What is the difference between pro sushi chef and amateur ?
Posted 19 July 2011 - 09:54 AM
Posted 19 July 2011 - 01:27 PM
Posted 19 July 2011 - 03:02 PM
Perhaps it's just me, but when I think of 'amateur' I think of purchasing ready-cut slabs of fish from a fishmonger. Not that there's anything wrong with that.
Posted 20 July 2011 - 04:44 AM
Posted 20 July 2011 - 05:20 AM
Harare, Victoria Falls and some places in between
Posted 20 July 2011 - 05:47 AM
Posted 22 July 2011 - 05:25 AM
Carefully selecting and working from whole fish as opposed to pre-butchered fillets and steaks. And then all of those little things that make for a good sushi experience from a diner's point of view: the right amount of seasonings for both the rice and particular kind of fish, the presentation, the 'showmanship' (not that preparing sushi is or should be like mixing cocktails in a bar but there's something almost akin to a martial art going on when you see a very skilled sushi chef at work). A dedication to the art. I mean, not many amateurs are dedicated enough to spend years just getting the rice right.
Very well explained Chris. And I absolutely agree with you on this. :) Thanks!
Posted 22 July 2011 - 04:15 PM
Posted 30 September 2011 - 02:21 PM