Sushi doubles as healthy option, art; Local sushi chefs discuss the art of sushi making

By Janny Phannaraj, Staff Reporter |

You go to a sushi restaurant; make an order and your food is out within a fifteen to twenty-minute time frame. Many of these chefs trained for years just to make these creations you can eat in the blink of an eye.

Do we actually know about the time and effort it took to get that food on to your plate?

Randy Vongphachanh, sushi chef at local eatery “Sushi House,” has been in the business for 25 years. He had his start in sushi at a young age in Florida and trained under his Japanese master, Yozo Nasui.

Steve Young, chef and owner of “Young Sushi Rocks,” has been in the business for almost 38 years and is actually a cousin of Vongphachanh. He started in Florida studying the art under his sensei, Yamamoto Sang, Young said.

“Subtle flavors and interesting textures combine to create an enjoyable experience,” Nick Kellogg, a graphic design major said.

“The bite-sized sections sushi comes in just make it that much easier to enjoy,” Kellogg added.

Sushi takes years of hard work and practice. Young said he was patient because he knew he could become successful in this craft. “I didn’t want to work for anyone and I knew sushi could take me in that direction,” Young said.

Both of them learned the technique of the knife and how to properly handle specific types of fish, Young said.

Vongphachanh considers sushi a “super art.” “The fish must be high quality and the work is very tedious, very precise.” he said. He also added it is a healthy food and promotes long life.

“It takes a lot more work than it looks, it takes a skilled eye and hand. It is a beautiful food,” Young said.


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