Did you know, to become a Real Sushi Chef will took 10 years.
Yes, slicing a fish meat and molding a Rice in your hand is as easy as you could imagine, but in Japan, Sushi Chef are called ITAMAE, which means "in front of the board".
Itamae, is not just a Chef, he is a Master Craftsman, an Artist, and a Kitchen Ruler, so its not just slicing and moulding.
Even though many Culinary Schools offer courses in Sushi making, only a True and Traditional Itamae start as an apprentice.
Starts in Cleaning Duties
In the kitchen and in Dinning Areas, Washing Dishes. A very simple job but the a very importat job in the Restaurant.
Next is Preparing the Rice
Rice is the most Important part of the Sushi, it also contains Vinegar and Salt, the perfect mixture of that 3 ingredients is the Pride of every Itamae, so if your duty is to prepare the Rice, you will be closely supervised by a Itamae around you.
Becoming a Wakiita
Wakiita means "near the cutting board", meaning Yes you are now near the cutting board, but not as you think, your task will be given by the Itamae like, just grating ginger or preparing Wasabi, and sometimes you also tasked to slice fish meat, or even make a Sushi for takeout orders, which is just rarely happens if the Itamae is not available, and there are so much orders.
Mastering Hocho
Hocho is the knifes use to cut precise shapes for every single Sushi, Every Hocho has its shape, and uses for a certain types of meat. You cannot just use any set of Hocho, again you have to get permission for the Itamae.
You could Buy a set of Hocho here:
CLICK HERE TO BUY HOCHO
You are now ready to become a ITAMAE
Source: YOUMESUSHI