Considering becoming a Sushi Chef.

LadyFlexible

I like making Sushi. I like Sushi and I'm fascinated on how to do it professionally as a trade.

kickivale

My husband owns a sushi resto

Lots of practice, baby!

LadyFlexible

My husband owns a sushi resto

Lots of practice, baby!

How do you get into being trained?

Sunbrooke

My ex husband was a sushi chef. He didn't make that much money and his training wasn't all that fancy. I know there are places where they are professionally trained for years and stuff, but most of them aren't. He was just going to college and a friend of his wanted him to come work where he did. Probably the best way to get trained is to first get hired in the kitchen, and then ask to learn. Where he worked, they kinda reserved the sushi chef job for the guys who didn't know English well enough to work with customers. He went on to becoming a tephon chef ( the guys how cook food at the table and do tricks). This took him a lot longer to get really good at, but he still didn't make much money.

LadyFlexible

My ex husband was a sushi chef. He didn't make that much money and his training wasn't all that fancy. I know there are places where they are professionally trained for years and stuff, but most of them aren't. He was just going to college and a friend of his wanted him to come work where he did. Probably the best way to get trained is to first get hired in the kitchen, and then ask to learn. Where he worked, they kinda reserved the sushi chef job for the guys who didn't know English well enough to work with customers. He went on to becoming a tephon chef ( the guys how cook food at the table and do tricks). This took him a lot longer to get really good at, but he still didn't make much money.

That's a stinker. I'll look into it. My 12th grade English teacher suggested volunteering first at a place.

kickivale

My husband's chef went to culinary school then trained at a number of restos in NYC, started as a line cook and just obsessed over moving up.
He continued on to train under his master in Tokyo, then Hawaii.
In NYC and LA the bar is set crazy high, especially for non-Japanese chefs. (who are typically seen as less desirable)
Most other parts of the country it's far less competitive, you could begin with some courses at a culinary school and go from there. The knife skills have to be learned more than anything else.

There's always time to follow a dream
Do a little research on classes, talk to the manager or owner of a place you enjoy, and see what happens! Best of luck!!

LadyFlexible

My husband's chef went to culinary school then trained at a number of restos in NYC, started as a line cook and just obsessed over moving up.
He continued on to train under his master in Tokyo, then Hawaii.
In NYC and LA the bar is set crazy high, especially for non-Japanese chefs. (who are typically seen as less desirable)
Most other parts of the country it's far less competitive, you could begin with some courses at a culinary school and go from there. The knife skills have to be learned more than anything else.

There's always time to follow a dream
Do a little research on classes, talk to the manager or owner of a place you enjoy, and see what happens! Best of luck!!

Is it possible to do culinary school and college at the same time?

dbmata

I like making Sushi. I like Sushi and I'm fascinated on how to do it professionally as a trade.

Cool, it's hard, takes dedication. There are many sushi makers, few worthy of the title chef however. You'll want to move to japan, become an apprentice and learn.

Check out the documentary Jiro dreams of sushi to see about how someone does it right.

ETA - culinary school is college.

kickivale

Culinary school is pretty intensive.....but you're 18, its a great time to commit to it!
My husband's chef is actually a direct student of Jiro, who the documentary was made about. With passion and humility, you can learn anything! That's the great thing about that world, you just have to watch and learn and practice and you will be acknowledged for that (unlike some other careers)
You can also made a good living...here is an article in the New York Times about our chef

http://www.nytimes.com/2013/10/30/dining/sushis-new-vanguard.html?_r=0

He's definitely living his dream and paying the bills, no problem.
Go after it!!

LadyFlexible

Culinary school is pretty intensive.....but you're 18, its a great time to commit to it!
My husband's chef is actually a direct student of Jiro, who the documentary was made about. With passion and humility, you can learn anything! That's the great thing about that world, you just have to watch and learn and practice and you will be acknowledged for that (unlike some other careers)
You can also made a good living...here is an article in the New York Times about our chef

http://www.nytimes.com/2013/10/30/dining/sushis-new-vanguard.html?_r=0

He's definitely living his dream and paying the bills, no problem.
Go after it!!

Thanks for the article, I'm going to have to look at classes at the college I'm interested in. Mechanical Engineer who can make Sushi. What an interesting combo!

links_slayer

watch "jiro dreams of sushi" and just do everything that guy does.