Kaori Rector Born in Tokyo, 1971 She has been interested in making breads & sweets since she was a child. She remembers the memories that she used to make sweets with her mother, like close sisters. From her lovely grandmother, she learned "the taste of mother's cooking". She had learned cooking which both her mother and grandmother were good at, with her own eyes since she was a child. "I don't like the way of cooking like measuring as exactly as the recipe says." For her, who is such an adventurer to say that enough, she would have been improved her talent by a way of cooking used her five senses, like "watch by own eyes" and "listen to by own ears", instead of relying on recipes.

When working as an executive secretary for an oil company, she had a lot of occasion to dine out with her bosses for entertaining company's guests. She fully enjoyed the wide range of taste from exclusive restaurants and popular & gourmet restaurants to street stands. "Since my twenties, I have been a demanding critic of restaurants. I am so disappointed if I cannot learn something from dining out!" she says. Furthermore, she traveled abroad once a year, and she had never neglected to look for tasty foods wherever she went.

Since she was around 17 years old, she had an interest in Paris. When she was 25 years old, she left the company where she worked for a long time, and decided to leave for France for a half year. In Paris, she went to a language school and a studio for hat making. When she had free time, she searched for good restaurants, and entertained her friends with her skillful cooking, using fresh ingredients from local farmers' markets. In Paris, where gather various cultures, she could learn a lot of foreign foods, and so she further increased her interest in gourmet cooking. Next year, she left for France again a half more year to help her friend working in the Art-field. She realized that, "Paris is the place where is the most comfortable for me". At the time of returning home after a half year, she had made up her mind secretly to settle in Paris permanently near future.

Right after she came back to Japan, she met her husband, and took a new job at a publishing company. It was quite different from such jobs as a secretary or office work that she ever experienced. Although she was inexperienced in this field, she was appreciated her "drive" by the president, and acquired a position in charge of gourmet. She searched for various good restaurants in Tokyo, and accomplished the work as a PR Coordinator from the beginning to the end, including planning, sales, photographing, and editing. She says, "I could found the most suitable job for me there."

Later on, however, she decided to marry and left the company. Then, she left for southern California due to her husband's job. Currently, she lives in northern California, and she is helping at JINA as Gourmet Coordinator of the editorial department, utilizing her previous work experience. In addition, she voluntarily works such as Japanese Cooking Class at the International Center of Stanford University.