Interview questions

Starting with the interview section, I chose a sushi chef for my interviewee.

Here is the list of questions:

• Most chefs finish their university/college before they get into the field, well most Koreans do that too, based on what I know, you haven’t finished your college related to the food industry, how did you get your interest in this field?

(What are some charms about sushi making?)

• Tell me about your experiences in the first food industry field (How was it?/How and why did you change your direction from a patisserie chef to a sushi chef?/What are some differences/similarities between a patisserie chef and a sushi chef?/Has your experience as a patisserie chef affected your ways and styles of making sushi?)

• How was your first experience in the field of a sushi chef? (How was it?/What have you learned?/What are some other self-train you did besides working in a sushi restaurant?)

• Are there any turning points in your work experience?

(Are there any events that made you self-train harder? If so, why and how did you change from that event?)

• What would be the difference between a person who self-studied and a person who went to college to learn about food?

(Do you believe the certificate is important in the field of sushi? If not, why and what would be the most important thing in this field of sushi?)

• Would you do it the same way (self-train) when you can go back to the past and start over?

(If not, what will you do differently and why?)

• When do you feel happiest as a sushi chef?

• During your experience as a sushi chef? Have you had any regrets?

(Have you regretted any while working as a sushi chef?If so, why?)

• What are your future plans for your career?

(to the higher position?/open your own store?/make the academy?)

• Can you give any advice to younger aspiring sushi chefs?