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Thursday, May 19, 2016
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19
May 2016
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8:00am New Entry
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10:00am New Entry[10:30am]
[10:30am] 12-Hour Sushi Chef Training: Sushi & Sashimi Fish Part 1 of 2
Description:
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)

11:00am New Entry
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