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Thread: Sushi Chef Training

  1. #11
    Senior Member
    Join Date
    Feb 2011
    San Diego, CA
    Quote Originally Posted by Mattias504 View Post
    Yeah but what I'm saying is that I would never give my knife to a customer or whatever to sharpen even if he told me he could sharpen it.
    What if he offered a knife of equal or greater quality as collateral? What's funny is I'd never loan one of my nicer blades to a pro (with the exception of a few knuts). Most of them don't seem to know or care about keeping their tools in good shape.

  2. #12
    Exactly what I'm saying TK. Just because you are a pro does not mean you know what you are doing. For example I would never let anyone sharpen my Shigefusa yanagi. Even another sushi chef because they probably do it differently and not how I like it. If a customer offered a knife as collateral it would help but I don't think I could really do it. The only things I could see letting a random person borrow are knives that I don't really care much about anyway. Like Kanemasa or cheapo KU knives..

    Now if one of you guys walked into my bar and had something that compared to what I'm using, then we could talk...

  3. #13
    Janus, if you will become an artist at what youre doing, the job will find you.
    Just follow what interests you and if youre still young and have a chance go to Japan or just work for free in some quality establishment. Its always good way to promote yourself and gain knowledge along with friends.
    If youre at chefs college now, dont drink beer at your weekends, go to work

    TK, my knife is always in nicer condition than the one im about to pick up. Quality? I personally think not tool make you specialist but skill gained through hours involved. Its against my faith to overpay for item that i couldnt use properly. Like some people here do, believing fancy bigbuck will help their karma

  4. #14
    Quote Originally Posted by Mattias504 View Post
    that compared to what I'm using, then we could talk...
    And what would you compare exactly?
    Money spent?
    Or performance?

  5. #15
    I mean that theoretically, if someone wanted to borrow a Nenox and offered me a Henckles 5star I would have to politely decline.

    Janus, it seems like you are interested and that reminds me of how I am. I was very interested in sushi and gravitated towards it. I knew the basics and bluffed my way into getting a job at a sushi bar and learned on the fly. If you want it, you can make it happen.

  6. #16
    OK I hope my previous post didnt sound like Im henckels fan
    Talking of Nenox, I had a chance to work on one I got from pro sushi master and it was killed. And I agree that many of them dont get interested in knives way I do

    What I meant is that I would never ask chef to look at logo, I would make him cut some stuff

  7. #17
    Some of the sushi chefs I have worked with have expensive knives that are all beat to hell. Broken tips and chipped up edges and all kinda stuff. Also, many of them only sharpen on a 1kish grish stone.

  8. #18
    Yeah, in where I am now chefs off all cuisines have the same problem, dull destroyed knives, and because stones are not easily obtainable nor cheap, they just use them until its freaking no edge at all. Then they chuck it in drawer and buy new one.

  9. #19
    Can you afford to work a couple days a week for a few hours as an unpaid intern? At my job we have 2 interns that come after school, help us with prep, and we try to show them new stuff whenever we can. Previous unpaid interns have been given paying jobs, and one worked his way all the way up the line to sous chef and recently left to run his own kitchen. Not bad considering his total time with us was about 3 years.

    I would type up a resume that includes an objective, an explanation of your culinary program/education, brief work history if you have worked in any pro kitchens before, and a couple references from teachers or chefs. In the objective I would talk about your desire to learn about sushi, your love of seafood, meticulous technique, etc. Also state the type of job you want, aka a chance to work with experienced sushi chefs, learn from them, and help them out in any way you can.

    This might be the best shot you have at getting your foot in the door. Just go any of the places near you that you would be willing to work at and apply. I know my culinary school got out early in the second half of the program so that we could go to jobs or intern at places. Two or three days a week for a few hours isn't that big of a commitment. The more you prove yourself, the more tasks you will be given and the more you will learn and be allowed to do. Even if all you learn how to do is make great rice and butcher some fish it will be a great experience. And like previously posted, when a new place opens up that isn't so inclusive, you should easily be able to get a paying job.

    If they don't let you roll, just find a local asian super market, buy some nori wraps, a couple sushi mats, and a 10lb bag of rice. Get some cucumbers, practice your knife skills, make some rice, and just keep rolling. Even if you throw everything away, it's only going to cost you $20 for everything, but you will be a much better roller when you are done. And if you get the chance to make some rolls at work, you will already have some skill.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  10. #20
    Yeah, I'd learn to make california rolls and perfect nigiri at home, then you will be a much easier first day. They'll just make you the guy making california rolls, fried shrimp rolls, the occasional ebi sushi and tuna towers in a paper cup all night. That was pretty much my first 3 months.

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