Hello, my name is Keiko “ Cakemaker” Azegami
and I make cakes for happiness. My 22nd of Birthday, without any plan I moved to London to start a new life. However, I was not able to have a conversation in English, even though I studied English
At junior school and high school for 6 years in Japan.( yes,it sounds super strange!)
So I was instantly very frustrated to not have a tool for communicati
on. If you get on the bus, you hear people speaking in many different languages. How can I communicate with them? It made me think of finding a tool to communicate and realised that
“ Food “ is the one we all need in everyday life. We may all come from different nations and backgrounds. But If you eat something delicious, we all feel good and our senses are stimulated and makes you smile. Yes, good food is just like a language, brings us together, shares moments and comforts. And I love eating! So I decided to work and learn English at the same time in the Kitchen. In the 90's was the time London’s food culture evolved. It was a very exciting time in the restaurant industry
- Modern British cuisine was developed. My very early career was a Italian place called Neal street restaurant in Covent Garden,
Owned by famous mushroom master late Antonio Carluccio. While I was working at Neal street restaurant, The living legend chef Gennaro Contaldo was there as he was preparing the Italian specialty for both restaurant and Carluccio’s
- A beautiful Italian deli next door. It was such a joy to be with him in the kitchen as his personality is so open,
full of happy passionate energy and I learnt the attitude towards food from him. I worked in the antipasto and pastry section, and I found pastry suits me better and was willing to learn more. So I moved to work for Harrods in a huge pastry kitchen and learnt all kinds of pastry. After spent some time at Harrods, I worked for colourful pastry shop called
Konditor & Cooks where I learnt to not hesitate to bring out my own creativity into cakes. After a while, I realised how much I missed the restaurant kitchen and worked for fashion brand Nicole Farhi ‘s popular modern british restaurant at Nicole’s at New bond street. The average number of covers was 120 per day and served breakfast, lunch, afternoon tea and dinner. Everything made in the house from breakfast items such as pain au chocolate to
6 different desserts on the menu, 3 different cakes for afternoon tea which change daily and petits fours and focaccia for the bar menu. I enjoyed creating the menu to find the balance between starter and main courses. A couple of years later I worked for a very respected female chef
Sally Clarke’s restaurant called Clarke's in Kensington church street. Clarke’s style - The one daily set menu, Using only seasonal high quality ingredients
Which locally grown as possible, most of them are Bio dynamically
or organically grown
and delivered directly from farmers to the kitchen. Prepare the ingredients carefully with respect, cook freshly when guests are ready to have a course. During the time I was working at Clarke's, I re- learnt how the food should be. After a year, I had a job offer from the brand new sister place
of Nicole Farhi called 202 at Westbourne Grove in Notting hill gate. Served breakfast, brunch, tea cakes and dessert. The place became very popular, we had 500 covers every weekend. I also worked at Leila's shop at Calvert avenue in Bethnal green. It’s a beautiful magical meeting place loved by the local community. I learnt sustainability, simplicity and creativity through the art of food. Also it was fun to do some exciting catering, such as for film set of “The History Boys”
In Autumn 2005, I relocated to Copenhagen and worked
for Love kitchen run by Kate Kamil from Kates joint. I developed production of the sweet items and produced them
for 3 takeaway shops, and catering alongside. In Autumn 2007, I became a mother and started interested in natural therapy. As a result, I studied homoeopathy for 4 years and became a certified homoeopath in 2017. Meanwhile I worked at several places as a pastry chef
Andersen bakery, Riccos Kaffebar. At present, my working life is divided between homoeopath and cake maker. It might sound strange to you, but for me it is perfectly in balance, like a yin and yang. As I am very curious about human beings - we are all unique creatures. Cake making allows me to use my senses and creativity - I love my cakes bringing people together and making them smile. And homoeopathy consultation gives me the chance to witness the human beings potential. It is such a pleasure to support my individual client’s health and their self healing journey. Both my professions bring me joy and that's how I would like to relate to people and society. My Clients - includes pop up collaborator
Marimekko
Eurowoman magazine
Studio X
Rosforth Rosforth
Den vandrette
Ranee’s
Kates joint
Les Amis
Steps dansestudio
Equinox chamber music festival
Kiosken på odden
Saito CPH
And many beautiful privat clients for their weddings, birthdays, confirmations etc.. I am so looking forward to make cakes for your happiness! Keiko
