JaysB

Hi, I am a chef from Australia and looking to take my career in the way of sushi chef as I have a great appreciation in working with seafood and Japanese food and culture in general. Does anyone have advice on what my kit should contain, where i should focus my studies, how to find proper mentoring, expectant future salaries, overseas opportunities and anything else you think may help me towards my goal, thanks heaps in advance, Jays

Does anyone know the technique that chef wickens uses to glaze his short ribs. I have tasted it and like the presentation. any help would be appreciated.