Chocolate Chocolatier.
At Mamano Chocolate, please refer to the manufacturing staff (chocolatier) recruitment requirements for details.HerePlease see the page.