Recently, Adam Tsang, owner and operator of Soyumi Asian Kitchen and The Boiling Shrimp, visited Ogeechee Tech’s Culinary Arts program to teach students the process of making sushi.

Tsang spent over an hour with several OTC culinary students teaching them about sushi and Japanese culture. He gave them first-hand lessons on proper cutting methods, rolling sushi and how a chef can express themselves through different plating methods.

In regard to having a technical college in the same community as his businesses, Tsang said, “You cannot accomplish anything without your team. The more we have students that graduate and are able to go directly into the workforce the better it is going to be for our community.” He explained that he also enjoyed the opportunity to teach students about his culture and the food he loves.

Bryan Richard, an instructor in the Culinary Arts program at OTC said, “It is important for students to see first-hand the use of techniques and theories taught in class being used by someone other than their instructor. Having someone passionate about foodservice in this community, and as talented as Adam Tsang, be able to walk them through the basics of sushi preparation showcases the food diversity and job opportunities in the area.”

Each week Richard’s class studies a different culture and cuisine from around the world. This gives his students the opportunity to repeatedly practice proper cooking techniques while discovering the culinary nuances of each region.