Sushi Chef

Sushi Guy

Minneapolis, MN

Male, 37

Worked as a sushi chef for thirteen years and held two head chef positions during that time. Cut my teeth in Seattle and performed most of my career in Minneapolis.

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24 Questions

Last Answer on November 21, 2014

What's the markup on sushi (cost you pay for the fish vs what it sells for)? Are some types more profitable than others?

Asked by Vieri1 about 11 years ago

My ahi tuna saku is sashimi grade. After defrosted it has this rainbow sheen on it! It smells fine but doesn't look right... I had it before with no sheen. What is this and should I throw it away?????

Asked by Linda about 9 years ago

So you wanna work in Food Services?

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Is it true that there's fish types that are lethal if not cut right and have you ever served one?

Asked by Chary804 about 11 years ago

I want to buy a carbon steel yanagiba knife as a gift for someone who likes to catch and sashimi his own fish. Is there a knife you would recommend for under $120?

Asked by AYL about 9 years ago

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How long can I leave takeout sushi in the fridge? Sometimes I feel even the next morning it tastes funny.

Asked by Dan about 11 years ago

What about ginger makes it an effective pallete cleanser? Is there anything else that would work just as well?

Asked by R.E.M. almost 11 years ago

I'm applying to culinary schools. Do some have specialized sushi programs, or is it something most schools will offer courses in?

Asked by Curtis about 11 years ago

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