Sushi chefs can earn upwards of $70,000 a year. Jupiterimages/Comstock/Getty Images Topping the list of college degrees that don’t pay much are those in the culinary arts. In this industry as a whole, mid-career salaries are only estimated at about $50,000 a year — at least according to a recent report from CNN. But specializing in a cuisine can sometimes increase earnings, largely due to the need for additional education. You must become an expert, so to speak, to execute certain dishes, and this is often the case for sushi chefs. Salary Overview In 2011, chefs averaged $46,600 a year. Because certain industries — such as amusement parks and food manufacturing — pay more for their chefs, median wage is often used to predict earnings. According to the Bureau of Labor Statistics, half of all chefs earn at least $42,350 a year. Neither figure, however, differentiates one cuisine from another. A sushi chef is paid a different scale than a pastry chef, for example. Sushi Salaries A survey conducted by H Careers, an information service for the hospitality industry, found that starting salaries of sushi chefs were closer to $25,000 a year.

As experience increases, so do salaries, and sushi chefs are no exception. For this reason, at the height of their careers, sushi chefs can expect to earn upward of $70,000 a year. Comparing this wage to that of a pastry chef, who earns around $51,000 a year, you can see the earning potential is greater for a sushi chef. Education Becoming a sushi chef typically begins with a traditional culinary arts degree. You train to become a chef, and then move on to more specialized training, taking classes in Asian cuisine and sushi arts. You might also choose to start out directly in a formal sushi academy, but very few are found in the United States. This often means going overseas to train to become a master sushi chef. Job Outlook The Bureau of Labor Statistics projects a 1 percent decline in the number of jobs for chefs from 2010 to 2020, so competition for chef positions should remain strong. The reason for the dip in employment has a lot to do with restaurants hiring less-skilled cooks to prepare dishes;

instead of a sushi chef, the restaurant may choose to hire a cook and train him to prepare sushi. References Bureau of Labor Statistics: Chefs and Head CooksBureau of Labor Statistics: Occupational Outlook Handbook – Chefs and Head CooksHCareers: What is the Salary Range of a Chef?Culinary Schools: Get an Education as Sushi ChefCNN: College Degrees That Don’t Pay Photo Credits Jupiterimages/Comstock/Getty Images Suggest an Article CorrectionAdd this chart to your site: Add this chart to your site:XAll compensation data shown are gross 10th to 90th percentile ranges. Take the PayScale Survey to find out how location influences pay for this job.)XTotal Pay combines base annual salary or hourly wage, bonuses, profit sharing, tips, commissions, overtime pay and other forms of cash earnings, as applicable for this job. It does not include equity (stock) compensation, cash value of retirement benefits, or the value of other non-cash benefits (e.g. healthcare).) National Hourly Rate Data (?

$0$8$16$24Hourly Rate$8.99 - $15.34 Hourly Tips$0.65 - $7.64 National Annualized Data (?Do you know what agemono, donburi, fuki, gohan, shirako, shoga, tori, udon, wasabi, mirin, ocha, magura, kani, hijiki, agari, or sake are? You would if you were a sushi chef. Sushi chefs use the finest and freshest ingredients to create sushi – a food consisting of rice rolled around raw fish and seafood and topped with tasty ingredients. tienda online productos sushiSushi originated in Japan 1000s of years ago, but has evolved to suit the palates of North America and Europe.jiro dreams of sushi bar Sushi is normally prepared in front of clients at their table, which makes sushi a visual and conversational event.sushi rice to sticky

Creativity and originality are necessary to make this edible art. Some people think of sushi chefs as raw fish bartenders who prepare and play with food. Sushi chefs create their masterpieces with a wide variety of seafood. Tuna, amberjack, yellowtail, snapper, mackerel, salmon, squid, eel, pike, prawn, octopus, shrimp, clam, roe, sea urchin, and crab are all common ingredients. These ingredients are then combined with rice, cucumber, avocado, bean sprouts, carrots, chili, spicy mayo, and onion to create sushi. sushi grade salmon deliveryNext they add condiments like soy sauce, ginger, and wasabi. jiro dreams of sushi new yorkThe final result is bite-sized tasty bits of sushi.sushi washington dc chinatown

Sushi is a healthy food. It is low in fat, high in protein, carbohydrates, vitamins, and minerals. Western style sushi is less healthy though because of ingredients like mayo, avocado, and cream cheese. All ingredients that sushi chefs use must be sushi grade. This means that the raw ingredients are fresher and of higher quality. In fact it is big business transporting sushi ingredients to landlocked hotbeds like Aspen or Chicago.how to make scallop sushi roll A typical workday for a sushi chef starts with food preparation. Seafood must be prepared and guaranteed fresh. Sushi chefs train to recognize smells, colors, firmness, and lack of parasites on all ingredients – a skill that keeps health issues to a minimum and sushi prices up. Rice must be cooked so that it is the perfect stickiness, sashimi must be sliced, seaweed must be dried and pressed, seafood must be cut. Preparation takes time, but it is an essential part of the sushi process.

Sushi chefs take orders from customers for different types of sushi. They may also prepare noodle, rice, or soba dishes. Typically they chop, fry, roll, and design different types of sushi rolls. Sushi rolls are logs of rice wrapped around sushi ingredients and cut into bite-sized pieces. Some common sushi rolls include California rolls, dynamite rolls, spider rolls, Philadelphia rolls, Seattle Roll, Alaska Roll, Rainbow Roll, Caterpillar Roll, or Inside out rolls. Talented sushi chefs take their job to the next step and create their own special rolls. Don’t plan on rolling out of bed tomorrow and becoming a chef. Most sushi chefs attend culinary school or sushi academies to learn this edible art form. Training courses take 3 to 6 months. They teach the culture and history of sushi along with the techniques and styles of creating sushi. Anyone who wants to become a sushi chef can become a sushi chef, but it’s not recommended for people with seafood allergies. Most sushi chefs make $9 to $13 per hour or $29,000 to $43,000 per year.