Sushi encompasses many different aspects that anyone wishing to engage with this “art” must understand.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
The program instructor is our Sushi Chef Tommy Ton, who possesses extensive experience in the culinary field. With due respect for Japanese cuisine, he offers this specific program to anyone who wishes to delve into sushi techniques, whether as an amateur or a professional. <\/p>\n
For the aforementioned reasons, there are two program options: Basic and Advanced, each catering to the respective requirements of the interested party. However, one thing is certain! Whichever program you choose, you will know how to create the most delicious and authentic sushi. <\/p>\n
Together, we will embark on a journey of discovery, based on the philosophy and history of the art of sushi.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
150\u20ac+VAT<\/p>\n<\/div><\/div><\/div>
5 hours<\/p>\n<\/div><\/div><\/div>
8 \u2013 12 people<\/p>\n<\/div><\/div><\/div>
Rhodes<\/p>\n<\/div><\/div><\/div><\/div>
This level is designed for those who have a passion for cooking and wish to create beautiful flavors for their family and friends. This specific level provides an initial introduction to the basic methods, ingredients, and preparation processes necessary to begin learning the art of sushi. <\/p>\n
The program is scheduled for the following dates:<\/p>\n
Should the minimum number of participants (8 people) not be met, a 5% discount will be applied (to those who have confirmed their participation with a deposit payment), and the program will be rescheduled to a new date.<\/p>\n<\/div>
The journey of knowledge begins with some historical information regarding the philosophy surrounding sushi. We cannot begin the technical part of our learning without knowing basic information. <\/p>\n<\/div><\/div><\/div>
The raw materials we use form our foundation and must meet the standard we aim to achieve, always emphasizing fresh, local products. <\/p>\n<\/div><\/div><\/div>
We will explore the most well-known and commercially popular types of sushi, as well as those that require the easiest techniques to create.<\/p>\n<\/div><\/div><\/div>
Once we complete the theoretical part, it’s time to move on to the technical aspects necessary for sushi creation.<\/p>\n<\/div><\/div><\/div>
Without the right tools, we cannot work effectively. Therefore, we will need specific knives, tools, and techniques that will elevate our results. <\/p>\n<\/div><\/div><\/div>
At this level, we begin by learning to cook the rice, which forms our base. Subsequently, we practice filleting fish and create the famous nigiri and sashimi. <\/p>\n<\/div><\/div><\/div>
For any fish we do not use, we will learn basic principles of preservation and storage to ensure the best quality and prevent food poisoning.<\/p>\n<\/div><\/div><\/div>
Finally, we cannot overlook the characteristic element of sushi: rolling. We will practice rolling hosomaki, uramaki, futomaki, and nigiri. <\/p>\n<\/div><\/div><\/div>
Therefore, after this stage, participants will be ready to taste the unique sushi they have just created.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
300\u20ac+VAT*<\/p>\n<\/div><\/div><\/div>
If you are familiar with the “foundation” of Japanese cuisine and sushi, but wish to take a “step” further, then our second-tier level is what you are truly looking for. Participants will quickly become acquainted with more complex techniques and creations. <\/p>\n
Should the minimum number of participants (8 people) not be met, a 5% discount will be applied (to those who have confirmed their participation with a deposit payment), and the program will be rescheduled to a new date.<\/p>\n
Upon completion of Level 2, participants will have the opportunity to join the Gastroprojects team and directly pursue a position in the job market, with competitive remuneration.<\/strong><\/p>\n*(50% discount on the Advanced Level for those who choose both levels)<\/p>\n<\/div>Curriculum<\/h4><\/div><\/i><\/i><\/span>RAW MATERIALS AND TECHNIQUES<\/span><\/a><\/h4><\/div>\nSubsequently, we will delve deeper into raw materials and the techniques required for more complex sushi dishes.<\/p>\n<\/div><\/div><\/div><\/i><\/i><\/span>KNIVES AND TOOLS<\/span><\/a><\/h4><\/div>\nOf course, to achieve a proper result, we also need the right knives and tools. At this level, our tools must perfectly align with the culinary art we aim to master. <\/p>\n<\/div><\/div><\/div><\/i><\/i><\/span>FILLETING AND SUSHI CREATION<\/span><\/a><\/h4><\/div>\nOnce we know the basic techniques, we are ready for more complex creations. We will prepare whole salmon, sea bass, or sea bream and create sashimi, nigiri, spicy tartar, and sake tempura.<\/p>\n<\/div><\/div><\/div><\/i><\/i><\/span>FISH PRESERVATION AND STORAGE<\/span><\/a><\/h4><\/div>\nDo not worry about any fish we do not use; in this seminar, we will demonstrate specialized preservation and storage techniques for optimal fish quality.<\/p>\n<\/div><\/div><\/div><\/i><\/i><\/span>SUSHI ROLLING TECHNIQUES<\/span><\/a><\/h4><\/div>\nNaturally, we cannot overlook the characteristic element of sushi: rolling. We will practice advanced rolling techniques and the creation of signature sushi rolls. <\/p>\n<\/div><\/div><\/div><\/i><\/i><\/span>TEMPURA ROLLS<\/span><\/a><\/h4><\/div>Finally, participants will be introduced to a new category of sushi: tempura and tempura rolls. These are sushi types that involve frying as a technique.<\/div><\/div><\/div>
*(50% discount on the Advanced Level for those who choose both levels)<\/p>\n<\/div>
Subsequently, we will delve deeper into raw materials and the techniques required for more complex sushi dishes.<\/p>\n<\/div><\/div><\/div>
Of course, to achieve a proper result, we also need the right knives and tools. At this level, our tools must perfectly align with the culinary art we aim to master. <\/p>\n<\/div><\/div><\/div>
Once we know the basic techniques, we are ready for more complex creations. We will prepare whole salmon, sea bass, or sea bream and create sashimi, nigiri, spicy tartar, and sake tempura.<\/p>\n<\/div><\/div><\/div>
Do not worry about any fish we do not use; in this seminar, we will demonstrate specialized preservation and storage techniques for optimal fish quality.<\/p>\n<\/div><\/div><\/div>
Naturally, we cannot overlook the characteristic element of sushi: rolling. We will practice advanced rolling techniques and the creation of signature sushi rolls. <\/p>\n<\/div><\/div><\/div>