Learn the fundamentals of making maki sushi and temaki, both cones and hand rolls.
DurationLearn The Fundamentals Of Making Maki Sushi And Temaki, Both Cones And Hand Rolls
Techniques You’ll Learn & Dishes You’ll Make
To provide our learners with the most contemporary education, tools, teaching methods, and information; the development of advantageous and sustainable skills and attitudes necessary to gain greater access to an evolving industry; and a life-long support system available throughout the graduate’s personal trajectory.
To continuously upgrade our teaching tools, information, and methodologies to evolve and update our educational best practices.
To connect with industry peers in order to provide students and graduates with the most updated trends and innovations, as well as a wide network of potential employers. However, we will NOT perpetuate nor condone any industry practices which inhibit altruistic and true educational values.
To connect our school values with the community values around us; connect our staff and teachers with artisans, farmers, charitable organizations, and community-minded leaders who demonstrate a responsibility to lead change.
Toronto celebrity chef Sang Kim teaches the basics of sushi-making to Teens. Participants make sushi rolls using ingredients prepared by the Chef and eat their own creations.
Our Sushi course explores the traditions of sushi through hands-on practice. Create perfect sushi rice and master knife cuts as you craft a variety of different sushi styles (including maki, nigiri, chirashi and sashimi).
Intensive workshop that are designed to teach you how to make sushi from scratch.
Making sushi is just as much of a work of art as it is dinner! Get hands-on experience with Chef Ran as she guides you through all the essential sushi-making techniques, ingredients and tools in this hands-on class.
Taught by chef Russell Auckbaraullee, co-winner of the “best sushi” title at the 2015 Toronto Sushi Festival, classes cover making sushi with meat, veggies, and fish, as well as knife-sharpening and safe food-handling and storage.
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