Sushi Chef Training and Certification

Add a sushi bar to your restaurant, university, hotel or more!

Well, now is the time to make it happen!
Adding a sushi bar to your offering means bringing not only additional revenue to you, but additional enjoyment, satisfaction and entertainment to your customers.
Combining my experience in ServSafe classes as a NRA certified instructor and teaching others how to master the art of sushi, I publicly introduce "Bon's Sushibar Kit." This sushi bar kit has already equipped several establishments with all of the tools they need to introduce successful sushi bars to their establishments. Former and current clients of mine include: Boston University; Beth Israel Hospital; White Coconut (Thai restaurant); and more.
From licenseship, to learning how to make the sushi yourself, this sushibar kit allows you to add more value to your existing venue with confidence.
Bon’s sushibar kit includes, but is not limited to the following services:The HACCP plan of the acidification of sushi rice
A laboratory report for the sushi rice
Getting the compliance letter from your suppliers

Email your reservation inquiry to
servsafenewtoncambridge@gmail.com

Bon Koo, has over 20 years of diversified experience in sushi industry.
He is HACCP certified in retail food operation and has extensive hands on experience in sushi operation. Sushi bar at Boston University GSU, Boston College Sushi Nights, BCEC sushi catering are some of the examples.
He offers consulting service to Sushi restaurants to obtain their license: Plan review, HACCP plan and SSOP at sushi bar.

Sushi Chef Training Rate: $39/Hour

Chef Training 1. Sushi & Sashimi fish

• How to select the best ingredients: 2 hour
• How to fillet salmon, tuna, Hamachi or hirame(Fluke): 4 hours plus material costs (market price)
• How to slice fillets into Maki, Nigiri, Sashimi and Temaki style cuts: 4 hours plus material costs (market price)
• Approved vendors available locally as well as nationally: Certificate of Compliance(US FDA HACCP regulations; 21 CFR part 123, effective March 1, 2001): 2 hours

Chef Training 2. Serving Safe Sushi at Sushi Bar

• Standard operating procedure and hands on demonstration of Receiving, Storing & Serving/Shipping: 4 hours
• Monitoring documents (HACCP): 2 hours

Chef Training 3. Sushi rice

• Kinds of sushi rice & How to steam them: 2 hours.
• Acidification and PH test: 1 hour
• HACCP Plan and Documentation: 3 hours, Required by local health department for sushi restaurant license.

Chef Training 4. How to make Sushi: 18 hours plus material costs

• Sashimi, 3 kinds of Maki, Designer rolls, Nigiri Sushi and Hand roll

Chef Training 5. Sushi Chef Certificate

• NRA Serve Safe Certificate Training and Test - Refer to ServSafe test.
• Proof of work experience of 4 months as sushi chef (Job referal can be arranged through our Facebook)

Email your reservation inquiry to
servsafenewtoncambridge@gmail.com