Bratislava, 2009, at the concert of a local band.
I hear Ľuboš shouting into my ear through a crowd that he has got a job for me. A few days later I’m on my way to the Vienna Fishmarket. I’m tasked with supplying a panasian restaurant that will soon become the best one in Slovakia. I’m faced with dozens of new ingredients, terms and tasks every day. I’m soaking information up like a sponge. Although I do not know why, I have got a feeling I should have always been here. When I have some free time, I run around the sushi masters in the kitchen and watch their creations. In the blink of an eye, I have got a knife in my hands and I’m learning to handle it. I’m sensing the structure of meat, its consistency and quality. Just a few days pass and I move on to rice preparation. I try different combinations of ingredients. It feels like a punishment every time I have to leave the kitchen. Sushi swallowed up my thoughts, my taste, me.
“Tomas, you go, you roll”. I have got goosebumps all over my body. The rest of the staff keeps staring at the rather tired sushi master. He’s smiling with his eyes pointed at me. I’m coming to the table, examining its contents. Rice, fish, seagrass, water, knife. I’m not scared, but rather the opposite. I’m strikingly calm and focused. The world around me is coming into focus, here we go.
I have not visited the Fishmarket since that day. I’m a sushi master at FouZoo and I feel that this is exactly what I have always wanted to do. I study different methods, ingredients, regularly brush up on my skills. Just a month ago, I was a warehouseman and this evening I’m serving the Capital city elite. Feels like a superstar. I’m young and I know I’m capable of anything.