The Sushi Workshop at American College gave Culinary Arts students an exciting opportunity to deepen their knowledge of sushi preparation through a practical, hands-on seminar hosted at the college.
Renowned chef Marios Koumis was invited to lead the session, offering students an in-depth look into the art of sushi-making. During the workshop, participants learned important techniques related to rice preparation, salmon filleting, rolling, cutting, and final presentation.
Chef Koumis guided students step by step, explaining how precision, timing, hygiene, and attention to detail play an important role in creating high-quality sushi. Students had the opportunity to observe professional methods closely and understand how each stage of preparation affects the final result.
The workshop also gave students the chance to connect theory with practice and gain valuable insight into a specialised area of international cuisine. Through this experience, they developed a better understanding of flavour balance, presentation standards, and the discipline required in professional culinary environments.
Beyond the technical part, the session encouraged creativity and confidence. Students were able to see how traditional techniques can be combined with modern presentation, creating refined dishes that reflect both skill and imagination.
The Sushi Workshop at American College was a unique blend of tradition, technique, and creativity. It offered students practical knowledge, professional guidance, and inspiration for their future journey in Culinary Arts.
A truly valuable experience that added flavour, finesse, and confidence to their culinary education.
