Riley Silverman Sup Doc Podcast Sup Doc: A Documentary Film Podcast On Ep 28 Paco and George sit down with comedian Riley Silverman to discuss the 2011 doc Jiro Dreams of Sushi the story of 85-year-old Jiro Ono, considered by many to be the world’s greatest sushi chef. A Los Angeles resident with deep midwestern roots, the dark yet silly comedy of Riley Silverman has been seen at the Women in Comedy Festival and as the first transgender performer at Portland’s All Jane comedy festival. Her debut comedy album, Intimate Apparel, was a #1 best seller on Amazon. , was named the #FashionTruth girl for April 2015 by ModCloth as part of their customer beauty campaign, and she was also listed as one of 10 Women Comedians Who Smash the Patriarchy by The Culture Trip.Every year, thousands of people pay more than $350 to eat sushi at a 10-seater restaurant in a Tokyo subway station, making reservations at least a month in advance to dine at one of the few fast-food stands in the world to earn three stars from the Michelin guide.

The proprietor, Jiro Ono, is in his mid-80s, and has spent his life innovating and refining, always asking himself, “What defines deliciousness?” David Gelb’s documentary Jiro Dreams Of Sushi shows what a meal at Sukiyabashi Jiro is like: each morsel prepared simply and perfectly, then replaced by another as soon as the previous piece is consumed, with no repetition of courses. Once an item is gone, it doesn’t come back. That’s why each one has to be memorable. Jiro Dreams Of Sushi also covers Ono’s background and his family, including his two grown sons: the elder has been waiting patiently for decades to take over the business, and the younger runs a more casual version of his dad’s restaurant across town. Gelb talks to a top Japanese food critic who explains what makes Ono’s sushi so sublime, and shadows Ono’s apprentices, who have to learn how to properly wring a hot towel before he’ll allow them to slice a fish or cook an egg. He also follows Ono’s vendors, who adhere to the philosophy “If 10 tuna are for sale, only one can be the best.”

But while everyone takes their jobs seriously, Gelb’s documentary is far from humorless. At one point, Ono probably speaks for some people in the audience when he jokes that one of his vendors “seems so knowledgeable, I worry that he’s making it up.” Even at a brief 81 minutes, Jiro Dreams Of Sushi runs a little longer than it needs to, given that it’s making the same point over and over: that it takes uncommon dedication to repeat the same steps every day for decades, always looking for ways to make the process better, not easier. sushi online hamburgBut Gelb creates a peaceful, contemplative mood with his long shots of men delicately molding fish onto rice, such that when Ono walks past a blaring shopping-mall video-screen at one point, the intrusion of the modern world seems out of place. get sushi lille

In the end, maybe Ono and his staff are deluding themselves when they say their goal is to present each ingredient at its peak moment of tastiness. But this movie argues persuasively that it’s that constant pursuit of improvement—even to the best sushi in the world—that gives us all a reason to wake up and punch in.jiro dreams of sushi streamWhile researching a story on the scarcity of female sushi chefs in Japan and the US, I came across a startling, buried and forgotten quote from the heir apparent to one of the best-known and most prestigious sushi restaurants in the world.sushi garden menu burnaby In a 2011 interview with The Wall Street Journal’s Scene Asia blog, Yoshikazu Ono, son of Jiro Ono, the star of 2011′s “Jiro Dreams of Sushi” documentary, Yoshikazu was asked why there are no female chefs or apprentices at his father’s $300 per person sushi restaurant, Sukiyabashi Jiro. juego sushi bar online

“The reason is because women menstruate. To be a professional means to have a steady taste in your food, but because of the menstrual cycle, women have an imbalance in their taste, and that’s why women can’t be sushi chefs.” Aside from the blatant and archaic sexism of the comment, the other surprising thing is that there’s no trace of the quote being picked up by any other news outlet, likely because the interview was published in February 2011 and “Jiro Dreams of Sushi,” which grossed $2.5 million in US theaters and is now streaming on Netflix, didn’t play to US audiences until March 2012.how to eat sushi maki As Ono’s oldest son and the sous chef of Sukiyabashi Jiro, Yoshikazu plays a large role in the daily operations of the restaurant, which holds three Michelin stars. jiro dreams of sushi for sale

“In Japan, the eldest son succeeds the father’s position,” Yoshikazu told cameramen while shooting the documentary. Early in the film, Yoshikazu talks about what makes a great sushi chef, concluding,”There are some who are born with a natural gift. Some have a sensitive palate and sense of smell.” By “some” it seems that he really meant, “some men.” Unfortunately his belief that a woman’s palate is inferior to a man’s is not uncommon in Japan, where other prevailing myths warn that women’s hands are too small and warm to handle sushi, and that their makeup and perfume will ruin the taste of the fish. NOW WATCH: People were baffled by 50 sharks circling in shallow waters off the English coast What brought you to Vaco? What drew your interest?The thing that brought me to Vaco was the chance to work for a company who would value my contributions to the workplace as well as the opportunity to grow and learn professionally. Why should anyone choose Vaco SF for Managed Services/Contingent Workforce?

Vaco SF is like a chameleon-- it’s able to leverage its flexibility, adaptability, and experience to fit any business situation or need.What’s the toughest business decision that you’ve ever made at this point in your career? Any decision that impacts others’ lives is always difficult as are any that pit logic against emotion.What's the best thing about working at Vaco?The flexibility and trust placed in you to execute the job at hand as well as the innovative people I get to work with. Describe your work style.I like to think that I’m laid-back but effective and efficient at what I do. I like collaborating with others to leverage insights and skills I may not necessarily possess to accomplish the task at hand. Favorite quote:“Every morning in Africa, a gazelle wakes up. It knows it must outrun the fastest lion or it will be killed. Every morning in Africa, a lion wakes up. It knows it must run faster than the slowest gazelle, or it will starve. It doesn't matter whether you're the lion or a gazelle-when the sun comes up, you'd better be running.”

Word that best describes you:Quirky Favorite Movie of all time:It’s difficult for me to single out one single movie to hail as my favorite of all time, but I would recommend Jiro Dreams of Sushi as a movie to watch.What is one of your biggest pet peeves?Unappetizing pictures of food, people who are habitually late, and/or poor grammar. Top 3 CDs of all time:Is it terrible that I don’t have a  top 3 CDs of all time? Favorite vacation spot:Hong Kong. If you were deserted on an island, who would you want to find on the other end? Name 3 items you must have if you were deserted on an island?A good book, a friend who is able to moonlight as a chef, and a boat. What are some qualities you value in a person?Sense of humor, reliability, and an ability to eat copious amounts of foodWhat things do you find yourself doing that you said you'd never do?I never thought I'd be one of those people who love working out and espousing the benefits of doing so. Also, using hashtags (on a limited basis).