The biggest challenge as a Japanese trained sushi chef is that the better you get the harder it’s also making sushi.
It may sound a little odd.
Making sushi as a professional is precision work because Japanese sushi is very simple in its expression and the use of raw materials. When you make food with as few raw materials as you do when you make sushi you fall through like as sushi chef if you do not master the techniques.
Over time, it’s actually gets more challenging to make sushi because you get more detailed you also work with more and more difficult techniques as you get better and better.
At Sushi course for beginners you learn to use techniques that you can go straight home and use in your own kitchen. So you can make sushi of such quality that you can serve it to others.
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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.