5 years a sushi chef..from newb to dude (dump)

First, I would like to apologize for the quality of some of these pictures. It all started 5 years ago today when I got hired to work for some high end sushi restaurant. I started as the prep guy, working 60-70 hr shifts.

It was hard to teach me anything because I'm a lefty. So I just watched the head chef religiously and mirrored his every move. I began to get the hang of things.

The head chef saw potential in me, so after about 3 months of practicing my rolling, he let me open and finally roll for customers in the morning when it was slow.

We had some big reservation, I think it was for some wedding, and he put me in charge of making the frushi. Not bad for being the first time I ever heard of such thing.

I started fruit carving to improve my knife skills.

Which improved my rolling skills.

Avocado and salmon sashimi.

From time to time he'd ask me to come up with brunch appetizers or rolls. Usually bc he had bigger fish to fry, not bc of my skill :(

Another frushi creation

I even started my own catering gig, but that was short lived. Everyone wants it for free :/

I'd make it free for my friends though :)

Special orders were always fun to do

And once I was good enough, I quit. They never gave me a raise or any benefits..I had all that at my new job and lots of freetime to practice on my knife skills.

Dragon maki (bad quality)

Derp pickachu I made lol

Practice makes perfect!

For Day of the Dead!

Shenron FTW!

I tried to make Heimlich from A Bug's Life out of memory...Don't do drugs kids.

After I looked that beautiful sucker up!

When I was bored at work

Worked for another restaurant part time bc the chef that was able to teach me sashimi asked for my help. Best sushi chef that I have ever met. Ambidextrous.

And who could say no to making this?