Thursday, April 6, 2017
Public Access

Category: All

April 2017
Sun Mon Tue Wed Thu Fri Sat
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
8:00am New Entry
9:00am New Entry
10:00am New Entry
11:00am New Entry
12:00pm New EntryCategory: lunch date[12:00pm-1:00pm] LUNCH DATE CLASS - Private
Fee: $100 for two. Description: One hour class from 12PM to 1PM. Include all supplies and ingredients. Option 1: 1 California & 1 Spicy Tuna Option 2: 1 Avocado and 1 cucumber roll BYOB option for $10 extra. Upgrade: $3/piece for Tempura shrimp or Salmon. Soft drinks or water bottles: $1 each. For couples, singles, BFFs or any pair. It's a fun date! To reserve one day advance by email, seatoyouseatoyou@gmail.com your names, cell number, your choice of ingredient option 1 or 2, and payment preference (credit card or paypal)

1:00pm New Entry
2:00pm New Entry
3:00pm New EntryCategory: Chef training[3:00pm-6:00pm] Sushi Chef Training
This training is also great for restaurant owner, manager or buyer. You can add sushi to your existing restaurant with confidence. Please call 617-216-3830 to make reservation or fill out Online reservation form, http://m.seatoyousushi.com/app/sushi-chef-training/800472/47/ 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 Hands on demonstration of Receiving, Storing & Serving/Shipping: 4 hours plus material costs (market price) Monitoring documents (HACCP): 2 hours Chef Training 3. Sushi rice Kinds of sushi rice & How to steam them: 2 hours plus material costs (market price) Acidification and PH test: 1 hour HACCP Documentation: 3 hours Chef Training 4. How to make Sushi: 18 hours plus material costs Sashimi, 3 kinds of Maki, Designer rolls, Nigiri Sushi and Hand roll Chef Training 5. Sushi Chef Certificate NRA Serve Safe Certificate Training and Test: 6 hours. Proof of work experience of 4 months as sushi chef (Job referal can be arranged through our Facebook)

6:00pm New Entry