Trained in Japan: Camilla's journey at Sazanka

A DIFFERENT KIND OF KITCHEN

Camilla was also drawn to the opportunity to develop beyond one specific role in the kitchen. In a traditional kitchen, chefs are often responsible for one part of a dish or menu. At the teppan, she prepares each course herself, directly in front of her guests.

Cooking in front of guests requires a different awareness of the ingredients. Camilla cannot rely on tasting to check the dish during preparation. Preparing meat is therefore one of the most important skills she developed. She learned to assess it through sight, smell, texture and timing.

LEARNING AT SAZANKA IN KOBE

In Kobe, her days started shortly before lunch service. She supported the chefs, brought ingredients and plates to the teppan and observed how they prepared and presented each dish. After lunch and preparations for dinner, she had a dedicated hour of training each day to practise techniques and receive feedback from the team. Afterwards, she helped with the final preparations and the start of dinner service before finishing around 19:30.

“Everyone was very open to helping. If someone had time, they would come over to the teppan, watch what I was doing and give me advice. They really wanted to share their knowledge.”

As Japanese was the main language spoken in the kitchen and only one colleague spoke English, communication could sometimes be challenging. The chefs often demonstrated techniques rather than explaining them in words. By watching their movements closely and repeating them during her daily training, Camilla was still able to learn from the entire team.

THE FREEDOM TO MAKE IT YOUR OWN

Camilla also discovered differences in the way teppanyaki was approached in Kobe. The dishes were often simpler in composition, allowing the quality and natural flavour of each ingredient to take the lead. Chefs also had more freedom to add their own signature to the presentation.

“In Amsterdam, the presentation of each dish is more standardised. In Kobe, one chef might place a vegetable differently from another. They could bring more of their own style to the plate.”

Working with local Japanese ingredients gave Camilla a deeper understanding of the flavours at the heart of the cuisine. Maitake was one ingredient that particularly stood out. Although she had worked with the mushroom before, the maitake in Japan was much larger and of a different quality from what she knew in Brazil and the Netherlands.

LEARNING TOGETHER

One experience in particular stayed with her. During her training, the chef taught Camilla how to prepare tamagoyaki, a Japanese rolled omelette that requires several techniques at the teppan.

The dish was new, not only to Camilla, but also to the rest of the team.

“The chef showed us the technique and we all practised it together. It was special to learn something new as a team and help each other.”

LIFE OUTSIDE THE KITCHEN

Outside the kitchen, Camilla had time to experience Kobe. As her working day usually ended around 19:30, she could explore the city and try different restaurants in the evening. She particularly enjoyed walking through the park in front of the hotel, with views across the sea. She tasted many dishes, but sukiyaki became her favourite dish during her stay.

BRINGING KOBE BACK TO AMSTERDAM

Back in Amsterdam, Camilla noticed similarities between the techniques she had practised in Kobe and those used by Chef Kazuki Onodera. This allowed her to apply what she had learned and continue developing her skills.

She started by preparing the dishes she already knew. As her knowledge and confidence grow, she takes on more courses and works towards preparing the complete menu for her guests.

“Cooking for guests for the first time can make you very nervous. Because I had already practised so much in Japan, I felt more confident when I returned.”

The experience changed how she approaches new dishes. Her stronger knowledge of Japanese ingredients and flavour combinations helps her understand how the elements of a dish connect. 

AN OPPORTUNITY TO KEEP LEARNING

She returned to Amsterdam with greater confidence at the teppan, a broader knowledge of Japanese flavours and an even stronger interest in Japanese cuisine and culture.

Her advice to chefs considering joining the team is simple.

“If you love Japanese culture and Japanese food, join us. You can train in Japan, learn directly from Japanese chefs and continue developing here in Amsterdam. It is an experience that makes you a better chef, both for your guests and for yourself.”