Sushi Chef

Sushi Guy

Minneapolis, MN

Male, 37

Worked as a sushi chef for thirteen years and held two head chef positions during that time. Cut my teeth in Seattle and performed most of my career in Minneapolis.

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24 Questions

Last Answer on November 21, 2014

What's the markup on sushi (cost you pay for the fish vs what it sells for)? Are some types more profitable than others?

Asked by Vieri1 over 9 years ago

My ahi tuna saku is sashimi grade. After defrosted it has this rainbow sheen on it! It smells fine but doesn't look right... I had it before with no sheen. What is this and should I throw it away?????

Asked by Linda over 7 years ago

So you wanna work in Food Services?

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Is it true that there's fish types that are lethal if not cut right and have you ever served one?

Asked by Chary804 over 9 years ago

I want to buy a carbon steel yanagiba knife as a gift for someone who likes to catch and sashimi his own fish. Is there a knife you would recommend for under $120?

Asked by AYL over 7 years ago

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Are you instructed to "push" certain menu items that are at risk of going bad?

How long can I leave takeout sushi in the fridge? Sometimes I feel even the next morning it tastes funny.

Asked by Dan over 9 years ago

What about ginger makes it an effective pallete cleanser? Is there anything else that would work just as well?

Asked by R.E.M. over 9 years ago

I'm applying to culinary schools. Do some have specialized sushi programs, or is it something most schools will offer courses in?

Asked by Curtis over 9 years ago

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