A sushi chef is a highly skilled expert in food preparation, trained to make vinegared rice topped with vegetables, meat or fish. Traditional training takes years, and the chef is expected to have knowledge of other Japanese dishes. Safe food handling, storage and budget management are also important. Education involves culinary school and apprenticeship.
A sushi chef is an expert in food preparation who has been trained specifically to prepare vinegared rice topped with vegetables, meat or fish. Making rice according to traditional Japanese patterns usually takes many years of training from the masters of the art. Traditionally, this specialty chef is expected to be an expert in preparing other conventional Japanese dishes such as ramen, udon, tempura, and gyoza. The ability to cut raw fish called sashimi is a common prerequisite for becoming a sushi chef.
Traditional sushi is often topped with fish. Sushi ingredients can be raw or cooked or a combination of the two. Contrary to popular belief, raw fish served without seaweed or rice is called sashimi, not sushi.
If the chef position is located in the United States, highly developed maki-making skills are often prerequisites for being hired. Maki is a seaweed-wrapped roll popular with Americans, known for its preference for blended flavors. The most preferred makis are believed to be the California Roll and Philadelphia Roll.
In addition to having the skills of a sushi bar chef, a sushi chef in a full-service restaurant is generally required to have knowledge and experience in preparing all varieties of meat, game, seafood, and poultry. Your experience is expected to include the successful preparation of mother’s sauces, broths and soups. Being able to develop and implement your own recipes or variations on classic recipes is important to a chef’s success.
In addition to demanding exemplary culinary talents, a sushi chef is often asked to train, supervise and manage kitchen staff. She is also typically asked to order perishable and non-perishable food items based on quality and availability. Generally, budget guidelines are expected to be followed for these purchases.
Following safe food handling and storage guidelines is critical to excelling in this position. Since most food served is fresh, if not raw, when served, storage at exact temperatures and in precisely defined environments is essential. Prep areas such as counters, grills and cutting boards are typically areas of particular concern for sanitation.
Education usually involves traditional training at culinary schools, coupled with work as an apprentice to a master or senior sushi chef. To be considered for employment as a sushi chef, most Japanese restaurants require extensive training. They also generally expect the candidate to have solid experience in creative food presentation and sushi rice preparation, as well as advanced knife handling skills.
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