Saw this talked about on the Japanese internets but not in English.

Mr. Tsuchida underwent only 3 months of training in a sushi school and opened a sushi restaurant right after the completion of his training. By the 11th month of being in business, his restaurant earned a Michelin Bib Gourmand mention.

The 3 months-long sushi school is fraction of time of a apprenticeship at a top sushi restaurant. Sushi apprenticeship is one of the most daunting in the business. A typical training plan has the apprentices clean the restaurant in the first year, cut vegetables in the second year, clean fish in the third year, cook rice in the 6th year, and finally get to nigiri in the 8th year. Jiro Dreams of Sushi touched on the subject of apprenticeships.

What Mr. Tuchida has accomplished has turned traditional thinking on its head. Is there value in dedicating almost a decade of your life to apprenticeship? Can you learn how to make sushi in 3 months at a culinary school? Was Michelin guide right to award Bib Gourmand to this restaurant?

Discuss.

https://news.careerconnection.jp/?p=22734 (Japanese)