Search results

A lot of the ways he works could be considered unorthodox! It's interesting to find out this is one of them. Many experienced (9-25 yrs) chefs I've met and watched work with very conventional methods and confined attitudes so I'm very happy to find that I'm learning in a way that isn't strictly...

I work in sushi and my teacher is a guy with 15 yrs experience. I never paid much attention to it until my coworkers pointed it out, but he *exclusively* uses yanagiba to cut, filet and slice fish whereas using a deba for most of the butchery is more common. He's been teaching me to do...

I'm an 18 yr old beginner sushi 'chef' (5 month experience) in casual dining. I love food as an art form and collecting knives, so I was drawn to sushi. I like expanding my perspective and knowledge beyond my small bubble as much as I can.