In Los Angeles, $3,000 tuition now gets you two entire months of training (and presumably) a certificate as a real, live sushi chef — suitable, no doubt, to make Walmart-worthy tekka-maki to your heart’s content.
As ELV has noted, the training in Japan takes ten years.
Read all about it here, and prepare to get depressed.
SUSHI JUMPS THE SHARK (Part Deux)
Sushi Samba in The Palazzo is practically the poster restaurant for how bastardized sushi and sashimi menus have become. Is it a Japanese restaurant? A Brazilian churrascaria? A Peruvian-fusion ceviche joint? Who knows? You certainly won’t after a meal there, and ELV couldn’t figure it out after three.
Tune in October 5th (a week from this Sunday night) at 9:00 pm PDT to the Food Network to see me and my fellow Food Network judges eat more (insert secret ingredient here) than any person should consume in a decade.
And if you’d really like to have some fun, join Robin Leach, NORM! and Channel 8’s Denise Valdez and yours truly at Marche Bacchus for a special Viewing/Dinner/Competitive Cooking Party starting at 6:00 that evening. Seating is limited, so call 702.804.8008 to reserve your chance to critique the critic critiquing (and eat and drink like a Burgundian Duke.)
Marche Bacchus Chef Jean-David Groff Daudet will be doing his own riffs on this ingredient in competition with a very prominent local chef whose identity (like the winner of the competition) we are forbidden from revealing.
Be advised: This may turn into a full contact battle of wits, so brickbats, bad puns and rotten tomatoes will be checked at the door. When the producers first sprang the “secret ingredient” on us in Kitchen Stadium, ELV must admit there was a bit of a letdown…..but the chefs — Iron Chef Michael Symon and David Adjey from Toronto — pulled off some stunning dishes.
MARCHE BACCHUS
2620 Regatta Drive #106
Las Vegas, NV 89128
702.804.8008