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, cut diagonally into 3/4-inch slices.

He studied medieval cooking in Europe on a Thomas J. Watson Foundation Fellowship.. About Food & Wine.about us and our editorial process.The first time you attempt to roll.

, there's one thing you'll have to quickly accept: you're bound to make a mess—but that's not a bad thing."Mistakes are good news because how else can you learn?Even I still make mistakes," explains legendary Japanese chef Nobuyuki Matsuhisa, a.k.a.. the.

Nobu behind the eponymous empire, after teaching a new sushi class at.Le Royal Monceau, Raffles Paris.

.. "The first time will never be perfect, but try two or three times and it will get easier," he says.

If you sit at enough sushi bars and watch the masters at work, their fluid motions make sushi rolling seem as simple as pouring a cup of sake."My dad was always saying, 'It's a hard life.'".

Before landing on cooking, she contemplated becoming an optometrist, physical therapist, orthopedic surgeon, and accountant."I tried to fight it as best as I could, not to be a chef," she says.

But she was cooking all the time.. "My sister just told me, 'Face your destiny,'" she says."And then I did.