Sea To You Sushi School & Party

07/11/2024

After Sea To You sushi school discontinued classes years ago, Sakanaya Japanese fish market has been selling quality sushi grade fish and ingredients to sushi DIY lovers!
Enjoy the premium grades coming from all over the world daily!!!

01/03/2022

It was my pleasure to work with the Martinez family to get their license for the Bocao restaurant as well as the Bocao Supermarket!
The Bocao restaurant is located in the Maguan square in Somerville, it offers the authentic Dominican foods. It just celebrated the grand opening in December, 2021. The delicious food is LARGE portion enough for even Big Papi !!!
The Bocao market is located at right next door for you to spruce up your DIY menu.

04/16/2021

Bon's Sushi bar Kit

Add a sushi bar to your restaurant, university, hotel or more!
Well, now is the time to make it happen!
Adding a sushi bar to your offering means bringing not only additional revenue to you, but additional enjoyment, satisfaction and entertainment to your customers.
Combining my experience in ServSafe classes as a NRA certified instructor and teaching others how to master the art of sushi, I introduce "Bon's Sushibar Kit." This sushi bar kit has already equipped several establishments with all of the tools they need to introduce successful sushi bars to their establishments.
Former and current clients of mine include: Boston University; Beth Israel Hospital; White Coconut Thai; Midwest Grill and more.
From license to learning how to make the sushi yourself, this sushi bar kit allows you to add more value to your existing venue with confidence.
For more details, http://seatoyousushi.com/main.html?src=%2F
Email, [email protected]

03/09/2021

ServSafe class and test, Health department Liaison, Choke saver Certificate, Post Pandemic Restaurant Reopening help.
Call/Text 617-216-3830 Now.

03/01/2021

https://www.facebook.com/LiveZoomClass/photos/a.1557104784322613/4051806611519072/

01/20/2021

We travel to your restaurant/food service establishment at your convenient time for the choke saver certification training.

This certification is required for food establishments that have seating for 25 or more. If the food establishment has multiple shifts, there must be an employee trained for each shift.
The Choke Saver certification includes the following components: Choke Saver for Adult, Child & Infant, choking person stops responding, plus other breathing emergencies like heart attacks and overdoses.
The certificate will be issued upon the completion of the training.

*CPR, AED, & First Aid courses available at additional cost and length of class.

For more details, http://seatoyousushi.com/main.html?src=%2F6101.html or call/text 617-216-3830

01/13/2021

Why Is Ground Beef Cooked at a Higher Internal Cooking Temperature than Beef Steak?
When cooking Beef Steak, pathogens mainly reside on the surface of the meat and, as a result, the minimum internal cooking temperature is only 145°F.
Whereas the grinding process used in making ground beef spreads pathogens that were on the surface throughout the meat. Consequently, a higher internal cooking temperature needs to be reached to kill and reduce the pathogens to the safe level. The minimum internal cooking temperature of the beef steak is 155°F.

12/28/2020

The New Year's resolution: Turning Fitness Upside Down at The Boston Pole Fitness in Newton, MA

For more info, http://bostonpolefitness.com/

12/21/2020

Prayers in a time of coronavirus,

https://cafod.org.uk/Pray/Prayer-resources/Coronavirus-prayers

12/13/2020

2016년에, 구본일씨는 매사추세츠주 식품의약품 안전청의 서브쎄이프 공인시험관 및 강사로 인정 받았습니다.

구본일씨는 식품 산업에서 20 여년간의 실무 경험을 통해, 공허한 암기보다는 서브쎄이프의 포괄적 인 이해가 배우는 학생들에게 훨씬 더 효과적이고 흥미진진 하다는 것을 알게되었습니다.
또 다른 목표는, 서브쎄이프 트레이닝을 통해서, 관리 경영자에게 소매업 내에서 식품의 위험성을 분석하고 식인성질병을 방지할 수있는 적극적 참여 경영의 방법과 도구를 제공하는데 있읍니다.
수업를 받은후, 그의 학생들은 안전한 음식을 제공하는 데 정통하고 열정적으로 됩니다.

그에게는 이러한 서브쎄이프 교육이 음식 서비스 산업계에 보답할수있는 한가지 방법 입니다.

더 자세한 내용은, http://seatoyousushi.com/main.html?src=%2F500136.html

11/28/2020

Bon's Sushibar Kit
Add a sushi bar to your restaurant, university, hotel or more!

Well, now is the time to make it happen!

Adding a sushi bar to your offering means bringing not only additional revenue to you, but additional enjoyment, satisfaction and entertainment to your customers.

Combining my experience in ServSafe classes as a NRA certified instructor and teaching others how to master the art of sushi, I publicly introduce "Bon's Sushibar Kit." This sushi bar kit has already equipped several establishments with all of the tools they need to introduce successful sushi bars to their establishments. Former and current clients of mine include: Boston University; Beth Israel Hospital; White Coconut (Thai restaurant); and more.
From licenseship, to learning how to make the sushi yourself, this sushibar kit allows you to add more value to your existing venue with confidence.

Bon’s sushibar kit includes, but is not limited to the following services:

The HACCP plan of the acidification of sushi rice
A laboratory report for the sushi rice
Getting the compliance letter from your suppliers

11/23/2020

Kids miss sushi class! Hopefully this pandemic is over soon!
https://lnkd.in/dSt6tWk

Happy Birthday Sushi Class for kids!

11/18/2020

ServSafe Study Guide in Korean from cover to cover! 👍

11/16/2020

Serving Safe & Delicious Thanksgiving Turkey !!!

*** Cooking Time and Temperature ***
Stuffed Turkey Roasting at 325 °F oven temperature.
14 to 18 pounds: 4 to 4¼ hours
18 to 20 pounds: 4¼ to 4¾ hours
20 to 24 pounds: 4¾ to 5¼ hours
It is safe to cook a turkey from the frozen state. The cooking time will take at least 50 percent longer than recommended for a fully thawed turkey.
Tuck wing tips under the shoulders of the bird for more even cooking. This is referred to as "akimbo."

*** Internal Temperature ***
A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer in the innermost part of the thigh and wing and the thickest part of the breast.

*** Leftovers ***
Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
Use refrigerated turkey, stuffing, and gravy within 3 to 4 days. If freezing leftovers, use within 2 to 6 months for best quality.

*** Reheating ***
Cooked turkey may be eaten cold or reheated.
In the Oven, set the oven temperature no lower than 325 °F. Reheat turkey to an internal temperature of 165 °F.
To keep the turkey moist, add a little broth or water and cover.

11/11/2020

For more information for the Private Sushi Class, https://seatoyousushi.com/main.html?src=%2F #6,0
https://youtu.be/0RUS5NiZkYU

Updated Version of previous Sushi Class Movie. A video tour of a Fun sushi class. Enjoy!

11/09/2020

How local health department grades restaurants and food trucks:
They check for compliance with health and sanitation codes. Inspections are scored and they give establishments a letter grade of A, B, or C.
Receiving a high grade is not only important as a matter of public safety, but also to running a successful business. Lower grades can drive customers away which results in less patronage which results in less profit for the business. If too many violations are found, the inspector can deem a restaurant a public health hazard and has the authority to order it be closed. This includes a temporary closure of a restaurant. They work with low-scoring restaurants to improve their practices and to help them comply with sanitary codes.
As a health dept liaison, I have been helping restaurants and food trucks to attain higher letter grades and also to serve safe foods to their customers. My happiest moment was to see one of my restaurant customer became the “BEST of Boston” not only in taste but also in serving safest food!
I also found it very rewarding to help low scoring restaurants back to open their business after being forced to close by their local health department. My success rate is so far 100%!

11/02/2020

Due to the corona virus concerns, we’re offering "LIVE" Interactive Online Classes via Zoom daily from 8AM to 12pm during weekdays. These classes will be highly interactive, including one-on-one contact with me, your certified ServeSafe instructor. Each session will include practice questions, introductions to and reviewing of the material at hand.

Weekdays from 8AM to 12PM daily with one day advance reservation and payment pending availability
Call or text 617-216-3830 or Email [email protected] to make an appointment.
Free ServSafe Study guide
Free ServSafe Video
Free ServSafe practice test
Fee: $99
For more information, visit http://www.seatoyouboston.com/main.html?src=%2F #3,0

10/26/2020

Just as the Boston Pops Orchestra trademarks the Northeastern city we love, so do Boston’s “Mom & Pop” restaurants.

Mom & Pop restaurant often serve as landmark for the town and city that they call home. Like how your “Mom” and your “Pop” are beacons of love and comfort, so are these establishments. Offering up home-cooked, original recipes for locals and visitors alike, Mom & Pop put in long hours of hard work and deserve highest respect for their unfailing efforts.

“In today’s highly regulated business climate with increasing regulatory burdens, the increased wage and benefit mandates are pushing restaurant labor costs towards 35%. Sky-high commercial rents have resulted in occupancy costs that exceed 10%. Coupling together labor and occupancy costs, it is easy for a busy restaurant’s margin to dwindle to 5%, or less.” Andrew Rigie, Executive Director of the NYC Hospitality Alliance

It's my pleasure to meet Mom & Pop operating coffee shop, convenience store, gas station, ethnic food restaurants. As a food safety consultant/health department liaison, I love to extend my helping hand and support for the Boston’s Mom & Pop restaurants.