But that training happened at a restaurant, not at a sushi school.

Dan Logcher wrote:
> 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