On the Internet, it can see a sushi chef post form making a sushi roll to decorating sushi platter and performance for getting a great offer from the new restaurant industry.
But to novice chef who simply searches the high salary and great title condition on the internet for what looks good,
what separates a senior-level sushi chef at a fine-dining restaurant from the chef offering only maki roll at the takeaway concept store isn’t always clear I suppose.
To be able to recognize what skills distinguish a master from a novice, I suggest about the secrets of their craft.
Here are my thoughts, from how to make the perfect sushi rice to why a sushi chef is just like a Knife magician.
