Judging at the Murakawa Gakuen Recipe Contest at Expo Osaka – USA Pavilion

Recently, I had the honor of serving as one of the judges at a very special event — the Murakawa Gakuen Student Recipe Contest, held on September 29, 2025, at the USA Pavilion of the Osaka Expo. The contest’s theme featured two ingredients: California prunes and Habikino figs. Watching the students showcase their passion, creativity, and determination on such a prestigious stage was truly inspiring.

Opening Remarks and Student Presentations

The event began with greetings from Mr. Hideo Murakawa, Chairman of Murakawa Gakuen.
His message was clear and heartfelt: “This is not just about technical skills, but about building a cultural bridge between Japan and the United States through food.”

Following his words, student teams representing the Izumi campus, Ecole Umeda, and Yamate Confectionery School presented their ideas in both the fresh cake and baked pastry categories.

Each team explained their concept with confidence—covering target customers, ingredient sourcing, cost balance, points of differentiation, and the challenges they faced during trial and error.

As a judge, I decided to focus not only on the appearance and taste but also on how well the students could communicate their concept, how original yet practical their ideas were, and how they transformed difficulties into growth.

Pavilion Tour and Exchange

While results were being tallied, we were invited to tour the USA Pavilion. The immersive displays of American education programs, advanced technologies, space exploration, and tourism were stunning.

I was also impressed by Murakawa Gakuen’s efforts in international exchange through food education, highlighted in their exhibits.

But the best part was connecting with the students and fellow judges—asking questions about their process, hearing stories of failed attempts and breakthroughs, and listening to their dreams for the future. These conversations gave depth to what we had just seen on stage.

Evaluation and Standout Works

Judging criteria included appearance, originality, relevance to the event theme, and a few other points.

The works that stood out most to me were:

“Bijou” (Fresh Cake Division) – true to its name, like a jewel. The balance of prune and fig created a delicate harmony that felt elegant and refined.
“Honey Prune Buckle” (Baked Pastry Division) – aromatic, flavorful, and practical as a product, while still maintaining originality.

Both entries were awarded the Grand Prize, and my fellow judges praised the students for their creativity and dedication, with comments such as:

“I was moved by the way you pursued harmony between ingredients.”
“Keep challenging yourself—your efforts will surely lead to your future success.”

The students’ acceptance speeches were just as moving:

“I burned so many batches before finally getting it right.”
“I couldn’t have done this without the support of my teachers and classmates.”

These heartfelt words reminded me how valuable the journey of learning is.

What I Learned as a Judge

From my role as a judge, I took away several important lessons:

Food needs words to tell its story – Flavor and appearance matter, but being able to explain why you chose a concept gives it real weight.
Constraints can inspire creativity – The “Californian prune × Osaka fig” theme pushed students to innovate rather than limit them.
Conversations bring depth – Speaking directly with students revealed the heart behind their work.
Education and practice must meet – Giving students a platform like this turns classroom knowledge into visible growth.

Reflections as Suzuya’s Owner

This experience reminded me once again that food is a form of expression, and that stories and empathy give flavor depth.

At Suzuya, every ingredient has its own background and meaning. Our role as chefs and owners is to bring that story to life and share it with our customers.

I also strongly feel the importance of supporting young culinary talent. Events like this allow students to shine, and I hope Suzuya can find ways to support or collaborate with future chefs and students in the coming years.

To all the students, staff, and judges involved — thank you for letting me be part of such an inspiring day. I left not only impressed, but also motivated to keep growing alongside the next generation of pastry chefs.