"lazrowp" > wrote in message
oups.com...
> While I have heard of sushi schools in Japan, I believe the majority of
> chefs do not go to a school. Rather they join a sushi restaurant and
> work their way up. I wonder what % of Japanese chefs actually go to a
> sushi school? I doubt that the % is high but I do not know.
>
> :-)
> paul
>

I believe that in general you are right. Most itamae in Japan start by
training/learning
under a known established itamae. Some start as teenagers and begin from the
most menial
of chores. While there certainly are "sushi schools", I suspect that for the
most part, these are relatively new establishments because even to this day
in Japan, there is no official certification for
a "Itamae" or "sushi chef". There is only a certification for Chourinin
(chef), and that covers
everything from French to Sushi. Therefore how experienced any chef may be
in the area
of "sushi" will depend on his years working with sushi, which
restaurants(s), and
who he trained under.
On the other hand, it is completely possible that with the world-wide demand
for sushi growing,
we will be seeing more "sushi-schools" opening up to cater to both Japanese
and foreign
aspiring itamaes.

M