My sushi feeling: April 2012

now, my sushi bar

I have been being interested in sushi making since I had a contact with it by chance ten years ago. My first job is wrking in a small sushi bar in the supermarket .During the ten years ,I tried hard to learn the sushi making from different countries in order to modernize and diversify sushi. Meanwhile, my dream is

to present creative and delicious sushi.

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dancing lion is a very traditional celebration in chinese new year festival. it means lucky and activity.

my sushi bar just like that, lucky and activity. this is my sushi bar team: jonny ,tom, and me.

my sushi bar view.

sea gifts

sushi case

As a sushi chef , I am trained to use the best hygiene. The Sushi bar is cleaned after each food processing; a disposable sanitized towel is used to clean the cutting board to eliminate cross-contamination.

keeping food fresh ,delious and clean is our aim. especilally ,when we do with raw fish, we are very professional.

fish,fish!

my tools

wow ,scottish salmon!

scottish salmon,
Scottish salmon is a delicious and highly nutritious food containing protein, vitamins, trace elements and minerals, all vital ingredients for a healthy, balanced diet.

salmon

tuna

tuna,tuna is the king fish of the sushi bar . they are too many species and inhabit a wider range of ocean .Usually,there are three kind of tuna like bluefin tuna, bigeye tuna, yellowfin tuna be used in the sushibar in usa. This is bigeye tuna.

yellowtail

stripbass

fluke,a kind of flouder but left mouth.

fluke

then,

and then,@#$%%^&&***(%$$##

gifts of the sea

my sushi express

As a business partner, I worked at sushi espress in many stores which spreaded in different state.This is a great experience in my life. When I was 24 years old, I owned the first sushi bar.I studied hard how to communicate with the store staff, and the most importance thing is how to deal with customers, keep the customers recuring coming.

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SUSHI EXPRESS MENU

with my team in KY-sushi express

with organic store staff who is a good violin player in KY.

with IGA store manager in OH.

with IGA deli manager in OH.

with IGA meat deparment friends in OH

with my friend who is the lady i respect very much.

She was 80 years old at that time.But she still worked 10 hours in IGA a week.When she got salary ,She bought a lots hot dog ,burger ,fruit to donate to church. I thought this was american soul.

God bless her!

the first sushi bar i owned in GA,at that time i was 24 years old.

with deli excutive chef

with cafe manager

caving for plating

The most outstanding different between vegetable carving and general art sculpture is the constraint on time and space. The beauty of vegetable carving is as short as the brilliant fireworks. It is the accessory of food and its only audence is the single diner. Vegetable carving would not be as popular as some ov the art sculptures such as MICHELANGELO'S The Statue of David, which have been adored for centuries. However, the beauty of vegetable carving can not only satisfy your visual aesthetic but also your taste aesthetic, which can't be done by general art sculpture. That is why i fell in love with it.