I'll never forget what it felt like stepping out of the airport in Osaka. For any artisan that steps into any country who's work or culture they admire it is a life changing event. For me walking into Scotland was amazing and living in Germany for many years was unforgettable. Neither were as impacting as Japan.
In 2004 I graduated from the best accredited Japanese culinary school in the US. Where most chefs in America pursue an education in French Disciplines at The Culinary Institute of America or The French Culinary Institute I chose something more interesting and deeper to me personally. I attended The Sushi Chef Institute.
SCI reeducated my heart and my hands. I learned real traditional skills in not only the sushi that Americans are familiar with, but other sushi that most restaurants in the US don't put on the menu. I also learned many, many other dishes that nothing to do with sushi or seafood at all. Bringing those dishes to my customers always brought great delight. They became repeat customers after that.
Over the next few years I was honored to train under respected Japanese Chefs here in the U.S. and in Japan. Becoming a professionally trained chef is, for me, a dream fulfilled.
After coming back from the Kansai/ Hyogo area with my master in the summer of 2010 I started rethinking how I could help share small bits of my culinary experiences with like minded people. My hope is that's why you're reading this now.
I like to make great, healthy, colorful, exotic food. I like to eat. I really like to teach others how to become confident with their knives and ingredients, whether in professional kitchens or their own homes.
I hope you'll join with me in learning to make awesome cuisine.
Chef Brent Scharbor
**Washoku**
Pearland, Texas
www.chefbrent.com
Chef
2004-Present
Instructing small classes and focus groups on traditional preparation techniques of true Japanese Cuisine. Also providing small scale gourmet catering and entertaining intimate prix fixe private chef's table supper club events at my own in-home custom sushi bar. Class instruction is designed to make home cooks and budding chefs confident with their knives and specialty ingredients.
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**Masunomi Matsuya**
Nishiwaki-shi, Hyogo, Japan
www.masunomimatsuya.com
Stagiaire FOH/ BOH
2010
Stagiaire in a traditional "kappou" style restaurant in Japan. Worked alongside a team of respected chefs preparing exquisite traditional cuisine in one of the few remaining restaurants with an open kamado oven in front of house. Responsible for garnish, fish, and bento prep, and serving amazing sushi and otsukuri dishes to customers. I learned a lot in a very short time, and am in the Matsuda family's debt for allowing me to work alongside them.
**Kubo's Sushi and Grill**
Houston, Texas
www.kubos-sushi.com
Assistant Sushi Chef/ Japanese Culinary Specialist
2006/ 2012
Stood with Executive, Sous, and other skilled chefs in the front of house preparing traditional Japanese Cuisine in one of the top 8 Japanese restaurants in the US. After my first night working the sushi bar, I was asked by the Owner and Executive Chef if I would teach their Sushi 101 class. I was honored and it was a happy success with all students asking for a follow-up Sushi 102. The skill of Kubo's traditionally trained chefs is unmatched against most others in America today. Trained directly under Executive Chef Manabu Horiuchi and Sous Chef Yu Suzuki.
Coming soon in 2012 with Sushi 101 classes and proposed sake tasting and food pairing classes. Please join us!
**Ra Sushi**
Ahwahtukee, Arizona
www.rasushi.com
Sushi Chef
2004
Featuring imaginative sushi, fusion cuisine and specialty cocktails, this upscale chain offers a playful and award-winning dining experience, complete with music and a stimulating atmosphere. Worked at front of house at sushi bar training directly under Corporate Executive Chef Tai Obata, Executive Sous Chef Masa Shimono, and Head Chef Justin Way. Responsible for garnish and fish prep, preparing sushi for bar customers and tables.
** Plan B **
Fort Smith, Arkansas
2003-2004
Plan B was a very cool punk bar in Fort Smith Arkansas owned by Chef Jason "Juan" Tufts. Great food, music, and jukebox. I was their sushi chef for almost a year and a half before leaving for culinary school. Performed all purchasing, menu development, pricing, preparation and service. Plan B had the only exotic after hours dining in the city, so it was a great honor to have all the best bartenders and restaurant owners in the city eating my food every week.
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**Sushi Chef Institute **
Los Angeles, California
www.sushischool.net
Professional Course II Graduate
Sushi Chef Institute is a professional sushi school and the only school which has been granted institutional approval by the Bureau for Private Postsecondary and Vocational Education , and is approved for acceptance of international students in the United States (by the U.S. Immigration and Customs Enforcement ). I trained directly under Master Chef CEO Andy F. Matsuda, who was named "Newsweek" Japan Edition 2007 as one of the 100 Most Respected People in Japan. Was appointed as Class Captain during my first week of class and graduated with perfect examination scores.
•Shari Prep and Traditional Sushizu Mixology
•Fish and Shellfish Prep and Presentation
•Proper Neta Case and Sushi Bar Setup
•Simmered, Steamed, Grilled & Deep Fried Dishes
•Formal Kaiseki Dish Techniques
•Traditional and Fusion Rolled Sushi
•Traditional Osaka Box, and Pressed Sushi
•Nigiri and Temari-zushi Kansai and Edomae Styles
•Traditional and Fusion Appetizers
•Traditional Chinmi and Sauce Making
•Japanese Sweets and Desserts
•Skilled Togishi and minor knife edge repair
•Health Department Issues, Concerns, and Proper Food Handling Practices
These food pics here are all my work, my friends, my students, my teachers, and my hands...
...more pics coming soon...
Private Chefs Tables are gaining in popularity in Houston. Fine exotic dining in "underground supper clubs" or "speakeasy" kitchens are popping up all over the world, in fact. Many of these private dinners occur in the chef's own homes.
So what is it exactly?
Our incarnation is for small groups of diners who converge for one night of gourmet meals with dishes and ingredients presented a bit differently than any menu in town. Typically dinners include seasonal starters, hors d oeuvres, amuse bouche, and a clear soup before other courses start in earnest. Dishes may include combinations of raw, simmered, steamed and or grilled courses with a multicourse sushi tasting and small dessert dish to cleanse the pallet at the end.
If you're interested in a seat at our exclusive intimate in-house private sushi bar/ kappou please contact us from our email page. We can seat a party of 4 for dinner all right next to my cutting board. Prix fixe dinners are priced differently starting at $70USD depending on season, per seat with moderate increases depending on wine and sake pairings.
Hungry?
Below is a brief synopsis of what I have been showing small focus groups and home cooks over the last few years. I also cater parties, and hold private chef's table events. I have my own sushi bar in my home that I use to entertain guests for these small gatherings.
If you are in the Houston area and would like to learn unique techniques and dishes, please contact me from this site.
Washoku
Japanese Cuisine
Beginning Students 2012
You will learn the basic fundamentals of Japanese cuisine and how to prepare dishes using traditional ingredients and methods. You'll receive hands-on training and practice at preparing dishes that are pan-fried, simmered, grilled/broiled, and deep fried as well as sauces, soups, stocks and nabe dishes. These will use beef, chicken, pork, vegetables, fish and seafood. In addition, by the end of the 5 course program you'll be able to make basic sushi and rolls.
Those who sign up can bring their favorite sharp kitchen knife. I can make suggestions for students seeking high quality kitchen knives. I prefer to have at least 2 students at a time, and can accommodate up to six. This is helpful to you, as you'll have someone to compare notes with, plus it creates a smaller focused learning environment. Please take notes. They'll be indispensable to you in the future!
You are welcome to invite your spouses or significant others. If they participate well need to cover their food cost, too. If you are still hungry for more education at the end of class 5, you can begin the Intermediate Washoku course. This four part series of classes will cover more fancier and more skilled techniques.
I believe that if you teach a man to fish, he eats for a lifetime.
Intermediate Students 2012
You will continue with intermediate level dishes and techniques of Japanese cuisine and how to present them properly. You'll receive hands-on training and practice at preparing dishes that are pan-fried, grilled/broiled, and simmered as well as sauces, soups, and live/ fresh seafood preparation. These will continue in fish and seafood mostly. By the end of these lessons you will be able to make basic sashimi, more maki-zushi, and assorted nigiri-zushi.
Those who sign up should consider a more professional kitchen knife and other Japanese food preparation tools. If you'd like to buy one I can make great suggestions. You are welcome to take all the leftovers home that you want! If you're still hungry for more education at the end of class 4, I have continuing education with even more advanced topics for you. It all depends on what you want to learn.
Advanced Students 2012
You will finish with advanced level dishes and techniques of Japanese cuisine and how to present them properly. You'll receive hands-on training and practice at preparing Edomae and Kansai styled dishes, plus kozara and chinmi items. These will continue in fish, seafood, and seasonal vegetables. By the end of the program you will have gained an array of techniques and styles to do very nice dinners for family, parties, and friends. It will open a new world of foods to you!
Those who sign up should consider professional tools and serving vessels for presenting their fine dishes. If you'd like any of these items I can make great suggestions. If you're still hungry for more education at the end of class 3, we can keep growing together as chefs and really explore Washoku.
Students who truly wish to change their lives and learn real chef skills are encouraged to attend Sushi Chef Institute in Los Angeles, California.
If you're in the Houston area and would like to book a class, catered party, or private chef's table with wine and sake tasting please send me an email.
© Chefbrent All rights reserved 2011-2012
