Trying to finish up something today, then 2 more work days until vacation.
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If you put underwear over, does it annihilate in a burst of energy?
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No, you would need 2 overwears to cancel it out. 
Finished my filing, unless the compliance analyst needs something else.
Gonna stay online just in case but planning to listen to SOA podcasts for the last hour.
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Been busting my butt this week. The amount of Fs are dwindling.
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Checked in for flights tomorrow (vacation). Getting a haircut shortly. Soooo many people are also on vacation, not much is really happening right now and Iâm trying to enjoy it while it lasts.
Have fun! Check in here every so often at 8PM Eastern.
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All day meeting. Steady Fs being given.
Finally got the new car running this morning, followed by a handful of activities around the house. Thankfully I have some non-thinking work tasks so I am planning to do those this afternoon, so for a couple of hours Iâll be giving half-Fâs while I either watch TV or listen to podcasts.
Came back from vacation Monday and my team had basically handled everything while I was gone. I get to NGAF this afternoon!!!
Middle management win
Yeah, but not too strenuous.
Iâm so close to finishing a project Iâve been working on but meh. Think Iâm outta Fs.
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BlechâŚIâm all out.
Went to chiropractor today,
What do I say to the God of Giving a Fuck?
âNot today.â
Iâm still working.
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My condolences
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Quitting time. Daddy DNGAFlyingF right about now. Gonna get a 
and some 
tonight.
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On vacation and have not checked my work email.
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sushi texti
Your Personal Newspaper24 June, 2023 | created using PDF Newspaper from FiveFilters.org
Sushi Boom Upends Japanese
Tradition as Chefs Get
Trained in Short Order
Jun 24, 2023 12:00PM
TOKYOâYoshiro Masunaga recently donned white gown and hat
for his final exam. One of the challenges: Make 15 or more sushi
pieces in three minutes.
The 36-year-old former hotel worker aspires to go abroad as a
sushi chef and feed the globeâs insatiable demand for the Japanese
specialty. Traditionally, before getting to slice a hunk of tuna in
front of diners, a would-be chef had to endure an apprenticeship of
up to a decade and years of grunt work like washing dishes.
But restaurateurs in world capitals need trained sushi chefs now
and are often willing to pay them $100,000 a year or more,
especially if the candidate comes with the cachet of schooling in
Japan. Culinary educators in Tokyo are thriving by turning out
sushi pros fastâin Masunagaâs case, two intense months at the
Tokyo Sushi Academy.
âMaking sushi as a Japanese person, in itself, has branding
power,â said Masunaga, who until this year had hardly used a
cooking knife and knew nothing about making sushi.
In the past decade, the number of Japanese restaurants around the
world has tripled to some 160,000, according to Japanese
government data. The U.S. sushi-restaurant market is estimated at
$28 billion annually by research firm IBISWorld, twice the size of
Japanâs.
Such figures pack a punch for job hunters like Hiroaki
Teshigawara, a regional champion boxer who decided to retire
after falling short of the world bantamweight championship last
year. A supporter offered him a position as manager-chef of a sushi
restaurant in Malaysia, so he is taking a three-month class at
Insyokujin College, another Tokyo sushi school.
A recent morning at the school found the 33-year-old squaring off
against a slippery opponent, a piece of anago eel.
âI wanted to do something totally different,â Teshigawara said.
âThere is a huge difference between punching someone and slicing
fish. So, itâs a challenge for me and that is why Iâve found it
interesting.â
SHARE YOUR THOUGHTS
How important is it to you that your sushi chef be trained in
Japan? Join the conversation below.
Tokyo Sushi Academy students dive into sushi making from the
beginning, learning how to sharpen a knife, cook rice and handle
fish, said academy head Makoto Fukue. He said anyone can learn
basic sushi-making skills in two months, and the best students can
become fully competent chefs.
At Sushi Masuda, a Michelin-starred establishment in Tokyo where
the chefâs tasting course goes for $280 a person, owner-chef Rei
Masuda
expresses some doubt. Someone with a few months of training
would be 70% as good as a typical Japanese sushi chef, he said,
and far short of a chef with the best kind of traditional training.
âIf sushi with that level is brought overseas and mistaken as the
sushi of Japan, I wouldnât like it,â Masuda said.
Ex-boxer Hiroaki Teshigawara, right, learns how to handle a knife
from Insyokujin instructor Tadao Onoue.
Photo: Taro Karibe for The Wall Street Journal
Masuda, 43, apprenticed for nine years at Sukiyabashi Jiro in
Tokyoâs Ginza district, where then-President Barack Obama dined
in 2014. He said he wasnât allowed to serve sushi until the final
year or two, and even then only as âpractice with permission from
the patrons.â
Masuda said he practiced the craft during downtime or on his
lunch break, guided by elder chefs. His then-boss, sushi master
Jiro Ono,
offered his view of what makes a sushi chef in the 2011
documentary âJiro Dreams of Sushi.â
âAt my age, I still donât consider myself perfect,â said Ono, 85 at
the time. âI guess this is the spirit of a craftsman.â
Not everyone has decades to build up skills.
For Akira Akabayashi, 65, sushi is a second career, following one
teaching at the University of Tokyoâs School of Public Health. After
11 months of weekend classes and a five-week intensive course at
the Tokyo Sushi Academy, he is getting ready to start as a sushi
chef at Shiki, a Japanese restaurant in Rochester, N.Y. His wife is
already working there part-time.
The restaurantâs owner-chef, Shigeru Tanaka, said dozens of
Japanese restaurants have sprouted in the city since he opened his
in 2004, but that the owners are often ethnic Chinese. Tanaka,
born in Japan, boasts on the restaurantâs website that Shiki offers
1
âauthentic Japanese taste.â
Still, Tanaka said Rochester-area gourmands shouldnât expect
Jiro-style obsession from his $22 deluxe special.
âI personally think it would be fine if we serve sushi that is good
enough,â he said.
To gain his certificate after two months of training at the Tokyo
Sushi Academy, Yoshiro Masunaga had to make 15 or more sushi
pieces in three minutes.
Photo: Miho Inada /The Wall Street Journal
The Tokyo Sushi Academyâs Fukue said an experienced sushi chef
in the U.S. could expect to earn as much as $150,000 a year, and
the salaries are double or triple those in Japan. An owner-chef in a
place like New York could earn half a million dollars or more
annually, said Fukue and others in the business, although the risk
of failure is high in those cutthroat markets.
Despite the $6,100 tuition, the wait list for the academyâs
two-month course stretches into next year. A school spokesman
said 80% of students aim to work overseas.
In Japan, the art of sushi making has long been reserved for men,
although more women have challenged such stereotypes in recent
years.
Reiko Yoshida, 42, recently completed the academyâs intensive
course and plans to work as a sushi chef in Hawaii, where she has
lived for two decades. Yoshida said her gender wouldnât be a
problem there, because âeveryone thinks if youâre Japanese you
should be able to make sushi.â
As for former hotel man Masunaga, he passed his final exam and is
now working at a sushi chain. He plans to move to a high-end
restaurant after the summer and hopes by next year to be in his
dream job overseas.
Fish prepared by Insyokujin students.
Photo: Taro Karibe for The Wall Street Journal
Write to Miho Inada at miho.inada@wsj.com
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