How to Become a Sushi Chef in Two Months Shokunin
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Date: 2020-05-20
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Comments and reviews: 10
Alvaro
In 2 months you can train people to make a good rice, and form well the sushi, but i dont think you have time to teach all the cuts, and qualities of each fish and ingredient they will be working with. Forming perfect sushi its a thing of practice, and i think 10 years its to make someone that already has perfection, and thats not needed, but 2 months doesnt seem enough to me. May be 6 months, 4 dedicated to fish, 1 to the rest of ingredient, and the last ( would be the first) to the rice and cutting skills, etc. If he can really teach all that in just 2 months im impressed in the students and the teacher.
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In 2 months you can train people to make a good rice, and form well the sushi, but i dont think you have time to teach all the cuts, and qualities of each fish and ingredient they will be working with. Forming perfect sushi its a thing of practice, and i think 10 years its to make someone that already has perfection, and thats not needed, but 2 months doesnt seem enough to me. May be 6 months, 4 dedicated to fish, 1 to the rest of ingredient, and the last ( would be the first) to the rice and cutting skills, etc. If he can really teach all that in just 2 months im impressed in the students and the teacher.
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hogshead
I appreciate Andy Matsuda's work. I do have a subconscious disbelief of someone being a master just in two months. However, regardless of the titling, I believe that Andy's work would improve the overall quality of sushi available in the U. S. Only 2 months of training is definitely not going to make someone the next Ono Jiro but it sets up an environment where more people become educated and become dedicated to create better food; this is what the U. S culinary scene should go for.
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I appreciate Andy Matsuda's work. I do have a subconscious disbelief of someone being a master just in two months. However, regardless of the titling, I believe that Andy's work would improve the overall quality of sushi available in the U. S. Only 2 months of training is definitely not going to make someone the next Ono Jiro but it sets up an environment where more people become educated and become dedicated to create better food; this is what the U. S culinary scene should go for.
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Tora
He seems like a very skilled sushi chef, but I have very little faith in him being able to produce high-quality students in such a short time period. He was making fun of the fact that his pupils wanted to speed through all of the lessons from sharpening knives, to making sushi rice, to making nigiri; of course they want to speed through it, it's such a short course. I think the Sushi Chef Institute will have a very poor reputation, unless Chef Matsuda changes his curriculum.
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He seems like a very skilled sushi chef, but I have very little faith in him being able to produce high-quality students in such a short time period. He was making fun of the fact that his pupils wanted to speed through all of the lessons from sharpening knives, to making sushi rice, to making nigiri; of course they want to speed through it, it's such a short course. I think the Sushi Chef Institute will have a very poor reputation, unless Chef Matsuda changes his curriculum.
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R3Dtxt
Always wanted to be a sushi chef, I might take the course. it's 3, 000 dollars tho haha but I think it is an amazing start for someone who really wants this as a career. Master? no but it a huge step into becoming a master. this training will probably get you a guranteed job at a local sushi place if not an apprenticeship with a master sushi chef. things to considered.
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Always wanted to be a sushi chef, I might take the course. it's 3, 000 dollars tho haha but I think it is an amazing start for someone who really wants this as a career. Master? no but it a huge step into becoming a master. this training will probably get you a guranteed job at a local sushi place if not an apprenticeship with a master sushi chef. things to considered.
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3forte
You know how America's education system is quickly becoming a big business right? The term diploma mills tossed around to describe institutes and colleges that accept students to take their money and give them a certificate after a short time. That's the kind of vibe I'm getting from this video. Sushi Chef Institute, something fishy about it.
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You know how America's education system is quickly becoming a big business right? The term diploma mills tossed around to describe institutes and colleges that accept students to take their money and give them a certificate after a short time. That's the kind of vibe I'm getting from this video. Sushi Chef Institute, something fishy about it.
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priabernamadimas
well. 2 month is to train the basic of sushi making but it will take a whole life to improve yourself to served better sushi everyday. that what we called shokunin how we boiled wild shrimp, what temperature, how long we boiled, the timing even your own Gari recepie and what style you choose? Edomae? fushion?
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well. 2 month is to train the basic of sushi making but it will take a whole life to improve yourself to served better sushi everyday. that what we called shokunin how we boiled wild shrimp, what temperature, how long we boiled, the timing even your own Gari recepie and what style you choose? Edomae? fushion?
reply
Michelle
This is an example of the new American norm of education or trade. We have replaced a lengthy focused apprenticeship with a quick, expensive course the outcome of which is some kind of certificate. These people seem to have standards, but most do not. Skill has gone out of a lot of trades because of it.
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This is an example of the new American norm of education or trade. We have replaced a lengthy focused apprenticeship with a quick, expensive course the outcome of which is some kind of certificate. These people seem to have standards, but most do not. Skill has gone out of a lot of trades because of it.
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Perennial
Lols. Sushi chefs train their whole lifes to perfect their craft, but now you can assume that one is now a master with this 2 month course! I can imagine these future people saying in their new restaurant, I have trained hard for two months. Lol.
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Lols. Sushi chefs train their whole lifes to perfect their craft, but now you can assume that one is now a master with this 2 month course! I can imagine these future people saying in their new restaurant, I have trained hard for two months. Lol.
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Elaine
I love yoursushi technique abd demo video and life story and student feed back and successful stories. Mahalo and Aloha from Mililan Oau, Hawaii! please continue to share your post and I will share it on Facebook with friends n=and family
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I love yoursushi technique abd demo video and life story and student feed back and successful stories. Mahalo and Aloha from Mililan Oau, Hawaii! please continue to share your post and I will share it on Facebook with friends n=and family
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Y&S
Terrific online video! Here at Y&S FOOD! we all love to catch these types of content. We produce Travel & Food films as well, around the world, and also we are always hoping to find inspirations and concepts. Thank You.
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Terrific online video! Here at Y&S FOOD! we all love to catch these types of content. We produce Travel & Food films as well, around the world, and also we are always hoping to find inspirations and concepts. Thank You.
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