The Interview

I will continue to post interviews with various people.

Interview with ​Kawada Katsuhiko

This is a rare 2005 interview with Chef Kawada of "AU BON VIEUX TEMPS" in Oyamadai, Tokyo, who is still active as of 2023.

This is a reprint of an interview I planned with Mr. Kawada for the employee recruitment page of NTT Com, a Japanese telecommunications company, which I designed. (This site no longer exists.) 


Artifaith: 
Well, there are quite a few young people here, but it seems that your approach to work is quite different from when you were young and studying in Paris. What do you value the most?

Kawada: 
It's taking risks for what you've decided for yourself. It's about having a firm sense of self without being swept away.

Artifaith: 
I think Japanese people of your generation worked hard. Aren't the working conditions in this industry tough?

Kawada: 
We only work 40 hours a week here. It's important to make the most of that limited time and working more than 8 hours doesn't yield better results. We close the kitchen in the afternoon, and the rest is our own time. Doing nothing but work isn't necessarily good. You can't create anything great if you're constantly pushing yourself too hard.

Artifaith: 
I've been observing young people these days, and it seems they struggle with interpersonal skills or have communication issues. What are your thoughts on that?

Kawada: 
That's certainly true.

Artifaith: 
On gourmet-related online forums, it's said that the staff at "Au Bon Vieux Temps" are unfriendly.

Kawada: 
If you worry about that, you won't get anything done! But isn't it better to do something about it? Isn't anonymity a problem? I think people should express their opinions with their real names. You can also write that our cakes aren't delicious if you think so!

Artifaith: 
I agree that excessive slander in anonymous comments is a problem, but on the other hand, there is also a self-purifying aspect, like whistleblowing. It has both positive and negative aspects, in my opinion... I wonder if you're intentionally not creating a friendly image as part of your branding strategy as a renowned establishment?

Kawada: 
It's not like we don't do that, but taste is the most important! I believe that if you make delicious food, customers will come!

Artifaith: 
How do you come up with ideas for cakes? Do you have meetings with your staff to decide, for example?

Kawada: 
I decide everything myself. There can't be more than one commander! Some places might decide things through discussions, but we don't do that. If we did, we'd only end up with something chaotic!

Artifaith: 
Are you strict with your staff? I heard stories about chefs during your apprenticeship, and it seemed like a very tough world.

Kawada:
 Well, it is tough. We have K1(Note1) starting here! (lol) I didn't ask anyone to come here. They came to us and asked to be used, so if they don't like it, they can quit! However, I do give appropriate recognition to those who can perform. In the professional world, I think professional recognition ultimately comes down to money, so I give appropriate recognition to those who deserve it! Just praise isn't enough in the professional world.

Artifaith: 
Thank you for taking the time for the interview today. Your insightful and interesting stories were much appreciated. 

Note1: K1 is a martial art that was popular in Japan at that time, but in this context, it's a joke.