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1OOPS! I DROPPED THE LEMON TART 藝術品,形式扭轉,即刻的創造力。2不僅是烹飪,禁漫還有生態環境,健康環保的理念。不管做什麽,要做好總需要大量知識積累以及觸類旁通。以主廚為中心的經營方式。以美味為目標去培育植物。ethical restaurateur.“If you’re thinking about an idea that you can solve in your lifetime, you’re thinking too small.”苦行與享受,創造。3Maestranza, the people who are around you helping.成長需要不確定性。wild food.4kuyashii不甘心。5進步的需要,禁漫創新。想嚐試土裏燜食物。
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