5 days
5 days
Are you interested in this training course?
This training course, offered in our teaching kitchen in La Rochelle, teaches you traditional and practical techniques so that you can make high-quality sushi and work as a sushi chef.
Day 1
Presentation of the programme and schedule for the week
Equipment: Overview, selection, use, and maintenancePressure cooker, Hangiri, Shamoji, Moribashi…
Japanese knives: Introduction, selection, use and maintenance
Choosing and preparing rice: Theory and demonstration
Theory: varieties, origins, selection, storage, preparation, use, storage
Demonstration: washing, rinsing, cooking, mixing, clearing away
Salmon: Theory, demonstration and practice
Choice of species, provenance, preparation, cutting, use, storage, durability
Sushi-making techniques: Nigiri Sushi
Day 2
Theory and History of Sushi
– History, origins and philosophy of Japanese cuisine
– Similarities and differences between traditional sushi and the specific characteristics of the French market
Preparing rice: preparing independently
Avocado and cucumber: Selection, storage, preparation, cutting
Organisation of the work plan
– Setting up the work plan, organisation during service, tidying up
Gilthead Sea Bream and Sea Bass: Theory, Demonstration and Practice
Choice of species, provenance, preparation, cutting, use, storage, durability
Sushi-making techniques: Nigiri Sushi and Hosomaki
Day 3
Tuna and Sea Bass: Theory, Demonstration and Practice
Choice of species, provenance, preparation, cutting, use, storage, durability
Daikon: Selection, storage, preparation, cutting
Preparing rice: preparing independently
Sashimi: cutting, ingredients, presentation
Sushi-making techniques: Uramaki
Day 4
Preparing rice: preparing independently
Choosing, storing, preparing, cutting and using basic seasonings and condiments
Presentation of rice vinegar and sushi seasoning, nori, wasabi (horseradish and real wasabi)…
Mackerel, horse mackerel, sardines, turbot, brill: Theory, demonstration and practice
Choice of species, provenance, preparation, cutting, use, storage, durability
Sushi-making techniques: Futomaki, Temaki
Sushi-making techniques: Uramaki Signature
Techniques for making sushi independently: Uramaki, Nigiri, Hosomaki
Plating and principles of takeaway sales
Day 5
Theoretical and practical assessment
Preparing rice: preparing independently
Gambas: Theory, demonstration and practice
Choice of species, provenance, preparation, cutting, use, storage, durability
Sushi-making technique (demonstration and practice): Chirashi, Oshizushi, Temarisushi
Prerequisites:
None, this course is open to beginners (not suitable for people who already have experience in sushi making).
Targets :
Anyone wishing to start their own business (food truck, restaurant, dark kitchen, etc.) or learn new techniques in sushi making.
Workforce :
6 people maximum
How do I register for a training course?
The training course is available following an initial discussion with our team:
Access times:
You can register up to 15 days before the start of the training course. If you are applying for funding, please allow at least one month before the start of the training course.
The theoretical lessons are based on an illustrated presentation. Each participant will receive a copy of the presentation.
Practical classes take place in the teaching kitchen.
Final practical and theoretical exam.
Training completion certificate.
Our premises are accessible to people with disabilities, however, we recommend that you contact us so that we can welcome you in the best possible conditions.
Contact and disability advisor:
Camille Baraton
Phone : +33 5 54 54 12 18
Mail : camille@sushi-robots.eu