I've been a sushi chef for about 15 years.
The pros are that I can make cool looking plates of sushi, making people happy is very rewarding.
Plus, I get to drink on the job.
The cons is the hours, typically I start at 1030 am and get home around 1030 pm, 4 days a week, with an hour or two break in between.
I overland because I just like to.
I like making these type of dishes for my customers, plus I get to use my cool sashimi knives.
View attachment 172222
Love getting out in nature and exploring with my dogs.
View attachment 172223