Iamsushi wrote:
>
> As far as 'formal' training goes, I don't know if non-Japanese chefs,
> especially in the US will go through the whole long training process.
> Do a few years count as formal training? I doubt it would in Japan.
> Thus a 'trained-in-Japan' chef will have an advantage - just from the
> longer training experience; this is more likely to be a person of
> Japanese origin.

Formally trained at a Japanese academy, I guess. Most trained chefs I've
met have schooled for 6-10 years.

--
Dan