So this question is prompted by this video I recently watched where a sushi chef mentions that it was 5 years of training before he was considered competent to do just the egg, let alone the many other years to make other kinds of sushi.
I totally get that given the small number of ingredients there isn't a lot of room to hide poor ingredients or poor technique, but that seems insanely long. Like, doctors can work independently 3 years out from medical school. Is all that long training really necessary, or is it just artificially lengthened as part of the restaurant hierarchy?
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