I want to become a sushi chef

I want to become a sushi chef.
How do I achieve this goal?

Put raw fish on rice, do it over and over until it tastes good and someone pays you to do it

>be japanese
>have father who owns sushi restaurant
>train from a young age

If not all three of those things are true you might as well give up now, as it's hopeless.

>I'm a retard who can't tell asians apart.
stear clear of japanese establishments at first, try to get an inn at a japanese place serving non sushi, like a ramen or donburi shop. that will look good on your resume. If you want to start on sushi first thing, find a sushi restaurant staffed by koreans or chinese people. They will be more likely to give you a job. Once you have an in like that you might be able to successfully work at a sushi place run by japanese people.

Go to a sushi school.

>i'm a retard who can't tell asians apart

Who are you quoting?

the person who's post I linked, because theyre a retard who cannot tell asians apart.

It's difficult to tells Asians apart when all you have to go on is their incompetence with the English language.

you're an idiot

偽物の寿司屋なら明日にでもなれる。
それなりに寿司っぽい物を作るなら日本に行って寿司学校で数ヶ月勉強すればできる。
本物の寿司職人になるなら日本の寿司職人の下で10年以上の修行をする事になる。

This is the shit that internet chefs say that don't travel or have any real experience with food.

The little things in food matter, its not just the basic ingredients. Cheesesteaks are just bread, cheese, chopped up steak, and onion. Sure they're fine in other places but the best are in Philly because of all the little things they do, like the bread, how they specifically slice up the onions and steak, and the practice.

Sushi is the same, the difference between even the mediocre sushi I had when I lived in Japan and the "good" sushi I've had since moving back is stark. Theres lots of awful sushi in the US and the expensive restaurants serve decent sushi. The ingredients are basically the same but the prep certainly isn't

oh, look, an actual chef.

I get so triggered on this board because people have no fucking idea how difficult it is just to get sushi rice to taste right.

I love when people who have never done something try and tell someone experienced that it's easy. why not walk into a dojo and challenge a grandmaster with all the fighting techniques you learned from anime while you're at it

I like how you imply cheesesteaks are some sort of culinary goal. That's funny.

I'm not even a chef, I've just been lucky enough to live all over the world. Regions are famous for certain foods for a reason. Even before the internet the recipes for those foods have been known for decades. Most chefs are also totally fine having a camera in the kitchen to film a special on them or to show off a recipe because they know some random real chef won't be able to copy them and definitely not some random guy off the internet

>>durr sushi is expert onry food, no other food take skirru rike sushi
wrong dumbfuck. god damn you just have no idea do you? unless you are litterally a celebrity chef you are not going to make fucking anything as a cook.

Its the perfect example because most people who have never had one in Philly think its so simple. I didn't even bother getting one the first year or so I lived in Philly because I thought how good can it be.

But after living there for college and going to the places that actually know how to make them (not Pat's or Geno's) they're hard to eat outside of the region.

>durrr
dumbass just because you have to work to learn something doesn't mean you can say I'm wrong. your experiance is not special. Food takes skill, and your reward is angry bosses, long sweaty nights, and no pay. Your story is not special.

oh look, another "it takes decades to learn to combine rice and vinegar." faggot.
80/20 rule, always. Unless OP wants to go for michelin stars or pats on the head from geriatric japanese, he doesn't need more than 2 or so years steady access to quality ingredients to get it near perfect.

>make a few thousand rolls and a couple hundred nigiri
>start your own restaurant
>sell shit sushi with incorrent shape, texture, temperature, flavor, and mouthfeel
>waste shit tons of expensive ingredients because you dont have the skill to prep them and get sufficient yield
>don't know how to handle and store extremely sensitive imported ingredients so your shit goes bad
>nickels and dimes dont matter in the restaurant business
>little details don't matter in making superior food
>your sushi joint fails miserably and you're plunged into debt

better wise up kiddo

>pats on the head from geriatric japanese
they don't need to cook sushi well to get a pat on the head. just say "konnichiwa" and you'll get an assortment of middle ages businessmen and kawaii OLs clapping and saying "aaaa jyozu desuyo!"

damn son. you're dumb. like painful dumb. you dont just "combine rice and vinegar"

you need certain types of rice, you need certain enzymes to break it down, you need specific time, temperature, action. you need a certain kind of equipment for a certain reason. just because you're never tasted good sushi doesnt mean its like slapping together a pizza. the difference between well made sushi rice and bullshit like (you) would make is ASTRONOMICAL

and if you can't tell the difference, well, you have no business cooking at all.

holy shit get a look at this weeb. you're right user, you need to suck an old japanese cock for a few decades before you know how to prep fish and cook rice.

not even trolled.

no dumbass. you need to suck cock so that people will hire you.

someone watched Jiro Dreams of Sushi a few too many times. Its not hard to make, user, and you'll be 80% of the way to perfection with very little effort. I'm sorry if it hurts your feelings that someone other than Jiro can make good sushi, but believe it or not there are other ways to learn things other than sucking someone's dick for a decade.

that's the point im making. being a sushi chef fucking sucks, just like any other cooking job.

>he thinks good sushi is more difficult to make than good pizza

then don't spazz out when I tell you exactly that and say I'm wrong you backpeddler.

>Living your life by the 80/20 rule
Whats its like being shitty to mediocre at everything? Im sure 70% of the population has never even attempted to make sushi, so of course with a tiny bit of practice you'll be better than them, but in reality the 20% that actually put in the effort are going to be far and away better than that lower 80%

>you need to be in the top 20% in food quality to run a restaurant

oh user, I hope you don't think every sushi restaurant is run by someone in the top 20%. That is true mysticism. And yes, I do live my life by the 80/20 rule, getting better at everything I try than the majority of the population is a great feeling. I know a little bit of everything, and if I fall in love with an activity I take it further.

no, i said you were wrong because you said training to become a sushi chef has nothing to do with sushi. which makes no goddamn sense. you become a sushi chef the same way you become any chef. you work, learn, practice, and get bitched at for years and years.
I was already breaking down bluefin and making ebi when that documentary even came out.
pizza is much easier to make than sushi....GOOD pizza is a different story.

Most of the sushi in the US is crap so I definitely don't think they're in the top 20%. The vast majority are in the 80% like you.

Once you get out of college you'll realize the world doesn't care if you're better than a child or someone who has never attempted something. People only care, give you promotions, or are impressed when you're actually really good at something.

Jack of all trades, master of none is an insult for a reason

haaaaa
man oh man, you got a lot to learn. being that dumb and conceited at the same time, you must be a real hit with the ladies.

i'd say life's gonna rock you, but you're too deluded to even understand that you're a failure

>durrr
because it fucking doesn't you dumbass. Your experience while training is not typical of only sushi. It's not special. you lying backtracking piece of shit.

You two sound like edgy teenagers

Jack of all trades, master of none, though often better, than master of one.

I get it user, you went through shit, so you think everyone else has to go through shit. Its the frat-boy way of thinking. You only get into the "you make good sushi" club by getting your balls fondled by Master roshi for a few years. That's the way you'll always see life, and that OK. Just know that that not actually how the real world works, baby girl.

yes. but OP asked "how do i achieve the goal of becoming a sushi chef"
and i responded with my story, which basically boils down to "the same way you become a regular chef"
I was just explaining the circumstances as to how I got the jobs to get the experience to become the man. now calm down, it's naptime.

i cant tell if you're trolling anymore. do you honestly think you're smarter and better than anyone and you can learn things more quickly? do you honestly think you can master a delicate art just by "wingin' it" and trial and error without even learning from people better than you? there is no possible way you're this stupid. you make me sad for humanity.

>do you think you're smarter and better
nope. I just try harder.
>do you honestly think you can master
nope, I said you can get 80% of the way with 20% of the work
>without learning
who said anything about not learning?
>wingin' it
who said anything about wingin' it?

you're sad and pathetic.

make up your mind dipshit. do you try harder or do you only do 20% of the work?

your response shows you really do think that it takes 10 years of farting around washing some old mans dishes to learn to make rice and cut fish well enough for other people to pay for it.

in during MGTOW "self reliant" types getting buttblasted over the truth

let me guess your house is filled with half-completed projects and broken shit you bought off craigslist meaning to repair

I have seen sushi chefs come and go like nobody's business. I've worked at enough places to know you can't learn to make decent sushi in a few years. even the most talented people have to practice. even culinary graduates have to learn to work in a restaurant because it's not just about cooking. muscle memory is a thing, and it's not something you get quickly. I understand that you've never made sushi professionally, and probably never cooked professionally, and it's likely you've only ever had sushi from whole foods, so I can see how actual chefs make it look easy. but it aint.
you have to practice. 99.9999% of people take at least 5 years to get decent and 10 years to get good. some people learn more quickly than others, but if you think its that simple good for you, enjoy your mediocre food product. your friends will probably tell you it's great so you feel better, i hope you wont mistake that for actual skill

>liking sushit
Always cook your food before eating

I get it man, you've said the same thing 80 times ITT, you gotta stick a japanese finger up your ass and dig around for a decade before your sushi gets the meme-mysticism needed for it to taste good, and an old man across the room will nod silently and give you a thumbs up and your life is complete.

I've literally seen narutofags dressed up in hundreds of dollars of weeb shit who believe in japansese mysticism less than you do, my friend.

>meme-mysticism
you're referring to skill. the skill that comes with time and practice. the skill that you do not have because you are not a very intelligent person.

He'll understand when he graduates with his shitty degree and no job prospects because he is slightly better at most things than most people but not actually good at anything

Ive never trained under a japanese chef in my life. The chefs that taught me sushi were Chinese, Vietnamese, Black, Korean, and Taiwanese, respectively. anybody can learn to make sushi. it's not about "mysticism" or "traditional" japanese bullshit. you can put a spin on things. but facts are facts and you do not get good at something without practice and influence, something that online chef wannabes dont seem to understand, evidently

no, the mysticism comes from the fact that you think it takes A FULL FUCKING DECADE to learn to cut a fish up, and put it on a lump of rice. you keep defending this like its supposed to be so obvious. OH WELL OF COURSE IT TAKES A DECADE TO LEARN TO CUT A FISH AND PUT IT ON VINEGARED RICE. NO WAY YOU CAN MAKE THAT GOOD ENOUGH TO PAY FOR IN LESS THAN 1/8TH OF A LIFETIME. Jesus christ, you're so mystified you can't even see through the dickskin pulled over your eyes.

yes thank you samefag, I've graduated and I'm gainfully employed, but you can deflect as much as you want

I never once said it takes a decade. Have you ever actually broken down a fish before, wherein your profit margin was directly dependent on how much meat you can get off of this expensive ass fish without wasting any, and still keep it pretty and perfectly shaped and free from parasites, blemishes, and adulteration? I dont care how "good at stuff" you are. People eat with their eyes before their mouth. Shitty rice ruins sushi. Ugly sushi is not enjoyed. Obtaining that level of knife skill takes a lot of work, and getting all the little details to keep your rice perfect while having to make people food to order takes years of practice. If you cut corners you're just gonna sell shit food. if you sell shit food you lose money, this is why you fail.

>implying every piece of sushi sold in the world is a masterpiece

and we're back to the mysticism AGAIN!

FOR EXAMPLE
did you know that, when you make a sushi roll, if you dont make it fast enough, the nori absorbs water and becomes tough and chewy? it's store in a box with silica for that exact reason, because the moment you take nori out of that box, it begins to absorb moisture and slowly shrink and become rubbery. If you dont hear the crisp sound like cutting paper when you cut that roll, then congrats, you just served some nasty ass sushi. and people who dont know the difference wont care. but most people do, because when they go to chew that piece of sushi and the rice is dense and cold and the nori is stuck in one piece and hard to bite and the fish tastes like your greasy fingers, theyll know that you suck.

know how you can tell a new sushi chef?
look at their hands. look at their cutting board. a newbie will have a hard time keeping the rice off of his hands and cutting board, he wont know how to manage keeping his hands perfectly moist and clean. and when people look at your cutting board and see that it's dirty as fuck and covered in clumps of wet rice, theyll know you suck, and that will affect the way they taste your food.

and dont get me started on how thick you cut a piece of fish. do you have any idea how much better a perfect cut of fish feels in your mouth as opposed to some haphazardly sliced ugly piece?

>you know how you can tell a new sushi chef
>by the A S T H E T I C

point proven, your cooking is based on LITERAL memes and dreams, and you're LITERALLY too mystified to admit that your cooking follows the same rules as every other cooking on the planet; it is a skill that can be 80% mastered with very little work. But please, keep on believing that YOUR particular cooking is special and can only be learned in the clouds of a mountain where a dragon bestows upon you the knowledge needed to make something good enough to pay for.

people eat with their eyes nimrod. millions of dollars go into sensory evaluation because the way you taste things has just as much to do with external stimuli as it does the flavor and texture in your mouth

so yes, making sushi look good is equally as important as making it taste good, smell good, feel good in your mouth, and be served in a clean place. all of those factors affect how your food tastes. taste itself is an aesthetic quality you fucking idiot. sushi is an art, not a food. it's not fucking oatmeal, you pay out the ass for a piece of it. this is why you fail

>be white
>dress up or act like an entitled trust fund baby hipster
>open up a hipster sushi place in an equally hipster gentrified neighborhood
>create funky new fusion take on sushi while having traditional sushi

and there you go

No one cares

It's like you keep responding to the wrong person, because nothing you say makes any sense.

Making sushi ain't exactly an art, user.

...

ITT: Derailed thread full of faggots who can't stand to think that maybe Japanese cooking isn't as hard as they think it is.

Any idiot can slap together some bullshit and call it food. Sushi already sucks so it has to be good, and to make it good you need to pay attention to little details. That's the difference between quality sushi and boxed grocery store maki rolls. Sure they sell $5 pizza at little Caesar's but it's not good pizza. To make good pizza you need to practice. There is more to making a dish than combining ingredients.

But there's lots of people like you out there who don't give a fuck what they eat or how it tastes. Maybe you should lurk a different board if you can't appreciate the skill that goes into good food.

being/learning japanese will do nothing but good for you.

Otherwise follow what says.
It definitely won't hurt to have a lot of personal experience making sushi before even trying to become a professional

>being/learning japanese will do nothing but good for you.

so because I don't think sushi is some mystical form of higher art brought to us by Naruto himself, I don't give a fuck about what I eat?

user, I'm starting to think you might be a weeb.

this guy gets it

There is nothing mystical about it. I'm saying the difference in a person making sushi for 10 years is significantly, noticeably, and unquestionably different than someone who has made it for 2. I'm saying this because I've met more sushi chefs than you ever will and made more sushi than you ever will, and that is why I know better than you.

>I say I know more than you so I know more than you

nice try user.

*tips fedora*

Start my washing rice for 7 years.

It is simply a fact.

i wanna eat there really badly

>I said that what I said is true so that means its true

nicer try, user.

Just apply to one of the many places run by mexicans. (white guy here btw)

It's easy as fuck. I got a job at a sushi place as a sushi chef with no degree or any previous training in japanese food (I did work in a french place before as a garde manger chef first however).

The whole "wash rice for x years" or "learn under a master for x years" is 100% BS and unrealistic. Good sushi has almost nothing to do with the chef.

All you need is
>high quality ingredients
>Reliable sushi rice recipe
>Basic knowledge of how moist to keep your hands
>Patience
>Practice
>basic equipment

A slightly experienced sushi chef could beat a master chef in a heartbeat if he has better ingredients.

I worked at a place called Robokyo's for 2 years, never washed dishes, never did apprenticeship, never took classes, worked with only whites and mexicans.

Best sushi in out town, too, better than all the japanese places. If it wasn't for the owners being unfair employers at the time, I'd be there still today.

>garde manger chef

here's some pics

Say what you want, but making desserts, smoked meats, ceviche, cured fish and meats, pate, and all manner of french cuisines for fine dining places is something to have pride in.

oh wow user, those look really yummy! and you didn't have to suck some japanese guys cock to get the skills?

I live in Europe and travel very widely.
I laugh at your attempts you fat, diabetic, insular, flyover fuck.

No just drink a lot of beer and tequila with mexicans.
>Implying fish, rice, and vegetables are "diabetic"
Enjoy eating kielbasa, burgers and shepherd's pie every day

I Must admit that platework isn't mine. I worked with a tattoo artist who would often draw dragons with eel sauce when he was bored.

OP if you have any art skills and can draw on plates with sauce then you're in for an easy ride.

>avocado on sushi
why would anyone TRY to ruin the dish? might as well put fucking pickles on it.

>"authentic" food that 10 people will order
>less "authentic" food with a familiar ingredient that 100 people will order

I see you have great business sense.

sounds like someone has had a tough time with avocados before.

pic related?

>he thinks salmon sushi is good
>literally eating fishfood

After you make the roll, slice the alvacado really thin and spread out the slices to fit the top, roll it back on the sushi using the mat. It almost never falls off

If you mean the taste, blame customers. People love avocado and eel together.

My favorite was the pink lady.
White tuna, red tuna, crab, shrimp, and yellowfin wrapped in pink rice paper with fish eggs, wasabi, sriracha, and eel sauce to boot.

I could eat "white tuna" (it's escalar no matter where you go in the states) daily. I actually sent out and got a block of it and would just east it at home plain

I got a job at a sushi restaurant (as cook) very easily. That is the proper in to become a sushi chef. My boss was Korean and made a point that he's totally ok hiring Caucasian as long as they'll work hard. And he got me in quick. Two days after I called the store (saw an ad at a local Asian market), I was training. If you don't have sushi experience, you can work up to it, but your sensei will first want to know that you can handle yourself in a kitchen, work hard, and have good knife skills. Keep in mind that sushi is part food and part performance, so being a good sushi chef is about more than just making sushi, it's central to cater the meal to your guests and make sure they are enjoying themselves and being served in a timely manner. While we have all this tipping discussion going on here, it's worth noting that sushi chefs are among the few who get directly tipped outside of waitstaff here in the states, and I think that's closer to how it should be.

If you wish to be a sushi chef, I wish you the best of luck.

This is true

Also it's not hard to distinguish between different Asians by their morphology.

>it's not hard to distinguish between different Asians by their morphology

That was literally never under discussion. The guy just started screaming about retards who can't tell Asians apart for some reason, and then turned to not being able to distinguish different languages, when everyone in the thread is typing in English.