I’m from the land of sushi where it takes a professional sushi chef at least three years to master how to check the quality of the fish, how to clean, open and slice the fish right. The chef has to have an extensive knowledge on disease, parasites and bacteria before they are allowed to handle raw fish.

Having said that, sushi diners leveled the playing fields when it comes to sushi making. Top quality sushi today are not always made by Japanese chefs. With increasing sushi popularity, sushi chefs with all ethnic backgrounds are emerging. I personally like the fact that these new sushi chefs exercise their creativity and expand the diners’ culinary horizon by presenting new types of sushi.

Marisa Baggett, a creator and an owner of marisabagett.com trains this new breed of sushi chefs. She also offers to cooking enthusiasts and teaches how to cook sushi for groups of 8 ore more. The class includes appetizers, dessert, hands on sushi instructions, recipe booklet and bamboo rolling mat for each participant.

To request food market and cooking school appearances, contact marisa@marisabaggett.com