Sushi chef busy working!

Chef have to work very fast and hard to get the orders finish on time, not easy!!

[@grantgrant8554]

Hats off to all the chef that works too hard and got paid too little!

[@yayangcheninuk4762]

🙂

[@jeffreygan3455]

Wonder who gets the most profit since the margin is so large. I salmon itself covers many sushi pieces and each costs a sum.

[@oshintaoo]

Amazing , I’m doing all sushi nigiri and temakis for the brunch of the hotel where I work and I learn something today. Thanks 🙏

[@giadinhtoufucuocsongPhanLan]

Good job! Thanks for your sharing. I will start this job next week.

[@RagDoll15]

Sooo informative for the home cook! THANK YOU!

[@yayangcheninuk4762]

You are so welcome!

[@roshankc4009]

Love ur work chef releted❤️

[@yayangcheninuk4762]

thanks

[@saltybedsheets730]

i find this so satisfying

[@yayangcheninuk4762]

Enjoy!

[@andreakohlenberg8100]

thank you chef

[@Kenny-qt9lq]

Love this very much

[@yayangcheninuk4762]

Thanks

[@jashinjashinjashin]

This awesome

[@BimabyeFamily]

Ikutan kerja pak, heheh

[@LUxo323]

🤩

[@funsvlog7954]

Nice...

[@yayangcheninuk4762]

Thank you!

[@ammechen8194]

Watch the chef making maki is quite joyful, excellent skill !

[@yayangcheninuk4762]

Thank you!

[@Stephanie-qk8hy]

I have one question is this Gima’s sushi?

[@chen-gs3tn]

请问是在美国吗？看你的手法和效率应该不是在美国

[@kimaniwhite9151]

Why is he not wearing gloves? And using his hand in the rice😩💔

[@radikaali]

Can you imagine that some people wash their hands, amazing, i know, it's called hygiene.

[@YoshiAmakusa]

And this is the reason why TRADITIONAL AND AUTHENTIC Sushi went to complete shit in the US. All these Dragon Rolls and Rainbow Roll garbage and restaurant owners using frozen tilapia and escolar and calling them "white tunas" and "red snapper". I call it 'imminent diarrhea'.

[@4EntertainmentOnly]

I guess you dont worry about food contamination...everything is touched with the same gloves. sushi mat goes on counter with plastic wrap and probably gets changed once a day.

[@user-dy1og5uq6c]

no good

[@chen-gs3tn]

奶油果都露出来了，你的寿司经验和技术不行，有点像10几年前的老式寿司经验，效率不够好，在美国一个熟手助手有的都比你强，我只能说这都是根据教你做sushi的那个人，如果那个人的方法和技术很差，那么你也就会像他一样，如果那个人的技术和方法是最好最快的，那么你也会很强，如果你当初学的手法不是最好，那么只有你遇到比你强的搭档才能够提高，意思就是学习比你强的师傅的手法！多多采纳，就看你铺饭比那些在美国日餐的福州人差很多，美国中国人的日餐寿司手法比omakase有的方面还要更加先进，这就是为什么sushi bar 有的地方只待见年轻人，年轻人不计较，喜欢对方的交流，不像典型的年龄大的，忙的时候又跟不上，而且还很爱摆架子，😂