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

From running Michelin-star restaurants to crafting Japanese-inspired ice cream, Chef Takeshi Nishikawa is 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✅ The 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 InstagramTakeshi InstagramSubscribe 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 MEDIAJoin 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