A look insode Club Iwakuni's second-in-command Mori Nobu

Photo By James Smith | Mori Nobu, back, Club Iwakuni sous chef, assists a chef prepare food for a reception at Club Iwakuni at Marine Corps Air Station Iwakuni, Japan, July 12, 2013. With most of his time being spent on preparing events and scheduling work times for employees, Nobu gets to assist in cooking for large events.  

IWAKUNI, YAMAGUCHI, JAPAN

07.12.2013

Story by Lance Cpl. James Smith 

Marine Corps Air Station Iwakuni

MARINE CORPS AIR STATION IWAKUNI, Japan - The previous episode of this series took a look into the watchful eyes of Seiji Shoya, Club Iwakuni supervisor, and his role of ensuring good looking and great tasting food made its way to hungry customers. Now, it's time to move another notch up the club's chain of command.

Our next chef in this series of culinary excellence is Mori Nobu, Club Iwakuni sous chef. Nobu, who has worked at Club Iwakuni for 13 years, is the second-in-command for the entire kitchen.

"Nobu's job is to support whatever I'm doing," said Troy Guyer, Club Iwakuni executive chef. "I'll come up with the menus; he's the one who puts them together. He's running the kitchen as far as the cooking goes and is responsible for the supervisors as well."

Guyer mentioned in addition to putting together menus and supervising other chefs, Nobu is in charge of scheduling work times for all the chefs in the kitchen.

Guyer said one skill Nobu has is great public relations within the kitchen.

"If there is one person arguing with another, he will diffuse it," said Guyer. "Almost three years now, there have been no major fights in the kitchen. It used to happen a lot before Nobu got here."

Although a majority of his time is spent putting menus together and planning times, Nobu gets the opportunity to cook when extra help is needed, such as preparing sample dishes for taste testing for the Marine Corps Birthday Ball menu and providing assistance for the most recent event: a reception in the Club Iwakuni ballroom for Col. James C. Stewart, former station commanding officer, July 12, 2013.

While going through the routine of preparing for any type of event, there is one thing Nobu always strives for.

"All I want to do is make the customer happy," said Nobu. "I try to envision their expression when preparing for events."

Even though retirement is nowhere near for him, Nobu still has a plan for when that time finally comes.

"Once I retire, I want go sightseeing," said Nobu. "I just want to be able to see the world and relax."

With all the tasks Nobu is able to handle and accomplish, his fellow workers have confidence in his abilities.

"If I drop dead tomorrow, he would still be running this place, so I'm not worried," said Guyer. "Club Iwakuni is in very capable hands with Chef Nobu."

• Date Taken: 07.12.2013
• Date Posted: 07.24.2013 21:11
• Story ID: 110756
• Location: IWAKUNI, YAMAGUCHI, JP