Kawakami, who had a strong interest in cooking since childhood, studied cooking in Keisuke Ikeda's cooking classroom for four years from junior high school to senior high school. After graduating from Osaka Abernot Nursing University, I worked as a clerk for 12 years. During this period, she devoted herself to the training of professional chefs in Osaka, Lyon, France and Tsukiji Group School. Later, she became the first female lecturer in Lyon, France, and took part in training in the French three-star restaurant George Brown. Since 1996, he has been the head of DELICE DE CUILLERES Sichuan Shang Dynasty cooking classroom. In addition, he also served as an external lecturer in the conditional teacher school, and gave speeches all over Japan, and was very active in magazines and newspapers. In addition, she spared no effort to develop food and create recipes. His main works are Practical Handbook of Seasoning Encyclopedia (Youth Publishing House) and so on.