As you all probably know, becoming a sushi chef is no easy task and while it might seem simple at first, there is such a vast difference between good and bad sushi, and therefore the journey of perfecting sushi making is also a long one. What does it take to become a master? In a brand new video series, called Shokunin, Eater follows New York sushi chef David Bouhadana as he visits culinary-minded individuals who are hard at work perfecting their crafts. First, Bouhadana visits Oona Tempest, a sushi apprentice undergoing intensive chef training at Tanoshi Sushi NYC. The training is estimated to take at least 10 years. The first two years you are not even touching fish, talking to staff or interacting in any way with the final product. You are just working hard, supporting the rest of the team and proving your loyalty. Enjoy the first episode here above. Watch a professional sushi chef rate cheap sushi here. Your Daily Dose of Highsnobiety Receive the best in sneakers, fashion and street culture straight to your inbox!

home • menu • videos • contact us • about hajime • reviews Sign up for our Newsletter:The class is about WHO YOU AREDetermine your client demographicsPromote online and offlineCraigslistEventbriteYelpOnline classifiedFacebook, Google+GrouponLiving SocialGiltSideTourVerlocalKitchitCozymealOfflineI would say to demonstrate that you can cook and are knowledgeable about what you're talking about.buy rice paper for sushiThis can come in the form of videos of you cooking meals, demonstrating basic knife skills, food preparation and other technique people will find informative.  zen sushi onlineYou could write a blog that would supplement the video or create a small website that people can come to for basic information; sushi chop free online game

location, cost, services, and other useful information.Here is one example of what I'm talking about.  It doesn't have to be professionally shot, but you'll need to give people some taste of what you're all about.  donde comprar sushi en santiagoAt least, this way, they can make an informed decision before forking over their hard-earned dough.  jiro dreams of sushi hd streamStart a cooking class blog right here on Quora, leveraging the built-in traffic they attract.sushi in dublin 15With that, you will (hopefully) stir some interest, which is an critical first-step to marketing your cooking classes.indian food delivery calgary nw

I think this will be a much better approach than placing flyers on car windshields at your local supermarket.Address niche buyer personas, establish authority, give out free samples, get creative and have fun.Address niche buyer personas and classes they can use:I can't cook - Toast 101: How not to suck at cooking.I want to impress my girlfriend - Linguine for Lovers 101: Easy recipes and tips for the culinary challenged Intermediate cooks - 5 go to sauces for supper: Upgrade your quiverRaw Vegetarians - OK, why botherEstablish AuthorityTurn the above ideas (or better ones) into content such as tip sheets, infographics, 60 second chef videos, an ebook, weekly newsletter, etc.Start a blog and offer these items to your readers.Create Google+ AuthorshipJoin Q & A communities and answer questionsCheck out content aggregation sitesSpend 2 hours a day developing and nurturing your authorityFree SamplesPin recipes on PinterestUse free event management software to schedule free classes and get feedback through surveys on how to improve and testimonials for your websiteOffer content on your blog for free or as name your price downloadsGet CreativeCollaborate with local grocery stores and offer a what's for dinner info booth and make sure to have flyers for

your websiteChallenge local chefs to David and Goliath cook-offs Local morning show spots We do not think of sushi as simply a product that we sell. Sushi is a passion that we love to share! The craft takes strict discipline, but the results are pure delight. We carry this philosophy of discipline to our craft over into everything we do, from grilled entrees to cocktails. Everything we create is a piece of art that is made by skilled hands from the best of ingredients. the freshest premium selections of sushi and sashimi With more than three decades of training and experience in many major U.S. food markets, Tian has knowledge and perspective that most sushi chefs will not achieve. In his passionate pursuit of perfecting his craft, he has also become an innovator in the industry. But even more important, he has procured relationships with the finest fish purveyors to ensure the consistent quality that The Blue Fish is known for. Subscribe To Our News, Promos And Updates.

Get $10 Off Your Next VisitThe 7 sins of eating sushi. (Note: You're probably guilty of all of them) For many Angelenos, going out for sushi can be a weekly or even daily ritual. It's also one of the most widely used "interests" listed on online dating profiles — and for good reason. There's something about sitting at the sushi bar, watching the sushi chef meticulously slice a piece of toro, then gently press it into a carefully formed mound of rice in the palm of his hand. And just as there's an art to making sushi, there's an art to eating it.Everything involved in the making of sushi — from the years it takes to perfect a rice recipe, to the sourcing of the seafood, to how that fish is sliced and presented — comes from years of training and tradition. If you're going to chose omakase, and often relinquish the equivalent of a week's paycheck for it, you might as well do it the right way.So we consulted the experts: sushi chefs from some of the busiest sushi bars in L.A. Because chances are we're all just doing it wrong.

Here are seven cardinal sins of eating sushi.Eating nigiri with chopsticksWhen eating nigiri, the slices of seafood over pressed rice, use your hands, not your chopsticks. For those of us who feel a sense of pride after finally grasping a piece of sushi with a pair of chopsticks, this may come as a surprise — and perhaps a disappointment. But in Japan, it is traditional to eat nigiri with your fingers. When eating sashimi, use chopsticks.Mixing wasabi in your soy sauceDo not take a clump of wasabi and mix it into your small dish of soy sauce until the color becomes a pale, swamp-like green. "No wasabi in your soy sauce because the sushi chef already put it on the sushi for you," said Sushi Roku executive chef Hiroshi Shima. Before your nigiri arrives, the sushi chef will have put a smidgen of wasabi on the underside of the fish — the amount determined by the type and condition of that seafood — before pressing it into the sushi rice. That is the intended amount of wasabi for that bite.

Any more than that would be the equivalent of salting your food in front of the chef.Eating miso soup before sushiMost Japanese restaurants in the U.S. serve miso soup as an appetizer before your meal, a prelude to your sushi combination set. In Japan, it's the opposite. Just think of how the French serve salad after the main course, not before. A small bowl of warm miso soup is meant to be eaten last, after your sushi, as a way to help settle the food. So ask for it after the sushi, before the check.Rubbing your chopsticks togetherThere's something about a pair of wooden chopsticks that makes people want to rub them together. Maybe it's an attempt at avoiding splinters; maybe it's just a habit. Whatever the reason, just don't do it. Or at least don't do it in front of the sushi chef. "It's very, very bad manners," said Yoya Takahashi, executive chef at Hamasaku. "It's like if you rub your knife and fork together. Using too much soy sauceWhen dipping nigiri into soy sauce, don't dunk the fish.

Just use enough soy sauce to complement the fish, not overpower it. And be sure to dip your nigiri fish-side down. It will feel like you're doing things backward, but too bad: The rice should not touch the soy sauce. (This makes sense when you think of all the times you've had to ask for a new soy sauce dish because yours is full of errant rice.)Using your phone during dinnerThe temptation to Instagram, tweet, Snapchat and Facebook every course of beautifully prepared omakase is always going to be there. But respect the chef in front of you and put the phone down. In fact, leave it in your purse or pocket, and only let that glowing screen resurface after you've finished your meal. Some sushi restaurants will have "no cellphone" signs posted behind the bar. Others will simply ask you to leave.Ordering anything but sushi at the sushi barIf you take a seat at the sushi bar, your intentions should be clear. Do not sit at the sushi bar, then tell the chef you'd like an order of chicken karaage, beef teriyaki with tempura, some garlic edamame and maybe a side of ramen.