> One of the chefs needed 10 years of experience before they would let him do the egg sushi.
That only ever struck me as extremely pretentious, to be perfectly honest.
The chef in question needing 10 years of experience before they would let him do the egg sushi strikes me as essentially the same harmful mentality the Japanese have toward productivity, thinking that clocking in as many hours as possible equals productivity (regardless of what you got done in said hours).
You'll have to watch the documentary for context. I don't think the time was the requirement, but more the level of expertise. And it surprised me that egg sushi was the most difficult one to get right. Upon being able to do it, the chef was considered a shokunin (master/craftsman/artisan), but it didn't mean that they were at the peak.
That only ever struck me as extremely pretentious, to be perfectly honest.
The chef in question needing 10 years of experience before they would let him do the egg sushi strikes me as essentially the same harmful mentality the Japanese have toward productivity, thinking that clocking in as many hours as possible equals productivity (regardless of what you got done in said hours).