Learning How to be a Sushi Chef Through Formal Education

Eating sushi is becoming more and more common in the United States. Along with its widening appeal to the dining public has come the appearance of non-native-Japanese chefs engaged in its preparation. When sushi first made its debut in this country a few decades ago, it was unusual to see anyone at the helm of sushi preparation other than Japanese chefs who had spent long, rigorous years apprenticing to be an itamae. This word translates to "in front of the board," and which refers to the chopping board that the sushi is prepared on.

These days, it's much more common for sushi chefs in our country to get their preparation not only in Japanese restaurants, but also through formal education, particularly in college programs. And though it's interesting and fun to be steeped in the traditions of sushi preparation, it is possible to work as a sushi chef, even if you are not Japanese and even if you haven't gone through traditional channels to train. In fact, formal education may be the best option for those seeking to become sushi chefs.

Does the mystique of being a sushi chef, of exploring and mastering the art of sushi preparation, call to you? Then here's what you need to know.

What It Takes to be a Sushi Chef

If you think that all it takes to be a sushi chef is slicing some fish on a board, think again. Becoming an accomplished itamae in Japan requires as long as a 10-year commitment. Some rigorous training will be required to learn the art of sushi preparation. And art is precisely what it is.

After all, the itamae isn't just looked at as a chef, but also a master craftsman and an artisan. Dressed in a white chef's hat, white coat, and white apron, the itamae are known for the skillful way they brandish and use their sharp knives (known as hocho), and then tuck the knives into a sheaf at their waists when not using them.

Your first step on the road to becoming a sushi chef should probably be getting your foot in the door in a sushi kitchen. Starting at the bottom is highly recommended, even as you enroll for your formal education. Although you may start out just cleaning up after the chef or helping get foods ready for preparation, if you do a good job you might earn the right to move up to food preparation. Some of the things you might learn in your education or even as an apprentice in the kitchen are these:

• Rice preparation: Prepared with vinegar and salt, the rice must be perfect.
• Non-fish food preparation: Slicing scallions, grating ginger and preparing wasabi (the hotter-than-blazes garnish that clears out your nasal passages) require some skill. These tasks are normally undertaken by a "wakiita," or apprentice to the itamae, in traditional training.
• Learning the knives: Also know as hocho, this is essential, including the tako hiki (octopus puller); yanagiba, or willow blade; fugu hiki, or pufferfish puller; and oroshi hocho, used to fillet large tuna.

All this training will help ensure that you are getting invaluable preparation in traditional Japanese culinary skills, while you pursue formal training that will qualify you to work in and even manage an American kitchen.

Formal Education in Culinary Arts

To be totally prepared to run a sushi kitchen, you also will need some basic culinary arts training in a college or cooking school. Typically, you would get a foundation in areas such as these:

• Cooking methods and principles
• Baking and pastry fundamentals
• Kitchen organization
• Culinary nutrition and healthful cooking
• Fabrication of seafood, poultry, and meat

Advanced training might include courses that let students develop their creativity, including these:

• Advanced baking and pastry arts
• Garde manger and culinary artistry
• Plating and presentation techniques
• International cuisine -- ingredients and methods

If you intend to advance into owning or managing an establishment, you also will need some courses in culinary operations management, such as these:

• Purchasing and storeroom management
• Dining room and service management
• Kitchen sanitation and safety
• Supervision for food service

You can also profit from courses in written and oral communications, business management, college math, and perhaps a course in culture and diversity.

As you can see, there is more to being a sushi chef than just wielding cool knives and knowing how to cut fish. There's a whole tradition behind sushi prep you would do well to learn, as well as some culinary arts and kitchen foundations that will benefit you as you advance in your career.

Are you interested in learning international cuisine? If you want to earn an Associate of Applied Science in Culinary Arts, ECPI University's Culinary Institute of Virginia offers this degree in an accelerated program. For more information, connect with a friendly admissions advisor today.

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