Sushi Chef Training is Not Always a Raw Deal

Does contemporary sushi chef training stray too far from the traditional path of sushi enlightenment, or does it legitimately push traditional boundaries to encourage a contemporary sushi chef's individual creativity?

There seems to be a little confusion about sushi. Some think it always contains raw seafood, but raw seafood is actually called sashimi. Sometimes, the only raw ingredients in sushi are cucumbers or carrots. Chef training can show the aspiring sushi chef how to prepare sushi with vinegared or sticky rice; to add a topping or filling, which can be cooked, raw, or marinated; and to wrap it in seaweed (nori). Sushi chefs use a variety of toppings and fillings that include roe; raw and cooked fish and seafood; a wide array of vegetables; red meat, usually cooked; and raw or cooked eggs.

Traditional Versus Contemporary Sushi Chef Training

Sushi has gained international popularity as sushi chefs from different cultures add their own culinary variations. Consequently, there is an ongoing battle between traditional sushi chefs, who want to maintain the purity of sushi ingredients, and contemporary sushi chefs, who want to use creative sushi ingredients and flavors to increase the popularity and variety of sushi.

There is no argument that sushi chef training should teach the traditional method of making sushi, which is truly an art form. Sushi chef jobs require a solid understanding of traditional sushi standards like rolled sushi (maki), hand-formed sushi (nigiri), and large sushi rolls (futomaki). According to sushi chef Gary Flood, "Many contemporary sushi chefs do not have an adequate understanding of traditional sushi. It's like building a house without a proper foundation."

Opportunities for Sushi Chef Jobs

Traditional sushi chef training can show you how to master the preparation techniques and delicate flavor pairings that are essential to traditional sushi preparation. As the popularity of sushi increases, traditional sushi chef jobs will become more readily available. You may also be able to find contemporary sushi chef jobs that rely heavily on traditional sushi chef training, but still allow you the latitude to use your creativity when you prepare contemporary sushi.

Sources

Sushigary

About the Author

Judi Sandall is a technical writer and a regular Chef School Review columnist. She is a graduate of the State University of New York, with a BA in English Literature.

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