Robert Gillels, Food Writer, Bio
I have lived and worked in Shizuoka City, Shizuoka Prefecture in Japan just under Mount Fuji. I’m a French and English instructor, translator, interpreter and a freelance journalist, although the latter is increasingly becoming my main occupation. A lot work is done according to a flexible schedule, even when teaching. The only things I’m sure of is when I wake up and when I go to bed. I might be teaching in the morning, afternoon or evening. Might have an interpreting assignment in between or might be called for interpreting. That still leaves me time for reporting, especially on gastronomy and tourism in general.
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating include Cheesemakers, ACS CCPs™,Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
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