Michelin-Star Chef Takeshi Nishikawa on Japanese Ice Cream & Culinary Artistry #141

From running Michelin-star restaurant s to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa i s redefining what it means to be a chef. In this episode, André Natera and Chef Nishikawa dive into: ✅ The evolution of Japanese ice cream and why it’s different from Western styles ✅ How Michelin-level precision translates into the dessert world ✅ The business side of launching a unique concept like Snow Crane ✅ T he importance of aesthetics , knife selection, and fine dining experience in a chef’s career ✅ Why chefs should invest in learning new skills, including languages 💡 A must-listen for chefs, food entrepreneurs, and anyone fascinated by Japanese culinary craftsmanship. Snow Crane Instagram Takeshi Instagram Subscribe to my Substack! ⁠ ⁠⁠⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠⁠⁠⁠ Visit Chef’s PSA for Books, Free eBooks, and More! ⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠ Shop Chef’s PSA Merch! ⁠⁠⁠⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠⁠⁠⁠ 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! TikTok - ⁠ ⁠⁠⁠⁠⁠https://www.tiktok.com/@chefspsa?lang=en⁠ ⁠⁠⁠⁠⁠ Twitter - ⁠ ⁠⁠⁠⁠⁠https://twitter.com/ChefsPSA ⁠⁠⁠⁠⁠⁠ Instagram - ⁠ ⁠⁠⁠⁠⁠https://www.instagram.com/chefspsa/ ⁠⁠⁠⁠⁠⁠ Facebook- ⁠⁠⁠⁠⁠⁠https://www.facebook.com/profile.php?id=61550525924555⁠⁠⁠⁠⁠⁠