哈囉 各位 CAREhER 的會員大家好，我是主持人Tiffany，轉眼已經是 2016 年的第二個星期了，也希望大家除了美好的跨年假期，許下展望，充足了電，可以展開全新的 2016 年。
今天的來賓是從日本九州福岡來的大塚瞳 Hitomi Otsuka。她長期來往在東京、巴黎，以及其他的美食之都，她這次來到台北則是替一位難求的餐廳 R.A.W. 設計一週年餐會的紀念品，這樣大家有沒有猜出來她的職業是什麼了？
Hitomi 的工作是食物空間設計師，或是也可以說是料理專家。她大學時期主修的是法文，現在的工作內容包括替餐廳、飯店設計菜單，籌辦私人婚禮派對，寫專欄。而她最喜歡的事幫助日本各類器皿藝術家，例如鍋物創作家等等，與國際間進行交流和策展，這樣聽是不是還是有一點抽象？沒關係，那麼我們就請 Hitomi 親自來和我們聊聊她的工作。
我上了許多有關食物、空間設計等等的課程，然後在 20 歲的時候開始了自己的事業。
最近妳也來到台北，和知名餐廳 R.A.W. 合作。
8. 因為 R.A.W 是相當講究台灣味的一間餐廳，妳又是如何觀察，並挖掘代表台灣的味道？妳幫他們設計的紀念禮物 – 米鍋，妳可以告訴我們更多關於這場策劃活動嗎？以及妳如何接手這個專案？
而 R.A.W. 的江振誠主廚才剛剛在有田完成一個相關的活動，這就是我此次選擇那個地區的陶器的原因，而砂鍋的形狀和風格是我專門為了R.A.W. 所設計的，它是個十分復古的風格。
儘管我們的讀者或許沒有到 R.A.W. 用餐，我們仍有機會看到一些妳專門設計的陶器照片。
非常感謝 Hitomi 今天的分享告訴我們建立成為一位專業的食物空間師，如何建立自己的人脈以及持續保持靈感。
我們非常謝謝 Hitomi 今天來，很多讀者可能會對於像這樣子看似非常有趣的 freelancer 的工作，尤其是食物空間師、食物擺設這樣子的職位有很多的興趣。我們從 Hitomi 的故事可以知道這是需要長年的累積。還沒有累積的朋友可以從現在開始如她所說：多出去涉獵！多多想想自己可以提供給這些合作的人哪一些價值，怎麼串聯不同的資源去完成一個又一個的專案，來累積自己的履歷。
Let’s welcome Hitomi! Welcome to Taipei!
1. Can you tell us about your job first?
Because I’ve tried to introduce to our audience about what you do, but it’s so hard to put a label over all these fun things you do, because you basically eat and travel.
I am a cooking expert. I make a lot of food space events. Sometimes I just create a menu for hotels or even restaurants, and I cater when I’m invited and I cook. Then I write columns for magazines in Japan, especially introducing a new restaurant.
Also, I remember you do a lot of curator exhibitions.
Yes, for pottery.
So you basically bridging between Japan and outside of Japan?
Outside of Japan sometimes and to introduce a new artist of pottery works.
Okay. Very interesting.
So you not just focus on the special displays, but also you have to cook by yourself.
2. What made you to start to work in this area? Have you always been interested in cooking and food?
Yeah, my grandmother and my mother was always inviting people and having a home party when I was very young. So I grew up as a party people. But it is a very rare case now in Japan to invite people in your home party since their home are so small and they are very shy. They are not good at doing a casual party.
So I grew up in that kind of family, and I was very interested in doing it by myself. So I started to live by myself when I was a college student. I started to do what my mother was doing at my home because I didn’t want to eat alone at my house.
3. How do you have those ideas how to do all the exhibitions? has to have a certain knowledge to how to coordinate that.
I have experienced a lot from my mother and I went to a lot of parties. So those experiences really help.
I went to couples of classes of table dressing and even produced a little bit, and also I went to a cooking school for more than 15 years. in Japanese cooking, of course, but Chinese or Indian or Thai, Italian, French. All except sweets.
I took many classes for food, space design for learning more traditional event. And then started to do my own business when I was 20 years old.
4. Oh that’s very young! So how did you start your first project?
The first exhibition I joined was my teacher from the table coordinate class, who asked me to display for my own title. The title at that time was ‘Dining Between Two’.
I think we can have a party if you have one friend at your dining table, so I displayed something some food space with two people that was really simple but really nice. People always think the food would be a lot of people with a big table, but I just brought it to two.
That actually suits modern family now because usually it’s two people with the smaller space.
So it sounds like because you are a freelancers,which is where in this industry, most columnists they follow, they have a big magazine name after them. So you’re a freelancer. Also, can you tell us because you sound like a coordinator. You have to coordinate with either a florist, a pottery artist, restaurant chef and all that.
5. So how do you build all these impressive connections? How do you know all these young artists or clients? Because freelancers usually don’t have that many resources, right?
Yeah, I just go out to a new exhibition, or walk around town, and meet friends whose owning their own company. I mean like flower shops, but many different types of flower shops, so I don’t choose whatever I like. Of course I start where I like, but for this coordinating, I need many types and varieties. So I eat all kinds of restaurants especially new one for updating my detas.
On your own cost?
Yeah sure. and when the new shops open and I go, and I have a lot of galleries I keep going.
6. So when you go, when you actually think these people are worth working with, how do you approach your next step? Do you just give them your business card?
For example, when I go to the gallery, I checked the day when does the artist is in the gallery, so that I can meet the artist and then I go. Then of course I talked to them what I’m doing. If I liked that artist’s art, I always think of how I can collaborate and make a new style of events. For example, talking about pottery, just put on a gallery and sell them. Nowadays, it’s more important to show and teach them how it can be used in your own life. So talking about place or dishes, of course you use for eating, so it needs food to be on a plate.
So you actually help them market because you let people who are not artist, the buyers and customers have a clear idea how they could use it at home. With their food, they can visualize what it looks like at home. That’s very interesting!
Also most of the potteries can’t cook. I couldn’t imagine but they just make their options for art.
But how do they know to use that with if they don’t know how to cook?
So they can’t sell that much for the daily use plates. They can sell options because of the art. Especially dishes. For example, the size is too big or too small to use for selling dishes. So I sometimes advise to make a suitable size. That kind of collaboration really works and helpful.
It sounds like you have some business advice, marketing advice to artists.
Do you make pottery by yourself?
No. As a hobby I did.
We’ve talked about pottery because it’s one of your expertise in Fukuoka (福岡). It’s known to have a lot of different pottery styles at schools. We look through some of your recent projects and all that. Like you said, when you meet some new artists, you immediately think of how you can help them with the new style.
7. So how do you continuously get inspired and have new ideas? Because it’s always difficult to have new ideas.
I can’t imagine immediately when I see the product, so it’s hard to tell about that.
But I’m continuing to see movies since every film has a food scene.
People eat or people go to get some food. Some scene in the movies I saw before was for food, so I can experience (imagine) somebody’s life with food. Not just focus on food is really helpful. I mean go out to eat in a new restaurant or see films and go to museums. So that kind of things helps why immediately I can picture.
You’re like a storyteller through food and display. You help them tell stories.
So recently you went to like you’re here in Taipei now is to do a collaboration with one of the most famous restaurants in Taipei R.A.W.
8. What was the idea of it? And what was your observation? Because R.A.W. talks about the flavor of Taiwan, what represents Taiwan. You help them make the anniversary gift- the rice cook.
Can you tell us more about this collaboration? And how did you start this project?
I had met a friend from Taipei last visiting Taipei. Actually he has his own restaurant in Taipei and after I went back to Kyushu（九州）Japan, he asked me if I can make an original product of potteries.
Talking about myself cooking, I always use Donabe (土鍋). I mean pottery pan to cook. I don’t use that much electricity in pans. And my hometown is in Fukuoka (福岡), part of Kyushu Island (九州). We have a lot of potteries there. Especially next year is going to be 400 anniversary year when first pottery was found in Kyushu (九州). One of the Korean potters came to Japan 400 years ago to teach how to make pottery in Arita (有田). Chef Andrie from R.A.W. just did a big project in very good event in Arita (有田) and that’s why I chose a pottery from that area this time. The shape and style of the Donabe (土鍋) is actually designed by me for R.A.W. The design from the first very old-fashioned style of shape.
So for our members that aren’t at the dinner of R.A.W., we can see a picture of your design of the pottery.
So we talked so much about we now know what your work is like. You coordinate between different people, different occupation, and you organize projects by projects. You tell stories by arranging dinner and you kind of help artists to market and all that. So this is a very very specific type of job. I’m sure a lot of people wanted to know.
9. Can you give them a last advice for people who want to be a freelancer but in industries or doing similar jobs like you are right now. How do they start and what are the advice you would give them?
Go out! Eat out!
First you can go to a shop you really like, but try to go as much as you can to a different types. Then find out what you can do with them. Then talk about what you can. Like if you can cook or you can make products or you know and find out a new artist that helps. Because people working in one restaurant doesn’t have so many chances to explore or research a new artist. So if you have time going out to see what’s going on, you can do the research for them. Get them hit what you can do to bridge them.
So we want to thank Hitomi for coming today and telling us about how to really build up your list as a coordinator. How to build a connections and how to continuously keep yourself inspired.
看更多 Hitomi 的工作花絮