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Teacher Sharing｜Tang Chunpu

▍Teacher Introduction

Toukaya Teacher Course Cohort 3, I have a background in catering and tourism. I like to describe the beauty of the dish preparation process to guests at the restaurant, letting the guests know how complicated the dishes and desserts are. I also want to let the guests know the beauty of wagashi. So in my hometown of Kaohsiung I opened "Art Sweet Wagashi Studio", to share the culture of wagashi with people in my hometown.

 

▍What kind of opportunity did you get to know Toukaya?

From the first time I saw the teacher's fan page, I wanted to learn about beautiful desserts.

 

▍What made you want to sign up for the course?

It wasn’t until later that I thought it would be a good idea to open a wagashi shop in Kaohsiung to share the beauty of wagashi, so I decided to become a teacher.

 

▍Can you please share with us your journey from student to teacher?

Although I have a bachelor's degree in catering and baking, I still encounter obstacles in the process of learning wagashi. No matter how much I practice at home, it felt wrong and was also very frustrating. Even some types are still very difficult after I became a lecturer. I was afraid of encountering them, so I just left them alone...until one day I had a sudden impulse to challenge the previous hurdles. Unexpectedly, after taking a break and rethinking it, I suddenly succeeded! It seems that those difficulties were not that difficult anymore! I also had a lot more teaching experience to share with students! My parents are both teachers. They taught in junior high schools before retiring. I originally thought that if I entered the catering industry, I would be further and further away from the circle of teachers. Unexpectedly, I have come full circle. Although I am not back in school, standing on the podium as a wagashi teacher, having my parents and teacher Emily share their teaching experiences, I can more efficiently share the beauty of wagashi with all students and friends around me. I am really happy now!

 

▍Impressions after becoming a Toukaya Teacher

Wagashi is really a beautiful part of Japanese culture. Although I encountered many setbacks during the training process, after graduation, interactions with students during wagashi class and feedback from the students after class was a great sense of accomplishment and very heart-warming. I am really blessed to be a wagashi instructor.

 

▍Is there anything you can share with everyone who has not taken the course?

Wagashi is oil-free and less-sugary. It tastes beyond imagination. The taste is simple and earthy. The making process is very healing. You don’t even need to use detergent to clean the cooking utensils after making them. It is a good snack to heal the soul ❤️