Just like entering any profession, it is not an easy job to begin with. It requires time to help one train to become the best one in the field through experiences. Even though it's not easy, if one has a passion in doing what they believe that will make them happy, they will more than likely will succeed in the profession. That brings to the topic of how to become a master sushi chef. As many people may see sushi being easy to make, and doesn't really require a lot of work, they are wrong. Sushi is a form of art. The displaying of the food is really important when it comes to serving the customers because it can really turn a customer's mood around. Another reason why it may seem easy but it's really not, is the fact that sushi requires a lot of preparation ahead of time, so it reduces the amount of time it come to serving the food
"In Japan, it take years of work to earn the title of sushi chef, but in Los Angeles, not so much" (lamag). The training in Japan may take up to 15 years before one can run the restaurant, as compared to Los Angeles, one will be able to enroll in a 12 week course to becoming a sushi chef. Here's a breakdown of 15 years of training in Japan (lamag):
Year 1: Mopping floors and washing dishes
Year 2: Learn how to fillet small seafood like clams and shad.
Year 3-4: Promoted to a food prepper and prepare some cooked dishes as well.
Year 5: Ready to prepare the sushi rice
Year 6: Allowed behind the sushi bar, and make sushi rolls for takeout only.
Year 7 to 9: Given permission to interact with customers.
Year 10: Official sushi chef
Year 15: Running the restaurant.
"When it comes to learning sushi making, there is no right or wrong way of learning, you simply do what works best for you and ensure that you’re enjoying yourself, whilst learning in the process." Over the course of training, one will be able to cover all 5 steps of training. These steps are: knowing which fish is which, vegetable prep, sushi rice, making the rolls, and filleting the fish (mychefit).
Since fish is an important part of sushi, knowing how to prepare the fish can really determine how skillful the sushi chef is. The first step to preparing the fish is to find out whether or not the fish is fresh. By following these three steps, one can determine if the fish is fresh:
Above center: The underside of the gills should be reddish in color.
Above right: The eyes should be clear" (web-japan).
Breaking down the fish is a three man job. The first man is on scaling duty, scraping the sides of the fish to remove the rough exterior layer. Sushi chef usually holds the fish by the eye because the fins are often poisonous. The second guy in the disassembly line dives in heads-first. After the head is removed, the blood is dug out with a tool. If you don't remove the blood, the meat will spoil. Removing the organs requires special care, because puncturing something like the gallbladder will cause an explosion of bile from both the fish and the chef. After this major surgery, a third man rinses out the fish before it makes it way to the sushi counter to be skinned and sliced. When the fish is ready, the sushi chef will cut out the fillet and carefully removes most of the skin, leaving a thin layer that adds texture and flavor (Thrillist).
I would personally say filleting the fish would be the hardest part to learn from my own experience because sometimes when filleting the fish in the wrong way may leave a lot of extra meat on the skin or the other way around. That is why I would recommend to take all the advises given, and handled the fish one step at a time. Don't ever jump to conclusion so quick because you may leave out some of the most important skills.
Websites used:
https://www.thrillist.com/eat/nation/a-look-inside-the-world-of-the-sushi-chef-thrillist-nation
http://web-japan.org/nipponia/nipponia36/en/feature/feature10.html
http://www.lamag.com/digestblog/the-road-to-becoming-a-sushi-chef-japan-vs-la/
http://mychefit.com/2015/10/28/5-steps-for-training-to-be-a-sushi-chef/
Japan
Year 1: Your apprenticeship, AKA mopping floors and washing dishes, begins.
Year 2: You learn how to fillet small seafood like clams and shad.
Years 3 to 4: You’re promoted to shikomi, or food prepper, where you get to prepare some cooked dishes and staff meals.
Year 5: Now you’re ready for sushi rice. Congrats!
Year 6: You’re allowed behind the sushi bar, where you make only rolls for takeout.
Years 7 to 9: You have permission to speak to customers.
Year 10: A decade in and it’s official. Tada! You’re a full-fledged sushi chef.
Year 15: They let you run the restaurant—finally.
Los Angeles
Enroll in a 12-week sushi-chef course at California Sushi Academy. Tada! Get a job at Geisha House.
- See more at: http://www.lamag.com/digestblog/the-road-to-becoming-a-sushi-chef-japan-vs-la/#sthash.j7ojDquU.dpuf
Year 1: Your apprenticeship, AKA mopping floors and washing dishes, begins.
Year 2: You learn how to fillet small seafood like clams and shad.
Years 3 to 4: You’re promoted to shikomi, or food prepper, where you get to prepare some cooked dishes and staff meals.
Year 5: Now you’re ready for sushi rice. Congrats!
Year 6: You’re allowed behind the sushi bar, where you make only rolls for takeout.
Years 7 to 9: You have permission to speak to customers.
Year 10: A decade in and it’s official. Tada! You’re a full-fledged sushi chef.
Year 15: They let you run the restaurant—finally.
Los Angeles
Enroll in a 12-week sushi-chef course at California Sushi Academy. Tada! Get a job at Geisha House.
- See more at: http://www.lamag.com/digestblog/the-road-to-becoming-a-sushi-chef-japan-vs-la/#sthash.j7ojDquU.dpuf
Japan
Year 1: Your apprenticeship, AKA mopping floors and washing dishes, begins.
Year 2: You learn how to fillet small seafood like clams and shad.
Years 3 to 4: You’re promoted to shikomi, or food prepper, where you get to prepare some cooked dishes and staff meals.
Year 5: Now you’re ready for sushi rice. Congrats!
Year 6: You’re allowed behind the sushi bar, where you make only rolls for takeout.
Years 7 to 9: You have permission to speak to customers.
Year 10: A decade in and it’s official. Tada! You’re a full-fledged sushi chef.
Year 15: They let you run the restaurant—finally.
Los Angeles
Enroll in a 12-week sushi-chef course at California Sushi Academy. Tada! Get a job at Geisha House.
- See more at: http://www.lamag.com/digestblog/the-road-to-becoming-a-sushi-chef-japan-vs-la/#sthash.j7ojDquU.dpuf
Year 1: Your apprenticeship, AKA mopping floors and washing dishes, begins.
Year 2: You learn how to fillet small seafood like clams and shad.
Years 3 to 4: You’re promoted to shikomi, or food prepper, where you get to prepare some cooked dishes and staff meals.
Year 5: Now you’re ready for sushi rice. Congrats!
Year 6: You’re allowed behind the sushi bar, where you make only rolls for takeout.
Years 7 to 9: You have permission to speak to customers.
Year 10: A decade in and it’s official. Tada! You’re a full-fledged sushi chef.
Year 15: They let you run the restaurant—finally.
Los Angeles
Enroll in a 12-week sushi-chef course at California Sushi Academy. Tada! Get a job at Geisha House.
- See more at: http://www.lamag.com/digestblog/the-road-to-becoming-a-sushi-chef-japan-vs-la/#sthash.j7ojDquU.dpuf
Japan
Year 1: Your apprenticeship, AKA mopping floors and washing dishes, begins.
Year 2: You learn how to fillet small seafood like clams and shad.
Years 3 to 4: You’re promoted to shikomi, or food prepper, where you get to prepare some cooked dishes and staff meals.
Year 5: Now you’re ready for sushi rice. Congrats!
Year 6: You’re allowed behind the sushi bar, where you make only rolls for takeout.
Years 7 to 9: You have permission to speak to customers.
Year 10: A decade in and it’s official. Tada! You’re a full-fledged sushi chef.
Year 15: They let you run the restaurant—finally.
Los Angeles
Enroll in a 12-week sushi-chef course at California Sushi Academy. Tada! Get a job at Geisha House.
- See more at: http://www.lamag.com/digestblog/the-road-to-becoming-a-sushi-chef-japan-vs-la/#sthash.j7ojDquU.dpuf
Year 1: Your apprenticeship, AKA mopping floors and washing dishes, begins.
Year 2: You learn how to fillet small seafood like clams and shad.
Years 3 to 4: You’re promoted to shikomi, or food prepper, where you get to prepare some cooked dishes and staff meals.
Year 5: Now you’re ready for sushi rice. Congrats!
Year 6: You’re allowed behind the sushi bar, where you make only rolls for takeout.
Years 7 to 9: You have permission to speak to customers.
Year 10: A decade in and it’s official. Tada! You’re a full-fledged sushi chef.
Year 15: They let you run the restaurant—finally.
Los Angeles
Enroll in a 12-week sushi-chef course at California Sushi Academy. Tada! Get a job at Geisha House.
- See more at: http://www.lamag.com/digestblog/the-road-to-becoming-a-sushi-chef-japan-vs-la/#sthash.j7ojDquU.dpuf
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