Sushi Chef in the making

In order to become a qualified sushi chef takes about 7 years of training.  The reason for this is that you must be able to produce the sushi as if you were a machine.  Your sushi must look the exactly same every time. In the first year, the apprentice will mostly see how the master makes the sushi. having to help with only the easy rolls, like California Rolls. It takes them nearly a month if they are fast learners, up to 6 months if they are slow learners. After that the must learn to perfectly cut every piece of sushi.  After a year, they will start to make the more stylish sushi, temaki rolls, Salmon Roses, dragon rolls etc. For the next 5 and a half years they are seen as junior chef's and try to get their sushi to the standard where only a machine can get it the same every time.After their 6th year of training, they are sushi chef's, but only becomes a senior chef once they have been making sushi for at least 13 years. By the that time, the chef can make sushi for up to 50 people on his own. If he trained in the area, and knows round about what mos of his guests will have, he can prepare for up to a 100 people.  While the western civilization likes to learn quick, and skip most of these steps, your best sushi chef's are mostly likely the ones that went through the whole course.