MARIKO UENO
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Born in Tokyo, Mariko Ueno, a creative culinarian, studied cooking in Paris in the 1970s.
Then, after returning to Japan, Ms Ueno opened her own cooking school. At that time, it was not customary in Japan to prepare French cuisine in the home, but Ms Ueno introduced her students to the rudiments of traditional French cooking. Her efforts to spread French cooking, which the Japanese at the time could hardly distinguish from other modes of Western cooking, were truly revolutionary.
In the classroom, Ms Ueno has been teaching all the essentials of cooking. What is more, inspired by French cooking, she has been arranging simple ways to prepare French dishes and introducing completely new dishes made of ingredients commonly found in Japan. Through her books, magazine articles, TV programs and other media, these novel dishes have become widely known.
In 1991, Ms Ueno moved to Paris. Since then, in collaboration with French photographers and authors, she has been working on a broad range of concept designs covering foods. Among her activities are publishing books on cooking, contributing articles to magazines, organizing events in Japan and France, providing guidance in the development of food-related products, consulting covering import and export of food products, and developing menus for restaurants and cafes.
Ms Ueno has published two books in France. In one of these, entitled: “WA – fumi, saveurs du Japon,” she introduces recipes of great originality, combining French foods and culinary practices with Japanese cooking ingredients and methods.
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Presented below is a brief summary of Mariko Ueno’s career history
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Awarded a diploma from the de l’école Le Cordon Bleu cuisine school in Paris |
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Established the La Nouvelle Image school of French cuisine in Tokyo (1977-1990) |
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Moved to Paris |
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Publication in Japan of "Recettes de pain perdu" (photos: Noëlle Hoeppe) |
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Conception and planning of the “Produits de France” exhibition at Sazaby, Tokyo
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Publication in Japan of "Délices Parisiens" (photos: Pierre-Olivier Deschamps), a guide to cuisine in Paris
Presented a series of articles in the Japanese women's magazine FRaU on the theme of "Cuisine et produis des routes de France" (photos: Jean-Marc Tingaud)
Creation of novel products for Toraya France, a Japanese pastries shop |
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Translation and adaptation into Japanese of "Recettes Parisiennes," written by Alexandre Cammas |
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Coordination in France for publication in Japan of "Le Jardin d’Iris," written by Iris L.Sullivan
Design and planning of the “Provence” exhibition at the Takashimaya Department Store in Tokyo |
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Publication in France of "Bouchées exotiques pour apéritifs créatifs" by the E.p.A |
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Design and planning of the "WA-fumi, saveurs du Japon" exhibition at the Grande Epicerie de Paris
Adaptation into Japanese of "Petits chefs en cuisine,"of the l’école Ritz-Escofier cooking school |
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Publication of "WA-fumi, saveurs du Japon" by the Flammarion company of France |
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Convention of the exhibition, "The WA-fumi style by Mariko Ueno" at the Takashimaya Department Store in Tokyo |
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