Would like to become a sushi chef...
09-02-2009, 10:10 PM
#1
Would like to become a sushi chef...
--(posting in the socal section to find socal chef)
I remember some time ago seeing someone on here that works as a sushi chef but i cant see to remember who
in any case, as stated, Im interested in learning the fine art and hopefully landing a job as an actual chef to help ends meet while im in school. I am considering applying at a few restaurants in my area (laguna/dana point) but im not sure i would really stand a chance in this economy trying to land a job with zero experience.
Is there perhaps a school i can look into and gain some knowledge in the field that might give me a edge in landing a position? Or am i pretty much stuck in turning over application after application keeping my fingers crossed hoping to yield results?
thanks
I remember some time ago seeing someone on here that works as a sushi chef but i cant see to remember who
in any case, as stated, Im interested in learning the fine art and hopefully landing a job as an actual chef to help ends meet while im in school. I am considering applying at a few restaurants in my area (laguna/dana point) but im not sure i would really stand a chance in this economy trying to land a job with zero experience. Is there perhaps a school i can look into and gain some knowledge in the field that might give me a edge in landing a position? Or am i pretty much stuck in turning over application after application keeping my fingers crossed hoping to yield results?
thanks
09-02-2009, 10:17 PM
#2
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"gsazabi" on here is a sushi chef. I remember asking him what he recommends when I first started liking sushi 
. Maybe he'll see this thread and can suggest a good school around here since he's local also. Good luck with this, and if you do become a sushi chef, please hook me up with some good sushi 
. Maybe he'll see this thread and can suggest a good school around here since he's local also. Good luck with this, and if you do become a sushi chef, please hook me up with some good sushi
09-02-2009, 10:41 PM
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i was a sushi chef about 2 years ago. did it for 3 years. i started off as a sushi helper/assistant. but even before that, it depends on the chef or the restaurant owner whether or not they want to take their time on you. if you dont work for them already, its gonna be harder to prove that youre determined to work hard and have what it takes. plus, a lot of places do not want to take the time to train someone thats only gonna be somewhat of a temporary chef. there are some schools that can teach you but from what ive seen, the things they teach is below average.
things i would look into is fish preparation, handling, maintaining freshness, and varieties of fish. knife control is also another thing. precise cutting is extremely important. cutting green onions/lemons/cucumber/etc....into small pieces is difficult and gets better with lots of practice. good sushi chefs will be **** about everything that you do just so you can perfect it. which is a good thing in the end.
things i would look into is fish preparation, handling, maintaining freshness, and varieties of fish. knife control is also another thing. precise cutting is extremely important. cutting green onions/lemons/cucumber/etc....into small pieces is difficult and gets better with lots of practice. good sushi chefs will be **** about everything that you do just so you can perfect it. which is a good thing in the end.
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09-02-2009, 11:41 PM
#8
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hey i'm sure it's all you can eat. hahaha.
m6 is gonna cut himself... i don't want none of the stuff he touches... you never know where his hands have been. jellyfish?
m6 is gonna cut himself... i don't want none of the stuff he touches... you never know where his hands have been. jellyfish?
09-03-2009, 06:34 AM
#9
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i was a sushi chef about 2 years ago. did it for 3 years. i started off as a sushi helper/assistant. but even before that, it depends on the chef or the restaurant owner whether or not they want to take their time on you. if you dont work for them already, its gonna be harder to prove that youre determined to work hard and have what it takes. plus, a lot of places do not want to take the time to train someone thats only gonna be somewhat of a temporary chef. there are some schools that can teach you but from what ive seen, the things they teach is below average.
things i would look into is fish preparation, handling, maintaining freshness, and varieties of fish. knife control is also another thing. precise cutting is extremely important. cutting green onions/lemons/cucumber/etc....into small pieces is difficult and gets better with lots of practice. good sushi chefs will be **** about everything that you do just so you can perfect it. which is a good thing in the end.
things i would look into is fish preparation, handling, maintaining freshness, and varieties of fish. knife control is also another thing. precise cutting is extremely important. cutting green onions/lemons/cucumber/etc....into small pieces is difficult and gets better with lots of practice. good sushi chefs will be **** about everything that you do just so you can perfect it. which is a good thing in the end.
I did it back in the day. I learned to cut turnip/radish into paper, then into thin strings, or tsuma, to use as backing for sashimi. I got so good at it I was cutting them up without even looking, while talking with someone. The owner of the restaurant, not the sushi chef who trained me, swore that I would cut myself but I never did.
It was a good experience.
09-03-2009, 08:11 AM
#10
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Yea but you also have 300+ dollar knives that can cut the food super thin. The average household knife won't cut it. I know Kevin has a 600+ dollar knife.
09-03-2009, 11:27 AM
#11
Good advice. But I would add to that that you need to wake up early to go to the market to buy the fish, depending on where you work, of course. Knowing what's fresh, what to buy, etc. Then, customer interaction is important, too. So all in all, it's an art.
I did it back in the day. I learned to cut turnip/radish into paper, then into thin strings, or tsuma, to use as backing for sashimi. I got so good at it I was cutting them up without even looking, while talking with someone. The owner of the restaurant, not the sushi chef who trained me, swore that I would cut myself but I never did. It was a good experience.
I did it back in the day. I learned to cut turnip/radish into paper, then into thin strings, or tsuma, to use as backing for sashimi. I got so good at it I was cutting them up without even looking, while talking with someone. The owner of the restaurant, not the sushi chef who trained me, swore that I would cut myself but I never did.
It was a good experience.
09-03-2009, 11:31 AM
#12
from what i know and from what i have saw, being a chef is a very fun experience. i have a friend down in Palmdale who is a sushi chef at a pretty decent place called Big Tuna... he is making bank! but they trained him there. they get paid a pretty decent hourly and tips are pretty damn good. I guess as long as I dont try and live off my tips if i work as a chef in Long Beach i should be perfectly fine.... n!ggaz in the LBC refuse to tip yo 
i think the key to making the "good money" is finding a place where the chef and customer interaction is awesome and very upbeat... saki bombs with the chefs n such sets the pace for a happening evening.
i think the key to making the "good money" is finding a place where the chef and customer interaction is awesome and very upbeat... saki bombs with the chefs n such sets the pace for a happening evening.
Last edited by M6SXTZ; 09-03-2009 at 11:33 AM.
09-03-2009, 06:22 PM
#19
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few yellowtails showin up for 3/4 day but whats cracking is overnight trips. It looks like each angler is pretty much guarenteed a couple yellowfin tuna and maybe couple yellowtail/dorado/albacore in the mix... except for jason, he might get skunked.. lmao. I'm down for whichever, we can do the 3/4 day and then an overngiht trip?
09-03-2009, 11:17 PM
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--(posting in the socal section to find socal chef)
I remember some time ago seeing someone on here that works as a sushi chef but i cant see to remember who in any case, as stated, Im interested in learning the fine art and hopefully landing a job as an actual chef to help ends meet while im in school. I am considering applying at a few restaurants in my area (laguna/dana point) but im not sure i would really stand a chance in this economy trying to land a job with zero experience.
Is there perhaps a school i can look into and gain some knowledge in the field that might give me a edge in landing a position? Or am i pretty much stuck in turning over application after application keeping my fingers crossed hoping to yield results?
thanks
I remember some time ago seeing someone on here that works as a sushi chef but i cant see to remember who
in any case, as stated, Im interested in learning the fine art and hopefully landing a job as an actual chef to help ends meet while im in school. I am considering applying at a few restaurants in my area (laguna/dana point) but im not sure i would really stand a chance in this economy trying to land a job with zero experience. Is there perhaps a school i can look into and gain some knowledge in the field that might give me a edge in landing a position? Or am i pretty much stuck in turning over application after application keeping my fingers crossed hoping to yield results?
thanks
Just hang out with the Mexican cooks in the back and you'll learn , that's how my pops did it. He used to work for a seafood distributor for a while and learned lots from the cooks.