How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Wind
Wow, in first I thought japanese chef when they talked a lots about their cuisine I was like Hm, why are they talking about their cuisine and stuffs so much? Is this a part of their job to convine us believe that japanese foods are the best? But after seeing this guy peeked in and learnt everything about Japanese restaurents then BECAME EXACTLY like one of those japanese chef, I will take it back for what i've been thought. Japanese food is really bringing us their cuisine, their soul, their loves. Much respect!
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Wow, in first I thought japanese chef when they talked a lots about their cuisine I was like Hm, why are they talking about their cuisine and stuffs so much? Is this a part of their job to convine us believe that japanese foods are the best? But after seeing this guy peeked in and learnt everything about Japanese restaurents then BECAME EXACTLY like one of those japanese chef, I will take it back for what i've been thought. Japanese food is really bringing us their cuisine, their soul, their loves. Much respect!
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Ichirou
He was a white cloth when he came to Japan, which is why it was very easy for the professional Japanese chefs to dye him. The reason these professional students quit within two weeks of training is because they had their clothes already dyed with their own colors. It's hard or almost impossible to teach someone when their glass is already full.
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He was a white cloth when he came to Japan, which is why it was very easy for the professional Japanese chefs to dye him. The reason these professional students quit within two weeks of training is because they had their clothes already dyed with their own colors. It's hard or almost impossible to teach someone when their glass is already full.
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priot
This should be the norm. Everyone working hard during Thier childhood for a good well respected future. Except everyone's praising this guy because everyone plays games instead of working these days. I'm working 7 days a week and I never played games or had social life. Hopefully this goes well.
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This should be the norm. Everyone working hard during Thier childhood for a good well respected future. Except everyone's praising this guy because everyone plays games instead of working these days. I'm working 7 days a week and I never played games or had social life. Hopefully this goes well.
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Verona
Im Japanese and so happy to see that hes delivering actual Japanese cuisines. Cuz living in Canada, usually Japanese restaurants are not proper but whitewashed Japanese restaurants and taste terrible. As a Japanese its such a shame to see ppl think those are Japanese food.
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Im Japanese and so happy to see that hes delivering actual Japanese cuisines. Cuz living in Canada, usually Japanese restaurants are not proper but whitewashed Japanese restaurants and taste terrible. As a Japanese its such a shame to see ppl think those are Japanese food.
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Matt
Why in the world would a restaurant need their chefs working 18 hours per day when they only serve 150 people per night? Clearly this restaurant is very inefficient with their time, or are critically understaffed. I dont believe the 18 hours/day claim
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Why in the world would a restaurant need their chefs working 18 hours per day when they only serve 150 people per night? Clearly this restaurant is very inefficient with their time, or are critically understaffed. I dont believe the 18 hours/day claim
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Martin
Oh 5 days a week 12 hours a day. Has this guy even seen a french kitchen. Im not french myself but ive worked in one. 6am till 11pm. Thats if you are lucky. Usually it is like untill 12-2am to clean everything up sounds more than 12 hours to me.
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Oh 5 days a week 12 hours a day. Has this guy even seen a french kitchen. Im not french myself but ive worked in one. 6am till 11pm. Thats if you are lucky. Usually it is like untill 12-2am to clean everything up sounds more than 12 hours to me.
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Ravi
I find it so hard to eat in Japanese Restaurants, the portion size is so small that after I point I feel ashamed to ask for more so I taste the Japanese food, relish the small bits then walk out of the restaurant and fill up on something else.
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I find it so hard to eat in Japanese Restaurants, the portion size is so small that after I point I feel ashamed to ask for more so I taste the Japanese food, relish the small bits then walk out of the restaurant and fill up on something else.
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Muhammad
This guy has a different breed, which is he could easily work with Japanese while he is a foreigner, that's not an easy stuff. Oh yeah, he is a chef! That's make it more special. Being a chef for Japan food is not an easy stuff too.
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This guy has a different breed, which is he could easily work with Japanese while he is a foreigner, that's not an easy stuff. Oh yeah, he is a chef! That's make it more special. Being a chef for Japan food is not an easy stuff too.
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Jammy777
I always wondered why Japanese are so obsessed to detailing and perfection. I guess it must be the fear of kings and shoguns. they must be chopping the fingers of chef if food didnt look or taste good.
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I always wondered why Japanese are so obsessed to detailing and perfection. I guess it must be the fear of kings and shoguns. they must be chopping the fingers of chef if food didnt look or taste good.
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Samsun
Only thing he a master of is white sushi chefs if that, LMAO! Learning Prep doesnt make you a master. decades of professional service at many different concepts and venues does.
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Only thing he a master of is white sushi chefs if that, LMAO! Learning Prep doesnt make you a master. decades of professional service at many different concepts and venues does.
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