You Can Become a Sushi Chef in Two Months

Normally in Japanese food culture, especially in the making of sushi, apprenticeship is a huge tradition.

Chefs would apprentice under masters for many many years before being able to create their own meals.

However master sushi chef Andy Matsuda is trying to cut all that time down.

Matsuda opened the Sushi Chef Institute in downtown Los Angeles in 2002, teaching beginners and professional chefs all over the world the intricacies of sushi making.

What as New York sushi chef David Bouhadana goes back and visits the school and Matsuda here:

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