渡邊美紀

自大阪日航酒店退職後，並在2003年~2004年參加了星野天然酵母Bakery Tournage的大師級麵包課程並以碩士(Diplom)畢業。而在同時也在其他麵包店同學習不斷進修。2004~2014年在Eatpia文化學校內教授星野酵母麵包和用星野酵母做蛋糕，十年內合計共教授了450人。同時個人教室和在天然酵母麵包教室內?任麵包講師。

Since the Hotel Nikko Osaka resigned.And she participated Hoshino natural yeast bread Bakery Tournage masters courses and Masters (Diplom) graduated in 2003 ~ 2004. From 2004 to 2014 professor in the school culture Eatopia Hoshino yeast bread and cakes made with yeast Hoshino.In ten years total 450 people was teached by Ms Watanabe. At the same time personal classroom and bread a lecturer in the "natural yeast bread.