Professional Sushi Chef Wanted for private lessons $$

New York City NY

Description

Happy Holidays. I'm an amateur sushi chef looking to take my game from a "six" to at least an "eight." I was the only American writer on staff of the Asian Food Journal. I can currently make rice, rolls, ikura sushi, hamachi, etc. etc., but my rice never comes out as separated as a pro. I'd like to learn the basics of how the pros do it, how to prepare, what brand/type of rice/nori is best, and where to buy the fish. I currently shop at Hmart and Mitsuwa, but the quality is nowhere near the omakase places. I even tried Osakana. They have a great selection but their fish is not the best, i.e. madai (stringy), ikura (salty), etc. I'm sure the Fulton fish market is the place, but I don't need 8lbs of tuna. Nor am I good at cleaning it. If interested, send resume/hourly rate. tx. david