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Los Angeles er byen, hvor mange japanske sushikokke arbejder

Bar Hayama er den restaurant jeg, som sushikok kender bedst. Jeg blev uddannet til sushikok i 2006 på California Sushi Academy. Ved siden af skolegangen arbejdede vi i sushibaren og lavede catering.

I 2012 var jeg tilbage i LA, hvor Toshi min lærer introducerede mig til en nigiri teknik som tager 20 år mestre.

Grunden til, at Bar Hayama er restauranten som jeg kender bedst er, at der er stor forskel på om man er uddannet af japanske sushikokke eller uddannet i Danmark.
Japanske sushikokke har nogle andre arbejdsgange og bruger helt andre teknikker end, hvad der bruges på restauranter i Danmark.

Når jeg har fornøjelsen af arbejde sammen med japanske sushikokke med 36 års erfaringer, så er kvaliteten og smagen på sushi’en som bliver fremstillet noget helt andet.

Læs mere om Sushikok & sake sommelier Zoë Escher

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Zoë har afholdt sushikurser og japanske madkurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.