How to Become a Sushi Chef in Two Months
An intricate craft nonetheless.
Apprenticeship plays a pivotal role in Japanese food culture. Chefs usually spend many years of their careers focused on one discipline, learning and advancing as they rise through the ranks. At the very beginning of it all, one must be taken under the wing of an established master. For the latest episode of his Shokunin series, New York sushi chef David Bouhadana invites the viewer back to his roots where he meets his former master Andy Matsuda from the Sushi Chef Institute in downtown Los Angeles. Matsuda founded the school in 2002, teaching beginners and professional chefs from all over the world the art of sushi making. The most striking thing about it? The course teaches the participants to master the intricate craft within two months time. Watch the video above.
