A sushi chef is traditionally called an Itamae (板前) in Japan, a term meaning "in front of the board," referring to the cutting board where they work; they are highly respected artisans who undergo extensive training, often taking a decade or more to master the craft, though they may also be called a Shokunin (artisan) or simply a Sushi Master.
The terms “Itamae” and “Shokunin” are used as a title for the chef. “Itamae” refers to a skilled sushi chef, while "Shokunin" means someone skilled at a profession.
A sushi chef crafts visually appealing sushi dishes while maintaining the integrity of traditional Japanese flavours. They are highly skilled individuals whose culinary expertise elevates cooking into an art form.
Known as Itamae in Japanese, which translates to “in front of the board”, the head sushi chef is ultimately the one in front of the chopping board, responsible for the production of all the sushi.
But what do you know about the chefs who have mastered making it? In Japan, a chef who makes sushi is called an itamae. Traditionally, he undertakes an apprenticeship that lasts at least 10 years!
Sushi Chef Answers Sushi Questions From Twitter | Tech Support | WIRED
What do you call a chef in Japan?
The word for chef in Japanese is 料理人 (Ryourinin). This word consists of two parts: the first is 料理 (ryouri), which means 'cuisine,' 'cooking,' or 'food'. The second part is 人 (nin), which means 'person'. So you can think of this word as something like 'cooking person', which is what a chef is.
Omakase, a chef-curated dinner, is famous for its direct interactions with the chef. The customer leaves the order details to the sushi chef. The experience of watching the chef do their magic is a spectacle in itself. View it like an interactive performance, added with personal stories and recommendations.
Another common title is “Itamae (板前)” or other versions of it like “Itasan (板さん),” but these all mean “cook” for Japanese cuisine. Sushi is a type of Japanese cuisine, so calling a sushi chef “Itasan” is not a mistake.
The CCI describes this designation as the "highest rung in the career ladder for cooks in Canada." Before taking the exam, candidates are asked to provide proof of their Red Seal certification, specific employment requirements, and a valid food handler's certification.
Itamae are highly respected and responsible for both the preparation and presentation of sushi. Shokunin (職人) – This general term meaning 'artisan' or 'craftsman' is often used for any professional sushi chef dedicated to perfecting their craft over a lifetime.
Sushi (すし, 寿司, 鮨, 鮓; pronounced [sɯɕiꜜ] or [sɯꜜɕi]) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat; raw seafood is the most common, although some may be cooked.
Main Duties. Your key responsibilities will include: Assist the Head Sushi Chef in planning and executing the sushi menu offerings, including recipe development, presentation, and quality control. Supervise and train sushi kitchen staff to ensure consistency and excellence in sushi preparation and presentation.
いらっしゃいませ – (Irrashaimase) is an expression meaning, "Please come in" or "Welcome to my store." You will tend to hear this as you first enter an eatery, izakaya (Japanese-style gastropub), or bar. いただきます – (Itadakimasu) is usually said before people eat a meal.
There are the main job roles, like Head Chef, Sous Chef and Commis Chef. Then there are the different specialisations like a Saucier and a Pâtissier. From entry-level to the boss, we'll look at each chef role in the kitchen to help you build your culinary career.
The term "cheffe" is a French feminine form of the word "chef." It is used to refer to a female chef, particularly in French-speaking countries. However, the term "cheffe" is not commonly used in English-speaking countries. The term "chefess" is a gender-specific term that is used to refer to a female chef.
Omakase is a multi-course dining experience that typically ranges from 10 to 20 courses. The chef will prepare the courses from inspiration, using only the finest seasonal ingredients available on that day.
Tempura (particularly shrimp) is often used as a filling in makizushi. A more recent variation of tempura sushi has entire pieces of sushi dipped in batter and tempura-fried.
