DHS grad studies at Tokyo restaurant

RyuGin owner and head chef Seiji Yamamoto poses with Dana Hildreth of DeKalb in Tokyo. Yamamoto took Hildreth under his wing as a mentor for her three-month stay in Japan. He’d never worked with an American before, so Hildreth felt like she was an ambassador as well as kitchen staff. Provided photo

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Dana Hildreth of DeKalb recently returned from a 3-month stay in Tokyo, Japan, where she fulfilled the externship requirement for graduation from the Cordon Bleu program at the Cooking and Hospitality Institute of Chicago. Living in Tokyo for three months and working with Chef Seiji Yamamoto at the Restaurant RyuGin was a profound culinary and cultural experience for her. &#8220I had studied the language for over a year before I went, but when I arrived in Tokyo, I realized I knew only a fraction of the Japanese I would need to know; there was a lot of adjusting to the culture as well as the kitchen. The endless newness was nearly overwhelming and frustrating at first, but everyone at work was so kind and helpful that I soon felt at home,” Hildreth said. &#8220Working with Chef Yamamoto was incredible, his attitude in the kitchen is unlike anyone else I've known. He uses only the finest ingredients from all over the world, making RyuGin one of the highest rated restaurants in all of Tokyo. Chef's philosophy was to share everything he knew with me, then he'd question me about my culinary skills, so we really learned from each other. Anything I needed to know he was eager to teach me so I could be on par with the rest of his staff,” she said. &#8220I'm so grateful for this experience; I've been so fortunate to work with Japan's finest. By the end of my stay I fit in more than I could ever have imagined,” Hildreth said. &#8220It's been an incredible journey - breaking down cultural barriers to reveal the community found in kitchens throughout the world.” Hildreth is a 2002 graduate of DeKalb High School.