{"id":2047,"date":"2021-09-26T08:00:00","date_gmt":"2021-09-25T23:00:00","guid":{"rendered":"https:\/\/www.arkfarm.co.jp\/cms\/blog\/2047\/"},"modified":"2021-09-26T08:00:00","modified_gmt":"2021-09-25T23:00:00","slug":"%e3%80%8e%e4%b8%96%e7%95%8c%e4%b8%80%e3%81%ae%e6%9c%9d%e9%a3%9f%e4%bc%9a%e3%80%8f%e3%81%ae%e8%a3%8f%e5%81%b4%e3%81%ab%e8%bf%ab%e3%82%8b%ef%bc%81","status":"publish","type":"post","link":"https:\/\/www.arkfarm.co.jp\/en\/blog\/2047\/","title":{"rendered":"Get behind the scenes of "The World's Best Breakfast Party"!"},"content":{"rendered":"

Hello. This is iwatani from the marketing department.<\/p>\n

This time, I went behind the scenes (preparation) of the "Breakfast Party" held on September 25th.<\/p>\n

Take a look at the whole story!<\/p>\n

\u00a0<\/div>\n

\n~ 5:50 ~
\nDrizzle at Tategamori Ark Ranch.<\/p>\n

I heard that the staff in charge would start work at 6:00, so I arrived with a little time to spare.
\nI went to the restaurant "Til's" where the staff in charge went to work, and when I entered from the back door, the cleaning had already been done.
\nThe morning of the staff in charge is early.<\/p>\n

\"\"<\/p>\n

\n"I am conscious of cleaning so that I can welcome you comfortably."<\/p>\n

Restaurant staff Chiba says.
\nHe adds that welcoming customers in a clean state is a pleasant experience not only for the customers but also for the staff.<\/p>\n

After that, I went around the inside and outside of the restaurant and cleaned it up.<\/p>\n

~ 6:00 ~
\nLooking into the kitchen of Tills, Chef Ito was preparing one of the menu items, Fresh Salad of Vegetables Picked in the Morning.
\nBoil the mini carrots while washing the fresh lettuce.
\nOccasionally check the boiled condition of the mini carrots with acupressure.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\n"Not too hard, not too soft."<\/p>\n

\"\"<\/p>\n

Chef Ito slices okra and zucchini after boiling.<\/p>\n

~ 6:30 ~
\nI was called in to set up the venue.
\nA total of six people, including myself, set up a tent with the Ark farm logo on the lawn in front of Tills, and carried a long table and chairs.
\nCareful positioning.<\/p>\n

\"\"<\/p>\n

\"\"
\nAt this time of day, the sun begins to shine through the clouds.<\/p>\n

\nAfter setting up the venue, I accompanied the restaurant staff Chiba to herb picking.
\nHead to the kitchen garden "Potager" in the English garden.<\/p>\n

\"\"<\/p>\n

Lemon verbena and mint are picked.<\/p>\n

\"\"<\/p>\n

It seems that the picked herbs are not for cooking, but to <fragrant> the wet towels.<\/p>\n

\nAs soon as I returned to the kitchen, I warmed up the herbs and towels on the gas stove.<\/p>\n

\"\"<\/p>\n

"To have you taste extraordinary feeling."<\/p>\n

\nA bakery kitchen instead.
\nI made a dessert cake here.<\/p>\n

\"\"<\/p>\n

Chef Ito and two female patissiers searching for ways to cut melons.
\nAs for the decoration, the arm of the patissiere shines.<\/p>\n

\"\"<\/p>\n

~ 7:00 ~
\nWhen I moved to the parking lot, customers who had already made reservations had arrived.
\nGuided by the staff, everyone boarded a familiar ranch bus with a retro form.<\/p>\n

\"\"<\/p>\n

Customers are asked to experience 1) a tour of the ham factory, 2) picking up freshly laid eggs, and 3) a "breakfast meeting", but the schedule is not the same every time and changes depending on the season.<\/p>\n

Only one hour left to prepare.<\/p>\n

\nAs I approached the restaurant again, I heard a chain saw outside.
\nWhen I got closer, I saw that a male staff member of the agriculture and livestock department was selecting the trees to be planted around the restaurant.<\/p>\n

\"\"<\/p>\n

In order not to disturb the harmony of the scenery, management is impeccable.<\/p>\n

~ 7:30 ~
\nI sampled the welcome drink provided by Mr. Kikuchi, the manager of "Till's".<\/p>\n

\"\"<\/p>\n

Seasoned with agave syrup, lemon verbena, and a little lemon juice.
\nIt made me feel light and refreshed, suitable for the morning.<\/p>\n

\nAfter that, Assistant Director Hashinuma called out to him and accompanied him to the ham workshop to pick up the charcoal-grilled raw sausage.
\nSausages freshly made in the morning, not prepared.<\/p>\n

\"\"<\/p>\n

After boiling raw sausages in a large pot, they will be grilled and served on the grill set up at the venue.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\nIn the Tills kitchen, Chef Miura was preparing pork shanks for soup.<\/p>\n

\"\"<\/p>\n

I've heard it over and over again.
\n\u201cIt starts at 8:00, but are the preparations for the other menus going well?\u201d
\nChef Miura says.
\n\u201cCooking should be prepared without rushing, especially course meals should be provided according to the customer.\u201d
\n"You're 90% ready, so you'll be fine."<\/p>\n

A veteran chef's motto. Excuse me.<\/p>\n

~ 8:00 ~
\nMoving to the farm market, the smell of freshly baked bread invited me.
\nBread is also served at the breakfast meeting.<\/p>\n

\"\"<\/p>\n

Chiba is a bakery that bakes two types of easy-to-eat handmade bread in a kiln.<\/p>\n

"We are preparing according to the offer time so that you can eat freshly baked."<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

And the customer arrives at "Tills".<\/p>\n

All staff will be in their designated positions to welcome you.<\/p>\n

\"\"<\/p>\n

Everything is ready.
\nThe \u201cBreakfast Meeting\u201d began with a flood of emotions in their hearts.<\/p>\n

\"\"<\/p>\n

\nlastly.<\/p>\n

I interviewed each place, but everywhere I was preparing with an awareness of "freshly made, freshly made". This is also the concept of "the world's best breakfast party".<\/p>\n

And Kikuchi, the manager of "Tills" said.
\nThe teamwork of the staff in charge is improving with each meeting.
\nThat's why I was able to prepare calmly.<\/p>\n

Course meals using ingredients from the ranch are served based on the meticulous preparation of these staff.<\/p>\n

"Best breakfast in the world" I felt that every time it was held, it would be the best in the world.<\/p>\n

\nIf you have a chance, please do!<\/p>","protected":false},"excerpt":{"rendered":"

Hello. This is Iwatani from the marketing department. This time, we went behind the scenes (preparation) of the "Breakfast Party" held on September 25th. [\u2026]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2047","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n\u300e\u4e16\u754c\u4e00\u306e\u671d\u98df\u4f1a\u300f\u306e\u88cf\u5074\u306b\u8feb\u308b\uff01 | Ark\u9928\u30f6\u68ee<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arkfarm.co.jp\/en\/blog\/2047\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u300e\u4e16\u754c\u4e00\u306e\u671d\u98df\u4f1a\u300f\u306e\u88cf\u5074\u306b\u8feb\u308b\uff01 | Ark\u9928\u30f6\u68ee\" \/>\n<meta property=\"og:description\" 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