Scrap
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I was directed here by someone on cheftalk forums while searching for a bit of info on knives for making sushi. I took a good look around and decided I'd probably fit right in.
Just for a bit of introduction I'm a 19 year old culinary arts student at Johnson and wales, an aspiring sommelier, and fascinated by food and culture from all over the world. I'm hoping to learn enough here to assist me in sushi making, but working in the culinary field I'm thinking knives are probably a good thing to learn about anyway.
Just for a bit of introduction I'm a 19 year old culinary arts student at Johnson and wales, an aspiring sommelier, and fascinated by food and culture from all over the world. I'm hoping to learn enough here to assist me in sushi making, but working in the culinary field I'm thinking knives are probably a good thing to learn about anyway.