料理人 (りょうりにん) is the Japanese term for a chef or cook. This profession involves preparing and cooking food, often in restaurants or other food establishments. 料理人 can specialize in various cuisines, including traditional Japanese dishes like 寿司 (sushi) and 天ぷら (tempura). They are skilled in techniques that enhance flavors and presentation. In Japan, becoming a 料理人 typically requires extensive training, often starting as an apprentice under a master chef. This apprenticeship can last several years, during which the apprentice learns essential skills, kitchen etiquette, and the importance of fresh ingredients. The role of a 料理人 is highly respected in Japanese culture.