1. April 1, 2014
Atomu Tanaka
Atotanaka11@gmail.com
To whom it may concern,
I was born and raised in Canmore, Alberta as a second generation Japanese. In the end of April, 2011, I
graduated from Southern Alberta Institute of Technology Polytechnic (SAIT), Professional Cooking program. I
have been in a kitchen since I was 13 years old. The first couple of years, my father introduced me to the dish area
at his restaurant. While washing dishes, I always watched my father make sushi and serve it to his guests. Our
restaurant is a kaiten sushi restaurant, and so the chefs would make sushi right in front of the guests. And when I
see the guests smiling and enjoying the meal. That was when I decided to work in this industry.
For the last four summers, I have been working at "Silvertip Golf Resort" as a commis and worked my way
up to Demi chef de partie. I worked in Rustica (Fine dining), Stoney's Bar and Grill (Casual dining) as well as
various Functions (Weddings, Fundraisers) . There were so much to learn from the Executive Chef Stefan Mahon.
He has worked at Le Crocodile in Vancouver, and have also worked for Holland America Cruise Line as Chef de
Cuisine onboard one of the ships. He was a great teacher and mentor to me and has helped me improve my skills.
He has also given me many opportunities to cook in-front of guests, on-the-line, in banquets.
After graduating from highschool, I applied to SAIT Polytechnic for the Professional Cooking Program.
There I spent two years cooking with teachers that represent countries from all over the world. The main style of
cooking taught at SAIT is French but we also had Japanese, Chinese, Mediterranean, Indian and many more.
During my time at SAIT, I have volunteered as an assistant cook for the participants of the CCC (Chef de Cuisine
Certification) examination. The chef and I discussed about the preparation of the menu and the execution of his
dishes. In the end he successfully passed the examination. He greatly appreciated my support. I had a lot of fun
cooking with him and also learned a couple new flavour combinations.
After Graduating Culinary School. I applied for St Charles Golf and Country Club In Winnipeg Manitoba.
Training under Executive Chef Takashi Murakami has been a great honour. These two years, had been the most
effective in sharpening my skills and knowledge of food and the culinary industry. I had started as a lounge cook
and then to dining room chef. He has let me take care of all operations in the dining room including menu
development and execution of all the operations. I have done chef tables, weddings, action stations etc. I am also a
member of the CCFCC Winnipeg branch.

2. I am currently looking for a job and considering going to Japan. There I would love to learn Yoshoku
(Japanese food that has be slightly westernised) and bring my knowledge back too Canada and start my own
restaurant. But I am also considering other restaurants in America. I am available whenever and where ever.
I am still young, I have no spouse nor family to support, I can work anytime, any day and I am physically
capable and have absolute passion for cooking. I would like to work with chefs who make great food and also
enhance skill for my future career.
Thank you very much for your time and consideration. I hope to have the opportunity to meet or talk with
you in the very near future.
Sincerely yours,
Atomu Tanaka