I had the pleasure of attending (ICE) “All About Technique: Sushi” at the Institute of Culinary Education here in New York City.
Our instructor was Chef McCarthy, and the class had 15 participants from a diverse range of backgrounds, including a dental practitioner, a financial advisor visiting from Hong Kong, two family from a nearby town, and a commercial airline pilot who attended with his daughter. We were divided into groups of five, with each group working alongside an assistant chef.
The class was informative, hands-on, and a wonderful opportunity to revisit the fundamentals of sushi preparation. We covered important techniques, including knife skills and safe handling, as well as the proper use of different tools when working with various types of food.
For me, as a working chef, much of the knife work served as a reaffirmation of techniques I already use professionally. However, I would highly recommend this class to anyone interested in learning proper knife handling, food preparation, and the importance of using the right tools for the job.
One of the things I especially enjoyed was learning and reviewing the different traditional types and styles of sushi.
Sushi Terminology
Battera-zushi
Bō-zushi
Chirashi-zushi
Futo-maki
Gunkan-maki
Hako-zushi
Nigiri-zushi
Soba-zushi
Temaki
And, of course:
Gari — Japanese pickled sushi ginger, traditionally served as a palate cleanser between bites.
It was an enjoyable and informative class, and a great reminder that even as chefs, there is always something new to learn, refine, and revisit.
Photos and Article by:
Wai Ng
instagram.com/waingnyc