Fastidiousness of the Chef

I seek the smiles of customers.
I think I was able to directly understand the flow of slow food originated in Italia and the meaning of the "It's time for the renaissance of food culture!" movement, due to my experience working at restaurants with Italian chefs.
I want to convey the taste inherent in each ingredient without using retort foods and chemical seasonings.
And I want not only to learn how to cook cuisine but also to make them my own after having understood the theory of how to cook in order to derive the flavor of each ingredient, and why a given degree of heat is good for the cuisine.
I cook every day hoping that such sounds of preparing tasty cuisine will make the customers smile.

Long suit of the Chef (cuisine or technique)

I am fond of making main dishes of fish or meat, and good at selecting materials and putting them together into a cuisine as requested by the customers.
It is joyful to hear customers make a special request and encourages me to study more.
This is because seeking how to make customers happy and smile will improve the level of my staff.
I want to respond to specific customer desires when they say, "Today, I want to eat such and such cuisine."

What the Chef is now paying attention to (ingredients or genre)

I pay attention to Italian country dishes.
Most dishes on existing menus at Italian restaurants are Italian country dishes modified by various chefs with a sense of originality and ingenious ideas.
I thought that I should first understand the original dishes or the very basis, instead of simply learning how to prepare the modified ones, and consider how to sublimate those originals in my own way.
I am now studying books that I obtained from Italy.
I hope to create my own style of preparing those dishes and make customers happy with them.