Opinion: Sushi chef, meet diner -- and talk

07/16/2007 | NYTimes.com

Chefs and customers need to work together to create change in the face of decreasing numbers of bluefin tuna, writes Trevor Corson, author of "The Zen of Fish: The Story of Sushi, From Samurai to Supermarket." It's time for more two-way communication and education to make sushi a better experience on both sides of the bar, he writes.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA