FAQs
- What education and/or training do you have that relates to your work?
Traditionally trained by Japanese Chefs, 8+ years making sushi, 19 years in the food service industry. I have two Bachelors Degrees in Hospitality Management and Art & Design from East Stroudsburg University.
- How did you get started doing this type of work?
I was drawn to it. I worked in a kitchen attached to a sushi bar and couldn't stop annoying the sushi chefs... always lurked nearby, amazed, begging to get my hands on the art. Finally, the Japanese chef said, it's your turn.
- What types of customers have you worked with?
I have always worked with the highest quality ingredients. My customer base is is typically knowledgeable of sushi and prefer quality over quantity.