I started making sushi about 5 years ago, when my brother bet me that I couldn’t. I watched YouTube videos and went into sushi shops to watch them work their magic. Eventually I considered myself learned and taught him how to roll. After that I found teaching it to other people was very satisfying so I started teaching all of my family and friends, and their friends, and their friends' friends. 3 years into my sushi journey, I was going into Fisherman’s Market to buy fish for an event I was hosting and saw Fishermans was hiring a sushi chef. I applied and they hired me on the spot. Fisherman’s market is really where I honed my skills and earned all of my professional sushi knowledge and skills.
After being laid off in the first round of the corona virus I bounced around to a half dozen other jobs over the following 2 years. After hosting a 12-man out of town sushi class for a friend of my roommate, they recommended I start charging people because and I quote “Oh yeah, I would totally have paid you way more for this class…”. It was like getting smacked upside the head. I got laid off from my job at the time a few weeks later and then sushi suddenly bubbled to the top as my best option. I started My Sushi Sensei a month later and have been furiously slinging sushi ever since!
My Sushi Sensei is rooted in creating new experiences for all involved. From the customer to instructor and beyond, we are striving to be different. We put people over profit, and we will (with a little luck and some help) become the change that we want to see in the world.
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