How to Become a Sushi Chef in Two Months — Shokunin | Tokyo
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This week on Shokunin, host and sushi chef David Bouhadana gets back to his roots, visiting downtown Los Angeles’ Sushi Chef Institute, where Bouhadana learned the art of sushi making from master Andy Matsuda. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Comments
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wow! becoming a sushi chef is indeed easy - 2 months! maybe they can compile tutorial videos and upload them here on youtube, and who knows, I could be a sushi chef just by watching those videos!!!
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Always wanted to be a sushi chef, I might take the course. it's 3,000 dollars tho haha but I think it is an amazing start for someone who really wants this as a career. Master? no but it a huge step into becoming a master. this training will probably get you a guranteed job at a local sushi place if not an apprenticeship with a master sushi chef. things to considered.
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In 2 months you can train people to make a good rice, and form well the sushi, but i dont think you have time to teach all the cuts, and qualities of each fish and ingredient they will be working with. Forming perfect sushi its a thing of practice, and i think 10 years its to make someone that already has perfection, and thats not needed, but 2 months doesnt seem enough to me.
May be 6 months, 4 dedicated to fish, 1 to the rest of ingredient, and the last ( would be the first) to the rice and cutting skills, etc. If he can really teach all that in just 2 months im impressed in the students and the teacher. -
brace yourselves for subpar sushi sensei.
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先生 is a form of mister isn't it?
If anything, wouldn't 老师 be more appropriate? -
more of chef david. and sushi episodes. love you EATER. MORE POWERS AND BLESSINGS
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I love yoursushi technique abd demo video and life story and student feed back and successful stories. Mahalo and Aloha from Mililan Oau, Hawaii! please continue to share your post and I will share it on Facebook with friends n=and family
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He seems like a very skilled sushi chef, but I have very little faith in him being able to produce high-quality students in such a short time period.
He was making fun of the fact that his pupils wanted to speed through all of the lessons from sharpening knives, to making sushi rice, to making nigiri; of course they want to speed through it, it's such a short course.
I think the Sushi Chef Institute will have a very poor reputation, unless Chef Matsuda changes his curriculum. -
WOW, that looks so tasty.
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the 2 employees of goodmythicalmorning disrepected him
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nigiri the rice ball technique is so hard. OH my god.
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You know how America's education system is quickly becoming a big business right? The term "diploma mills" tossed around to describe institutes and colleges that accept students to take their money and give them a certificate after a short time. That's the kind of vibe I'm getting from this video. Sushi Chef Institute, something fishy about it...
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Wasn't he just on Good Mythical Morning?
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good mythical crew anyone?
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Andy Matsuda you are a fucking joke. number 1 rule of sushi Never teach the Gaijin ... You basically slapped your ancestors in the face and said i don't give a fuck about japan lets turn this shit into a mcdonalds.Fucking idiot
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0:42 CRINGE
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Come to Australia, please.
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Its an insult to japanese culture....
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Where can i get that poster in the back with all the sushi fish, next to the Japan map.
2 month is to train the basic of sushi making
but it will take a whole life to improve yourself to served better sushi everyday. that what we called shokunin
how we boiled wild shrimp, what temperature, how long we boiled, the timing
even your own "Gari" recepie
and what style you choose? Edomae? fushion?