In Japan, your training will never stop. Most Japanese use their entire lives to get better at their work.
I travel to Japan approx. once a year to develop my skills and to expand my horizons.
I do alo travel to Brussels once a year in December to meet with my Japanese kendo teacher who is headed by a Japanese delegation of 12 highly graduated teachers.
I have been following his training since 2001 and there is still a lot he can teach me. What I learn in Kendo can lalso be used in my work as a Japanese sushi chef. This is because the martial arts kendo and Japanese sushi coccans share the same philosophy.
Read more about Sushi chef & sake sommelier Zoë Escher
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.