How To Become A Sushi Chef
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- Опубликовано: 24 авг 2024
- What does it take to become a master? In a brand new video series, called Shokunin, Eater follows New York sushi chef David Bouhadana as he visits culinary-minded individuals who are hard at work perfecting their crafts. First, Bouhadana visits Oona Tempest, a sushi apprentice undergoing intensive chef training at Tanoshi Sushi NYC.
Watch the Shokunin trailer, and other episodes from the series, here: • Shokunin: A New Eater ...
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Low how he defended her saying "I will not make you sushi either." Too many times go by where they are so wanting to please the customer that they don't look out for their own. Awesome video!
Its rare for a sushi chef to be forgiving to a student mostly they are strict and hard on them. Thats why when i saw the chef master being loving and kind to her, tells about how maybe he saw her determination and passion for that craft.
No experience and I’m starting at a fine sushi dinner- I’m super excited and honored
The ending almost brings tears to the eyes
Idk why but I'm in love with her bangs
What a nice man . I love how he treats his staff
Nice video guys and another good host!
+samuli hirsi Thanks for watching! Stay tuned for more episodes.
+Eater did you count the fingers of that japanese dude? i swear he looks like a yakusa. i bet when you take his robe off he has lots of gang tattoo on his back. 😆
+Francis Tuazon No sushi chefs were disrobed during the course of our shooting. Thanks for watching!
+Eater haha
this guy is Yoda.
Great video. I always love watching videos where chefs talk about their passions for food.
Loved this !
Respect to the OG sushi chef, he obviously dealt with the older generations tough love style of teaching and thankfully didn't pass down to his apprentice. I understand the core of why they do it but its a sadistic way to prove a point. I love my Japanese family but god damn....
So much wisdom.
Sushi is slowly becoming a new world religion
Great Sensei!
This is intense.
First yo, love from Australia
This kind of passion is lost in today's culture.
+OCSleazy is it go and look at the Start UP culture, where they are working on code for 18 hours and eating noodles, because it all about the code
or in the Maker culture with their love of whatever they making leather goods or knives
Hey look at the ad for Ospressy bags, I see it often, and you see that passion in their designing of bags
this kind of passion is bullshit. It means that you will always be subservient to the master and should be humble. However learning is just as much about discipline as it is about pride of your creativity. It is about the insatiable lust for knowledge and the satisfaction in only receiving that knowledge. It is not about your master teaching you and you needing to conform to how the master wants to teach you. The teacher should simply be available to satisfy your want for learning. The teachers should be your servant.
Well I study physics and that basically works by the teachers being available for (as I wrote) "satisfying your want for learning".
And to clarify what I am criticising is both the fact that the whole submission thing is bullshit, but also the OP about today's culture somehow being poorer for not having this kind of "passion". Today culture and society not only is different from place to place, but is also superior in general across the world to previous culture. We have easy access to knowledge and are more free than ever.
mellon marshall boa noite
Love this channel!
Sucks that i didn't get a chance to eat at sushi dojo when chef dave was still there... it's breath of fresh air to see a real sushi chef talk about sushi... was wondering if chef david knows chef John from sushi KO ... another chef i didn't get chance see when i visited ny ... it would be great to get them both in the same room. i will pay to see that !
I dig this so far eater. Good job!
would make sense to break out all of the different series based on hosts or show types
+andylee87 You can find shows grouped by type in our playlist.
ruclips.net/user/eater1playlists
Thanks for watching!
I really envy Japanese spirit and discipline and believing in the old ways and traditions.
No-nonsense ganko-oyaji chef!
I watched this video like countless times
love it .
Every week another sushi video.
+cpunching We know. It is the best. Thanks for watching. We didn't see a comment from you on the last Dining On A Dime. We were starting to get worried. Welcome back.
Oh shoot! I was playing too much Xcom. Gotta take a break and shoot the shit instead of shooting aliens.
What's it about "The religion". Hardcore. Awesome
Already on Munchies, and done much better there.
Then go back to munchies
hipster heaven
+drakore244 That one was awful and cringeworthy at times from what I can remember. In fact as I was watching this, I had this awful sensation of having seen something similar but so crappy. Then your comment reminded me where I saw it. Munchies.
ok dis hard
Want to learn
She looks very nervous.
+DirtySock Our camera crew can be intimidating sometimes. Thanks for watching!
Hey even though she is managing her own shop.....does she still keep in touch with Oguma....I wonder 🤔
Chef Oguma sadly passed away from cancer.
❤️
Do you get paid as your working within the first 10 years?
The video does not exist at the Shokunin trailer link and "For more sushi videos from Eater"
+Aine Donnelly We'll update our links to reflect that. Thanks for watching!
Eater Do you use any of those Chelsea Miller knives??? I seen them on her site they look heavy and not practical..
Love it. He defended her!👍 i will not make your sushi either.
There's probably a very simple answer to this question, but I know very little about sushi so I figured I'd ask.... Why does the chef take off the scales of the fish when the meat is then taken off the skin? Some fish is left with the skin on so I understand the reason for taking the scales off in that scenario, but not sure why they do it when the skin is removed. Great video!! Thanks!
+Jason Semmler For some fish, the skin is very thick and chewy raw and you wont be able to appreciate the delicate meat of the fish if your chewing on the rubbery skin.
+Jason Semmler Every tried cleaning fish scales on a cutting board? It sucks.
How to become a sushi apprentice ? I mean, how to find a master ? Visit sushi bar and ask ?
terrifying concept revealed in this video.... if something has meaning to you, you fear it... I can completely identify with that.
so much worthless shit inundates you daily... but that which means something to you takes on a value you dare not fuck with, due to its significance.
a bit of a matrix moment frankly.
actually what different between sushi made by male and female?
Some japanese people believe that girls have warmer blood, hence warmer hands. So it will change the texture of the rice and the properties of the fish. Ive been a sushi chef for 4 years now and every other japanese tourist customer wants the sushi to be specifically made by men.
Many asian countries are still old fashioned. They should get used to the fact that women can be chefs too and do mens job s
What is it about? Religion
that women seems like a good person
This is a good example of a thing that they make it look like innacessible like a life commitement but it really isn't.
You won't be able to make it look that good but it will taste just as good.
Rice & fish cuts, cmon people, you can do it!
Definitely not a won’t taste as good. 😅
He sounds like the owner City Wok
No whale sushi?
Amazing , this is religion not work
This is the most pretentious thing I ever seen
she no longer works her master. She's abandoned him.
This isn't legit Japanese Sushi though, sushi never requires a blowtorch, plus real wasabi is only produced in Japan, she's done only three years and she's already handling the fish, its only after approximately five years, that the apprentice is given their first important task of making sushi rice, and that's just the rice! there are the years for sharpening knives etc..Personally I I don't really mind that they're not legit,cause the Japanese are perfectionist and they exaggerate a lot when it comes discipleship and discipline. Come on...it takes on average 10 years to become a Itamae!!!
Have you been to Japan? Maybe you're talking about the high end places in Ginza that costs a minimum $300 a head but the thousands of other sushi shops for the common folks have regular sushi chefs where many went through sushi training school for months... And unless you're expecting Jiro level sushi, most of them taste just fine to the avg folks... And that my friend is still sushi.
@@TheKiman2 if you enjoy eating regular sushi, you're entitled to that, because everyone has a preference.
Everytime the sushi guy speaks she looks down wtf is wrong with her
misleading title. waste of time.