Sushi Chef
I got started in sushi back in 2008. I walked into a local sushi bar — one that wasn't even advertising that they were hiring sushi chefs — and asked if they needed a chef. I didn't have any prior professional experience, but I was familiar with the rolling process and the Japanese terms from my childhood; my family and I used to make sushi at home.
As chance would have it, they hired me. I worked for three months in the back kitchen, washing dishes and making rice, before I was allowed to handle the fish. I worked long hours and made a ton of mistakes early on, but after about six months I was finally rolling sushi for customers on a Friday night — usually the busiest night of a restaurant.
In 2011, after working at two different restaurants and deciding to expand my knowledge even further, I started doing some online research and stumbled onto the term "sustainable sushi." I was starting to realize how much of a negative impact our populations were having on the environment, but for some reason I hadn't considered the state of our oceans.
I decided that writing articles wasn't enough — I needed to teach people in a different way. So I started offering live training events, because I was too afraid to get in front of a camera and record myself. During those events I'd throw in the sustainable sushi facts, and people seemed interested.
What drew them in was the training. What kept their attention was the sustainable sushi facts.
That's what pushed me to work on my fear of being on camera, and in 2015 I recorded and published my first YouTube video. Overcoming being camera shy turns out to be fairly difficult, but recording and editing more video has been the focus ever since.