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First of all you need to learn about as much as you can about the culture and history of sushi so you can be a good sushi chef. Although you can find sushi chef culinary training programs that last for three to six months in the United States and in some other countries who's nation are going to be crazy about sushi, most sushi chefs in Japan work under a master chef for many years before they are ready to cook on their own, so you must try to respect the culture as much as possible for you. It is quite important to seek how to use the various Japanese ingredients to make sauces and cook your sushi with different styles. Different types of sushi includes raw and fermented fish, crab, sea urchins, clams, pickled ginger, lotus roots, sesame and much more to give them different taste.

You must learn how to make sushi at home, as well as all the popular noodle, rice and soba side dishes along with the sushi. Mushroom preparation is particularly important to become a good chef to work in world top level restaurants. Before even entering a culinary school you should have your ability of cooking for friends and family. Try making food for them tableside, as many sushi chefs do to become expert. Doing all the chopping, frying, rolling and preparing of food right in front of your guests will force you to think fast and do well because much eyes will be on you and they will also give you much confidence.

For your skill improvement you can find a good sushi school where you can study the art of Japanese cooking and become a best sushi chef. It's easy to find with your research and find one that is reputable with graduates working in the field of cooking. You can earn lots more if you are prefect in your cooking, because sushi chef salaries are quite high but all depend on your sushi making skills.













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If you're wondering how to become a sushi chef only due to because you love this Japanese fragility so much and want to be prominent in world, you might feel little bit hopeless and apprehensive by the masters in this field but you should not worried about it. If you are not Japanese you might be especially discouraged because you may think that its not possible for you to become expert, but there is room for outsiders in this industry quite massively, as long as you are good at what you do. There is also place for much innovation because of its friendly ingredient. No doubt the traditional raw fish dishes prepared in Japanese restaurants are what define sushi, you can use this source with a variation of ingredients and think outside the box. You must also learn abilities such as fermenting fish and other Japanese cooking skills if you want to enter this profession of sushi chef. The first question is where from you should begin?

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