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Sushi chef reveals tricks of trade
Faces and Places
behind counter
Hendri Windardy works behind the counter at the Sushi House. - photo by Photo by Lauren Hunsberger

Name: Hendri Winardy

Occupation: Sushi chef at the Sushi House

Birthplace: Indonesia, where he lived for 27 years

Family: Wife, Su Mini Sukati, and daughter, Voronica, 14

Where did you learn how to make sushi? “I learned in a restaurant in South Beach, Miami. That was in 2003.”

Why sushi? After learning about many facets of working in a restaurant, Winardy said he gravitated toward the cooking side and eventually found his passion in fish.
“I love cooking. I feel very good about cooking. This is a good job. It’s never boring.”

How long does it take to be trained as a sushi chef?
“It should be between two and three years, but it depends on how you work and how they teach you. The harder you work, the better.”

What is your favorite part about your job? “You keep learning. It never ends. You learn about the kitchen, learn about sushi. I even make calls to the wholesalers. I just keep learning.”

What is your least favorite part of your job?
“Nothing. I love it.”

What is your favorite sushi roll (to make or eat)? “Spicy tuna roll,” he said with big smile.

What do you do when you’re not making sushi?
“I love to go to the gym. I go every day. I also like to go to the beach, to Tybee.” Winardy said he also likes to spend his time shopping and traveling.

Do you have any advice for new sushi eaters?
“Not everything’s raw. Try a little bit of cooked fish, like tempura, or a California roll first and then try a little bit of the raw fish, and then try some more, and soon you’ll like the raw sushi.”

Do you like to cook or eat other ethnic foods?
“Oh I love to try food from any kind of country. Any food I haven’t tried, I’ll try anything.”

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