Sushi has been around for thousands of years dated back to 4th century BC. Japan widely known for their fish and rice consumption, decided to combine the two. Sushi has been increasingly popular over the next years around to most countries in Asia. Chefs all around the world today come up with hundreds and hundreds of types of sushi. A Sushi Chef is a chef who specializes in the breakdown of sushi, chemistry, and creation of sushi, also is based in the Garde Manger station. Sushi chefs all around the world compete in competitions like the Washoku World Preliminary Challenge Chef Competition. Sushi has become more popular because of the chef passions, advancement in technology in creating it and keep it safe, and due to the creation of sashimi. How have chefs impacted the sushi industry? Sushi chefs all around the world compete all the time in sushi competitions because it allows them to go out of their comfort zone and use their mind to come up with the next best sushi. Back in the day sushi was created after fish was cleaned, gutted, and salted. Then would be stored in cooked rice because the natural fermentation of the rice helped to preserve the fish (Guthrie, website). Over time sushi blew up and came all the way over to chefs in America. When sushi hit America, chefs immediately put it on their menus because of the healthiness it brought and the eye appeal it gave customers. Chefs would put anything in the middle of the sushi from celery and carrots, to buffalo chicken, to avocado, to anything the customer could think of. Garnishes were unlimited to the chef because sushi was so easy and basic it could allow the chef to really get a little cool with the garnish. Sushi chefs also need to be very good at their working with knives because when cutting up the fish from head to fin, it takes fine precision in the chefs hands to lose no meat when cutting up the fish. Every bit of the fish counts to the chef in their way to profit more m