Profile
Hiroyo：
北海道旭川出身。
NYのマンハッタン在住。
1999年、ホームメイドクッキングパン中等師範コース修了。その後、同和菓子コース１＆２を修了。
また、北海道旭川市にあるお菓子教室サロンドールにて洋菓子を学ぶ。
2003年ニューヨークに移住後、The Institute of Culinary Education にて Techniques of bread コースを修了。
さらに同校のcooking,bakingなどのクラスも受講。
一時帰国で日本に滞在中、飾り巻き寿司検定１級、２級、３級を取得。
ＮＹ農場およびストリートフェアにて無添加パンの販売経験あり。
プライベートでは、4児の子育て中。
【資格】
・ホームメイド協会のパンコース中等師範
・飾り巻きずし検定 １級＆２級＆３級
Hiroyo Belmonte is a native from Hokkaido, Japan. She had studied baking, pastry, and Wagashi (Japanese sweets) for many years in Japan. When she moved to New York in 2003, she enrolled and completed a course in Techniques of Bread at the Institute of Culinary Education. As a mother of four children and always concerned with “healthiness” of baked goods, she makes non-preservative and uses organic ingredients as much as possible. Some of her popular baked goods include an-pan, a red bean paste bread, honey bread, and melon pan. Hiroyo also holds a Level 1 (highest class before master certificate) instructors certification for decorative sushi from JSIA (Japan Sushi Instructors Association). Her students and clients are not only Japanese, but include people from other countries. With the advantage of understanding different cultures and their tastes, Hiroyo modifies recipe’s that suite them.