Kazuyasu Tayama is a master craftsman when it comes to making cast iron kettles, often important and cherished utensils in Japan, a land of tea and cold winters. When he started work as an apprentice at the age of 16 in a small workshop, it took decades before he was allowed to pour the molten iron to make a kettle. Metalwork requires practice but Tayama was expected to learn by watching and gradually assimilate the techniques needed.
If you’re wondering what on earth Japanese kettles are doing on a cycling blog, well watching TV a year ago revealed Tayama’s story and it supplied a remarkable example of lengthy apprenticeship. In cycling things weren’t as pronounced but there used to be an informal apprenticeship where riders would turn professional in their early 20s and take years to learn the trade, typically reaching their peak in their late 20s or even early thirties. Only as you read this you can probably hear the sound of an iron kettle smashing through a glass ceiling as today a crop of riders can turn pro out of the junior ranks, win World Tour races as a teenager and several still eligible for the U23 ranks stand on grand tour podiums.
