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How to become a sushi chef in 2 months?

Our Professional Course is high-leveled contents to become a sushi chef in 2 months. In fact, some students have opened their restaurant right after the graduation. Professional Course is the best for people who want to become a sushi chef at the earliest.

What is the goal of the sushi course?

The goal of this course is to acquire skills required for cooking common menus at Sushi restaurants. After learning the basics of Japanese cuisine, students will focus on acquiring knowledge and skills. The course will be useful for those who want to open their own sushi restaurants in their home countries in future.

What can you do with a Japanese cuisine course?

After learning the basics of Japanese cuisine, students will focus on acquiring knowledge and skills. The course will be useful for those who want to open their own sushi restaurants in their home countries in future.

What is the best sushi school in California?

Sushi Chef Institute is a Sushi School for anyone who wants to learn Sushi making and traditional Japanese cooking. The instructor, Chef Andy Matsuda, was the first person authorized to serve as a sushi instructor in California’s Private Postsecondary and Vocational Education Institution.

How many years does it take to become a sushi chef?

Turns out that making sushi is a lot more complex and subtle a specialty than you might think. Skilled sushi chefs who prepare truly authentic Japanese sushi go through years of rigorous training, often up to 10 years, to become an itamae, or sushi master.

What is it called when sushi chef serves you?

Usage. The phrase omakase, literally 'I leave it up to you', is most commonly used when dining at Japanese restaurants where the customer leaves it up to the chef to select and serve seasonal specialties.

What is a sushi course called?

Traditionally, the omakase sushi dining experience occurs at the sushi counter of Japanese restaurants. There, diners can ask the chef directly for more courses until they're full. Omakase has roots in Japan, but you can experience it in sushi restaurants around the world.

How are sushi chefs trained?

To become a sushi chef, you likely need a high school diploma or equivalent. Though some jobs require employees to complete a culinary arts program, many sushi chef jobs provide apprenticeships and on-the-job training.

Are you full after omakase?

It also helps to know how hungry you should be prior to your omakase, since they vary dramatically in the number of items that will be served. 8-10 pieces is a very light meal and you should not expect to be very full. 20 pieces is a fairly large meal and you should feel very full even walking in really hungry.

Why is omakase so expensive?

As many course menus tend to be, omakase sushi tends to be more expensive due to not only the many dishes that you're provided with, but also due to the quality. There are also set menu and set price omakase places, where both the menu and the price are already determined for the day.

How much does a sushi chef make?

Sushi Chef Salary Sushi chefs make $42,969 per year on average, or $20.66 per hour, in the United States. Sushi chefs on the lower end of that spectrum, the bottom 10% to be exact, make roughly $27,000 a year, while the top 10% makes $68,000.

What do you say to the omakase chef?

By the way, saying, "Kon•banwa" (good evening) and "Arigato gozai•masu" (thank you very much) doesn't hurt either. The best compliment you can give to any sushi chef is to ask for Omakase - a chef's recommendation. This action confirms the chef that you trust him to give you the best.

How do you become a master sushi chef?

After years of gruelling training in the sushi kitchen, a student can finally become a master itamae. As well as having years of experience, a master itamae needs to be good at interacting with customers and will have developed his or her own unique style to bring to the kitchen.

Is it easy to be a sushi chef?

As you all probably know, becoming a sushi chef is no easy task and while it might seem simple at first, there is such a vast difference between good and bad sushi, and therefore the journey of perfecting sushi making is also a long one.

Is it hard to be a sushi chef?

Even without the handicap of race, the world of sushi is extremely demanding. The practice of making sushi is one of the hardest and most taxing trades—you're up at 6am and work until midnight. It's just what people do. It's a crazy business.

How long do sushi chefs train to make rice?

It is a common Japanese legend that a truly great itamae-san ("san" is an honorific suffix) should be able to create nigirizushi in which all of the rice grains face the same direction. Itamae training is conducted all over the world, including Japan, the USA and the UK. The process can take from 2 to 20 years.

What do you call an individual piece of sushi?

Maki-Zushi Photo Modified: Flickr / Yuri Samoilov / CC BY 4.0. Also called sushi rolls, maki is the style of sushi that's rolled up with rice and seaweed around a filling, then sliced into individual pieces. The rice can be either on the inside or the outside of the seaweed. Next.

What does Inari mean in sushi?

Inari sushi, which means “fox sushi,” is a delicious rice dish that's easy to make and perfect for packing into bento boxes.

What is Kaibashira?

Kaibashira - (kah-ee-bah-shee-rah) – large scallops, actually giant clam adductor muscle, though often scallops are served, much like cooked scallops but more tender and sweeter. Kobashiri are small scallops and like kaibashira may or may not come from scallops or other bivalves.

What is kirimi?

The term means “pierced body.” (The more accurate term would have been Kirimi (“cut body”) but the Japanese avoided it so as not to use the word 'Kiri,” meaning “cut” which is considered a bad word.)

Professional Course consists of Professional 1 & Professional 2 Classes

Our professional course is intensive and has high-level content that will make you a Sushi chef in 2 months. Many of our former students have opened their own restaurants right after graduating.

Outline of Professional Course

This course covers Japanese ingredients and stocks, popular Japanese cuisine, preparation of sushi rice, how to make traditional and modern (California/American) style rolls, and sauce making for rolls.

What college do sushi chefs go to?

Sushi chefs often get their degree in Johnson & Wales University, Le Cordon Bleu College of Culinary Arts, and Culinary Institute of America.

What education do I need to become a sushi chef?

For sushi chefs, the most commonly required education level is a bachelor's degree.

What is a certified professional in food safety?

The Certified Professional - Food Safety is for food safety professionals and is designed for individuals within the public and private sectors whose primary responsibility is the protection and safety of food. The exam for this prestigious credential integrates food microbiology, HACCP principles and regulatory requirements into questions that test problem solving skills and knowledge.

Chef Andy Matsuda

Chef Andy Matsuda was born near Kobe, Japan in 1956. When he was 9 years old, the family started a small Japanese restaurant, where he learned the joy of cooking. After graduating from high school, he began to work as an apprentice at ‘Genpachi’, one of the most famous restaurant in Osaka, for 5 years.

Sushi Professional Course (2 months to become a Sushi Chef)

This course covers Japanese ingredients and stocks, popular Japanese cuisine, preparation of sushi rice, how to make traditional and modern (California/American) style rolls, and sauce making for rolls.

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Please check the best traditional and modern Japanese manufactured cookware, kitchenware approved by picky Japanese customers!

How long does it take to become a sushi chef?

If you think that all it takes to be a sushi chef is slicing some fish on a board, think again. Becoming an accomplished itamae in Japan requires as long as a 10-year commitment. Some rigorous training will be required to learn the art of sushi preparation. And art is precisely what it is.

How do I start a sushi kitchen?

To be totally prepared to run a sushi kitchen, you also will need some basic culinary arts training in a college or cooking school. Typically, you would get a foundation in areas such as these:

What is an itamae chef?

After all, the itamae isn't just looked at as a chef, but also a master craftsman and an artisan. Dressed in a white chef's hat, white coat, and white apron, the itamae are known for the skillful way they brandish and use their sharp knives (known as hocho ), and then tuck the knives into a sheaf at their waists when not using them.

Is sushi common in the US?

Eating sushi is becoming more and more common in the United States. Along with its widening appeal to the dining public has come the appearance of non-native-Japanese chefs engaged in its preparation. When sushi first made its debut in this country a few decades ago, it was unusual to see anyone at the helm of sushi preparation other than Japanese chefs who had spent long, rigorous years apprenticing to be an itamae. This word translates to "in front of the board," and which refers to the chopping board that the sushi is prepared on.