Chef Joe Liu and his team create more than 300 orders of sushi each night to accompany sizzling slabs of meat at New York City steakhouse Arlington Club. Liu said he mastered the art of sushi-making through hard work, using only the best fish and cutting himself too many times to count. "Cut yourself a hundred times, and then you might be a chef," he said. "That’s the only way for your fingers to learn how to escape the knife."
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