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Jun 1, 2006
In September of 2003, I boarded a Greyhound bus with a one way ticket from Memphis to LA and less than $300 to pursue my dream of attending the intensive sushi chef program at the California Sushi Academy. I studied sashimi, nigiri-zushi, makimono, kaiseki, and culinary Japanese under the critical eyes of restaurateur, sushi master and master sake sommelier Toshi Sugiura and sushi master Nobuo Kishimoto. Upon completing my training, I was the first African American female graduate of the school. I returned to Memphis to accept my current position as chef of Do Sushi Bar and Lounge. I also share a passion for food through a monthly column for The Lamplighter, a Memphis based newspaper and I also write for Grace Magazine, a Memphis based magazine for women of color.