In the last 1½ years I have held many small open sushi courses with approx. 9 participants, and I will continue to do so. Even if the restrictions are lifted.
I do this because I found the perfect setting for my courses.
Sushi course is a course where several different ingredients are used at once, it requires more table space.
Sushi is also an eating that requires you to have room to move, ie. you can move your arms freely when cooking.
The advantage of the small teams is clearly that Zoë has more time for the individual participants and, the many good questions that arise during the course.
I can see that the attendants are enjoying that there is plenty of space. They relax and can focus on acquiring the skills needed to make tasty sushi at home in their own kitchen.
It is not only sushi courses that are run in small groups. This applies to all courses held by Sushi Chef Zoë Escher.
Read more about Sushi course for beginners
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.