About Me.
I am a sushi chef and food technologist. I help restaurants build quality, processes, and menus based on product, seasonality, and precision of technique.
My Mission
Through this blog and projects, I share practical knowledge of professional kitchens. My goal is to help chefs, restaurants, and food enthusiasts understand the product, technique, and technology that modern gastronomy is built on. I believe that a strong kitchen starts not with a recipe, but with understanding the process.
Expertise.
Key areas of specialization and techniques
Traditional sushi preparation and presentation
Professional Japanese knife work
Selection, processing, and quality control of fish and seafood
Development and implementation of new products
Setting up and optimizing kitchen processes
Kitchen automation and gastronomic technologies
Staff training and culinary mentoring
Working with HACCP standards
Work Experience.
Formal Background
Certified Chef
Vocational Technical School No. 53, Dnipro
Gallery.
Visual Journal
Selected works & moments in the kitchen
Art of Japanese Prep
Sushi preparation at the counter
Precision and texture
Omakase details
Culinary mastery in practice
Dima Fomin Portrait