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My apprenticeship reminded Hollywood thrillers of 1990s, where the main protagonist goes to a guru of martial arts in the heart of Tibet. But My Tibet was in Kiev.

I was given a Japanese knife Yanagi-ba and had to cut big Daikon (Japanese radish) in slices as thick as rice paper. If failed to do it well, I was bitten with a spatula used to fry tamago.

Read more: http://foodnchef.com/portfolio/oleg-pashkevich-chef-of-sushi360/

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