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BTW your can send your feedback, suggestions, questions, and just about anything to me .

Eric: How important do you think it is to have that official certificate from a well known culinary school? I have known plenty of good chefs that haven’t received that certificate but can’t seem to get work because of the lack of a certificate. Great blog post.
dada: hi! what do you call the egg thing in maki?the orange one
buana: Hi chef, Can I use another fish roe for sushi? And how to prepare fish roe for sushi? Tobiko is too expensive for me, and I want to prepare fish roe by myself. Thanks
siti: sekor berapa RM?mahal tak?jgn la mahal sgt kot.. :p
chefman: 1/2 kilo…. mana cukup…beli je sekor….
siti: hehe..yer ker?kalu setakat nak setengah kilo bole ker?