Sushi chefs decry EU freezing directive

A new EU law mandates that raw fish must be frozen to at least -4F for more than one day in order to kill harmful parasites before serving. Master sushi chefs including Ichiro Kubota, a Michelin-starred chef who runs Umu in London, are angry and say that freezing and defrosting the fish can ruin its quality.

View Full Article in:

Telegraph (London) (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA