a life sweeter than sushi rice
One day I came up with the brilliant idea of becoming a sushi chef.
It made perfect sense. I have always wanted to cook professionally, but I dislike the heavy heat and stress in regular kitchens. I enjoy making food that is delicate and beautifully presented. My favorite food is fish, I prefer rice over pasta, and I grew up with a passion for eating seaweed (my dad is from New Brunswick). To sum it up, sushi is my perfect food.
As I started to plan my bright future I was struck by another thought. I am white. I am blonde. I am female. I have never seen anyone with this profile behind a sushi counter. I’m against discrimination in any form, but even I would think twice about going to a sushi restaurant with a Canadian/Irish sushi chef.
But not all hope is lost. There are sushi academies in California that will teach anyone with the drive to learn. Not only that, but modern sushi restaurants are popping up everywhere, and who says a sassy young blonde can’t swing a knife at a giant sized piece of raw tuna?
At present, training as a sushi chef is in my pocket of dreams. It sits right next to my dreams of finishing my guide book in Paris, traveling through India and starting my own catering company. I live for my dreams. They’re what put that crazy look in my eyes and stop me from dragging my feet through each day.
And so while I dreamily strut through my last years of university, I’m going to keep rolling sushi in my kitchen, reading books on French culture in bed, wearing Indian bangles on my wrist and catering for crazy Russian parties.
Life isn't easy, but with the right ingredients and preparation, it can be delicious.