In the bustling culinary scene of Japan, where tradition meets innovation, one Irish chef has not only established himself as a purveyor of Irish culture but has also etched his name in the prestigious pages of the Guinness World Records.
Meet Alan Fisher, the owner and chef of Kyojin Stewhouse, a restaurant in Matsue, Japan, who recently achieved two cooking-related Guinness World Records titles.
Marathon of culinary endurance:
Alan’s journey to breaking records began with the claim to the longest cooking marathon (individual), a feat that required him to spend an astounding 119 hours and 57 minutes in the kitchen.
This surpassed the previous record held by the talented Nigerian chef, Hilda Baci, by over 24 hours. But Alan didn’t stop there; he proceeded to secure the title for the longest baking marathon (individual) with a remarkable time of 47 hours and 21 minutes, surpassing the previous record held by Wendy Sandner from the USA.
From Dublin to Tokyo: A journey rooted in culture:
To truly understand Alan’s culinary prowess, one must delve into his unique journey. In 2008, fresh out of Dublin City University, Alan sought a challenge that would take him beyond the familiar Irish shores.
Through an overseas graduate program, he found himself in Tokyo, working for a company. Fast forward six years, and Alan had not only established himself in the Japanese culinary scene but also found his life partner, who would soon become his business companion.
However, the monotony of corporate life began to wear on him after his wedding. Feeling a sense of entrapment, Alan yearned for a new challenge. In 2014, he took a leap of faith and ventured into entrepreneurship, choosing Irish food and culture as the cornerstone of his restaurant, Kyojin Stewhouse.
Culinary culture exchange:
Alan’s restaurant isn’t just a place to savor Irish delicacies; it’s a cultural exchange where patrons feel the warmth of an Irish household. Stews, soups, homemade bread, and potatoes take center stage, creating an ambiance that mirrors not only Ireland but also Alan’s own home.
Records Broken, challenges faced:
Amid the triumphs, Alan faced his fair share of challenges, notably during the COVID-19 pandemic. The sudden dining advisory in the wake of the Omicron spread dealt a severe blow to his business. Forced to take a pandemic support loan, Alan found himself in dire straits, both financially and emotionally.
In the face of adversity, Alan drew inspiration from chefs like Hilda Baci, who sought to put Nigerian cuisine on the map. Motivated by their resilience, Alan decided to channel his frustration into a positive endeavor: breaking world records.
The Journey to Guinness glory:
Preparing for the record attempts proved to be as challenging as the feats themselves. From meticulous food distribution plans to filming evidence for verification, every detail demanded precision. Alan expressed gratitude to the local TV provider, TSK, for their support during the filming process.
As the clock ticked during the marathon attempts, Alan encountered physical and mental obstacles. His back protested during the longest baking marathon, a consequence of hand-mixing dough. Yet, fueled by determination, Alan persevered through fatigue and hallucinations, peeling hundreds of kilograms of potatoes.
Community Support, the driving force:
Through the toughest moments, it was the unwavering support of the Matsue community that fueled Alan’s determination. Representing not only himself and his family but also Irish food, Alan felt a sense of adoption into a community over 9,000 km from his home. The communal spirit became his driving force, making giving up an impossibility.
After nine days of relentless effort, Alan’s perseverance paid off. With 357 kg of soda bread and 590 kg of various dishes, he secured his place in history and received two world record certificates.
A fitting tale of perseverance:
For Alan Fisher, breaking records wasn’t just about culinary achievements; it was a fitting way to share his story and create awareness about the Irish connection in Matsue. As he proudly holds both Guinness World Records titles simultaneously.
Alan reflects on the sleepless nights, early mornings, anxieties, and financial stress that kept his business alive. In the heart of Japan, Alan’s culinary triumph stands as a testament to the indomitable spirit of perseverance and passion for cultural exchange through food.
