ih8juggalos Posted September 27, 2009 Share Posted September 27, 2009 I just started my 1 year apprenticeship yesterday, if there's any sushi chefs on here, advice would be cool lol 1 Quote Link to comment Share on other sites More sharing options...
eatso Posted September 27, 2009 Share Posted September 27, 2009 nope. Quote Link to comment Share on other sites More sharing options...
SwampFightOner Posted September 27, 2009 Share Posted September 27, 2009 I roll sushi really well, but I learned working at a little cafe and only have ever made a few kinds. Definitely no super cool sushi apprentice status over here ha Quote Link to comment Share on other sites More sharing options...
watson Posted September 27, 2009 Share Posted September 27, 2009 Quote Link to comment Share on other sites More sharing options...
IOU Posted September 27, 2009 Share Posted September 27, 2009 Clowfishoner? Quote Link to comment Share on other sites More sharing options...
Mercer Posted September 27, 2009 Share Posted September 27, 2009 Nigga you aint Asian. Quote Link to comment Share on other sites More sharing options...
Bojangles Posted September 27, 2009 Share Posted September 27, 2009 Here's some advice. Don't cook the fish. 2 Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted September 27, 2009 Share Posted September 27, 2009 fugu see what i did there? Quote Link to comment Share on other sites More sharing options...
morton Posted September 27, 2009 Share Posted September 27, 2009 Used to be 10 years I understand, so don't think you are all top notch at the end of 1 year. Quote Link to comment Share on other sites More sharing options...
IOU Posted September 27, 2009 Share Posted September 27, 2009 I believe in Japan it is still ten years. Quote Link to comment Share on other sites More sharing options...
MedicineCabinet Posted September 27, 2009 Share Posted September 27, 2009 you lack discipline /nos&m Quote Link to comment Share on other sites More sharing options...
ElectricitySucks Posted September 28, 2009 Share Posted September 28, 2009 don't serve raw fish after 2 days. is it 2 days? don't freeze it then thaw it out twice. there is a sushi place by me that is amazing because they get real creative with their special rolls. don't just settle for the basics, try new sauces/ingredients out as time goes on. Quote Link to comment Share on other sites More sharing options...
Mercer Posted September 28, 2009 Share Posted September 28, 2009 Is it called JJ's, I know a place in Astoria NY like that, fucking awesome rolls. Quote Link to comment Share on other sites More sharing options...
ElectricitySucks Posted September 28, 2009 Share Posted September 28, 2009 Is it called JJ's, I know a place in Astoria NY like that, fucking awesome rolls. nah, its in ny though. heres something from the menu: -lobster salad roll, cucumber topped with spicy salmon, spicy tuna, crunch, mango sauce/pineapples, special sauce on top. -spicy tuna roll w/ salmon, yellowtail, avocado, cucumber, crunch inside, eel & white tuna seaweed salad & tobiko on top. ever the colors on these rolls are fun to look at. Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted September 28, 2009 Share Posted September 28, 2009 keep your knife clean Quote Link to comment Share on other sites More sharing options...
HATER. Posted September 28, 2009 Share Posted September 28, 2009 i'm going to be that guy Quote Link to comment Share on other sites More sharing options...
jesuschristo Posted September 28, 2009 Share Posted September 28, 2009 slow your roll, man Quote Link to comment Share on other sites More sharing options...
Know the Ledge Posted September 28, 2009 Share Posted September 28, 2009 if you are looking to be a sushi chef, one should already know what to expect. why you gonna ask on 12oz. you lookin for some crazy advice that will change your life and possibly inspire some new hipster sushi that you can make millions on? cuz if not, im gonna use the idea. Quote Link to comment Share on other sites More sharing options...
jesuschristo Posted September 28, 2009 Share Posted September 28, 2009 make a cheeto roll 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted September 28, 2009 Share Posted September 28, 2009 potato roll with creamy sauce Quote Link to comment Share on other sites More sharing options...
john_gacy Posted September 28, 2009 Share Posted September 28, 2009 There's only 2 things that smell like fish, and 1 of them aint fish. Quote Link to comment Share on other sites More sharing options...
ih8juggalos Posted September 28, 2009 Author Share Posted September 28, 2009 ya 10 years in japan, but thats if you're like getting broken down mr miyagi style. and i realize now that i should not have chosen this name. that is all. Quote Link to comment Share on other sites More sharing options...
CALIgula Posted September 28, 2009 Share Posted September 28, 2009 sushi chefs have apprentices??? wtf? Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted September 28, 2009 Share Posted September 28, 2009 team apprentice woot Quote Link to comment Share on other sites More sharing options...
TripleSuplex Posted September 28, 2009 Share Posted September 28, 2009 just had sushi ill take a tako roll ftw and some nigori sake kthxbai Quote Link to comment Share on other sites More sharing options...
Anew Posted September 28, 2009 Share Posted September 28, 2009 i didn't know shit about rolling sushi when i started my job, took me 1 month to learn everything and about 5 months to make it look easy. once you learn how much water to put on your hands and how much rice to get to make a roll you'll be fine. Quote Link to comment Share on other sites More sharing options...
SwampFightOner Posted September 28, 2009 Share Posted September 28, 2009 ^ Yup sushi chefs have apprentices??? wtf? Yeah, for some reason sushi chefs seem to think they're practicing rocket science and that it's this incredibly hard thing to learn Quote Link to comment Share on other sites More sharing options...
FastFinisher Posted September 28, 2009 Share Posted September 28, 2009 Thats chefs in general. Quote Link to comment Share on other sites More sharing options...
pornbooth Posted September 28, 2009 Share Posted September 28, 2009 there is a lot involved and not everyone can do it especially on the professional level. ya everyone can roll some good tasting rolls or cook a good steak at home but can you do it for 5+ hours straight for $20-200 a plate and keep your customers happy wanting to come back? Quote Link to comment Share on other sites More sharing options...
CALIgula Posted September 28, 2009 Share Posted September 28, 2009 wow...i didnt know being a sushi chef was that hard. the mexicans at the all you can eat sushi place i go to make it look really easy! 1 Quote Link to comment Share on other sites More sharing options...
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