Last week, I had the pleasure of welcoming Sam and Maddy from Chef Rubber’s marketing team to Suzuya Patisserie. Their visit was not just an interview—it was a full-circle moment that brought back many fond memories.

From Student to Business Owner

My journey with Chef Rubber goes back to my days as a student at the College of Southern Nevada (CSN), where I was lucky enough to learn from Chef Paul, the owner of Chef Rubber. He wasn’t just a teacher; he was a mentor who introduced me to the world of chocolate artistry. At that time, he was both an educator and a passionate business owner, running Chef Rubber while teaching at CSN’s pastry department.

Fast forward to today, Chef Rubber has become an essential part of Suzuya. We order many of our key ingredients and supplies from them, including macaron colors and packaging goods. Having Sam and Maddy visit was a great opportunity to share how much their products contribute to our daily operations.

A Proud Moment

Chef Paul, now fully dedicated to his farm and Chef Rubber, expressed how proud he was of my journey—from a pastry student in Japan to a business owner in Las Vegas. He was particularly interested in hearing about how I made the transition from studying abroad to building Suzuya Patisserie.

The interview with Sam and Maddie was a reminder of how small the culinary world can be, yet how impactful mentorship and support can be along the way. Seeing Chef Paul’s excitement about my growth was truly heartwarming.

Looking Forward

It was an honor to reconnect with Chef Rubber’s team and reflect on how far we’ve come. I look forward to sharing more about this interview once the feature is published—stay tuned for the link!