/ck/ - Food & Cooking

>>9231544
Actually freezing the fish is a no-no. Any expert sushi chef can spot if the fish is i fected with any kind of parasyte. Everything else falls into selecting a trust worthy supplier. We actually get the fish fresh and serve it fresh. If its not sold within 2 days of arrival we throw it away.

>>9231535
fucking balls. To be honest, japanese style clutch is very gentle. I would recommend you give your knives for stone sharpening. It would require virtually no effort to cut anything eliminating any need for an actual tight grip.

>>9231522
denbts

>>9231506
Damn man, that's really sad to be honest. you are probably using french style cutting right?
Knife on the board rocking motion with the wrist?

>>9231494
I had that experience every time I moved up into a higher level restaurant. Actually pretty natural. Absorb everyhting like a sponge because this is a gift. The first time I went to work with japanese sushi chefs I thought I was the shit and would have it easy, watching them work really looked like I just stepped into the ocean.

It's daunting, but don't be afraid, be happy you have the chance to swim there and absorb whatever you can.

Best way to go around this is stage at a michelin star. You will not get paid but for 3 months you will be at one of the best stages in the world, everything else after that will pale in comparison.

>>9231467
holy shit man!!!! isn't there anything you can do about your condition??? If you can take care of that I would be more than happy to give you a few pointers.

>>9231460
>>9231429
I posted this one already before, this is one of the latest plates I took a photo of. You can clearly see that the cuts are more precise, the layout is more thought out and organized. not just a jumbled mess as the previous one. this one is DESIGNED AND CUT PROPERLY the other one is not.

>>9231429
Are you in the sushi industry?

>>9231385
Yeah the cartel thing crossed my mind to be honest. Ask away!
This is a pic of my early sashimi. Before I got hooked up with sensei the cuts are more rough the general layout of the plate is shit and the pieces too thick

>>9231372
the story is over why would I need to type quicker? :P

>>9231369
Thanks a lot bro. It was a hard road :) And still ways to go.

>>9231335
No offense meant, I love the US and not only big cities but rural areas even more. TX is prob my fav state of yours :P

>>9231335
Right now for a full course meal without wine or cocktails it would be around 80e/person

>>9231327
Dude, GREECE 420 minimum wage.
>30% unemployment.
2.5k is equivalent of striking oil here

>>9231307
I will be applying to some US sushi joints this or next year. But only big chains would go through the trouble to pay for the working visa etc. I doubt there is something in Arkansas of that description.

>>9231304
Mexico actually. I said "Near" the US. :P

>>9231299
We got to today.
I won.
Went from zero to hero in a span of 4 years
The lesson is that it's not enough and I am still doubting myself

>>9231288
I love you too anonbro!

>>9231283
I will probably leave this rest after the summer season. I have an offer to work near the US and I am seriously considering it.

>>9231266
I would prefer not to disclose that sorry. except if you have a serious reason you want to know :)
>>9231265
Probably Shime saba (mackerel) with ginger and chives nigiri style.
I generaly love nigiri more than everything else.

>>9231251
Actually yeah, waaay to many holes in the law and the laws are tilted towards the employer

>>9231211

cont

>Ofcourse no money in bank.
>I pack up my shit and Travel to the 6 star compound hotel in which my current restaurant resides.
>One of the top 3
>The one the liar chef came from.
>Executive sushi chef
>2.5k/mo
>My name at this point is well known within the restaurant sphere.
>One of the top 5 sushi chefs in the country
>My own menu.
>Serving celebs and politics daily.
>Shit is SO easy at this point
>Actually kind of disappointed
>Not sure if I actually am as good or wtf is going on.
>Everyone is ecstatic with the food I serve.
>Owners are happy
>5 star reviews all over the place
>And I really don't know.
>Am I really good?
>At every point in time I described
>At THAT TIME, I felt like I was good.
>Looking back I KNOW now I was trash.
>And even now sitting at the top, I am disappointed and not confident with my abilities.
>Shit Sucks.

>>9231170

cont.

>At this point the comp owes me 3 months worth of salaries.
>I realize that I either wait for the day I get SOME money and just bail, completely fucking over the chef and japbro in the process, or I inform them and take my chances that I can kiss 3k goodbye. (comp only registers everyone on basic salary 420e and the rest is off the books so proving that they owe me money would be impossible)
>I take the chivalrous route and inform about my decision.
>Two weeks ether corp pays me or not, but not a day more if I get no money.
>Chef and japbro in shock but not surprised considering everyone is owed salaries and people are leaving in droves.
>2 weeks pass.
>No money.
>I call chef.
>Bro no money in my bank account.
>Sushibro THe owner told me that he will FO SHO pay you till monday.
>Okay chef I will wait until monday. But you know that he says this to everybody every time. I like you but at this point you are backing him up. If there are no money in my account by monday you are free to never call me again.
>Okay sushibro I promise money will be there by monday.
>monday comes.

cont.

>>9231164
anyone still here or should I bail?