Mark jayson subia
26 tahun, Oslo, Norway
n my years of preparing sushi I have realized that I still have to push into my limits in this matter. By joining this competition I know that it could open alot of doors of opportunities, enhancements and improvement as a sushi chef it is way far from the restaurant setting and by this, I know it can broaden my skills and seek more knowledge in such a way that it challenges me to compete with other contenders I will further learn my edges and weaknesses and will know how to be better than that. So if given the chance to be a part of this challenge I would be enlightened to exert my best to win.