JanusInTheGarden
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I have a question of a somewhat more delicate nature. Whenever someone goes into a sushi bar, I would imagine they would have certain expectations about the man preparing their food--namely that he is a Japanese expert in his craft. So my question is this: can someone of Caucasian descent find decent--albeit entry level--employment in sushi?
The reason I ask is that I am looking to specialize in seafood over my apprenticing portion of my career. I would like to spend at least some time learning the art of sushi preparation. I've looked into a school that does an accelerated program in California but I wanted to make sure I could find some employment after graduating to acquire field experience before going back to the brigade system and hot kitchens. Does anyone have any thoughts on this subject?
If this question appears rude/naive to anyone, I would like to note that it is not my intention to step on any toes.
The reason I ask is that I am looking to specialize in seafood over my apprenticing portion of my career. I would like to spend at least some time learning the art of sushi preparation. I've looked into a school that does an accelerated program in California but I wanted to make sure I could find some employment after graduating to acquire field experience before going back to the brigade system and hot kitchens. Does anyone have any thoughts on this subject?
If this question appears rude/naive to anyone, I would like to note that it is not my intention to step on any toes.