While the pastry culinary programs are similar in Japan in terms of length wise, in Japan after you graduate from a culinary school, this does not automatically give them any position in terms of being a pastry chef or a pastry sous chef, for that matter. They start at the bottom and after 7-10 years perhaps a pastry chef de partie position.
In Japan, people here get paid salary with a paycheck once a month. The only hourly positions are part timers. Salary position entails 12 hour days minimum with 6 days off a month(consider yourself lucky if you get 8). And in the hotel system, it is customary for everyone in the bake shop to clock out and return to work for another 3-4 hours. This makes it a total of 15-16 hours a day in the pursuit of perfecting their technique and honing their skill in pastry. They are picky in every aspect that envelops towards the making of a confection. Even something as simple as a tart shell envokes full concentration. Nothing is guessed, everything is weighed and measured. Ever wonder why the Japanese, when they come to America to compete, they go looking for the nearest japanese store to buy items like eggs, sugar, and flour? Simply put, their products are far more superior than America's. Quality eggs in Japan can go as much as .60 each with a great difference in yolk color and richness to the strong protein qualities of the albumen. I've seen eggs where they cracked it open on a plate and stuck toothpicks in the yolk and the yolk did not break, holding up the toothpicks.
Most of the Japanese that are sent to compete in these world competitions are not even know in their own country unlike Vincent Pilon, Stanton Ho, and Stephane Treand whom we all know in America. At any time, Japan has a line of people whom are competition ready. Competition level in Japan, itself, is extremely high with as many as 75 entries in one district. Pieces are judged by A,B,C category.
Coupe du Monde 2007, Japan 1st place
Naomi Mizuno, Word Chocolate Masters winner
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