#9 | LUMI HACHIYA: co-founder of RAYSONNANCE patisserie
Welcome to POING FORT, the podcast that will give you the weapons of self-confidence. In this first season, 10 guests remove the mask to speak to us frankly about the failures and doubts they had to overcome to achieve their ambitions.
Don't listen to this episode on an empty stomach! Today, I am delighted to introduce you to the sparkling co-founder of Rayonnance patisserie, I have named Lumi Hachiya.
After a childhood between the United States and Japan, Lumi began studying as an interpreter in Paris but her passion caught up with her thanks to a student job at Hélène Darroze, double-starred French chef.
She completed a Master's degree at ESSEC and became manager of the Michelin-starred restaurant Pages, where she met Yuki, her future partner, then of 116, the adjoining restaurant. From their friendship was born the Rayonnance patisserie, a few years and a covid later.
So many questions that my guest will try to answer!
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MARGAUX: What did you want to do when you were little?
LUMI: W hen you're little, you want to become an astronaut, a pirate, a plane pilot, whatever. My dreams were always around “food”. My first dream job was an ice cream seller. I didn't deviate too much from my trajectory today. My second dream, quite niche in the end, is that I wanted to have a grape concept store.
MARGAUX: Where did you grow up?
LUMI: I was born in Japan, I grew up there until I was 5 years old. Then, we settled in the United States, in the suburbs of Washington DC until I was 10 years old. Then we returned to Japan with my parents, I barely spoke Japanese so I made a lot of effort to catch up.
MARGAUX: What pushed you and Yuki to work together? What is the secret of a good association for you?
LUMI: I asked Yuki to make a dessert for my birthday and our association began there. She made me a "Parfait", "kisaten" in Japanese, it's an ice cream sundae with cream, jellies, fresh fruit and each bite has a different texture, a different flavor. There I said to myself: I think we can do something.
For us, the secret is to be complementary, we have truly opposite personalities. But we have the same work ethic, we have the same ideas, not necessarily in the same way, but we think the same.
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MARGAUX: Can you tell us about your experience at Pages, a 1-star restaurant in the Michelin guide?
LUMI: I was first responsible for the dining room team then the kitchen team. That's where I met Yuki. Then, we opened 116, the adjoining restaurant. I saw all the phases of the opening: the purchase of business then the purchase of furniture, the work, the design of the menu, the design of the menu, the calculation of prices, the search for suppliers, etc. It helped me a lot to set up my project.
It was a bit complicated because I wasn't a very good manager but I learned a lot about myself and how to communicate with your team. I said to myself, “I’m taking back all the mistakes I made in the past and I’m going to try to rectify them.”
To be a good manager, you have to be careful how you give feedback, you have to celebrate and also encourage your team. It is important to boost self-confidence. When there are things that aren't right, it's also important to say it and reframe it.
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