My opinion of Horiemon's "Sushi chef is stupid to train for years"

Is sense more important than years of training?

Why it takes years to work as a craftsman

I would like to write about the words and actions of Takafumi Horie, also known as Horiemon, who became a hot topic for a while.

An article that comes to mind is that he said, "It's stupid for a sushi chef to practice for years."

Horiemon "It's stupid for a sushi chef to train for years" Remarks Is sushi good for being alone in a few months? : J-CAST News [Full text display]

"3 years of cooking rice, 8 years of sushi shaped by hand" is a tradition in the sushi industry, and it takes about 10 years or more to become a good sushi chef.

Does it take 3 years to cook rice?

Does it take 8 years to learn the grip?

How many times do you think you will do it?

Well, I think it can't be helped if such a question comes up.

I also feel that it will not take so much if the instructor teaches intensively, and if the instructor remembers it properly.

Mr. Horie is an undisputed successful person, and since he has a strong autonomy such as devising the work of folding paper bags while he is in prison, such long training may seem useless.

I had thought that way too.

I often feel sympathy in Mr. Horie's words.

But that was for me when I was in junior high school.

Of course, I didn't know Mr. Horie until I became a member of society, but when I think of myself as a junior high school student, I thought about this.

In a sense, these pure and candid ideas may be popular in a world that cannot live without complexity and consideration.

As for me, the results of my work were fairly good in all occupations, and I was quick to get the hang of it, and in half a year I had the experience of being able to overtake veterans numerically.

And I sometimes felt wasteful in considering human relationships and refraining from doing so or slowing down my work.

Also, I have thought that words and actions that are not productive, such as power harassment, are useless.

In that sense, there may still be something close to Mr. Horie's idea.

However, as a member of society, I feel that it doesn't take long to get a job.

I have had the opportunity to work with architectural craftsmen for the last 10 years.

I can't call myself a craftsman as a person who plays that position, but I think it's similar.

Therefore, I would like to say that it will take 10 years from the standpoint of a craftsman.

There are two reasons.

One is a substantive technical issue.

The other is the issue of trust.

Let's look back on ourselves 10 years ago

For example, any job is fine, but have you done the same job for 10 years?

If you have done it, how is your growth compared to yourself 10 years ago and 10 years later?

Probably there is a considerable difference.

Certainly, the work flow itself can be roughly understood in a year.

The correspondence of work changes depending on the season.

Whether it's purchasing, customer base, or work content, it's about temperature, humidity, weather, busy season, off-season, and planning for the settlement month.

Everyone experienced it for the first time in the first year, reaffirmed this seasonal liquidity in the second year, and will be able to respond voluntarily in the third year or so.

Even if it is taught in the manual, you cannot take the initiative unless you experience it yourself.

It means that you cannot say that you are a full-fledged person unless you can take the initiative.

And regardless of the season, troubles are inherent in work.

Sometimes when something unexpected happens, we sometimes ask our boss for advice on how to respond when the same thing happens before, and sometimes a veteran has an unprecedented situation that breaks out and cooperates to survive.

It will take about 10 years for any job to acquire the responsiveness to enable a person to do the job in this way.

Also, "working" and "being able to work" are similar and different.

I mentioned earlier that I was doing well in every job, because it was a job that didn't require such advanced skills or deep knowledge.

If you are a sushi chef, you may be able to cook rice and grab a sushi rice in a week.

However, it will be difficult if it looks and tastes convincing.

Is the training period of a sushi chef "3 years of cooking rice and 8 years of sushi shaped by hand" obsolete?

What is Horiemon's novel idea? Job offer @ restaurant.COM (inshokuten.com)

According to the relief information that supports the above sushi chefs, if you are aiming for first-class sushi, 3 years of rice cooking and 8 years of sushi shaped by hand is the most reliable way.

However, the idea that Mr. Horie's sense is more important has not been denied.

All that has been argued so far is that a decent period is needed.

Next, I would like to reflect on the importance of the term based on the relationship of trust.

Right not to teach technology

To get sushi, you need to trust that person as a member of the store to some extent.

First of all, it may come first to be convinced by the customer.

They can't give bad things to regular customers, so they have to ask someone who can coock it properly.

In the world of craftsmen, technology is a valuable information resource.

It has the same value as the customer information, financial records, and self-developed applications that the company has accumulated over the years.

For example, will Mr. Horie teach all the company information to people who have been in the company for one month?

He may do to a close relationship people.

However, even if the person has an excellent sense of planning and sales, he / she will not give valuable information about the company unless he / she contributes to the company to some extent and builds a relationship of trust.

Because there is a risk that the information will be taken away.

Sometimes people are fall a victim to temptation, and there are industrial espionages.

As mentioned above, craftsmanship is not something that you can acquire overnight.

However, there are some people who have a good sense, will learn it with just one lesson.

If so, it would not be even easier to teach.

Also, a craftsman is a profession that has a lot of learning in actual battles.

Other professions may also learn a lot in the field, but craftsmen can only process materials and simulate them in a limited way.

For example, a carpenter cannot build a house in practice.

They can practice how to hit a nail, but many should still learn it in the field.

How about a sushi restaurant?

Whether you cook rice or sushi, you use expensive ingredients.

Ethics is questioned as to whether or not the ingredients can be used for practice on the premise of disposal even if they are not expensive.

It is not something you can do many times in practice.

After all it seems necessary to step on the number of places in the field.

I understand Mr. Horie's argument, but the craftsman is not stupid

The above is the reason why craftsmen need not only sense but also years.

However, I do not think that the world of craftsmen can be left as it is.

I think it would be good if the society was such that even apprentices could live.

Even if it is 10 years later that you can stand in front of the board, if you live and feed during that time, it can be said that it was a smooth system that guarantees the lives of young and old.

However, if the world is such that it works only for washing dishes and does not guarantee the future or the present life, the number of years to bet there is useless, and it is for that person to be born.

However, it can be said that it is far from the original image of a craftsman.

This is because the place where I work was not the only craftsman.

The world changes every day.

It may become the standard in the future to be treated as a craftsman only in terms of technology.

I'm a little worried about whether all the craftsman's techniques can be made into manuals and robots to maintain quality.

There are many techniques that have already been lost, such as dyeing and blacksmithing.

By the way, there is something that Mr. Horie can do that I can't do to collect information on whether this sushi chef's technique will be maintained in the future.

That is to go around several high-end sushi restaurants and actually interview sushi chefs.

I'm interested in that which is easier to find a person who has a good sense of being a chef by going to the classroom for several months, as Mr. Horie said, or a person who has worked for 10 years and has become a chef.