One of the most important things for me is developing skills that won't get me replaced by the dishwasher. That's why sushi really appeals to me. So how difficult is sushi, really? It's hard to tell whether or not it's just Japanese pretentious BS or if it's truly difficult, and I know sushi standards vary from place to place. I worked for a bit at Roy's and they wouldn't even let me touch the sushi station. The guy running the station even proclaimed it as not being a "line cook position".
But I've staged at a place where the sushi line cook used rubber gloves since it was easier to keep the rice from sticking to his hands and he mashed the rice down on the seaweed paper pretty hard. I asked if sushi rice was difficult to make (which I know it is) and the answer was a straightfoward "no". I obviously never came back after staging that day. But I've even asked another sushi chef at a reputable place and asked them if it was difficult and they gave me a straightfoward "no".
Let's be honest here; I ain't going to work at Masa in NY anytime soon. I'm just looking to get into a quality kitchen and serve quality sushi. None of this "wearing rubber gloves BS". But I'm not going to be filleting fresh fish for sushi either; likely just using pre-filleted, quality, frozen fish. I haven't been in the restaurant business for long, but I do know how things are done to a certain extent.
But getting important culinary skill sets is really the most important thing, particularly since I didn't go to culinary school and I've only been cooking for 1 full year. But I'm already getting very impatient and my next decision will be an important one, cause that's what I see myself doing for the next couple years. I'm a bit torn in 2 directions: 1) going into sushi or 2) simply trying to get into the best kitchen I can get into period (likely French/American). The problem is that the two seem worlds apart, and I'm having trouble deciding what path to choose. I'm leaning toward sushi cause that's what I personnally enjoy eating but I also don't want to end up being seen as a 1-trick pony since sushi seems like such a "niche" job. Advice?
Edited by phan1, 02 July 2009 - 06:04 PM.