May 7, 2012
Gourmie is a culinary project by Fumiko Suzuki. She focuses on French, Italian and Japanese cuisine, yet always tries out new things. If you know the menu card of Gourmie , you can see there are no limits to the flavours she uses – from savory quiches to sweet tarts; vegetarian and meat curries, to drinks; small macaroons to wedding cakes. Fumi studied Humanities at the University of Paris III: Sorbonne Nouvelle. Later, she finished her studies at Volkshochschule in Berlin, and completed a diploma in Food Aesthetics. She always took pleasure in cooking for friends and family, which is why she decided to become a chef and start Gourmie. Fumi has been a member of betahaus for one year.
What does Gourmie offer its clients? Is there a particular target group?
I like personal service, so I cook just for one person. Nowadays, I also cook a lot for a bigger group. I like to prepare different kinds of cuisine, such as Japanese, French, and Italian. I can cook at a client’s home, or wherever people are holding events they want catered – I’m a very flexible person. Clients can contact me on my website if they have any questions or need any advice on cooking or food, or if they want me to cook for them or their event.
I don’t have a special target group in particular; I like to cook for anyone open-minded about food. I am running my company alone, so I can cook for as many people at a time as I want. I always think of how I want my food to look first, and then I consider the number of people I have to cook for, and how long it will take to prepare the food.
I am originally from Tokyo, but I moved to Europe 12 years ago, and I really like to live here. I’ve lived in France and Switzerland before, and I moved to Berlin to learn German after I discovered the international cuisine here that was present alongside the typical “grandmother-style” German cooking. A lot of my friends come from different countries and surprise me again and again with their national dishes and flavors. I feel really free here, and especially if you’re starting something new, Berlin is the city that gives you the possibility to do so, which is why I am still here and I am happy.
On the 15th of May, you are going to organize a workshop on making sushi here at betahaus. Could you tell us more about this workshop? What made you decide to start working at betahaus?
I grew up in Japan. Fresh fish, directly from the port, was part of the daily menu for me. This is perhaps the reason why I like to make sushi outside of Japan. I already have taught some sushi-making courses at the Volkshochschule in Berlin. This will be the first time I teach one at betahaus, so I would just like people to have fun, discover something new, and gain new skills. You don’t need to bring anything if you want to participate – you just need to be open-minded, and we will have fun together.
I have done some catering for cafes and for other private events, but this was too much for me to take on alone. I discovered betahaus, and I feel it’s best for me because I am always surrounded by people. I love the atmosphere here, though sometimes it can be really stressful during rush hour – people keep trying to tell me something, but I cannot listen to them because I’m too busy cooking. But every positiv feedback is really welcome, so just come over to my cook pult and tell me! Some members made my day really lovely with it. Negativ feedback, too. But not that hard. I'm a bit sensitiv.
I lived with a French family for a while during my stay in France. My host mother always cooked such delicious food, which is what first inspired me, and also my international friends. I’ve also been inspired by many food websites, cookbooks, and restaurants.
What are your future plans for Gourmie?
Right now I am updating my website, I always like it when people contact me and ask me for help or advice on how to prepare food. I like to help them, even if I don’t know them personally. I’ve also been thinking of writing a cookbook in the future, but for now, I’m focusing mostly on my website.
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