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Scoop.it!
Australia’s oldest organic certification authority last week has completed a training programme that it hopes will help support the fledgling organic sector in developing nations. 
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Scoop.it!
Tetsuya Sakurai, one of a select few who has paid $6,000 for an intensive — and stressful — training course to become a sushi chef in Tokyo, keeps his suffering ...
Rexcrisanto Delson's comment,
May 10, 2013 10:57 AM
A nice insight on why so many "so-called" sushi chefs in America who haven't apprenticed in Japan or under Japanese tutelage in America don't stack up to Japanese trained chefs.
Rexcrisanto Delson's curator insight,
May 10, 2013 10:57 AM
A nice insight on why so many "so-called" sushi chefs in America who haven't apprenticed in Japan or under Japanese tutelage in America don't stack up to Japanese trained chefs. |
