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Sushiya Holds the 5th Championship among the Japanese Cuisine Cooks

24 February 2016

On February 19, 2016 the network of Modern Japanese cuisine restaurants Sushiya closed the annual competition among its cooks. The competition was attended by maestros of the Japanese cuisine from the different cities and towns of Ukraine. Andrii Vyshnevyi from Vinnytsia Sushiia became a winner.

The cooks' competition is a traditional event hosted by Sushiya. It was the fifth championship of the network. Such competitions are held as part of Sushiia's corporate program in the field of saturating the market with qualified stuff and professional growth. The network's cooks continuously improve their professional level, and the dedicated competitions are one of the tools stimulating their professional development.

The 5th competition of Sushiia's cooks comprised a series of qualifiers and the final tournament held on February 19 in Kyiv. At the participants selection stage the third category cooks, shift supervisors and sous chefs had to split and dress salmon, cut it for sushi, make sushi salmon and sushi eel, and create a dish out of a randomly selected ingredient. The jury members, including the Company's Chief Operating Officer, Chief Process Engineer, Head of the Quality Control Department, Technology Advisor, Human Recourses Development Manager and the PR-Manager, jointly assessed the quality, quickness and the mastership of performance, the cleanness and appearance of the finished dishes, the creative approach and taste properties. Upon the qualifiers' results 9 participants from Kyiv, Kharkiv and Vinnytsia proceeded to the final. At the final stage of the championship the competitors were guessing the Asian cuisine ingredients, cooked the chef's specialty and presented an author's recipe for Sushiia menu.

Andrii Vyshnevyi from Vinnytsia Sushiia became a winner. The second and the third place winners were: Eduard Voloshyn from SkyMall Shopping and Entertainment Center (winging the Silver), and Bohdan Avramenko from Blockbaster (winging the Bronze).

"Our employees constitute our key value. We invest much in their development. It is important that every employee of the restaurant is able to show its creativity, asses its abilities and open new aptitudes in the cooking art, - told Nataliia Doroshenko, the Chief Operating Officer of Sushiia. - professional championship is one of the beloved events for our cooks. It means excitement, spirit of competition, communication with colleagues from the various regions of Ukraine, sharing experience and showing mastership. Competition always triggers a great step ahead; we are happy that our maestros enthusiastically face such professional challenges, and we always encourage them on this way".

As a part of its in-house stuff training program Sushiia opened its "School of Cooks" in the late 2011. By means of this program the company develops its young qualified employees. Furthermore, this school gives a chance to everyone in Ukraine to master professional cooking of sushi.

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