This training is also great for restaurant owner, manager or buyer. You can add sushi to your existing restaurant with confidence. We'll assist you obtaining your sushi bar license from your health department.
Bon Koo, has over 20 years of diversified experience in sushi industry. He is HACCP certified in retail food operation and has extensive hands on experience in sushi operation. Sushi bar at Boston University GSU, Boston College Sushi Nights, BCEC sushi catering are some of the examples. He offers consulting service to Sushi restaurants to obtain their license: Plan review, HACCP plan and SSOP at sushi bar.
Sushi Chef Training Rate: $80/Hour
Chef Training 1. Sushi & Sashimi fish
How to select the best ingredients: 2 hour
How to fillet salmon, tuna, Hamachi or hirame(Fluke): 4
hours plus material costs (market price)
How to slice fillets into Maki, Nigiri, Sashimi and Temaki
style cuts: 4 hours plus material costs (market price)
Approved vendors available locally as well as nationally:
Certificate of Compliance(US FDA HACCP regulations;
21 CFR part 123, effective March 1, 2001): 2 hours
Chef Training 2. Serving Safe Sushi at Sushi Bar
Standard operating procedure and hands on demonstration of Receiving, Storing & Serving/Shipping:
Monitoring documents (HACCP): 2 hours
Chef Training 3. Sushi rice
Kinds of sushi rice & How to steam them: 2 hours.
Acidification and PH test: 1 hour
HACCP Plan and Documentation: 3 hours, Required by local health department for sushi restaurant license.
Chef Training 4. How to make Sushi: 18 hours plus
Sashimi, 3 kinds of Maki,
Nigiri Sushi and
Chef Training 5. Sushi Chef Certificate
NRA Serve Safe Certificate Training and Test - Refer to ServSafe test.
Proof of work experience of 4 months as sushi chef (Job referal can be arranged through our Facebook)
Please fill out the application form and we'll get in touch with you.