板前Itamae
In the western world the itamae is often thought of with sushi . Although they are commonly referred to simply as 'sushi chefs' In Japan becoming an itamae of sushi requires years of on-the-job training and apprenticeship. Typically, after five years or so spent working with a master or teacher itamae, the apprentice is given his first important task related to making sushi: preparation of the sushi rice. The rice is prepared according to the strict instructions of the senior itamae, and each sushi restaurant has its own "secret" recipe of rice, salt and rice vinegar. Once the senior itamae is satisfied with the consistency of the sushi rice made daily by the apprentice, the apprentice may then be promoted.
This promotion puts the apprentice in a more prominent location, next to the senior itamae. This position is called "wakiita", that means "near the cutting board". The wakiita's duties expand to include daily preparation of the fresh ingredients, such as preparing blocks of fish, grating ginger and slicing scallions Eventually the apprentice might begin to prepare sushi for clients with take away orders. The wakiita also learns the proper ways to interact with and treat the restaurant's customers by observing the senior itamae.
After additional years of training as a wakiita, the apprentice can be appointed an itamae, fully authorized to stand in front of the cutting board.
