Road to Itamae

THE CHALLENGE

I am not presenting
a finished chef.

I am presenting the work required to become one. At 34, I am starting almost from zero as a professional sushi chef and working toward a North American sushi job within 365 days.

34years old
365days to the goal
8years in food service

THE METHOD

Turn practice into evidence a hiring manager can read.

I have worked in food service, including three years at a yakitori restaurant and five years in a sushi delivery operation. That gives me a useful foundation, but it is not the same as being ready for a professional sushi counter.

Each practice note separates research from personal experience. I record dates, time, weight, yield, mistakes, and the next correction. Food safety and workplace information are linked to sources and dates.

Portfolio focusCan I explain what I did, what failed, and what I changed?
  • Knife and fish handling
  • Rice consistency and speed
  • Food safety and prep discipline
  • Service English and North America

365-DAY ROADMAP

Build the skills
the job will require.

  1. 01Build the basicsKnives, fish, safety, rice
  2. 02Increase consistencyTime, weight, plating
  3. 03Explain the workTechnique and service English
  4. 04Apply in North AmericaApplications, interviews, adaptation

CONTACT

Interested in the process?

The Japanese journal contains the detailed learning record. The English pages summarize the goal and the evidence in a format that is easier to scan during a hiring conversation.

Read the portfolio notes →