Sushi chefs with a lot of experience may need help to upgrade their skills to the next level as they might have some old habits unique to each of them that hinder their performance. In this article, we will introduce one of our newest students who recently completed our Sushi Masterclass -Foundation- Course.
Timothy, who has a 15-year sushi chef career, approached us intending to get training by a Japanese master chef to polish up his sushi-making skills. Let’s hear what he has to say about his experience with MJCA!
Meet Timothy
Could you tell us about yourself and your career?
I am originally from Myanmar and became a sushi chef in Europe. I am currently residing in Germany, and I have had a professional career as a sushi chef for more than 15 years. In addition to sushi, I also have some experience in making other Japanese dishes. I have been working at a restaurant offering Japanese/Japanese-fusion cuisine, including nigiri, rolls, hoso-maki, and futo-maki.
Having a long career in Japanese cuisine and working in such a restaurant, I was somewhat confident that I had already acquired a decent level of sushi-making skills before the course.
I am looking to move to another country in the near future. I believe having the advanced skills and knowledge as a sushi chef will help me with the move. Then, I hope to get a job there to build my career further as a Japanese chef who can handle the overall Japanese cuisine, not just sushi.
The Struggles
Already having a long career as a sushi chef, what struggles had you faced before the course?
While having a long career, you might sometimes build bad habits. Especially if you have learned the skills on your own, you are more likely to eventually hit the wall and feel that you are not improving anymore. It happened to me, and that made me realize that I should get training from Japanese master chefs.
However, traveling to Japan for training requires a lot of time and budget, among other reasons. Under the circumstances, the realistic way of getting training from master chefs was online. Yet, when I started looking for one, I could not find a course that would serve my purpose.
Then, I found MJCA. Considering live sessions with master chefs and a tailored curriculum, I thought it was worth a try.
Working with MJCA
What were the outcomes of the course for you?
The outcomes were more than I had expected. Below are the points I especially want to highlight:
- It was not just one-way learning of superficial knowledge but an interactive discussion (e.g., what is the best way to do things, and why is it a good way to do it). The conversations with my instructor during the live session were helpful. He gave me detailed explanations and guidance on things I had questions about, such as the ratio of sushi vinegar and rice, how to filet/slice fish, etc.
- The teaching method was not to impose “this is the way it has to be.” My instructor was so understanding that he gave/suggested the most suitable and optimal option to accommodate my situation (e.g., environment, ingredient availability, etc.). My instructor has a lot of experience both outside and in Japan. So, he knows the struggles and concerns of chefs based outside Japan.
By the learning method above, I managed to find/correct the old habits and gained genuine skills and advanced techniques through effort.
Try It Yourself
Now that he completed the foundation course, Timothy is considering taking additional feedback sessions or Sushi Masterclass -Advanced- Course. Five private sessions with a master chef can provide a great experience of learning how to make sushi from the basics. Even though you have already earned some experience as a professional sushi chef, these live sessions can surely benefit you, as you see in Timothy’s story.
If you are interested in our Sushi Masterclass -Foundation- Course, a free consultation with our staff can help you understand more about the academy. We are one message away!
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